Our Favorite Pie Crust Recipe
This makes enough for just the shell; While this crust takes a little bit longer to make than most, it is far and away the best pie crust I have ever had
This makes enough for just the shell; While this crust takes a little bit longer to make than most, it is far and away the best pie crust I have ever had
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups mellow pastry blend or king arthur unbleached all-purpose flour
- 1 tablespoon buttermilk powder (1/8 ounce), optional
- 1/4 cup butter (1/2 stick, 2 ounces)
- 1/4 cup lard or vegetable shortening (1 1/2 ounces)
- 1 teaspoon white or cider vinegar
- 3 tablespoons water (up to 5 tablespoons), cold
- Carbohydrate 164.03456 g
- Cholesterol 175.185 mg
- Fat 99.753705 g
- Fiber 6.04550009974092 g
- Protein 24.477305 g
- Saturated Fat 49.814015 g
- Serving Size 1 1 recipe (353g)
- Sodium 456.8630625 mg
- Sugar 157.989059900259 g
- Trans Fat 6.22955999999999 g
- Calories 1661 calories
Step-by-step
- Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
- Cut in half of the fat, working the mixture until it's mealy and crumbly.
- Place the reserved flour on your work surface, and coat the remaining fat with the flour. Use a rolling pin or the heel of your hand to flatten the fat till it's about 1/2-inch thick. Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till it's evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
- Sprinkle the liquid(s) over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle. If it isn't holding together well, sprinkle it lightly with a couple of teaspoons of water. Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.
- When you're ready to roll, remove the dough from the fridge. If the dough is made with all lard and/or vegetable shortening, you'll be able to work with it directly from the refrigerator. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling. Roll the dough to the size needed (about 13 inches for a 9-inch pie). Fill and bake as directed in your recipe.
My Quest for the Perfect Pie Crust: A Homebaker's Journey
For years, I've been on a quest. Not for the Holy Grail, not for buried treasure, but for something far more important to my heart (and stomach): the perfect pie crust. I've experimented with countless recipes, each promising flaky perfection, only to be met with disappointment more often than not. Some were tough as nails, others crumbled into dust at the slightest touch. The frustration was real, especially when it came to holiday baking and the expectation of a beautiful, delicious pie. I devoured countless articles, watched countless videos, and even attended a baking class dedicated to the art of pie crust making – yet success seemed elusive. It's funny how something so seemingly simple can be so incredibly challenging. What is it about a simple pie crust that causes so much heartache for even the most seasoned bakers?
Then, I stumbled upon this recipe. It wasn't flashy, it didn't promise miracles in five minutes, but it spoke to me. It emphasized patience, precision, and an understanding of the ingredients. It wasn't just about throwing things together; it was about a process, a dance between flour, fat, and water, a choreography of cold ingredients and gentle handling. It finally made sense. The key wasn’t some secret ingredient, it was attention to detail and respecting the ingredients' unique properties. This recipe, which I'll share with you, isn't a shortcut, but rather a journey. It requires a bit more time and effort than some other pie crust recipes, but the reward is undeniable. The result? A pie crust that is unbelievably flaky, tender, and subtly flavorful – the kind that melts in your mouth and makes you want to sing.
The first time I made this pie crust, I was skeptical. The instructions weren't as simple as "mix and bake." This one called for chilling the dough, resting it, and even a unique folding technique. But I followed each step carefully, and let me tell you, the transformation of the dough from a simple mixture into a beautifully layered pastry was magical. The end result was a pie crust so magnificent I started sharing it with friends, family, and even acquaintances. I've perfected my technique over the years, and I'm now confident that this pie crust will be a cherished addition to your baking repertoire. The slightly longer preparation time is easily outweighed by the stunning quality of the finished product. It’s the perfect base for any pie, from classic apple to savory quiches.
What makes this recipe so special? It’s the combination of techniques and the careful selection of ingredients. Using a mix of butter and lard or shortening creates a crust that is incredibly flaky without being overly greasy. The chilling and resting periods allow the gluten to relax, and the folding method ensures even layering of the fat throughout the dough. The small details – reserving a portion of the flour, ensuring the fat is well-coated – make all the difference. And let’s not forget the importance of using cold ingredients! This is truly the key. This is not just a recipe; it's a testament to the power of mindful baking, the rewarding experience of creating something delicious from scratch, and the joy of sharing it with those you love. So, gather your ingredients, embrace the process, and get ready to bake the best pie crust of your life!
The beauty of this recipe lies in its simplicity. Once you master the technique, you'll find yourself experimenting with different fillings, creating a vast array of delightful pies. It's more than just a recipe; it’s a skill that opens up a world of culinary possibilities. I encourage you to try it, to savor the process, and to delight in the results. This pie crust has transformed my baking, and I'm confident it will transform yours too.
