Sunday, November 11, 2012

Perfect Pie Crust

This is the perfect pie crust.  I know because the recipe told me that it was.  And then it said something in French.  So it must be.  And I have to say, it was the best crust I have ever made.  And when you see how much butter is in this, you won't be surprised at how flaky, buttery and delicious it is.  It would be worth trying this with a little less butter (Nicole, I leave that to you).  For the purpose of my Relief Society Pie Making Class that I taught, I kept all that artery clogging deliciousness in it.  After all, I wouldn't want to mess with perfection!

Perfect Pie Crust (double crust recipe)
adapted from:

2 1/2 c. flour
1 c. unsalted butter, very cold, cut into 1/2 inch chunks
1 tsp. salt
1 tsp. sugar
6-8 Tbsp. ice water

A tip that the above website gave was to cut the butter into cubes and then freeze it for at least 15 minutes. I read on multiple websites that very cold butter is a key to a successful pie crust.  I did that, then combined the flour, salt and sugar in a medium bowl.  When my butter was chilled, I dumped it into the flour mixture.  I followed directions very closely on this recipe (which I rarely do, but I really wanted this crust to turn out right).  I followed the ingredients exactly, but it was suggested to do the crust in a food processor.  Mine isn't big enough, so I did it the old fashioned way, which I prefer anyway, and used a pastry blender and some muscle to cut in the butter until the crumbs were pea sized.  A tablespoon at a time, add the ice water.  In between tablespoons, using a fork, squish the water and the flour mixture together until it forms a ball.  Another key to a successful pie crust is to not add too much water.  When you have enough water that you can form it into a ball (even if it is still flaky) that is enough.  Place the dough ball on the table and smash it into two discs with the palm of your hand.  According to, this will flatten the butter between the layers of the flour and make your crust extra flaky.  Kind of like some people I know...  Wrap the discs in plastic wrap and refrigerate it for 1 hour, or up to 2 days.  After an hour, take out one disc and let it sit for a few minutes.  Roll out the dough onto a lightly floured surface into a 12 inch circle.  Place the crust into your pie tin and gently press it onto the bottom and sides.  Add your pie filling.  Roll out the second disc into a 12 inch circle.  Lay it over the top of the pie and pinch the edges to seal it.  And then you can try to make it look pretty.  However, it is really unnecessary to do that because this pie is so flaky and yummy that it won't matter if you made it look pretty, or not.  You will want to make sure and either poke some holes with a fork in the top, or make a slit or two, to release the steam while it cooks.

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