Edible Paradise

Everyone enjoys a great piece of pie, especially at Thanksgiving, and it is easily one of America’s favorite desserts. However, the bane of most cooks is making the pie crust! While it’s easy and convenient to turn to store-bought, pre-rolled pie crust, nothing comes close to a homemade, buttery, flaky pie crust.

If you’re a newbie to baking, don’t try to learn how to make a pie crust from scratch when guests are expected in two hours! Even well-seasoned bakers get flustered with all the last minute preparations for a holiday meal and rolling out an ornery pie crust in a hurry is not “a good thing” to quote Martha!

We have some tried and true pie crust pastry recipes to suit any level of expertise below. Here are some of our best piecrust tips:

1. Use a combination of shortening and cold butter. These fats have different melting temperatures and help create the pockets of steam that help form the flakey layers of pastry. Even if your favorite recipe calls for all shortening, replace a small amount with butter.
2. Freeze your butter for 20 minutes before cutting into flour mixture. Many keep their butter in the butter storage area of the refrigerator, which is not the coolest spot. Pastry requires VERY cold butter.
3. When making dough, the fat pieces should range in size from crumb-sized pieces to 1/2 inch pieces. When using a food processor, add your butter pieces/shortening in three batches. Pulse the first batch of butter or shortening three short pulses, just enough to break it up. Add the second batch, and pulse again, three or four short pulses, taking care not to over process flour mixture. You want different sized pieces. Lastly, add the last of the butter, and pulse a couple of times. Check mixture. Again, you’re looking for a range of sizes –NOT a uniform meal-like consistency.
4. When adding water, use cold water. I keep a measuring cup filled with a few ice cubes and water off to the side. When it’s time to add the cold water, I dip my measuring spoon into the cup. Add the bare minimum of water–you want to create a crumbly texture that is not too dry or too wet.
5. When mixing, use a very light “toss and stir” technique to incorporate the water. If there are a lot of dry bits at the bottom of the mixing bowl, add water a few drops at a time. Give the mixture a minute to absorb the water, and toss-stir again. The mixture should hold together when squeezed. Have a large piece of plastic wrap ready. Divide the dough (if making more than one crust). Use the plastic wrap to gather the dough into a ball. and flatten slightly to create a disk. Re-wrap the dough loosely, leaving space around the edges. With your rolling pin, gently roll dough to fill in the space. You want a uniform disk.
6. Chill dough for half an hour. This step allows the dough a chance to rest and to hydrate.
7. When ready to roll, use a piece of plastic wrap on the counter, and dust VERY lightly with flour. Unwrap the dough and place in the middle. Place another sheet of plastic wrap on top. Roll dough gently from the center until the dough is rolled out evenly.
8. Use your rolling pin to transfer the rolled dough to pie pan. Remove the top piece of plastic carefully. Place rolling pin off center of rolled dough and lift plastic on bottom to wrap dough over rolling pin. Use your other hand gently peel plastic from bottom of the dough as you lift rolling pin. Center the dough over the pie pan and gently ease dough into pan, pressing lightly to fit pan without stretching or tearing. Allow excess dough to hang on rim. Trim to 1/2 inch.
9. Add top crust. Trim edge to 1/2 inch. Gently tuck under excess dough on top of rim of pie pan. Using fingers, crimp edges to seal.
10. Use an egg wash and a small, narrow pastry brush to add a shiny glaze to your pie. Be sure to apply egg wash evenly and into every nook and cranny. You can sprinkle your dough with coarse sparkling sugar at this point, if desired.

RECIPES: Basic Pie Crust, Lard Pie Crust, Gluten Free Pie Crust