I just finished making the pie crusts for our Thanksgiving dessert and sharing my Recipe, Tips, Pictures, and Video for How to Make the Best Pie Crust
If there was any justice in the world, I should really have been born into this world with the innate ability to whip out a picture-perfect, flaky, tender and tasty pie crust just by virtue of my genetics.
As I’ve mentioned, my Grandma, who lived with us for the last 11 years of her life, was a world-class baker. She had fully mastered the art of baking breads and pies, a skill that many strive to achieve.
But alas, those gifts weren’t quite as ‘biological’ as I had hoped, requiring instead many trials and much patience. But, my efforts in learning how to make the best pie crust did pay off, which earned me the honor of being the designated pie baker in the family, a job I actually do enjoy!
So, let’s talk about what defines a good pie crust. I understand that this might be somewhat subjective, but in my mind, a good pie crust will be tender, with flaky layers and won’t rely on the filling for flavor. I remember my grandma baking the scraps, maybe with a wee bit of sugar and cinnamon, and that treat being almost as good as the finished pie.
So, how do you achieve this holy grail of pie crust? This flaky, tender and flavorful vehicle for all manner of fillings? If you ask 10 pie bakers, you will get 10 responses I am sure. But here are my tried and true tips for how to make the best pie crust.
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And as an aside, I am new to the Tapered French Rolling Pin, but have to say that I am sold! It is so much lighter than my old, clunky handled rolling pin. The thinness of the pin lets me really get a sense of the thickness of my dough and the tapered design makes it so easy to maneuver! And, not for nothing, it is much easier to clean without extra parts.
Recipe and Tips for Flaky, Tender and Flavorful Pie Crusts using a Classic Pate Brisee.
Place the flour, salt and sugar in the bowl of a food processor and whir just to combine.
Add the butter, all at once and process for about 8-10 seconds, until mixture looks like a coarse meal
Add 1/4 cup chilled water through the tube of food processor in a slow stream.
Check to see if dough holds together when squeezed between your fingers.
If not, add a little more water, 1 TB at a time, pulsing food processor and checking frequently to see if dough will hold together.
DO NOT ADD ALL THE WATER OR PROCESS TOO LONG, we are talking seconds at a time.
Turn dough on to two sheets of parchment paper and using paper, press to mold it into a round shape.
Wrap well and refrigerate for at least 1 hour.
After refrigerated, place on lightly floured Pastry Mat and roll to 1/8" thickness
When dough measures 1-2" in diameter wider than pie pan, fold pastry mat to allow easy transfer of dough to pie plate
Trim overhanging dough so that an even 3/4" extends past pie pan
Fold the extra under and lay it on the rim of the pie pan
Using pointer finger and thumb on your left hand and the pointer on your right hand, crimp the edge.
Wrap well and refrigerate for at least 30 minutes and up to a week before filling.
My challenge (I was the only one who thought that this was a challenge worth taking) this Thanksgiving was to make only 2 pies. But since I can’t get a consensus on the 2 pies which will make everyone satisfied, I may capitulate and make 3. Which really does seem excessive for only 6 people…oh well, Thanksgiving only comes once a year.
So, looks like we will have Pumpkin, Apple and Pecan Pie again. What pies will grace your table this year? Have you started the process?
If you want to refer back to this post on How to Make the Best Pie Crust, bookmark this page or pin the following image. After you’ve made your pie crusts, pop over to Pinterest to share a picture!
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