Are you tired of store-bought pie crusts that crumble and taste…well, like store-bought pie crusts? Craving that melt-in-your-mouth flakiness that only a homemade crust can deliver? Then look no further! This Better Homes & Gardens pie crust recipe is your ticket to perfectly flaky, tender, and delicious pies every single time. It's a classic for a reason, and this detailed guide will walk you through every step, ensuring your pie crust dreams become a reality. This easy recipe is perfect for beginners looking for quick dinner ideas and experienced bakers alike seeking to elevate their homemade cooking skills.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/2 cup ice water
Instructions:
Get Started:
- Prepare your ingredients: Make sure your flour and salt are properly measured and your butter is exceptionally cold. This is key to a flaky crust! Cold butter prevents gluten development, resulting in a tender crust. If your butter is too warm, it'll melt and create a tough crust. Work quickly!
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
Cut in the Butter:
- Add the cold butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Don't overmix. Aim for pea-sized pieces of butter remaining. This is where the flakiness magic happens!
- Gradually add the ice water: Slowly add the ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't add more water than needed; a slightly dry dough is better than a sticky one.
Assemble and Chill:
- Form the dough: Turn the dough out onto a lightly floured surface and gently form it into two discs. Flatten each disc slightly.
- Chill the dough: Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. This chilling step allows the gluten to relax and the butter to firm up, resulting in a more tender crust. You can even chill the dough overnight for optimal results.
Rolling and Baking:
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a circle large enough to fit your pie plate. Try to keep the dough relatively even in thickness.
- Transfer to the pie plate: Carefully transfer the dough to your pie plate. Trim any excess dough.
- Optional: pre-bake the crust: For a crispier crust, particularly with fruit pies, you can pre-bake the crust for 10-12 minutes before adding your filling. Prick the bottom of the crust with a fork to prevent bubbling.
Tips for Perfect Pie Crust:
- Use good quality butter: The quality of your butter makes a difference in the flavor and texture of your crust.
- Don't overwork the dough: Overmixing develops the gluten, leading to a tough crust.
- Keep everything cold: Cold ingredients are essential for a flaky crust.
- Use a pastry blender or your fingers: These tools help to evenly incorporate the butter into the flour.
Variations:
- Add flavor: Incorporate herbs, spices, or sugars into the dough for extra flavor. A teaspoon of sugar adds a nice sweetness.
- Use different fats: Experiment with shortening or lard for a different texture.
- Make a lattice top: For a beautiful and decorative top, try making a lattice top crust.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your pie and the filling used. However, a general estimate for the crust itself would be:
- Calories: Approximately 200-250
- Fat: 12-15g
- Saturated Fat: 7-9g
- Carbohydrates: 20-25g
- Protein: 2-3g
This Better Homes & Gardens pie crust recipe is a reliable go-to for any baker. Enjoy the process of creating this delicious base for your favorite pies and impress your family and friends with your newfound homemade pie-making skills! Happy baking!