Are you ready to take your pies from store-bought to spectacular? Forget those tough, tasteless crusts! This Better Homes & Gardens pie crust recipe is the secret weapon you need to create flaky, golden-brown masterpieces. Whether you're a seasoned baker or just starting your culinary journey, this easy recipe is guaranteed to become your go-to for all your pie-making adventures. It's the perfect foundation for both sweet and savory pies, and the results are simply divine. Get ready to impress your family and friends with homemade pie crusts that taste as good as they look!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
- 1/2 cup ice water
Instructions:
Step 1: Whisk Dry Ingredients
In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the crust, preventing any pockets of intense saltiness.
Step 2: Cut in the Butter
Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingers (make sure they're cold!), cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting. The goal is to have pea-sized pieces of butter remaining; these are crucial for creating flaky layers.
Step 3: Add Ice Water Gradually
Slowly add the ice water, a tablespoon at a time, mixing gently with a fork. Don't overmix! You want the dough to just come together. If it seems too dry, add a little more water; if it's too wet, add a little more flour. The dough should be slightly shaggy but hold together when squeezed gently.
Step 4: Form the Dough
Turn the dough out onto a lightly floured surface and gently shape it into a disc. Avoid kneading the dough, as this will develop the gluten and result in a tough crust. Wrap the 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, ensuring a tender and flaky crust.
Step 5: Roll and Bake
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie plate. Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough. You can now fill your pie crust with your favorite filling and bake according to your recipe instructions.
Tips for the Best Pie Crust:
- Use very cold ingredients: This is key to a flaky crust. Chill your butter, flour, and water before starting.
- Don't overmix: Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
- Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
- Use a pastry blender: A pastry blender is the best tool for cutting the butter into the flour, but you can also use your fingers.
Variations:
- Sweet Pie Crust: For sweeter pies, add 1-2 tablespoons of sugar to the flour mixture.
- Savory Pie Crust: For savory pies, omit the sugar and consider adding herbs like thyme or rosemary to the dough.
Nutritional Information (per serving, approximate):
This will vary depending on the pie filling. The crust itself provides approximately:
- Calories: 200-250
- Fat: 12-15g
- Carbohydrates: 25-30g
- Protein: 3-4g
This Better Homes & Gardens pie crust recipe is a simple yet effective way to elevate your baking game. Enjoy the process of creating something delicious from scratch, and savor every bite of your homemade pie! Happy baking!