Are you intimidated by pie crust? Many home cooks are! The thought of a tough, chewy crust can be enough to make you reach for a store-bought version. But I'm here to tell you, achieving that perfect, flaky, tender pie crust is easier than you think, especially with Carla Hall's amazing recipe. This isn't just a pie crust recipe; it's a gateway to homemade happiness, unlocking a world of delicious, from-scratch pies. Get ready to impress your friends and family with this easy-to-follow recipe.
Ingredients:
This recipe uses simple ingredients you likely already have in your pantry!
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
- 1/2 cup ice water
Instructions:
Let’s get baking! Follow these steps for a perfect pie crust every time.
Step 1: The Flour Power
In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the dough.
Step 2: Butter Up!
Cut in the cold butter using a pastry blender or your fingertips. Work quickly to keep the butter cold; you want to see small pea-sized pieces of butter throughout the flour. Overmixing will result in a tough crust.
Step 3: Water Works
Gradually add the ice water, a tablespoon at a time, mixing lightly with a fork until the dough just comes together. Don't overmix! The dough should be slightly shaggy.
Step 4: Chill Out
Form the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
Step 5: 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. Carefully transfer the dough to the pie plate, gently pressing it into the bottom and up the sides. Trim and crimp the edges.
Step 6: Blind Bake (Optional)
For pies with wet fillings, like pumpkin or pecan, pre-baking the crust (blind baking) is recommended. Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes until lightly golden.
Step 7: Fill and Bake!
Now, fill your pie crust with your favorite filling and bake according to the filling's recipe instructions.
Tips and Variations:
- Cold is Key: Using very cold ingredients is crucial for a flaky crust. Chill your butter and water before you begin.
- Don't Overmix: Overmixing develops the gluten in the flour, leading to a tough crust. Mix just until the dough comes together.
- Add Flavor: For a richer flavor, try using half butter and half lard.
- Make it Ahead: You can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Nutritional Information (per serving, approximate):
This will vary depending on the pie filling. This nutritional information is an estimate for the pie crust only:
- Calories: Approximately 200-250
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 8-10g
- Carbohydrates: Approximately 20-25g
- Protein: Approximately 2-3g
Making your own pie crust might seem daunting at first, but with this easy recipe and these helpful tips, you'll be baking delicious homemade pies in no time. Enjoy the process and the amazing results! Happy baking!