Are you ready to ditch the stressful, messy hand-mixing of pie crusts? Let's unlock the secret to effortlessly flaky, tender pie crusts with the help of your trusty stand mixer! This recipe is perfect for busy weeknights, or for anyone wanting consistently delicious results without the arm workout. Whether you’re a seasoned baker or just starting your homemade cooking journey, this easy recipe will become your new go-to for all your pie adventures. Get ready to experience the joy of making truly amazing pies from scratch!
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- ½ cup ice water
Instructions:
Step 1: Prep Your Ingredients: This is crucial for a fantastic pie crust. Ensure your butter is exceptionally cold, straight from the refrigerator. Even better, chill it for 30 minutes before starting. Your flour and salt should be measured accurately. Have your ice water ready in a measuring cup.
Step 2: Combine Dry Ingredients: In the bowl of your stand mixer, whisk together the flour and salt. This ensures even distribution of salt for the best flavor.
Step 3: Cut in the Butter: Fit your stand mixer with the paddle attachment. Add the cold butter cubes to the flour mixture. Pulse the mixer on low speed for about 10-12 seconds at a time, until the mixture resembles coarse crumbs. Don’t overmix! Overmixing will develop the gluten in the flour, resulting in a tough crust.
Step 4: Add Ice Water Gradually: With the mixer running on low speed, slowly add the ice water, a tablespoon at a time. Stop frequently to scrape down the sides of the bowl. The dough should start to come together, but it will still be slightly crumbly.
Step 5: Form the Dough: Once the dough is just barely holding together, turn it out onto a lightly floured surface. Gently form the dough into a disc. Don’t knead it! Simply shape it, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes before rolling it out. This chilling step allows the gluten to relax, resulting in a more tender crust.
Step 6: Roll and Bake: After chilling, roll out the dough on a lightly floured surface to your desired thickness. Carefully transfer the dough to your pie plate. Trim the edges and crimp as desired. Now you're ready to add your favorite pie filling! Bake according to your pie filling's instructions.
Tips for Pie Crust Perfection:
- Cold is Key: Seriously, cold butter is the secret weapon for flaky crusts.
- Don’t Overmix: Overmixing develops gluten, leading to a tough crust.
- Chill the Dough: Chilling allows the gluten to relax and the flavors to meld.
- Use a Pastry Blender (Optional): If you don't have a stand mixer, you can use a pastry blender to cut in the butter.
Variations:
- Sweet Pie Crust: For a sweeter crust, add 1-2 tablespoons of granulated sugar to the flour mixture.
- Savory Pie Crust: For savory pies like quiche, 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 size of your pie and the filling. For a general estimate of the crust itself, one serving (approximately 1/8 of a 9-inch pie) contains around:
- Calories: 200-250
- Fat: 12-15g
- Carbohydrates: 20-25g
- Protein: 2-3g
This delicious and easy pie crust recipe is a must-try for all home bakers. It’s quick, reliable, and produces consistently flaky results. Enjoy experimenting with different fillings and creating your own pie masterpieces!