Are you tired of store-bought pie crusts that crumble and taste…well, bland? Do you dream of homemade pies with perfectly flaky, golden-brown crusts that make your tastebuds sing? Then you've come to the right place! Today, we're sharing Ree Drummond's legendary pie crust recipe – a foolproof method that even baking novices can master. This easy recipe will elevate your pies from ordinary to extraordinary, transforming them into delicious dishes worthy of any celebration. Get ready to experience the joy of homemade cooking with this quick dinner idea that's perfect for busy weeknights or special occasions.
Ingredients for the Best Pie Crust
This recipe yields enough dough for a double-crust 9-inch pie.
- 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
Step-by-Step Instructions: Making Ree's Perfect Pie Crust
Getting Started:
- Begin by whisking together the flour and salt in a large bowl. This ensures even seasoning throughout your crust.
Incorporating the Butter:
- Cut the cold butter into the flour mixture using a pastry blender or your fingertips. Work quickly to prevent the butter from softening. The goal is to create a mixture that resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust!
Adding the Water:
- Gradually add the ice water, a tablespoon at a time, mixing gently with a fork. Be careful not to overmix; the dough should just come together. If it seems too dry, add a little more water; if it's too wet, add a little more flour.
Forming the Dough:
- Turn the dough out onto a lightly floured surface and gently form it into a disc. Do not knead the dough; this will develop the gluten and result in a tough crust.
Chilling the Dough:
- Wrap the dough disc in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This chilling step allows the gluten to relax and the butter to firm up, resulting in a tender, flaky crust.
Rolling and Baking:
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On a lightly floured surface, roll out half of the dough into a circle large enough to fit your pie plate. Carefully transfer the dough to the plate, gently pressing it into the bottom and up the sides. Trim any excess dough.
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Repeat with the remaining dough for a double-crust pie, or use the remaining dough for another pie or even savory tarts.
Tips for Pie Crust Perfection
- Use very cold ingredients: Cold butter is key to a flaky crust. Keep your butter and water chilled throughout the process.
- Don’t overmix: Overmixing develops the gluten, leading to a tough crust. Mix just until the dough comes together.
- Chill the dough: Chilling allows the gluten to relax and the butter to firm up, resulting in a tender crust.
- Don’t be afraid to add more flour (or water): The amount of water needed may vary depending on the flour and humidity.
Variations on Ree's Classic Pie Crust
- Sweet Potato Pie Crust: Add 1/4 cup of cooked and mashed sweet potato to the dough for a subtly sweet and moist crust.
- Herb Crust: Incorporate 1 tablespoon of fresh herbs, such as rosemary or thyme, into the dough for a savory twist.
- Whole Wheat Crust: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutritional Information (per serving, approximate):
Calories: 200-250 Fat: 12-15g Saturated Fat: 8-10g Carbohydrates: 20-25g Protein: 3-4g
Note: Nutritional information varies depending on the filling used in the pie.
This recipe is your key to unlocking the world of homemade pies. Enjoy the process and the delicious results! These easy recipes and healthy meal options are sure to become a staple in your kitchen. Making this pie crust is a satisfying and rewarding experience that elevates homemade cooking to a whole new level. Remember, practice makes perfect, and soon you'll be baking incredible pies with confidence!