Pie Crust Recipe – A Stunning Mess

Be taught to make the best possible selfmade all-butter flaky pie crust! This recipe requires solely 4 elements and takes about 10 minutes to make. Who knew selfmade pie crust was so easy?!

You need to use this butter pie crust recipe on so many alternative pies like: pumpkin pie, apple, candy potato, blueberry, rhubarb, peach, or cherry. This extremely flaky, buttery pie crust solely has one secret—which I’ll share.

Associated: Use my apple pie filling recipe for a traditional apple pie!

Extra Nice Pie Recipes

Pie Crust Recipe Substances

• All-purpose flour
• Salt
• Butter
• Ice water

I take advantage of unsalted butter and it’s just about what I take advantage of on a regular basis for many recipes that decision for butter. If you happen to discover all you’ve is salted butter although, I’d give it a go and easily omit the salt on this recipe.

I additionally like so as to add an egg wash and sprinkle on turbinado sugar (generally referred to as sugar within the uncooked) to this crust earlier than baking.

The way to Make Pie Crust Dough

In a big bowl, add the flour and salt, stir to mix. Use a field grater to shred the chilly butter. That is the key to the very best flaky pie crust! Add the chilly butter to the flour combination and blend collectively together with your clear fingers. The combination will likely be crumbly, resembling small pebbles.

This could solely take a {couples} minutes. A part of the objective is to the touch/combine the pie crust dough the least quantity attainable as this may outcome within the flakiest crust. Overworking the dough could make it gummy or crunchy like a large cracker.

Add the ice water and once more use your clear fingers to combine till a dough ball kinds. Press the dough collectively, you don’t want to knead the dough. Divide in two and type small disks. Wrap in plastic wrap and refrigerate till you might be prepared to make use of, or retailer within the freezer if you’re planning to make use of this a lot later.

The way to Roll Out the Dough

Frivolously flour your counter and rolling pin. Take away the dough from the fridge and unwrap from the plastic wrap. Use the rolling pin to press down and roll out the dough. If it sticks to the pin or counter, mud extra flour onto these surfaces.

As soon as I’ve the pie crust dough the dimensions i would like, I’ll gently roll it round my rolling pin after which switch this over my ready pie pan. Then unroll it from the pin.

Suggestions & Different Strategies

• Utilizing a field grater, or cheese grater, to grate the chilly butter is the easiest way to make pie crust IMO. However two different strategies are utilizing a pastry blender, additionally referred to as a pastry cutter, or meals processor. For the pastry blender, minimize the chilly butter into cubes after which use the pastry blender to chop/smash it into the flour combination. For the meals processor technique, you additionally minimize the chilly butter into small cubes and pulse with the flour combination within the meals processor. With each strategies, I might then combine the chilly water in by hand—merely since you actually don’t wish to overwork the pie dough.
• For the ice water, I merely add ice to a glass mixing cup after which fill with water. Once I’m prepared so as to add the ice water to the recipe, I measure out what I would like from this bowl so it’s really ice chilly after I add it to the dough.
• If you wish to substitute as much as half of the butter on this recipe for vegetable shortening, you’ll be able to. I don’t actually use shortening in lots of recipes at our home, so I don’t trouble shopping for it and easily use all butter.
• This recipe will make two normal measurement pie crusts, a prime and backside. If you happen to solely want one, you’ll be able to both try to minimize this recipe in half OR you may make each and freeze one to be used later.
• You may refrigerate pie crust dough for 3-5 days. Freeze if you wish to retailer it for longer.