Why You’ll Love This Recipe
A perfect pie crust is the cornerstone of any memorable pie. This recipe is easy to follow, uses simple ingredients, and consistently delivers tender, flaky results. Whether you’re baking a sweet apple pie or a savory quiche, this crust never disappoints.
The Inspiration Behind the Recipe
For years, I struggled to make pie crusts that didn’t crack or feel tough. Then, a pastry chef introduced me to the 3:2:1 ratio—flour, fat, water. This simple formula transformed my baking, making pie crusts approachable and foolproof.
Cook’s Notes
- For the best results, keep your butter or lard ice-cold.
- Avoid overworking the dough; it ensures a tender crust.
- You can use a food processor to cut in the fat for convenience.
- If you can get suet for the fat, use that for the best results.
Ingredient Spotlight
Butter (or Lard): The fat you choose plays a crucial role in the crust’s texture. Butter adds flavor and flakiness, while lard creates an ultra-tender bite. Use high-quality, unsalted butter or fresh lard for the best results.
Cultural Significance
Pie crusts have deep roots in American baking traditions. From the flaky crusts of colonial pies to the buttery pastries of modern kitchens, this essential recipe bridges generations. It’s a testament to the enduring appeal of simple, comforting food.
Common Mistakes to Avoid
- Overmixing the dough: Leads to tough crusts.
- Using warm butter: Prevents the formation of flaky layers.
- Skipping the chill step: Dough must rest for easy rolling and structure.
Serving Suggestions
Serve your pie crust filled with seasonal fruit pies, creamy custards, or savory fillings like chicken pot pie. Pair with a scoop of ice cream or a dollop of whipped cream for dessert pies, or a crisp green salad for savory dishes.
Storing and Reheating
- Storing: Wrap leftover dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months.
- Reheating: Reheat baked pies in a 350°F (175°C) oven for 10-15 minutes to refresh the crust’s flakiness.
This recipe not only simplifies pie-making but also ensures consistently professional results. Whether you’re a seasoned baker or a beginner, this pie crust is your ticket to baking success!
Classic Pie Crust for Two 10-Inch Pies
Equipment
- 1 Mixing bowl
- 1 Pastry cutter or fork
- 1 Rolling Pin
- 1 Measuring cups and spoons
- 1 Plastic wrap
- 2 Pie tins
Ingredients
- 3 cups 360g all-purpose flour
- 1 ¼ cups 285g cold unsalted butter, cubed (or substitute with 1 cup (230g) lard for a more tender crust)
- ¾ tsp salt
- 7-10 tbsp ice-cold water
Instructions
- Mix the dry ingredients: Combine flour and salt in a large mixing bowl.
- Cut in the fat: Use a pastry cutter or fork to cut the cold butter or lard into the flour mixture until it resembles coarse crumbs.
- Add water gradually: Add ice water, one tablespoon at a time, tossing with a fork until the dough begins to hold together. Avoid overmixing.
- Divide and wrap: Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap. Chill for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll out each disk to fit a 9-inch pie pan. Gently press the dough into the pan, trimming and crimping edges as desired.
- Use or bake as needed: For pre-baked crusts, dock with a fork, line with parchment, and use pie weights. Bake at 375°F (190°C) for 15 minutes. For filled pies, follow the pie recipe’s instructions.
Discover more from In The Kitchen With Vic
Subscribe to get the latest posts sent to your email.
