Are you tired of tough, bland pie crusts that crumble and disappoint? Prepare to discover the holy grail of pastry perfection with Grandma's Secret Pie Crust recipe! This legendary technique transforms simple ingredients into a buttery, delicate masterpiece that will have your family and friends begging for your baking secrets. Whether you're a novice baker or a seasoned pro, this foolproof method guarantees a pie crust so incredible, it might just become your most treasured family recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled
- 3-4 tbsp ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together until well blended.
- Remove the chilled butter from the refrigerator and cut it into small, 1/4-inch cubes. The butter must be very cold to create a flaky crust.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Prepare a small bowl of ice water. Gradually add 3 tablespoons of ice water to the flour-butter mixture, stirring gently with a fork until the dough begins to come together.
- Test the dough by pressing it together with your hands. If it crumbles, add the fourth tablespoon of ice water, being careful not to overwork the dough.
- Gather the dough into a ball and gently flatten it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
- After chilling, remove the dough from the refrigerator and let it rest at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough into a circle about 1/8-inch thick, rotating and adding flour as needed to prevent sticking.
- Carefully transfer the rolled dough to a 9-inch pie dish, trimming the edges and crimping as desired.
- For a pre-baked crust, dock the bottom with a fork and chill for 15 minutes before blind baking at 375°F (190°C) for 15-20 minutes.
Tips
- Temperature is Key: Keep your butter and water ice-cold to ensure a flaky, tender crust. Warm ingredients will make your dough tough and dense.
- Don't Overwork the Dough: Mix just until the ingredients come together. Excessive handling develops gluten, resulting in a chewy crust.
- Chill, Chill, Chill: Refrigerating the dough allows the butter to firm up and the gluten to relax, which prevents shrinking and maintains a delicate texture.
- Use the Right Tools: A pastry cutter or your fingertips work best for incorporating butter. Avoid using a food processor, which can overwork the dough.
- Flour Your Surface Sparingly: Too much flour can make your crust dry and tough. Use just enough to prevent sticking.
- Practice Crimping Techniques: Experiment with different edge designs to make your pie crust visually appealing and professionally finished.
Nutrition Facts
Calories: 1000kcal
Carbohydrates: 85g
Protein: 10g
Fat: 68g
Saturated Fat: 42g
Cholesterol: 180mg
