Pie Crust 101

Over the past couple weeks I have tried countless ‘Perfect Pie Crust’ recipes, but there was nothing perfect about them.  In fact, I started to think that pie crust was going to be my new kitchen-nemesis.

Thanks to a little research and another cooking class at Williams-Sonoma, I think I’ve solved my problem.  Here are some of the techniques that have helped me overcome this almost-nemesis... and just in time for Thanksgiving.  Gobble, Gobble!

1.      Chill ALL of your ingredients.

Butter should be used right out of the fridge.

Water (or any other liquid you’re using) should be ice cold.

Measure and refrigerate dry ingredients before you start.

2.      Freeze your dough before rolling.  Most recipes will say that it is okay to chill, but I’ve found that it makes a world of difference when you’re rolling out dough that has been frozen.  It's so much easier… less messy… and makes for a prettier finished product!

3.      Sandwich your dough in between two sheets of parchment paper.  The dough will not stick to the parchment paper… Less flour mess, no heavy flour taste, easy clean up, and easy transport.

4.      When you pull the dough out of the freezer give it a few minutes to defrost (about 5-7 minutes will do).  Then take your rolling pin and give the disc a couple of whacks, making sure to rotate the point of contact so that your disc stays round.

5.      When you’re ready to line your pie dish just remove the top layer of parchment paper, align the dough with your dish, flip, and peel off the parchment paper.  LIFT then TUCK into the corners.

6.      Refrigerate the lined dish for about 15-30 minutes before baking, or filling.

Here are a couple recipes worth trying:

Pioneer Woman: Perfect Pie Crust  ·  Martha Stewart:  Pate Brisee