How To Make Pie Crust
Ah, the perfect pie crust. It’s like trying to find a needle in a haystack, a poppyseed in a gigantic batch of black bean soup. It ain’t easy. And unless you’re lucky enough to be one of those people whose grandma had a top secret pie dough recipe that’s been passed down for generations, it probably takes a few tries to find the one that’s perfect for you. That’s the other thing with pie crust. What one person loves isn’t necessarily what hits the spot for another. Plus, there are definitely certain crusts that work better for certain pies. It’s all a fun game of trial and error, like most baking is. But what if we told you we have the pie crust of all pie crusts and that you should definitely give this recipe a try. No more trial and error, no more pie disasters. This just might be your end all be all of pie crusts you’ve been looking for.
In this online baking class, we show you how to make the most perfect basic pie crust. Once you learn how easy it is, you’ll never touch the pre-made, frozen ones again.
Basic Pie Dough
1 lb unsalted butter, chilled
1 lb 6 oz pastry flour
4 fl oz buttermilk or water
2 tsp salt
1 tbsp granulated sugar (optional)
1 tbsp vanilla extract (optional)
- Cut the butter into 3/8 inch squares.
- Sift the flour.
- Mix the butter into the flour until a mealy texture is reached.
- Combine the butter, milk and salt. (Water can be used in placed of buttermilk. A tablespoon of sugar and a teaspoon of vanilla extract can be added to create a sweeter, more flavorful pie crust.
- Gradually add the buttermilk to the flour mixture, mixing until the dough holds together. Do not overmix.
- Cover with plastic wrap and chill.
- Roll out on a floured surface. Place in a pan and cut off excess. Crimp the edges for a more dramatic effect.
- Dock with a fork. Line with parchment and fill with beans for weight when you’re cooking.
- Bake at 350F for 20-25 minutes or until golden brown.
- Fill with your favorite filling and serve!