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Betty’s Basic Pie Crust Making

Betty's Basic Pie Crust Making

Are you ready to elevate your baking game with a pie crust that’s as flaky as it is delicious? Look no further than "Betty's Basic Pie Crust"! This simple yet foolproof recipe will have you whipping up a perfect pie crust in just 30 minutes, making it the ultimate foundation for your favorite sweet or savory fillings. Whether you're a seasoned baker or just starting out, this recipe is your ticket to creating mouthwatering pies that will impress friends and family alike. Get ready to roll up your sleeves and discover the secrets to a pie crust that’s sure to steal the show!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 1 pie crust

Ingredients

  1. 1 1/4 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/2 cup cold butter, cubed
  4. 3-4 tablespoons ice water

Instructions

  1. In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs. This technique helps create a flaky texture in the final pie crust.
  3. Gradually add ice water, one tablespoon at a time, gently mixing with a fork or your hands. Stop adding water when the dough just begins to come together and can be pressed into a cohesive ball.
  4. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which helps prevent shrinking during baking.
  5. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
  6. On a lightly floured surface, roll out the dough into a circle about 1/8 inch thick and 2 inches larger than your pie dish.
  7. Carefully transfer the rolled dough to your pie dish, gently pressing it into the bottom and sides. Trim the excess dough, leaving a small overhang for crimping.
  8. Crimp the edges of the pie crust using your fingers or a fork to create a decorative border and seal the edges.
  9. If the recipe requires a pre-baked crust, prick the bottom with a fork and blind bake at 375°F (190°C) for 15-20 minutes with pie weights or dried beans.

Tips

  1. Keep Everything Cold: For the flakiest pie crust, ensure your butter and water are ice-cold. This helps to create those delightful layers that make a pie crust irresistible.
  2. Don’t Overwork the Dough: When mixing the ingredients, be gentle! Overworking the dough can lead to a tough crust. Mix just until the ingredients come together.
  3. Resting is Key: Allow the dough to chill in the refrigerator for at least 30 minutes. This helps to relax the gluten, making it easier to roll out and less likely to shrink during baking.
  4. Flour Your Surface: When rolling out the dough, sprinkle flour on your surface and rolling pin to prevent sticking. This will help you achieve a smooth, even crust.
  5. Crimp with Style: Get creative with your crimping! Use your fingers, a fork, or even a decorative pie crust cutter to give your pie a beautiful edge.
  6. Blind Bake for a Perfect Base: If your recipe calls for a pre-baked crust, don’t skip the blind baking step! This ensures your crust stays crisp, especially for custard or cream pies.
  7. Experiment with Flavors: Feel free to add a pinch of sugar or a dash of vanilla to the dough for a sweet twist, or herbs for a savory pie crust.With these tips in hand, you’re all set to create a stunning pie crust that will be the envy of every dessert lover!

Nutrition Facts

Calories: kcal

Carbohydrates: 81g

Protein: 11g

Fat: 74g

Saturated Fat: 46g

Cholesterol: 190mg

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