If you've ever tasted a slice of pie that made you feel like you were wrapped in a warm hug, then you know the magic of a perfect pie crust. Welcome to Grandma Mae's Pie Crust recipe—a cherished family secret that promises to elevate your baking game and impress your guests! With just a few simple ingredients and a little bit of love, you can create a flaky, buttery crust that serves as the perfect foundation for your favorite fillings. Ready to unlock the secrets of pie perfection? Let’s dive into this delightful recipe that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 3 to 4 tablespoons ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
- Remove the chilled butter from the refrigerator and cut it into small, quarter-inch cubes. Cold butter is crucial for creating a flaky pie 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 between your fingers. If it crumbles, add the fourth tablespoon of ice water, one teaspoon at a time, until the dough holds together when pressed.
- 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.
- When ready to use, remove the dough from the refrigerator and let it sit 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, large enough to fit your pie dish with an overhang.
- Carefully transfer the rolled dough to your pie dish, trimming the edges and crimping as desired for a classic pie crust finish.
Tips
- Keep It Cold: The key to a flaky pie crust is cold ingredients. Make sure your butter is chilled, and consider chilling your mixing bowl and utensils as well. This helps prevent the butter from melting before baking.
- Don’t Overwork the Dough: When mixing the butter into the flour, stop as soon as you achieve a coarse breadcrumb texture. Overworking the dough can lead to a tough crust.
- Use Ice Water: Adding ice water gradually helps control the moisture level in your dough. Start with 3 tablespoons and add more only if necessary to achieve the right consistency.
- Rest the Dough: Allowing the dough to rest in the fridge for at least 30 minutes is crucial. This step relaxes the gluten and firms up the butter, resulting in a tender crust.
- Roll Evenly: When rolling out the dough, aim for an even thickness of about 1/8 inch. This ensures that your crust bakes evenly and maintains its shape.
- Trim and Crimp: After transferring the rolled dough to your pie dish, trim any excess and crimp the edges for a beautiful finish. This not only looks great but also helps seal in the filling.
- Pre-bake for Custard Pies: If you’re making a custard pie or any filling that requires a longer baking time, consider pre-baking your crust for about 10 minutes to prevent it from becoming soggy.With these tips in hand, you're well on your way to mastering Grandma Mae's Pie Crust and creating delicious pies that will have everyone asking for seconds!
Nutrition Facts
Calories: 1380kcal
Carbohydrates: 120g
Protein: 16g
Fat: g
Saturated Fat: 58g
Cholesterol: 205mg
