Welcome to the world of flaky, buttery bliss with Grandma Rhoda's Pie Crust! This timeless recipe is a cherished secret that transforms any pie into a masterpiece, making it the perfect foundation for your favorite fillings. Whether you're baking a classic apple pie or an indulgent chocolate cream, this crust will elevate your dessert game to new heights. With just a handful of simple ingredients and a few easy steps, you’ll discover the joy of homemade pie crust that rivals any bakery. Ready to impress your family and friends? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 2 crusts
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup unsalted butter, chilled and diced
- 5 to 7 tablespoons ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
- Add the chilled, diced unsalted butter 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.
- 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.
- Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to chill.
- 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 each disk into a circle about 1/8 inch thick, rotating and adding flour as needed to prevent sticking.
- Carefully transfer the rolled dough to your pie dish, trimming the edges and crimping as desired for your specific pie recipe.
Tips
- Chill Your Ingredients: Ensure your butter is well-chilled before incorporating it into the flour. This helps create that perfect flaky texture we all love in a pie crust.
- Don’t Overwork the Dough: When mixing the butter into the flour, stop as soon as you see pea-sized pieces of butter. Overworking can lead to a tough crust.
- Use Ice Water: The ice water is crucial for keeping the dough cold. It helps the butter remain solid, which contributes to the flakiness of the crust.
- Resting Time is Key: Don’t skip the refrigeration step! Allowing the dough to rest helps relax the gluten, making it easier to roll out and preventing shrinkage during baking.
- Rolling Technique: Roll out your dough on a lightly floured surface, and rotate it frequently to ensure an even thickness. If it starts to stick, add a little more flour.
- Transfer with Care: When moving your rolled-out dough to the pie dish, you can use a rolling pin to help lift it. Gently drape it over the dish and avoid stretching the dough.
- Crimp with Flair: Get creative with your crust edges! Use your fingers or a fork to crimp the edges for a beautiful finish that adds a homemade touch.With these tips in hand, you’re all set to create a pie crust that will have everyone asking for seconds!
Nutrition Facts
Calories: 755kcal
Carbohydrates: 95g
Protein: g
Fat: 34g
Saturated Fat: g
Cholesterol: mg
