It’s Fall! And you know what that means? It’s PIE SESON! But if you asked us at anytime during the year, we would say it’s always pie season. It just depends on what you fill the pie with.
We have tons of recipes we want to share with you, but first we have to go back to the basics. We’ve always had a hard time with dough, especially pie dough. Most of the time it’s too crumbly and breaks apart and we end up using a pre-made crust.
And remember there is nothing wrong with using a pre-made pie crust, our personal favorite is Marie Callendars, and we always have one in the freezer for pie emergencies.
But this year is the year we decided that we were going to conquer pie crust, and we have. We fell that when you can roll the pie crust onto your rolling pin, you’ve achieved greatness. And this recipe is super simple, and one of the best we’ve found. It’s actually foolproof. If we can do it, so can you! Remember the trick is cooled flour and cooking utensils which lead to the most perfect, buttery, awesome pie dough.
Basic Pie Dough
- 12 oz. AP Flour (Chilled)
- 1 Teaspoon Fine Salt
- Two 4 oz Sticks of Butter (8 oz total)
- 1/2 Cup COLD Water
First things first, put your pastry cutter (or fork) and rolling pin in the freezer! Sounds weird, but it’s important!
Next, measure out your flour and place that in the fridge as well. Then, take your butter, cut it into medium sized cubes and place in the fridge.
Let cool for at least 15 minutes. You want the flour and the butter to be really cold!
When everything is good and cool, remove the flour from the fridge and mix in the salt. Stir till combined.
Next, add the cubed butter and using your cold pastry cutter (or fork) cut the butter into the flour mixture. Work the flour and butter until the pieces look no smaller than peas.
If it’s too hot, but the mixture back in the fridge and then continue working.
Add the cold water to the flour and butter mixture. First using the pastry cutter to combine everything. Once it starts to form a ball you can use your hands. Make sure there are no “dry patches” or crumbly bits, if needed add an extra splash of water.
Try not to overwork the dough, because if you do, you break the butter down.
Once a dough has formed, divide the the dough into two balls. Ours measured out to about 11.5 oz (give or take). Wrap the dough balls in plastic wrap and refrigerate for at least an hour.
If you want, you can freeze them for future use.
Once the dough is chilled, flour your surface and rolling pin. Gently roll the dough out, working from the middle out. Once the dough is rolled, roll it on to your rolling pin and place on your pie dish. Trim the edges.
Recipes Adapted from Saturday Evening Post and The Professional Chef