Let the record show, I am SH!T at pies. Well, not all pies…pies that don’t need actual pastry, I’m great at (just ask Cindy about my Key Lime Pie).
Pies with pastry…oy! I even took a seminar (and have another one planned in March) on making pies…and, well, those pies turned out amazing..my pie…meh…
I’ve been following Joy’s blog for awhile and she has spoken at great length about her pie skills, so I was hoping above all hope for this crust to be a winner…
And it was. It browned nicely and tasted really great It was really easy to use, given the fact it was an all butter crust (which is less stable and melts easier than a crust that is 50-50 butter and shortening). It wasn’t quite as flaky as I had hoped, but again, that could be my lack of pie skill than anything else. Oh and it’s totally ok to use a dough hook on your mixer to mix up your pie crust – I did it at that pie seminar and it turned out fine.
I definitely think I would try this crust again to see if it gets better if I were to roll it out thinner. If that doesn’t work, I may move back to my pie seminar recipe, which is actually a Martha Stewart recipe.
I ended up filling this pie with another Joy recipe – the apple filling from her Apple Pie with Cheddar Bacon Crust…stay tuned.
Recipe Rating: 3.5 knives out of 5.
Om, Nom, Nom,
Joy The Baker Homemade Decadence: Cold-Butter Crust
Makes one 9-inch double pie crust
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cut into cubes
5 tablespoons plus 2 teaspoons of cold water
1 teaspoon of apple cider vinegar
In a medium bowl, whisk together the flour, sugar and salt. Add the butter and, using your fingers or a pastry cutter (or a dough hook on your kitchen aid), work the butter into the flour mixture. Quickly break down the butter until some of the pieces are the size of oat flakes and some are the size of peas. Make a well in the mixture and pour in the cold water and vinegar. Using a fork (or your dough hook), stir the liquid into the flour until a dough forms. (note, aim for something that is not super sticky but not dry either…just a nice moisture level if you know what i mean). Turn the dough out on a lightly floured counter. It will be moist and shaggy (unless you do it in your mixer, then you will just get a nicely formed ball of dough). Divide the dough into two and gently knead each half into a disk (or just divide if you use a mixer). Wrap each disk in plastic wrap and refrigerate for an hour.
To roll out the pie crust, on a well-floured counter, roll the bottom crust until it is 1/8 inch thick and about 12 inches in diameter. Occasionally move the crust around the floured counter during the rolling to ensure that it i snot sticking to the counter. Transfer it to a pie pan. Trim the edges almost even with the edges of the pan. If you’re making a single pie crust, fold the edges under and crimp with your fingers or a fork. Cover with plastic wrap and refrigerate for at least 30 minutes and up to three hours.
For a double-crusted pie, roll out the top crust in the same manner. Fill the pie and top with a second crust. Fold both layers of pie dough under and crimp with a fork or your fingers. Cover loosely with plastic wrap and chill in the refrigerator for 30 minutes before baking.