Historically pies and me don’t mesh. I can whip together a great pie filling but the perfect crust has always eluded me. Well this year that all changed thanks to this Pie Crust Recipe from Ali at Gimme Some Oven. The recipe fairly basic: flour, sugar, salt, butter & water (with a secret ingredient) but what’s really nice is that Ali gives all sorts of useful pie making tips that even seasoned pros, like my Mother-in-Law thought were pretty handy.
Since the KitchenAid is my #1 most loved appliance it was an easy decision to go ahead and use that to make my pie crust.
To start mix the flour, sugar and salt until combined.
Next divide your butter and add it into the mix in two separate batches.
Then sprinkle the dough with the water and special ingredient.
The dough won’t form a ball on its own so you’ll need to pack it all together.
Now take the dough ball out, pat the dough down into a disk, wrap it in plastic wrap and place it in your fridge for at least an hour.
When you’re ready take your crust out of the fridge and set it aside.
This next part is generally where my pie crust fails. I can roll it out but when I try and transfer it from the counter to the pie pan I always seem to poke holes in it. That leads to me balling it up and rolling it out again and after a few attempts the dough gets sticky and it won’t roll out and it’s just a mess.
So now I work smarter and roll out my crust on the Silpat. This ensures that my crust is hole-free and it makes the hardest part of pie making a total breeze.
For idea for crust designs check out THIS Article by Libby and Chia of SaltedandStyled.com.
If you’re interested in the pumpkin pie recipe that I used come back Wednesday.