Elevate your pie-making skills this holiday season with this easy-to-follow, made-from-scratch pie crust.
Baking is a fundamental part of the holiday season.
Just like the expensive shopping sprees, the never ending Christmas songs on the radio, and the bright decorations all over town. We all go crazy for it (some of us more literally then others!), but we just can’t do without any of it :)
I’m pretty sure we can all agree that dinner wouldn’t be the same without a fat slice of pie at the end. Whether it’s a comforting apple pie, an irresistible strawberry rhubarb pie, or the most classic pecan pie, pies are always welcomed at any table. Anytime!
But your pie is only as good as the pie crust that you are able to whip up. So what you need this holiday season, is a fool-proof recipe that yields the perfectly buttery and flaky crust. Every. Single. Time.
So here is my recipe. Consider this my early Christmas present, just for you…You are very welcome :)
This is your basic flour/salt/tiny-bit-of-sugar/cold butter and chilled water recipe. Mixed together quickly until just combined, and stored in the refrigerator before rolling and placing in the pan.
I made the crust using my food processor. Very easy and super quick. You can also make it by hand, just like I did in my apple crostata recipe, cutting the butter with the tip of a knife. Similar idea, but a little more labor intensive.
In order to end up with a great crust you need to pay attention at the details.
First of all, the butter has to be really cold. Put it in the freezer for a 10 minutes before you start if necessary. The little pieces of butter found in the dough give an airy and flaky pastry when melting in the oven.
So second of all, make sure to not overmix the dough. DO NOT MIX more than necessary for the dough to come together … Sorry for the yelling, but this is really important! If you mix too much, you melt and destroy our cold pea-sized pieces of butter.
AND please just add enough water to make the dough come together. I used 6 tablespoons for 1 and a half cups of flour. But you might need a little more or a little less. Depending on how you measured the flour and how you are mixing the ingredients. So add water a bit at a time, until just combined.
For the edges, I love a simple and elegant fluted pattern. And it’s so simple to make! Using your index finger on one hand, push the dough through the index and middle fingers of your other hand. A piece of cake :)Print
Born and raised in Venice, Italy, Manuela now lives with her husband and two children in Los Angeles, California. In her blog, Cooking with Manuela, she strives to share her passion for Italian food. As a mom of two young boys, most of her dinner preparations are done while checking homework, quizzing for science tests, and looking for Lego pieces. Her step-by-step recipes help readers create delicious food while on a busy schedule. There is nothing as special as ending your day with your family or friends sharing a good conversation and a tasty homemade meal.