Making pie crust, or pâte brisée, from scratch is easy as pie. Seriously. It’s not rocket science. Ok, some store bought pies may be good but once you make your own, you never look back. It’s all about crust – a good crust makes a pie perfect! All you need is to arm yourself with a foolproof pie crust recipe and you will do wonders. I do encourage you to try your hands at making your own pie crust. You will say at the end, “Goodness gracious, this was easy as pie!.” Once you’ve mastered the technique, we will move on to making a pie together. I have a recipe already. Stay tuned.
Pie Crust (Pâte Brisée)
Adapted from “Martha Stewart’s Cooking School”
Makes enough for two 9- or 10-inch (23- or 25-cm) single-crust pies or one 9- or 10-inch (23- or 25-cm) double crust pie
Martha Stewart’s all butter crust recipe is great perfect for sweet and savory pies and tarts! I’ve only adjusted the amount of salt and woven my own directions and observations into the recipe. The original recipes lets you decide if you want to make your dough in a food processor or use your hands for it. I choose hands. First, because my food processor is not fancy and big, second, my hands take less time and effort to wash. Third, I like to feel the dough at all times. There is nothing wrong with eliminating a third party, food processor, in making your perfect pie crust. Feel free to join me. Here it comes. One crucial moment – it’s all about butter – make sure it is cold!
2+ 3/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup plus 2 tablespoons (2+1/4 sticks; 1 cup = 8 ounces / 225 g) COLD (very cold! if your butter is not cold, the recipe won’t work) unsalted butter, cut into 3/4-inch (1.9 cm) pieces
7 to 9 tablespoons ice water
Combine the dry ingredients: In a large bowl, whisk together flour, sugar and salt by hand.
Cut in butter: Add butter and quickly cut in with a pastry blender or your fingertips. The mixture should have pieces ranging from coarse crumbs to the size of small peas.
Add water: Drizzle 7 tablespoons of ice cold water over flour mixture, and mix with a fork until dough just holds together when pinched. If it doesn’t hold together, drizzle a little more water (take care not to overdo with water!) and mix. The mixture should retain a crumbly texture at this point. It should not be sticky.
Shape and chill dough: Turn out dough onto a clean work surface. Knead once or twice to incorporate loose bits. Divide in half. Pat each half into a thick disk, then place on a piece of plastic wrap and gather wrap to flatten disk. Wrap tightly in plastic and refrigerate at least 1 hour (or overnight). Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.