Baking a pie from scratch requires patience, care, and lots of love. Making a gloriously golden, flaky crust often requires 2 times more of the above! We’re sharing Lisa’s pie crust recipe from her cookbook Fried Chicken & Champagne to help set the foundation for many of your favorites – apple, pumpkin, pecan, banana cream – whichever suits your fancy!
Lisa’s Flaky Pie Crust
1/2 teaspoon salt
2 teaspoon apple cider vinegar
1/3 cup cold water
16 tablespoons (2 sticks) unsalted butter, cut into small pieces
2-1/2 cups flour spooned into the cup and leveled
To make the flaky pie crust (makes two 9-inch pie crusts):
In a small bowl, stir together the salt, cider vinegar, and cold water. Refrigerate for 30 minutes. Place the butter and flour in the bowl of a food processor fitted with the blade, and set in the freezer for 10 minutes, until butter is chilled but not frozen. Re-position the bowl on the food processor, and pulse the butter and flour mixture until it resembles pea-size balls. Add the water mixture and pulse just until the dough comes together; if the dough gets warm or is worked too long, it will toughen. Divide the dough into 2 equal balls. With your hand, flatten the balls into discs. Wrap each disc with plastic and refrigerate for 2 hours or overnight; you can wrap the extra dough well and store it for another time—about 1 week in the refrigerator or 1 month in the freezer. If you have a pizza stone, place it in the lower third of the oven. Preheat the oven to 450°F for at least 30 minutes. Spray a 9-inch pie pan with nonstick spray. Carefully roll out 1 ball of dough to a 12-inch circle (or 1 inch larger than your pie pan);the dough should be about 1/8 inch thick. Gently press the dough into the pan and trim or crimp the edges with a fork. Freeze for 30 minutes. Line the pie pan with parchment or a paper coffee filter and fill with pie weights or dried beans. Bake directly on the pizza stone for 10 to 12 minutes, or until the edges are golden brown. Remove from the oven, and gently remove the pie weights; you may need to return the shell to the oven briefly to crisp up the center. Cool the baked pie shell at room temperature.
Legal cheat: Use a large round coffee filter to line your pie crust before adding pie weights. It’s already round and easier than cutting parchment.