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!
- ½ teaspoon salt
- 2 teaspoon apple cider vinegar
- ⅓ cup cold water
- 16 tablespoons (2 sticks) unsalted butter, cut into small pieces
- 2-1/2 cups flour spooned into the cup and leveled
- 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 ⅛ 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.
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