Perfect Pie Crust

With baking season headed your way in full swing, I've decided to re-share one of my most favorite sure-fire recipes to wet your whistle straight into pie town. The most perfect pie crust can be what makes or breaks your pie's flavor and overall texture. Trust me, this recipe is the one you're going to want to keep close to the vest. Everyone will think you're a baking hero, when really you just mixed together 5 ingredients. Yep, only FIVE. And I've attached step-by-step photos to guarantee your baking success, and rave reviews from your loved ones. 

I feel like pies are the Hallmark of everything Fall, and with school starting, the weather changing soon, and our taste buds gravitating somehow straight for the "p" word (okay, it's pumpkin), it's important to not have to worry about a pie crust that's going to flop. I've made countless pies with this recipe, and I promise you it's the best of the best. Let's dive in! 

First you start with cold butter. I always use unsalted so I can control the amount of salt that is in my recipe. Cube the butter into little dice-sized pieces, then toss them into your stand mixer. Even though this is pie crust dough, I use my paddle attachment instead of my dough one. Just make sure to keep the speed on low and don't leave it mindlessly running while you gather other ingredients. Over-mixing is not your friend here. 

Next, toss in the flour, and mix on low speed until you get this look (above). When I originally learned how to make this recipe, I was told by my friend to have it resemble "peas and cornmeal." No idea what the heck that meant, but this is the look you should go for. 

Next, pour in your "buttermilk." What the heck, Mandy, there's no freaking buttermilk in your recipe?! I know. That's because when you make this recipe, you actually created your own buttermilk when you added your vinegar to your milk. Crazy, huh? Slowly add it in until you get the look you see here (above). Toss in your salt and mix another second or two until it's just combined. Again, over-mixing is not your friend. 

Transfer your dough to a clean floured surface. I love to use these silpat mats because they don't stick and they make for much easier cleanup. 

Sprinkle a bit of dough on your dough, mat, and rub some into your hands; just enough to keep things from sticking. Adding too much will dry out your dough, so take it easy. I usually sprinkle the dough, then split it in half. 

If you are topping your pie with dough, you'll need two halves (one for the crust underneath, and one for the crust on top). If you're making an open-face pie (using dough only for the bottom), then make sure to only use half on the bottom. You can make the other half into a thick disc, wrap it in plastic wrap, and it should keep in the fridge for 5 days. You'll need to heat it up four about 10 seconds in the microwave before rolling it out again - makes it so much easier. 

Roll the dough out and make a circle large enough to fit your pie tin/dish. Carefully lay it into the dish (I usually just flip over the silpat mat onto the dish and go from there). Fork the bottom of the dough in the dish until it's well-covered. Then follow the filling directions for whatever pie you're making! Super, super easy. 

I've used this pie crust recipe for quiches, and all sorts of pies and it has always been a hit! Hope you enjoy, and happy pie making. xoxo

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Perfect Pie Crust

makes one pie's worth of dough

ingredients:

1/2 C cold milk

1 T vinegar

2 C flour

1 C butter (or shortening), cubed

1 t salt

method:

1. Add vinegar to cold milk and set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, add salt to flour, then add cubed butter (or shortening). Mix on medium speed until mixture looks like crumbly peas and cornmeal. 

2. Add "buttermilk" (milk + vinegar mixture) to flour mixture all at once. Stir until just combined on low speed (don't overmix). 

3. Dump mixture out onto a floured surface. Split into 2 baseball-sized balls. Set one aside. Roll out ball with a rolling pin, making sure to flip over after each roll. Roll into about 1/8-inch thick round. Carefully lay into pie tin/dish. 

4. If you're doing a one-crust pie, trim edges with a knife and flute edges with hands, and save the other half for a pie to be used within a couple days. If you're doing a two-crust pie, fill the pie, then flatten out the other half of the pie dough as you did with the first half. Lattice, slice, cut, shape it into whatever you want, then lay it on the pie filling. Bake according to directions pertaining to pie filling. Enjoy!

recipe source: Baking with Blondie