Are you tired of pie crusts that crumble or fall flat? Look no further! The "Jeans Never Fail Pie Crust" is here to save your baking day with its perfect blend of flakiness and flavor. This foolproof recipe guarantees a deliciously tender crust that will elevate any pie, from sweet to savory. With just a few simple ingredients and easy-to-follow steps, you'll be impressing your friends and family in no time. Get ready to roll up your sleeves and discover the secrets behind the ultimate pie crust that never disappoints!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs. This process helps create a flaky texture in the final crust.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough begins to come together and can be pressed into a cohesive ball. Be careful not to overwork the dough, as this can make the crust tough.
- Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the butter to firm up, which helps prevent shrinking during baking.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough disk into a circle about 1/8 inch thick and 2 inches larger than your pie dish.
- Carefully transfer the rolled dough to the pie dish, gently pressing it into the bottom and sides. Trim the excess dough, leaving a slight overhang for crimping.
- If the recipe requires a pre-baked crust, prick the bottom with a fork and blind bake at 375°F (190°C) for 15-20 minutes.
Tips
- Chill, Chill, Chill: Make sure your butter is well-chilled before starting. This is key to achieving that coveted flaky texture. Don’t skip the chilling step after shaping the dough; it’s crucial for preventing shrinkage during baking.
- Don’t Overwork the Dough: When mixing the butter into the flour, stop as soon as you see pea-sized crumbs. Overworking the dough can lead to a tough crust, so be gentle and mix just until combined.
- Use Ice Water: The colder the water, the better! Ice water helps keep the butter from melting, ensuring a flaky crust. Add it gradually, and stop when the dough holds together without being sticky.
- Roll Evenly: When rolling out the dough, aim for an even thickness of about 1/8 inch. This helps the crust bake evenly and prevents any soggy spots.
- Blind Baking: If your pie filling requires a pre-baked crust, don’t forget to prick the bottom with a fork. This prevents bubbles from forming and helps maintain a crisp texture.
- Experiment with Flavors: Feel free to add a tablespoon of sugar for a sweeter crust or a pinch of herbs for a savory twist. Personalizing your crust can take your pie to the next level!
Nutrition Facts
Calories: 343kcal
Carbohydrates: 30g
Protein: 4g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 75mg
