EASY AS PIE! I promise you. This is a no-fail perfect pastry recipe.

It is every baker’s dream.  The ability to whip up the perfect pie with a crust so  light and flaky and  delicious you chase the last crumbs around your dessert plate.    There’s more than a baker’s dozen way of making pie crust.     They all require a certain level of skill and more than a modicum of knowledge of the various types of pastry required for specific pie fillings.

Here is “the little black dress” of pie crusts.  It is suitable for almost every filling.  It is superb for savory pies and fruit pies.   Single crust pies like lemon meringue.   Chicken pot pie or steak and kidney pie.  Hand pies and tarts.  And best of all follow the recipe faithfully and you should be rewarded with perfect pie crust!

This is the secret to perfect pie crust every time.  The flour, butter, shortening, and water most all be VERY cold.  Let the dough rest in the refrigerator for at least 30 minutes or longer before rolling.  And  finally,  don’t stretch the dough when you’re placing it into the pan.

One of the most popular fruit pie to make is apple.  The secret to eliminating the  gap between the apple filling and the baked pie crust is to toss your sliced apples with sugar and let it macerate while your pie crust rests.  Then add the thickener, spices and butter before putting your pie together.

You can prepare the dough ahead.  Form it into two balls, wrap well, and refrigerate for up to 4 days or freeze for up to 3 months.  Defrost  in the refrigerator.

Dear friends. Skip over to MRSBUTTERFIELD’S kitchen for the recipe.

 

 

Advertisements

10 thoughts on “EASY AS PIE! I promise you. This is a no-fail perfect pastry recipe.

    • We old hands at pie making know these tips which are frequently not included in recipes. Hopefully they will encourage those who shy away from making pies to try their hand. Merry Christmas and a good New Year to you and your family. Cheers Virginia

    • Dear Jo Nell, This recipe is a riff on one I found in an old Barefoot Contessa cookbook. I had someone who had never made a pie try it. She was thrilled with her first attempt. It’s a bit wordy for that reason. You are so right. Pies are really all about the crust. Sending Christmas cheer your way, dear girl. XXX Virginia

  1. Virginia! Our fridge broke down on Saturday night while we slept, & all my frozen summer fruits melted. I made 11 pies in 3 days. I have one glass pie plate, so I went out and bought those tin foil type, and foil wrap. We ate 2 pies, and I now have 9 frozen pies. (Fridge got fixed) 1 strawberry, 1 blueberry, 2 blueberry peach & 5 peach.
    I’m a bit pie-eyed, but I’m set up for the holidays.
    Merry Christmas, and much love to you & yours! XOXOXO

    • Pie-eye indeed! When life hands you a bag of lemons – make lemonade. And that is exactly what you did, Resa. Congratulations for turning a disaster into a success. I’ve had a lovely year swanning around your magnificent creations. I am so impressed and so very proud of your creations. Merry Christmas to you and your “Sweetie Pie”. XOXOXOXO Virginia

  2. Oh, and I do make my crusts from scratch. My prairie grandmother taught me! Pie was the only dessert she ever made…. except tapioca pudding once in awhile.

  3. Dear Resa. It is a prairie thing! My father (a chef would visit me in Regina. He would disappear into my kitchen and an hour later more than a dozen pies would be ready for the deep-freeze. It was like having money in the bank. XXXOOO Virginia

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s