September 23, 2011 in Frugal Tips
I have hated making pies my entire life because of one thing: pie crust. Believe me, I have tried all of the “tricks” – which contradict each other, by the way- – -Â Keep the water ice-cold. Use boiling water.Â Don’t touch the crust with your hands. No, no – Use your hands to smear the butter into the flour.Â Whatever you do NEVER use a food processor. NO, no – Whatever you do ALWAYS use a food processor. Use vinegar. Use vodka.Â Use egg yolks. Use egg whites. Use only butter. Use only lard. Use only shortening. Use only oil. Use a combination. Freeze the fat. Freeze the bowl. Freeze the flour.
Oh. My. Gosh.
No matter what I tried, my crust never turned out. Until now.
I watched America’s Test Kitchen make a pie crust that looks and feels like play-dough and IS NOT rolled, but you just pat it into the pan. Yes, you read that right. YOU DO NOT HAVE TO ROLL OUT THIS CRUST!Â This pie crust works because the large amount of fat plus a little dairy keep the gluten from toughening the crust.
Yes, I know. This is not a low-fat recipe. My advice: IF YOU WANT SOMETHING LOW-FAT, DON’T MAKE PIE. Make a salad or some broccoli. But if you’re going to make pie, put lots of fat in theÂ pie crust and then savor every bite.Â As The New Cookie Monster says, this is a “sometimes food.”
These days, if you come to my house for the holidays, you must eat a piece of pie. The crust will be perfectly soft, perfectly seasoned and flavorful. If you don’t believe me, come on overÂ to my house. Or,Â tryÂ this crust recipe.
Either way,Â it will change your life. Or at least your pie making.
As proof that this pie crust is the easiest ever, I invited some 12 and 13 year old girls over to make apple pie with me. They had a blast. Between the talking, giggling, and showing off new cheerleading moves, we managed to roll out several crusts. This crust even survived 12 year old bakers!
PAT-IN-THE-PAN PIE CRUST
Recipe makes 2 pie crusts for a 9 inch pie
1 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
2 ounces (4 tablespoons) cream cheese, at room temperature
In a food processor, process all ingredients until it begins to come together. Dump onto a floured board and pat out into two flat discs, about 1/2 inch thick.
Place in a pie pan and pat out to fit pan.
Bake as directed for your pie.
Other bloggers quests for easy pie crust:
Pie Crust Tutorial by Barbara Bakes
Easy Pie Crust, Savour Fare
EZ Pie Crust, Playing with my Food
Easy Dairy Free Pie Crust, Go Dairy Free
Easy Lattice Pie, Annie’s Eats
East Pie Crust, Brown Eyed Baker
Perfect Pie Crust, The Cooking Photographer
Perfect Pie Crust, My Wooden Spoon
– posted by Donna