A pie crust so easy, you don’t even have to roll it!
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- – – Keep the water ice-cold. Use boiling water. Don’t touch the crust with your hands. No, no – Use your hands to smear the butter into the flour. Whatever you do NEVER use a food processor. NO, no – Whatever you do ALWAYS use a food processor. Use vinegar. Use vodka. 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! This pie crust works because of the 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 the pie crust and then savor every bite. 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 over to my house. Or, try this crust recipe.
Either way, it will change your life. Or at least your pie making.