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  • Tacy Schuler

Pie Dough That Actually Tastes Good

There is something unquestionably awesome about a fresh baked pie. In fact, pies are most certainly my "go-to" dessert mostly because they are rich without being overly sweet. Around here, in Pennsylvania, the weather is starting to chill, the fruits are all being harvested, and it is perfect weather to roll out this finicky pastry on our countertops because the humidity has finally dropped.

Today I am going to share with you a treasured pie dough recipe. This dough will knock the flavor socks off frozen pie dough.

I'll warn you though, this is not for impatient or brand spankin' new bakers. Because half the fat is butter, this dough absolutely needs to be made cold, chilled at least an hour, and rolled with care. I promise, with proper planning and attention, this pie dough will be a favorite for you too!

1. Use COLD ingredients

Your butter and shortening should be chilled. This is one of the very few times you will not be allowing ingredients for baking to come to room temperature. When you measure the water add several ice cubes to a glass of the coldest water your sink provides.

2. Do not overmix

I reccomend using a food processor but never, ever let it run on anything other than "pulse." If you dont have a food processor, use a pastry cutter (found on Amazon or any kitchen accessory store). Only cut in the cold fats until pea-sized coarse pieces are formed. It should look like this:

3. Use your judgement for the water

Here's the thing about pie dough, bread dough, or any short dough product, humidity can make or break any recipe. Start by adding 1 of the 3 Tablespoons. Pulse a little and check your dough. If it's still dry slowly add more and pulse. Stop adding as soon as you pulse the dough and it balls up. Take the dough out of the food processor and work by hand until smooth.

This dough is ready to roll on a lightly floured countertop

You will form one large smooth ball, cut it in half and gently form two even discs.

4. Let it chill, man

As much as you are tempted to just take these bad boys and roll them and bake them, they need some 1 on 1 time in your refrigerator. Wrap them tightly in plastic wrap and watch a little TV. They will be ready in about an hour.

5. Roll them like a pro

Using your hands, soften the edges. The goal here is to use a modest amount of flour and keep them shaped as a circle as you roll. Starting with the middle of the dough, using firm pressure, push out with a heavy rolling pin. Never, ever roll over any edge. Think: middle to one edge stop, turn dough, middle to next edge, stop, turn.

Roll the disc so it is just slightly wider than your pie pan. Dust the top with flour and roll the dough onto your rolling pin to transfer into pan.

The pie dough should have a little overhang in the pan and you should be able to gently push it down so there are no gaps.

6. Par bake or bake with pie weights if this crust is rolling solo, add filling if it's going to have a pie dough lid or crumb hat.

If you are baking a quiche, strawberry pie, or anything else that's filling doesn't require an hour or more of baking, you will need to par bake the crust.

Flute the edge by using two fingers and a thumb an creating a pinch/press to make that fancy crust:

To par bake (or fully bake) a single crust pie, score the bottom with a fork, add a parchment circle, and drop some ceramic pie weights onto it.

Par bake until set and slightly golden. Fully bake until fully golden.

Please allow the pie and pie weights to cool completely before attempting to remove them.

If you are baking a double crust or crumb pie, it's now time for you to refer to that recipe.

Now go on and roll in that dough!

Dont forget, I love when you share photos of your creations using my recipes. If this recipe was helpful, share with your friends!

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Sep 11, 2019

Thanks for the refresher Tacy! Same recipe... but it been years.

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