Are you making pies for Thanksgiving? Every year I decide not to, but then I start thinking about pie crust…apples and cinnamon…pumpkin….pecans….pears….pie crust (again). Sound familiar?
Seriously, you can buy a very good pie at a local bakery, but will it EVER compare to one you make yourself?
Let’s face it. The answer is no, no, no! Get that? NO! Never!
Homemade is always best. Even if the pie is not picture perfect, it’s delicious. But, you might say, I can’t make pie crust. Well….buy the crust if you must and then fill it with your own glorious mixture of apples and pears, a perfectly seasoned pumpkin pie filling, or caramel-y pecans.
But, if you want to take a stab at your own crust, hooray! Go for it. My crust is really, really good. It’s the result of my formal training meeting my love of home cooking. It’s easy, it’s tender, it’s lovely. So, give it a try.
Debra Ponzek’s Flaky Pie Crust
Don’t be afraid to make your own pie dough; it’s not hard. This is a foolproof recipe that results in a buttery, flaky dough, but of course, if you would rather buy premade pie crust in the supermarket, go for it. Mine tastes better, though!
Makes one 9-inch pie crust
3/4 cup all-purpose flour
1/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold butter
3 tablespoons ice-cold water
1 teaspoon white wine vinegar
Put the all-purpose flour, cake flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low speed, add the butter, a tablespoon at a time, until the mixture resembles coarse meal. This will take 3 to 4 minutes.
Add the water and vinegar and mix for about 30 seconds longer, or until the dough begins to form a ball. Remove the dough from the mixer, shape it into a disk and wrap it in plastic wrap. Refrigerate for at least 1 hour.
Preheat the oven to 400°F.
On a lightly floured board, roll the chilled dough into a circle with a diameter of 11 to 12 inches. Gently press the dough into a 9-inch pie pan with the sides overhanging the rim. Trim the edges so that the dough is even with the edges of the pan. Lightly spray a piece of foil with vegetable oil spray and lay in on the crust, sprayed side down. Put pie weights or dry beans on top of the foil. This keeps the crust from puffing up during baking.
Bake for 8 to 9 minutes, or until the edges begin to turn golden brown. Remove from the oven and gently lift the foil from the pie pan. Use a fork to prick the bottom and sides of the crust in several places. Return it to the oven for 9 to 10 minutes longer or until light golden brown.
Let the pie crust cool completely set on a wire rack.