Thanksgiving time is pie time. No question about it. This year we had a bit of a pie disaster. My sister has been experimenting with Einkorn flour, which is actually quite good. HOWEVER, we had no experience with working with it in pie dough – which is a finicky process. The result was – less than ideal. The first blind baked crust stuck like mad to the parchment paper. The second one basically collapsed. It was getting late on Wednesday and there was no pumpkin pie, never mind apple pie! My dad and I hopped in the car and made a run to the King Arthur Store in Norwich. There we found a bag of their Perfect Pastry Blend flour, which, of course, has a recipe for pie crust on the back.
When in doubt, turn to the experts.
As promised, it was perfect. So I thought, why not share it. I’m sure I’m not the only one out there who always struggles to find the crust recipe I want. Next time, I’ll just have to leave a little more time for experimenting with the Einkorn flour.
The only change I made was to add a little sugar – I think when making a sweet pie you need that touch to balance the flavors. I also didn’t use the optional buttermilk powder they called for – I’m honestly not sure what the point of it is, so I haven’t put it in here. But at the bottom of this post, you’ll find a link the the original recipe.
All-Butter Pie Crust
Makes enough for 1 9″ double-crust pie or 2 single crust pies
2 1/2 cups flour (preferably King Arthur Perfect Pastry, otherwise use All Purpose)
1 tsp sea salt
1-3 tsp sugar
1 cup (2 sticks) unsalted butter cut into cubes and frozen for 5-10 min
A glass of ice cold water
1. In a medium bowl, stir or whisk together the flour, salt and sugar to combine.
2. Remove butter from the freezer and add to flour mixture. Using your fingers or a pastry blender (I used this one), rub/cut the butter into the flour until it is well distributed. There will be some larger (pea-sized) and some smaller pieces throughout.*
3. Sprinkle some of your water a tablespoon at a time over the flour-butter mixture. With a fork, dough whisk or your fingers, toss it in. Keep adding water until the dough just holds together when you squeeze it. **Be careful not to add too much!**
4. Gather the dough into a ball and split in two, even pieces. Form each piece into a disk about 1″ thick, wrap in plastic and chill for 30 minutes.
5. Roll each disk to desired size, working from the center out, and turning dough 10-15 degrees after every roll. It should be about 1/8in thick. I like to do this between to pieces of waxed or parchment paper, rather than on a floured surface. It makes turning the dough and transferring it to the pie plate much easier.
6. Assemble your pie and bake as directed.
*This can also be done VERY CAREFULLY in a food processor. But you want to be careful not to over-blend, and not to let the butter get too warm.
Tadaa! You have made the perfect pie crust! Prepare to amaze your friends and family.
You can find the original King Arthur recipe here.