The only pie crust you will ever need and a basic guide on how to put together a pretty pie! An easy, barely 5 ingredients pie crust that will result in perfect crust every single time. No hassle. No tearing. No excessive panic. Pie baking is a breezy job and with this crust, it surely is one!! I also show you how to up the pie decoration game by showing you braiding the top crust.
Ok people. Hold your horses. I made a pie..with braids! That’s right. I am usually the snotty not so dessert loving person who kind of pretends she doesn’t get what the big hoopla with desserts is. In fact, its just a cover up for trying not to crave sweets too much by pretending I don’t like it too much. Fact: If someone served me this pie , I probably would make that person my best friend. Got the hint?
This is the only pie crust you will ever need. I am not kidding. I have made loads of pies before although I had never tried one with a crust on top too. So this fine morning I decided to wing it and make braids of my crust. So so pretty you guys!! I think P swooned a little when he saw the end result.
And I was pretty happy at how naturally it came to me. I think all those hours of braiding darling Barbie and my sweet D’s hair finally had some meaning. Heck, I could braid dough and guess what? It wasn’t mind numbing tough or tearing up into a hundred bits either. In fact it was an easy simple process that took no time at all.
Baking is therapeutic. Apparently. Or that’s what most bakers say all the time. I wouldn’t know. I am no baker. In fact if you were to ask me about therapy and cooking, I would say its the aroma of spices wafting out of my kitchen, of how amazing rosemary smells or just of garlic being fried in extra virgin olive oil. Therapy for me lies in coming home at the end of a long day, going into my kitchen and knowing that my hands will reach for just the correct spices and quantities of their own and I don’t need measuring spoons or cups. That instinctive cooking, the aroma of spices is my therapy.
Baking on the other hand for me is quite stressful. The measurements usually bore me and throw me off. However, when it comes to making a pie, measurements are mandatory. So no matter how dull you find mathematics or measurement, I strongly request you to follow the recipe to the T. You will come out with the best crust ever, better than so many restaurants I have dined in.
With this pie crust in your repertoire you will soon be known as the baker in your circles and feel free to blame me a little when people start complimenting you on your skills. 😛
So lets get started on the only pie crust you will ever need, shall we?
For starters, its of utmost importance that everything be chilled. And I mean chilled. I put the flour in the freezer for 15 mins before beginning too. The butter should be chilled and so should the water and apple cider vinegar. Also the mistake most people do with the dough is kneading it too much. Just give it 4-5 kneads. That’s it. NO more. Trust me on this. The butter should marble the dough.
Also, here’s some basic points to remember:
- This is a basic pie dough that will result in perfectly flaky golden pie crust. Every single time. But you need to follow the instructions.
- Usual labor of love, you need flour, water, butter, sugar, salt and a trick I picked up from Ashley at baker by nature , apple cider vinegar!
- It uses only butter as opposed to lard and butter combination.
- Everything needs to be measured exactly and kept ready to be used. Everything should be chilled. In fact I cube the butter and then stick it in the fridge for 15 minutes to chill it further. Same with the water ACV combination.
- You will need to freeze the pie before rolling it. Just remove it and let it thaw for 10 mins on the counter before rolling.
- When transferring the rolled dough to the pie dish, gently lift the dough and place it on your arm to avoid any kind of tear, lay it down gently in to the pie dish and crimp the edges.
- This recipe makes enough for 2 8 inch pie. + a braided pie top. Adjust accordingly.
- Left over pie dough can be kept wrapped in clingfilm in the refrigerator for 3 days and be frozen for 2 months. Just thaw on the counter before using.
- While making the braids, don’t be afraid of dusting with flour. Dust the area with flour and your hands too. Also, be very gentle with the dough so as not to break it.
- Stick the leftover bits from the dough again to form a disc, wrap and freeze till later use.
You will need:
- Measuring spoons and cups.
- A pie dish. (ceramic, glass or aluminium)
- Butter cutter.
So lets get this started guys. I think pictures speak louder than words, so here we go!!
If you like this recipe , please pin it (use the image below please) for the future!! Thanks