Pie Dough How To


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Pie Dough How To

By The Paula Deen Test Kitchen

It’s just not Thanksgiving without a piecrust homemade from scratch. That rich, buttery flavor and flakey texture makes for a happy memory that stays with us all year long. Whether it’s Apple, Pecan, or Pumpkin pie, a homemade piecrust is an essential part of the holiday season.

For some reason, it seems like people get nervous and shy away from dough, maybe thinking it’s harder to make than it actually is. Well fear not, friends, for it’s time to cure your pie dough-phobia with this simple how-to tutorial!

image1. Gather all your ingredients and measure everything out. Make sure you have everything you need before you get started. There’s nothing worse than starting a recipe then realizing you’re out of sugar.

It’s important that your butter and shortening (the fats) are very cold and cubed into small chunks. If working in a hot room (often the case during the holidays with all the cooking and baking that’s going on) it’s helpful to make sure that all your ingredients (and even the equipment you’re using) are nice and cold. If necessary, you can place everything in the fridge to chill.

image2. Begin by pulsing together the flour, sugar, and salt together in the chilled bowl of a food processor. Next, add the butter (and the shortening, if you’re using). Pulse only until you have coarse crumbs, around the size of peas. The picture shown here illustrates the correct texture. The secret is to not overwork the butter or to pulverize it to bits. You want the little chunks of cold butter because they will create layers in the dough, so when the butter melts in the oven and makes steam pockets, you end up with that wonderful flaky texture.

At this point, you’re ready to add your cold water. For safe measure, add a few ice cubes to the water in your measuring cup to make sure it’s extra cold. If we haven’t emphasized this enough, cold is the key to your flaky success!

Now slowly add the very cold water and pulse until the dough just comes together. You’ll know when it just holds together when rubbed between your fingers. It should not be pulsed to the point where it all comes together in a ball. This should not take more than 20 seconds. The mixture should still be slightly crumbly.

 

image3. Remove the dough from the food processor, flour your work surface, and knead just for a few moments. Divide the dough in half and form each into a flat round disc. Be careful not to overwork. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes before rolling out.

 

Paula’s Perfect Pie Crust
Makes 2 (9-inch) pie crusts

Ingredients:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water

Directions:
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

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Reader Comments:

54321

Dear Paula - I want you to know I am a fan, and I think the work you have done to bring Southern Cooking to national awareness is remarkable. And also I think the current negative remarks regarding your work, are not only in really poor taste, but also deny the value of what you've done. Southern cooking IS unique. I have been married to a man from Louisiana for 30 years, and as a New Yorker, I had no idea of the cuisine I was walking into. His grandmother gave me The Junior League of Lake Charles cookbook as a wedding present, and from that point forward I have been trying to grasp what roux is, let alone what is a perfect biscuit. We've lived in Texas, visited Alabama, Florida, Tennessee and everywhere the food was the best ever. I am never bored by Southern Food, it is always distinctive, and real. And I think there are only 2 other true American cuisines:New England coastal and New Mexican Southwestern. So thank you for what you've done. Please don't change what you're doing- it's historical, it's something that no one else has done. (And, of course, it's Southern and tastes great!) All my best, Janet Bertinot

By Janet Bertinot on February 14, 2012

54321

What is that white stuff on the yolk of an egg? I always remove it as I was told it was something nasty. Please clarify what it is.

By Peggy Ward on January 09, 2012

54321

I watch Paula and sons alot. I like it when you have the boys on with you. Nothing better than family in the kitchen. I also love when you bring friends in to cook with you. I really like your old as the hills receipes. My Mother was a great cook. I was raised with ten brothers and one sister with Mom and Dad. Money was scarse so Mom invented lots of her own receipes that would stretch for our big family and fill our hungry bellies. You cook like that from "back in the day" times. Love it!!!!!!!!! Keep cooking!!!!

By Sharon E. Hindman on December 30, 2011

54321

I love you recipes and your show. I seem to always end up with a soggy crust when I make a pie. What can we do to get the crust to be cooked and flaky? Thanks

By Doris on December 08, 2011

54321

I tried this wonderful is the only thing comes to mind

By jmesspage on November 24, 2011

54321

Dear Paula, I heard or read somewhere that when using frozen pie crust to rub the bottom with something so it won't get soggy. Can you help me? All of your reciepes that I have tried are wonderful. You are my favorite of all the cooking shows on the Food Network. Thanks for all your advice and reciepes. Patty Payne willpatpayne@hughes.net

By Patty Payne on November 23, 2011

54321

I LOVE YOUR SHOW AND I LOVE YOUR RECIPES.I WATCH YOUR SHOW SO MUCH I FEEL LIKE PART OF THE FAMILY.............THANK YOU FOR ALL YOUR WONDERFUL RECIPES.AND GOD KEEP YOU AND YOURS SAFE AND HEALTHY.HAVE A WONDERFUL HOLIDAY...........

By MARIE MCMAHON on November 11, 2011

54321

dear paula, your directions seem easy. i'm going to give it a try this weekend while my husband is with his cousins at the UM vs FSU foot game. if it doesn't work maybe we can barter. you can visit me and show me how (because i don't know how to roll out dough opr knead for that matter) and my husband is a podiatrist maybe your feet hurt from standing and cooking for long periods of time!

By shari harris on November 09, 2011

54321

i'm traamatized I didnt see Paula Dean at Haynes on Saturday 5 november my grandcrazies only cared about the good food.

By Margaret L Moss aka Peggy on November 09, 2011

54321

LOVE YOUR RECIPES, THERE SO HELPFUL IV,E ALWAYS LOVED COOKING & BACKING THINK IT WAS MY CALLING! I LOVE COOKING FOR OTHERS TO ENJOY. MUST SAY I ADMIRE YOU AN ALL YOUR ACCOMPLISHMENTS,I CAN TRUELY RELATE. LOVE YOU COOK BOOK,S MY DREAM IS TI COME TO SAVANNA AN VISIT YOUR RESTRAUNT, AN HOPE TO MEET YOU. KEEP UP THE GREAT WORK & THE RECIPES COMING! SINCERELY STELLA MELTON

By stella melton on November 08, 2011

54321

Going out of town for Thanksgiving week with my in-laws, but we still plan to make a (smaller) traditional feast in the beach condo's kitchen. I don't want to drag my food processor - can I make this dough ahead and freeze, then roll it out once thawed? Or how long will it keep in the refrigerator if I put it together at home and just roll it out once I get there (will be traveling with giant cooler). Or should I skip the pie and make your pumpkin-gingerbread trifle instead? Thanks!!

By Jillian on November 08, 2011

54321

To Lyann: It's actually the other way around, Shortening was created to replace lard with a cheaper ingredient. The history of Lard Vs Shortening is rather interesting in how Lard was demonized by the Shortening producers. Now that trans-fats have become teh uuber evil, lard is starting to get a second, long overdue, look in some circles. Sadly though, most lard is hydrogenated these days for shelf stability. Here's hoping it becomes popular enough for the shorter lifespan 'real thing' makes a return.

By Jaxx on November 05, 2011

54321

Hello, i was wandering about the doughs. i was going to use this recipe from the apple pie crust so, is this better than the other one ? is it possible to get the amount of ingredients in grams ? 2 1/2 cups All Purpose flour 1 teaspoon sugar 1 teaspoon salt 2 sticks of butter, cold & cubed 1/4 - 1/2 cup ice water Egg - lightly beaten for egg wash Cinnamon sugar for dusting thank you, the site is great !

By John on November 04, 2011

54321

Years ago in High school we always used lard for shortening. I have been using Crisco for many years. I always have good results. I read your recipe using sugar. I have never tried sugar before, maybe I will give it a try. About the soggy pie crust, I always start my pies on a higher tempture for about 15-20 mins., then turn the temp.down to finish baking this has always worked for me.

By Anonymous on November 04, 2011

54321

Dear Paula! Thank you so much for your baking tips. Since the cobbler crust is thicker, should I use the same recipe? Thank you, Donna

By Donna Jackson on November 03, 2011

54321

I just love you Paula. What's so great about your recipes is that it's not complicated, especially for someone like me who's still learning a lot about baking. Just found a new passion for it.

By jolene Bearschank on November 03, 2011

54321

You mention using "shortening" in your pie crust recipe. I've found since Crisco got rid of all the trans fats their shortening doesn't work the same any more. My daughter told me I had to add or use lard now to get the same consistency I had in the old Crisco. If so, is it an even trade? I mean, do I use the same amount of lard that I would have Crisco? Thanking you in advance, Lyann Somers Columbiaville, MI

By Lyann Somers on November 02, 2011

54321

The recipe with the ingredients and measurements is linked in the first paragraph, the orange text that says "homemade piecrust." It goes to this recipe: http://www.pauladeen.com/recipes/recipe_view/paulas_perfect_pie_crust/

By Lisa the Admin on November 02, 2011

54321

I have every magazine of Paula's except for the very first CHristmas issue. I have tried many times to order this but have been unable to obtain this one. I have every book and watch her every Saturday on the food channel. wish we could see more of her. Love her cooking. My best to Miss Paula and the family. Thanks for your help Sincerely Linda

By Linda Johnson on November 01, 2011

54321

Paula, Love your show! I would like to know if it is necessary to use a food processor while making pie dough? Could you use just a fork instead?.... Thank you.

By Joyce Sanders on November 01, 2011

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