How to make perfect pie crust – Eatocracy

posted on 02 Sep 2015 11:01 by nettie6roman
The holidays are upon us - you've successfully tackled the fall squash, mashed potatoes like James Brown and reserved the appropriately sized bird for your guest list. You've even found time to craft your very own "bacon pig." Everything is shaping up nicely in apple-pie order - that is, until the word "pie" just sent you into a flour frenzy.

Although sweet, dessert can bring out the crustiness in the most pleasant of holiday hosts and hostesses. While pie crust is minimalistic in origin - flour, butter, ice water with a little sugar and salt thrown in for good measure - many home cooks find themselves thankful for the premade varieties this time of year.

If you're one of those put off by do-it-yourself pastry, just roll with this all-butter crust tutorial.

This is great for a beginner; for somebodys first pie, this is terrific," says Elizabeth Karmel, the executive chef of Hill Country Barbecue Market and Hill Country Chicken, where pies like banana cream, double cherry and whiskey buttermilk are made fresh each day.

And if it's any encouragement, there is bourbon whipped cream waiting for you at the end.

All-Butter Pie Crust


6.5 ounces (3/4 cup plus one tablespoon) unsalted butter10 ounces (1 1/2 cups) all-purpose flour

1 teaspoon fine-grain sea salt2 teaspoons white sugar3 tablespoons ice water

Cooking Directions

Cut cold butter into small pieces and set aside. Whisk flour, salt and sugar together and cut into the butter. When the flour resembles coarse meal, add the ice water.Mix with a large fork or your hands until the dough comes together.Chill before rolling out, and use according to recipe.Whiskey Buttermilk Pie


1 unbaked pie crust3 large eggs1 cup granulated sugar2 tablespoons all-purpose flour1 cup buttermilk1 generous teaspoon real vanilla extractPinch of fine-grain salt1 tablespoon bourbonPinch of orange zestBourbon whipped cream for garnish

Cooking Directions

Preheat oven to 350FBeat eggs, sugar and flour until smooth. Add buttermilk, vanilla, salt, whiskey and orange zest. Whisk until slightly frothy.Pour into unbaked pie shell and place pie on a baking sheet in the center of your oven. Bake until the edges puff up and the center of the custard is firm, about 30-40 minutes depending on depth of your pie.Place the pie on a cooling rack and let cool bekijk website to room temperature. This pie is good served room temperature or cold.Top with Bourbon Whipped Cream and a bit of orange zest.

*For Bourbon Whipped Cream: Add 1 tablespoon super-fine sugar, a pinch of sea salt and 2 tablespoons bourbon to a pint of cream as it is being whipped in a very cold bowl. Beat until stiff and serve immediately. Refrigerate any unused cream.