Steps
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Nutrition Facts
Per serving305 calories
Calories from
- Protein 6%
- Carbs 52%
- Fat 42%
-
Fat High 14 g 21%
-
Saturated Fat High 9 g 45%
-
Carbohydrates 39 g 13%
-
Fiber Low 1 g 4%
-
Sugar Low 1 g 2%
-
Protein 4 g 8%
-
Cholesterol 37 mg 12%
-
Sodium 200 mg 8%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Cold butter – key to flaky crumbly pie crusts is to end up with teeny tiny little bits of cold butter all through the pastry when it goes into the oven. The butter melts then creates air pockets which makes the pastry flaky.
Butter softens and melts as you work with it, which is why there are refrigeration steps and the recipe specifically calls for cold butter and cold water.
So if it’s warm where you are, and it takes you longer than 5 – 7 minutes to roll out the dough, press into tin, crimp edges and get it into the oven, refrigerate the dough for 15 minutes or so before baking.
2. Pie Weights stops base from puffing up and helps reduce pastry shrinkage.
3. Baking the pie crust (partial vs fully cooked)– If the pie will be filled and baked (for example, Pumpkin Pie and Pecan Pie) then follow theblind baking directions. The crust will be partially baked, enough to prevent the base going soggy. It will finish baking with the filling.
If the pie will be filled with something that will not be baked (like chocolate cream pie filling) then the crust needs to be fully baked.
4. Different measures in different countries – The measures in this recipe work with both US and metric (rest of world!) measures.
5. Source – knowing me, it wasprobably originally sourced from New York Times, Cooks’ Illustrated or America’s Test Kitchen (that would be tyical of me) but it’s now written exactly how I do it and there’s every chance ingredients were marginally tweaked to what I think is the perfect balance!
6. Nutrition is for pie crust only, per serving (8 servings).
Butter softens and melts as you work with it, which is why there are refrigeration steps and the recipe specifically calls for cold butter and cold water.
So if it’s warm where you are, and it takes you longer than 5 – 7 minutes to roll out the dough, press into tin, crimp edges and get it into the oven, refrigerate the dough for 15 minutes or so before baking.
2. Pie Weights stops base from puffing up and helps reduce pastry shrinkage.
3. Baking the pie crust (partial vs fully cooked)– If the pie will be filled and baked (for example, Pumpkin Pie and Pecan Pie) then follow theblind baking directions. The crust will be partially baked, enough to prevent the base going soggy. It will finish baking with the filling.
If the pie will be filled with something that will not be baked (like chocolate cream pie filling) then the crust needs to be fully baked.
4. Different measures in different countries – The measures in this recipe work with both US and metric (rest of world!) measures.
5. Source – knowing me, it wasprobably originally sourced from New York Times, Cooks’ Illustrated or America’s Test Kitchen (that would be tyical of me) but it’s now written exactly how I do it and there’s every chance ingredients were marginally tweaked to what I think is the perfect balance!
6. Nutrition is for pie crust only, per serving (8 servings).
Imported & edited by @jact
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