Whoever coined the phrase “easy as pie” probably didn't make pie crusts from scratch. But if you follow the instructions from Chef Scott Cutaneo, the highly acclaimed chef-proprietor of the four-diamond (AAA) Le Petit Chateau in Bernardsville, N.J., you'll make a pie crust that is flaky and beautiful.
All purpose flour
1 Cup (16 tbs)
4 Ounce, cut into small pieces
Ice cold water
1⁄4 Cup (4 tbs) (as required)
1. In a cold bowl or a cold flat surface put the flour, sugar and salt, mix it well. Add the cold butter pieces into it and using a fork cut it in. Keep mining it in till it resembles coarse cornmeal.
2. Slowly add water 1 tablespoon at a time and continue to mix using the fork. Mix till it forms a dough, do not over mix. Knead it once or twice and once it comes together stop kneading.
3. Sprinkle flour on the surface, put the dough and beat it a few times with the rolling pin. Roll the dough into 1/8 inch sheet. Always roll the dough about 2 inches more than required (i.e. for a 9 inch pie pan, roll the dough to at least 11 inches).
4. Place the rolling pin close to the dough sheet and fold it around the pin.
5. Put it into the pie pan and press gently to shape it like the pan. Do not stretch the dough. Cut off the extra edges (if more than 2 inches)and fold the dough 2 inches inwards and pinch it with the fingers to form a good pattern.
6. Use this pie crust to make a pie of your choice. For apple pie double the recipe for top and bottom crusts.
If your family loves pie, it is first important to get the crust right. This recipe video guides you through the ingredients and the delicate and critical processes which help you get the Homemade Pie Crust just right! Watch this video for more details!