Ina's "Perfect" Pie Crust

I have been on a quest to find a good pie crust for awhile now and this is the best one I have found so far! The crust is tender, flakey, and delicious! Thank you Ina Garten! 

To make one 10 inch pie crust or two smaller 6 inch pie crusts (like the pictures shown in this post) you will need:

• 6 Tbs UNSALTED BUTTER
• 1 & 1/2 cup FLOUR
• 1 & 1/2 tsp SUGAR
• 1/2 tsp SALT
• 3 Tbs VEGETABLE SHORTENING
• 1/4 cup ICE WATER

Before you start, make sure that your butter is very cold! I usually cut the butter into cubes and then pop it in into the freezer for a few hours (or overnight)!

Use a food processor and pulse together the flour, sugar, and salt. 

Add the cold butter and vegetable shortening to the food processor. Pulse another 6-8 times or until the contents start to look like course meal with pea sized butter chunks.

Start adding the ice water a little bit at a time, pulsing in between. (If you have a food processor you can slowly drizzle the water into the feed tube while pulsing.) When the mixture begins to clump together you have added enough water. Pinch the dough in between your fingers to see if it holds together. The 1/4 cup water specified in the recipe should do the trick, but if it is still crumbly and falls apart in your fingers add a little bit more. Be careful not to add too much water though or else the crust will be tough! 

Once the dough starts to clump together, dump the dough onto a clean and dry surface. Take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. Then carefully shape the dough into a disk. 

Look at all of the butter clumps! This will create an extra flaky crust!

Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).

Once the dough is chilled, unwrap the dough, and place it on a lightly floured surface. Then, roll the dough out into a 12 inch circle. The dough should be about 1/8 inch thick. 

Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. (The picture below is a 6 inch pie plate.)

Then tuck the overhanging dough on the edges under itself and pinch with your fingers. Pour in your pie filling and bake at 400 degrees F for 45 to 50 minutes!

I made a strawberry pie, but you could use any filling you want!

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Pie Crust

Ingredients:

• 6 Tbs UNSALTED BUTTER
• 1 & 1/2 cup FLOUR
• 1 & 1/2 tsp SUGAR
• 1/2 tsp SALT
• 3 Tbs VEGETABLE SHORTENING
• 1/4 cup ICE WATER

Directions:

1. Before you start, make sure that your butter is very cold! I usually cut the butter into cubes and then pop it in into the freezer for a few hours (or overnight)!
2. Use a food processor and pulse together the flour, sugar, and salt. 
3. Add the cold butter and vegetable shortening to the food processor. Pulse another 6-8 times or until the contents start to look like course meal with pea sized butter chunks.
4. Start adding the ice water a little bit at a time, pulsing in between. (If you have a food processor you can slowly drizzle the water into the feed tube while pulsing.) When the mixture begins to clump together you have added enough water. 
• Pinch the dough in between your fingers to see if it holds together. The 1/4 cup water specified in the recipe should do the trick, but if it is still crumbly and falls apart in your fingers add a little bit more. Be careful not to add too much water though or else the crust will be tough! 
5. Once the dough starts to clump together, dump the dough onto a clean and dry surface.
6. Take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. This will create an extra flaky crust! Then carefully shape the dough into a disk.
7. Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).
8. Once the dough is chilled, unwrap the dough, and place it on a lightly floured surface. Then, roll the dough out into a 12 inch circle. The dough should be about 1/8 inch thick. 
9. Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 
10. Pour in your pie filling and bake at 400 degrees F for 45 to 50 minutes!

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I found this recipe at the following links: http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust.html, http://www.foodnetwork.com/recipes/ina-garten/fresh-blueberry-pie.html

Buttery Pie Crust

The picture above shows a delicious Kahlua pecan pie with a buttery pie crust! 

To make this buttery pie crust you will need (If you are making a pie that needs a top crust too, then double the recipe!) :

• 1 & 1/4 cup ALL PURPOSE FLOUR
• 1 stick UNSALTED BUTTER, cut into 1/2 inch cubes
• 1/2 tsp SALT
• 1/2 tsp SUGAR
• 4-5 Tbs ICE WATER

Before you start, make sure that your butter is very cold! I usually cut the butter into cubes and then pop it in into the freezer for a few hours (or overnight)!

Then, I use my food processor and pulse together the flour, salt, and sugar. 

Next, I add the cold butter and pulse another 6-8 times or until the contents start to look like course meal with pea sized butter chunks.

Then, start adding the ice water 1 tablespoon at a time, pulsing in between. When the mixture begins to clump together you have added enough water. Pinch the dough in between your fingers to see if it holds together. If it is still crumbly and falls apart in your fingers, add a little more water. Be careful not to add too much water though or else the crust will be tough!

Once the dough starts to clump together, dump the dough onto a clean and dry surface.

Then take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. This will create an extra flaky crust! Then carefully shape the dough into a disk.

Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).

Once the dough is chilled, unwrap the dough, and place it on a lightly floured surface. Let it sit for 5-10 minutes in order to soften a bit. Then, roll the dough out into a 12 inch circle. The dough should be about 1/8 inch thick. 

Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 

I didn't pre-bake the crust, but I may try that next time. After baking the pie, the crust had a few small soggy patches across the bottom of the pie and in the corners. This may have been caused by small cracks in the crust due to my lack of practice making pie crusts, rather than the dough actually needing to be pre-baked. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust to prevent it from burning. (As seen in the picture below...kinda...)

Pour in your pie filling and bake according to the directions for the pie! I made a Kahlua pecan pie! Yummm!

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Pie Crust

Ingredients:

• 1 & 1/4 cup ALL PURPOSE FLOUR
• 1 stick UNSALTED BUTTER, cut into 1/2 inch cubes
• 1/2 tsp SALT
• 1/2 tsp SUGAR
• 4-5 Tbs ICE WATER

Directions:

1. Before you start, make sure that your butter is very cold! I usually cut the butter into cubes and then pop it in into the freezer for a few hours (or overnight)!
2. Use a food processor and pulse together the flour, salt, and sugar. 
3. Add the cold butter and pulse another 6-8 times or until the contents start to look like course meal with pea sized butter chunks.
4. Start adding the ice water 1 tablespoon at a time, pulsing in between. When the mixture begins to clump together you have added enough water. Pinch the dough in between your fingers to see if it holds together. If it is still crumbly and falls apart in your fingers, add a little more water. Be careful not to add too much water though or else the crust will be tough!
5. Once the dough starts to clump together, dump the dough onto a clean and dry surface.
6. Take the heel of your palm and press it down into the dough in order to 'shmoosh' the butter and flatten it into layers. This will create an extra flaky crust! Then carefully shape the dough into a disk.
7. Wrap the dough in cling wrap and refrigerate for at least an hour (up to 2 days).
8. Once the dough is chilled, unwrap the dough, and place it on a lightly floured surface. Let it sit for 5-10 minutes in order to soften a bit. Then, roll the dough out into a 12 inch circle. The dough should be about 1/8 inch thick. 
9. Next, place the dough into a 9 inch pie plate. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 
10. I didn't pre-bake the crust, but I may try that next time. After baking the pie, the crust had a few small soggy patches across the bottom of the pie and in the corners. This may have been caused by small cracks in the crust due to my lack of practice making pie crusts, rather than the dough actually needing to be pre-baked. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust to prevent it from burning. (As seen in the picture below...kinda...)
11. Pour in your pie filling and bake according to the directions for the pie!

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I found this buttery pie crust recipe here: http://www.simplyrecipes.com/recipes/perfect_pie_crust/

Kahlua Pecan Pie

If you like pecan pie and you like Kahlua then you will definitely love this pie! I got a bag of pecans for Christmas so I decided to try this pie out. It is basically a pecan pie with a Kahlua kick and it is wonderful!

To make this delicious creation you will need:

•  1 (9 inch) PIE CRUST, chilled (Either store bought or home made. Click here for my favorite pie crust recipe!) 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers.

I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. (As seen in the picture below...kinda...)

Ok, now to make the pie filling! In an electric mixer cream together the butter, sugar, vanilla, and flour.

Then, one at a time, mix in the eggs.

Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well!

Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F.

After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes.

Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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Kahlua Pecan Pie

Ingredients:

•  1 (9 inch) PIE CRUST 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Directions:

1. Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough (either home made or store bought) and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 
• I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. 
2. In an electric mixer cream together the butter, sugar, vanilla, and flour. Then, one at a time, mix in the eggs. Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well. 
3. Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F. After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes. 
4. Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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