What’s that saying? You can take the girl out of Kentucky, but you can’t take the Kentucky out of the girl? Well, today’s recipe is case in point. This brown butter bourbon chess pie is all of my favorite flavors. Sweet and salty, with subtle caramel and nutty undertones, this Southern pie is RICH and seriously delicious. If you’re looking for the perfect fall-flavored pie, you’re in luck! Let’s dive in.
Chess Pie
So what is a chess pie? Similar to a custard pie, chess pies bake up with eggs, sugar, cornmeal, milk, and vinegar. Sounds weird? Yeah, I kinda agree. But somehow, it totally works. Some add lemon, others add cocoa powder, and some just choose a simple buttermilk filling; all are delicious, if you ask me.
Chess pies are wildly popular here in the South and usually find a home in old timey recipe boxes and cookbooks. Usually made with a buttery pastry pie crust, chess pies have gooey centers that are somewhat reminiscent of gooey butter cake bars, and today’s pie is no exception. If you’re salivating, let me tell you about this bourbon situation.
Brown Butter Bourbon Chess Pie
Brown butter is king on this blog. If you’re unfamiliar with how to brown butter, please check out my in-depth tutorial here! It’s the perfect underlying flavor for this pie’s other components which include bourbon and brown sugar. For the bourbon, I like to use a high quality spirit that I enjoy sipping on, because the flavor really comes out. Rule number one: Bottom barrel whiskeys need not apply here.
How to Make Bourbon Chess Pie
To make this bourbon chess pie, we start with a perfect pie crust. I opt for my all-time favorite recipe which you can find here. Once par-baked, the filling ingredients come together: brown butter, sugar, cornmeal, milk, eggs, and bourbon. The mixtures stirs together until smooth and then is poured into the crust. The pie bakes for about 45 minutes or until the center of the pie barely wiggles. Allow the whole thing to cool completely prior to serving.
I’d recommend serving this pie with a cup of coffee or at least a glass of water- it is RICH. Like most Southern desserts, this bourbon chess pie will definitely satisfy a hungry sweet tooth. If you get a chance to make it, let me know what you think! In the meantime, happy Thursday and happy baking!
If you like this recipe for Brown Butter Bourbon Chess Pie you should try:
This brown butter bourbon chess pie is a gooey, sweet and salty pie with warm hints of whiskey.
Author:Kate Wood
Prep Time:30
Cook Time:60
Total Time:1 hour 30 minutes
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water
For the pie:
½ cup unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar, packed
2 tablespoons cornmeal
1 tablespoon all-purpose flour
½ teaspoon salt
¼ cup milk
2 tablespoons quality bourbon
1 white tablespoon vinegar
4 large eggs, beaten
Instructions
To prepare the crust:
Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 400 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. Low the oven temp to 350 degrees and set the pie aside to cool while you prepare your filling.
To prepare the filling:
In a saucepan over medium heat, begin browning the butter. Slowly melt the butter, stirring regularly. The butter will begin to fizz and foam- stir constantly and do not let the butter burn. You’ll notice amber flecks showing up on the bottom of your pan- keep stirring until you notice a nutty aroma and the butter mixture is mostly golden. Remove from heat to a separate bowl immediately, being sure to scrape any of the browned bits from the bottom of the pan. Set it aside.
In a large bowl, stir to combine the sugar, brown sugar, cornmeal flour, and salt. Add the eggs, milk, bourbon, and vinegar, whisking to combine. Stir in the eggs thoroughly and finally add in the butter. Pour the mixture into your par-baked pie shell. Bake in the 350 degree oven for about 45-50 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Allow to cool completely prior to slicing. Serve slices with a sprinkle of flaked fleur de sel.
It’s finally starting to feel like summer. Sure, the weather is warmer and the days are getting longer, but I can feel the energy in our house changing too. With the school year and extracurricular activities coming to a close, my heart is ready to settle into a summer pace. Today, I want to share a yummy recipe that features my favorite bit of warm weather produce: strawberries. This strawberries and cream pie is a unique way to share summer’s best fruit, so let’s dive in.
Remember that blueberry sour cream pie I made a few years ago? I absolutely LOVED that one. Including sour cream in a custardy dessert was such a new concept for me, and I loved the balance of flavors it brought to the pie. Well, it turns out that the sour cream method can extend into other desserts, too, because this strawberries and cream pie is the bomb. Although it didn’t turn out as polished looking as I would have hoped, it was one of those bakes that I couldn’t keep my hands off of it. After photographing the pie for this post, I found myself picking at the cut slices, nibbling at bits of crumb and enjoying bites of berry and cream. It was perfectly imperfect, and I was altogether thrilled.
Making the Pie
This strawberries and cream pie has a sweet and salty graham cracker crust that features finely chopped pecans, both for flavor and texture. If you’re in a rush, you can skip the homemade crust and opt for a store-bought graham cracker crust instead, but don’t hesitate to try making one from scratch if you haven’t before. Homemade crusts like this one have way more texture, and the addition of the pecans makes it really special.
The filling for this pie is beyond simple. Sour cream, milk, eggs, sugar, and flour get blended together until frothy. After being mixed, the filling is poured into the prepared crust before being topped with sliced strawberries. Here, I used fresh berries, but you could also thaw and rinse frozen sliced ones as well! After a bake in the oven, the pie is topped with even more crumble and baked a bit more until set. The final product is a pie with loads of flavor, crunch, and creamy filling to boot.
Whatever your coming summer months look like, I hope you’ll consider making this strawberries and cream pie! It’s just the thing to get you in the mood for the warmer days ahead. Happy Thursday to y’all and happy baking!
If you like this strawberries and cream pie you should try:
This strawberries and cream pie features and creamy custard filling, a salted graham cracker pecan crust, and fresh summer berries!
Author:Kate Wood
Prep Time:25
Cook Time:45
Total Time:1 hour 10 minutes
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
1 cup graham cracker crumbs
¾ cup finely chopped pecans
¼ cup sugar
½ teaspoon salt
½ cup Unsalted Butter, melted
For the pie filling:
¾ cup sour cream
¼ cup milk
1 large egg
1 egg yolk
¾ cup sugar
3 tablespoons flour
1–1/2 teaspoons vanilla
¼ teaspoon salt
2 cups chopped strawberries, stemmed
For the crumb topping:
1 tablespoon flour
1–1/2 tablespoons sugar
2 tablespoons graham cracker crumbs
1–1/2 tablespoons salted butter, at room temperature
2 tablespoons finely chopped pecans
Instructions
To prepare the pie crust:
Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.
To prepare the pie:
Place the prepared pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, and salt. Beat on medium speed for 4 minutes. Pour the batter into the prepared crust and scatter the strawberries on top. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, graham cracker crumbs, and butter with the back of a fork. Toss in the pecans and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!
Every year, I wind up with that one gift I’m just so excited to give. A few years ago, that was a homemade quilt I made for a friend, one year it was a tiny gold band for my sister, and last year, it was the trip to Disney we secretly planned for our kids. This year, I’ve taken all of my good ideas and plopped them on today’s post: a gift guide for every girl on your list! But that’s not the only yummy thing we’re serving- we also have a seriously delish brown butter apple tart complete with a buttery pastry crust, a brown butter custard filling, and spiced apples. With the holidays just around the corner, let’s not waste any time- let’s dive in!
First up: the gift guide. Initially I was going to curate this list for one specific type of woman- maybe a baker, a mom, an amateur home cook, etc, but let’s be honest: no one’s list is that homogenous. Instead, I took a handful of the women in my life, along with some of the gifts I’m planning to buy for them, and curated a gift guide fit for just about anyone: the fancy girl, a beauty-minded friend, an outdoorsy sister, or a book-loving mother-in-law. Whoever she is, I hope you find something wonderful of this year’s gift guide. Take a peek below!
For the Clean Freak
Follain’s Everything Soap is safe (and clean!) for everything: hands, dishes, pets, counters, and more.
For a crafty girl, a gift she can make and use is the gift that keeps on giving. Check out this blanket making kit for your DIY friends!
For the Fancy Pants
If diamonds are a girl’s best friend, cashmere is the friend that girls call when diamonds are busy. This cashmere and wool wrap is a cozy treat for your friends with refined taste.
For the Sentamentalist
Lockets are timeless, but I think we can agree they’re definitely having a moment in 2021. This classic design from The Clear Cut is a clear winner, if you ask me.
For the Girl Who Is Always Put Together
The pop-on nails you wore as a kid got a glow-up. These reusable pop-on nails have taken the beauty industry by storm!
The most beautiful champagne/drink bucket for the girl who keeps your social calendar full!
Now that you’ve found the perfect gift for every girl on your list, let’s move onto our next main event: this brown butter apple tart!
I set out to make this brown butter apple tart as an alternative to apple pie. Don’t get me wrong- I love apple pie as much as the next person, but there’s something so wonderful about a pretty, open-face tart with a fluted pastry crust. Here, a buttery and lightly sweetened pastry crust is filled with a brown butter custard and topped with beautifully sliced apples. Slices are best served warm with a little ice cream, whipped cream, or creme anglais, but they’re wonderful as is, too.
Apples do matter for this brown butter apple tart. I recommend golden delicious, braeburn, or jonagolds, as their skin will soften without the flesh turning mushy and the apple taste is bright and defined. And for more on browning butter, you can check out my tutorial here. Give this dessert (and gift guide!) a go-around and let me know what you think! I hope you all have a special and delicious Thanksgiving week- Happy Baking!
If you like this brown butter apple tart you should check out:
This brown butter apple tart features a sweetened pastry crust, a brown butter filling, and spiced apples on top!
Author:Kate Wood
Prep Time:20
Cook Time:50
Total Time:1 hour 10 minutes
Yield:9 servings
Category:Dessert
Ingredients
For the pastry dough:
1–1/4 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold unsalted butter
1 large egg yolk, white reserved
½ teaspoon vanilla extract
2 tablespoons of ice water, plus more as needed
For the filling:
½ cup unsalted butter
1/3 cup brown sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour
For the apples:
4 large golden delicious, Braeburn, or Jonagold apples, cored sliced into 1/8” sliced
3 tablespoons light brown sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
Instructions
To prepare the pastry dough:
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
To prepare the tart:
When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes.
In the meantime, prep your filling: Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out.
Prepare the apples by tossing together the sliced apples, brown sugar, lemon juice, and cinnamon. Arrange the slices on top of the brown butter filling according to your preferences. Bake in the preheated oven for an additional 35 minutes or until the crust is golden and the filling it cooked underneath. Serve cooled slices with ice cream or whipped cream!
The transition from summer to fall always feels like a controversial topic. Just because Labor Day, white denim, and summer break is behind us doesn’t mean we’re all jumping head-first into a vat of pumpkin spice lattes and fuzzy scarfs, right? Even so, many of us (*raises both hands*) are eagerly awaiting fall, cooler weather, and the change of flavors, sights, and textures it promises to bring. Today’s recipe teeters somewhere between the two seasons at hand. This peanut butter coconut pie, with its chilled, fluffy filling and coconut-scented layers, is reminiscent of the things I love about summer, but it’s presented with a hefty portion of peanut butter that adds a ton of rich warmth. It’s cool yet comforting, equal parts summer and fall. Let’s dive in.
When Brett and I were dating, he took me on a trip to Hawaii. Truly, if ever there was a moment in time that I knew he was a keeper, it was the moment he presented me with a Delta voucher and a picture of a North Shore beach. (Brett, if you’re reading this, this is a call to action. DO THIS AGAIN!) Our 6 or so days on the island of Oahu consisted of hiking, sunbathing, and even a sunset luau, but the lingering flavor I brought home with me were a few jars of peanut butter I picked up in a gift shop. There were a number of flavored options to choose from, but the ones I chose contained chocolate, macadamia nuts, and coconut, and for months after our trip, I enjoyed spoonfuls of coconut peanut butter as an after-dinner treat.
The Recipe
I made today’s peanut butter coconut pie as an ode to that memory. With a lightly salted graham cracker and flaked coconut pie crust, this fluffy no-bake peanut butter pie is to die for. It finishes off with whipped cream and extra toasted coconut after a firming chill in the fridge. If you, like me, are still living out sweltering summery days, you can even pop this pie in the fridge for a slightly frozen twist on the original recipe! Both ways are seriously divine and will make for a seasonally appropriate treat to enjoy before we go full-on fall.
To make this peanut butter coconut pie, we start with the press-in crust. Graham cracker crumbs, flaked coconut, salt, sugar, and butter combine and press into a standard pie plate. After a quick bake and cool, we can begin making the filling. Peanut butter, cream cheese, and whipped cream come together with coconut extract and smooth into the baked crust. After chilling, you can add additional whipped cream and toasted coconut for flavor or decoration. additional. This heaping peanut butter coconut pie is intensely satisfying and is sure to be a hit with the peanut butter lovers in your life.
Happy Summer, Happy Fall, Happy Whatever, just make sure you give this peanut butter coconut pie a try. I really hope you enjoy! xo, kate
If you like this peanut butter coconut pie you should try:
This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!
Author:Kate Wood
Prep Time:15
Cook Time:10
Total Time:360
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
185 gm graham cracker crumbs (vanilla wafers can also be used!)
¾ cup (65 gm) sweetened coconut flakes
2 tablespoons sugar
Pinch of salt
6 tablespoons (85 gm) unsalted butter, melted
For the filling:
1–1/2 cups (360 ml) heavy cream
1 block / 8 ounces (225 gm) of cream cheese, room temperature
1 cup (255 gm) peanut butter
½ teaspoon coconut extract
1–1/4 cups (155 gm) confectioner’s sugar
For the topping:
1 cup (240 ml) heavy cream
1-/4 cup (50 gm) sugar
¼ cup (20 gm) sweetened coconut flakes, toasted
Instructions
To prepare the crust:
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the graham cracker crumbs, coconut flakes, sugar, salt, and butter, stirring to combine. Press the crust into the sides and bottom of a standard pie pan and bake in the preheated oven, about 8 minutes or until set. Allow to cool.
To prepare the filling:
In a large bowl, beat the heavy cream on medium speed until thickened to a fluffy, cloud-like consistency. Set aside. In that same bowl, beat to combine the cream cheese, peanut butter, and coconut extract until smooth and no lumps remain. Stir in the confectioner’s sugar just until smooth. Fold in the prepared whipped cream and spread the filling into the cooled pie crust. Cover with a sheet of plastic wrap and allow the pie to set up in the fridge for about 4-6 hours, or overnight.
To prepare the topping:
When ready to serve the pie, whip the topping’s heavy cream and sugar in a large bowl on medium speed until thickened to a fluffy, cloud-like consistency. Dollop on top of the pie and sprinkle with the toasted coconut flakes. Serve chilled!
After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.
In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for everyone.
Make the Recipe
To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.
Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.
With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!
If you like this blueberry maple pie you should try:
This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!
Author:Kate Wood
Prep Time:15
Cook Time:75
Total Time:1 hour 30 minutes
Yield:9 Servings
Category:Dessert
Ingredients
For the crust:
3 ½ cups (420 gm) all-purpose flour
3 teaspoons (12 gm) sugar
3/4 teaspoon (4 gm) salt
2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
3/4 cup (1–1/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
10 tablespoons (approximately) ice water
For the filling:
4 cups fresh or frozen blueberries
1 cup pure maple syrup
1 tsp lemon zest (from about 1 lemon)
1–1/2 tablespoons lemon juice (from about 1 lemon)
¼ cup cornstarch
¼ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon salt
For the egg wash:
1 egg
2 teaspoons sugar
Instructions
To prepare the crust:
Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until barely evenly dispersed.
Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
To prepare the pie:
Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust.
In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie. degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!
I’ll be honest: I’ve spent the last 10 minutes debating on whether to save this post until early-Novemberish when Thanksgiving dinners and holiday soirees have us all scrambling to make photo-worthy pies filled with canned pumpkin and toasty pecans. In the end, I considered my fridge full of summer berries, Chilton County peaches, and the first of this season’s cherries and decided now was as good of time as any to teach y’all how to make and bake a beautiful (and delicious!) pie dough. If you’re looking for tips on press-in crusts or store-bought varieties, this is not the post for you, but if it’s braided double crusts and flaky pastry you’re after, you’ve come to the right place. Let’s dive in on how to make pie dough.
What Is It?
Any homemade pie crust starts with a plain pastry dough. Pie dough is typically made with three simple ingredients: flour, fat, and water. That’s it! Other ingredients can be added like eggs, sugar, and salt. These manipulate the flavor, color, and texture of your final pastry.
Flour
The right amount and type of flour can make all the difference in a homemade pie dough. Unbleached all-purpose flour is typically chosen for standard pie crusts. It must be handled appropriately to yield a crust that is both tender and flaky. Too much flour can create a tough or dry crust; not enough may flour may lead to a wet crust that shrinks upon baking. Proportions are everything to a great pie crust recipe. Even perfect pastry dough will ruin with over-manipulation. Because all-purpose flour is prone to increased gluten formation, overworked pie dough may wind up being tough and dense.
Fat
I would argue that fat is the single most important aspect of learning how to make pie dough. Fat contributes flakiness and flavor to pie dough, and different types of fat offer their own myriad of benefits. It’s widely known that shortening and lard produce the flakiest pastries thanks to its ability to coat the flour more easily than butter. Butter is often chosen for flavor, although margarine yields similar textures. Oil is a final alternative for pie makers (I made one once here!), although it’s used less frequently and often yields a grainy crust. The amount, temperature, and method of dispersing fat into the flour makes all the difference as we’ll see in a couple paragraphs.
Water
The addition of liquid to a pie dough enables leavening. As the dough heats in the oven, steam generated from the water leavens the pastry and enhances its flakiness. Water also hydrates the dough which is helpful for gluten production, although many people add vinegar, lemon juice, or even alcohol to prevent too much gluten formation. Without enough water or liquid, pie doughs are dry or too crumbly to work with, but if too much liquid is added, crusts make shrink or become too tough.
How to Make Pie Dough
First, combine the flour with salt, sugar, and any other dry ingredients. Once combined, cut the fat into the dry ingredients using a pastry cutter, a food processor, or even just your hands. Continue cutting in the fat until it is evenly incorporated in pea or marble-sized pieces. Keeping the fat cold and working quickly helps to ensure that the pastry will remain flaky and prevent gluten formation. Once the fat is thoroughly integrated, stir in ice water or another cold liquid until the flour comes together into a shaggy dough.
Quite often, chilled dough is easier to handle and enhances the final baked product. Keep in mind it may need to sit at room temperature for 5-10 minutes to rolling to make the job easier.
Pastry Cutter vs. Food Processor, vs. Hands
99% of the time, I opt for my pastry cutter when it comes to preparing pie dough. The reason is simple: I don’t trust my fingers to do the job well but I also don’t love the clean-up involved with my food processor. A great pastry cutter can make the job quick and the clean-up simple, so, for me, it’s a win-win. Even so, don’t sleep on those other methods. If you’re new to pie dough, a food processor might help distribute the fat into the flour more evenly, but there are some benefits to working in the fat by hand too; as your fingers flatten the fat into the flour, those chunky pieces will create holes in your crust that enhance its overall flakiness. The bottom line is, this is a choose-your-own adventure kind of deal. Do what works best for you.
How Is It Used?
Once prepared and chilled, homemade pie dough makes any number of treats. Although it’s typically used for dessert pies, you’ll find it’s delicious for quiche, hand pies, and more! For today’s post, I’m going to spend time talking about the areas I get the most questions about: storing pie dough, rolling, crimping, and braiding pie dough, and baking pie dough.
Storing Pie Dough
Once prepared, most pie dough need some chill time. This isn’t a Netflix and chill kind of situation: this is a temperature situation. I like to ready my pie dough for the fridge by patting it into a flat round disk and wrapping it in plastic wrap. The wrap will protect it from drying out in the fridge. If you plan to make a slab pie or any kind of squared-off pastry, you may find it easier to chill it in a flat rectangle shape that will be easier to roll out after chilling.
If you don’t plan to use your pie dough right away, you can typically store it in the fridge up to a week in advance. Any longer, and you’re better off leaving it in the freezer. Simply wrap your plastic-wrapped dough in a sheet of heavy duty aluminum foil and freeze on a flat surface. Once frozen, pie doughs keep in the freezer up to 6 months. When you’re ready to use it, just thaw out overnight in the fridge and allow it to rest at room temperature about 10 minutes or until it’s pliable for rolling.
Rolling Pie Dough
As with most pastry dough, rolling pie dough works best on a cool, lightly-floured surface. My marble counters make an excellent place for rolling, but pastry mats and other flat surfaces will work brilliantly as well. Using a lightly floured rolling pin, begin rolling from the center of the dough to the outer edges, using short, firm strokes. Every few rolls or so, gently slide your hand under the dough to ensure the work surface is thoroughly floured. If more flour is needed, roll the dough onto the floured pin and sprinkle additional flour. Most recipes call for pie doughs rolled out to 1/8″-1/4″ thickness. Check to make sure your dough is large enough by holding your pie plate over the rolled-out round of dough; the dough should be an inch wider on all sides, larger if you’re working with a deep-dish pie plate.
To transfer your pie dough to a pie plate, gently roll the pie dough onto your rolling pin and unroll into the pie plate! If this method doesn’t suit you, you can try folding the dough into quarters, picking it up, and unfolding it into the pie plate. Once in the pan, tuck the dough into the edges of the pan and begin crimping or braiding your dough as desired. If you are making a double-crust pie, you can transfer your pie dough top the same way you did the bottom crust: simply roll the dough onto your rolling pin, unroll it centered on the pie, and begin crimping your edges together as desired.
Latticed Pie
A latticed pie is one of those things many people aspire to. In fact, there are tons of Instagram accounts, Pinterest boards, and more dedicated to intricately woven pie tops. Below, you’ll see a few of my favorite simple lattices. In my own kitchen, I love to use a pizza cutter and a clear sewing ruler to keep my trimmed strips the exact size I want them to be. I don’t have the patience for much beyond this, but if you do, know the principles are the same: keep your dough cold and work quickly!
Crimping Pie Dough
Again, nothing fancy here, just a few of my favorite crimps! When in doubt, the back of a fork is your friend. Just pinch your edges together and crimp away!
Preparing Pie Dough for Baking
At some point in your baking career, you’ll stumble upon a recipe that calls for an egg wash. More often than not, this is solely for aesthetic purposes. An egg wash combines all or part of an egg with some kind of liquid (water, milk, or cream) which you then brush in a thin layer on a prepared pie dough crust prior to baking. The protein, fat, and water in the wash adds color or gloss to the finished pie crust. Below, you’ll see a sampling of a few different wash varieties. Choose whichever works best for you or go for my favorite: whole egg whisked together.
Blind/ Par-Baking
A blind baked (or par-baked) crust is one that has been partially or fully baked prior to adding the filling. Usually done only on single crust pies, blind baking can help prevent soggy bottoms and ensure that crusts are cooked thoroughly and evenly. To blind bake, start by docking (or poking holes with a fork) the bottom and sides of your chilled pie dough that has been rolled into a pan. Fit a crumpled sheet of parchment paper into the bottom and sides of the dough and fill it with pie weight, dried rice, or dried beans. The weight will prevent steam from bubbling underneath the dough and ensure that the crust remains flat in the pan.
More Help on How to Make Pie Dough
We’re nearing the end of this lengthy (but hopefully helpful?) tutorial, so I wanted to wrap things up with a few frequently asked questions. Most of these are internal questions that blaze across my brain when a failed pie attempt has me searching Google for answers or help, but some of these are questions that have been posed me to by readers like you! We’ll end on this note, but be sure to see below for my favorite double crust pie recipe. It’s been tried and true for me for years, the combination of shortening and butter yielding a flaky yet flavorful crust. Give it a try and let me know what you think! Without further ado, here’s some FAQ!
Why is my pie dough sticky?
Two possible situations: either it’s not cold enough or you added too much water. Pop it in the fridge for 30 minutes or so to see if that helps!
Why did my pie crust shrink in my pan?
Again, it’s probably a hydration issue. Next time, add a little less water and chill the pie crust prior to baking it. I even like to pop crusts in the freezer sometimes!
What kind of rolling pin is best?
This is a personal preference thing. I prefer a wooden rolling pin with traditional handles, but you may opt for a French pin or one that is made with marble or plastic! The important thing is keeping that pin floured the whole time you roll out your dough!
Can I use different flours in my pie crust?
Sure. The internet is loaded with recipes for people looking to use alternative flours. I don’t have a recipe here that I’d recommend, but I’m sure you’ll find something on the interwebs.
Is a deep-dish pie the same as a standard one?
Not typically. On this site, I always specify where a deep-dish pie pan is needed, because they always hold more volume. If you attempt to make a deep-dish pie recipe in a standard pie plate, you’ll wind up with too many ingredients and not enough room. Tread lightly.
So what kind of pie plate is best?
Again, this is a preference thing. I live and die by my William-Sonoma Goldtouch Pan, but many other people swear by glass or even ceramic. I will say that glass is helpful when you’re wanting the ensure a crisp, golden bottom- after all, you can look under the pie and see how the cooking is coming!
Do I have to flour or grease my pie plate?
Nope, not unless the recipe you’re following specifies to do so.
How can I get a crisp-bottomed pie?
Par-baking is a great option for single pie crusts, but I also love to bake my pies closer to the bottom third of the oven. Other recipes may specify to add an egg wash to the bottom of the pie.
How do I know my fruit pie is done?
I always look for bubbling fruit in the middle of the pie.
What do I do if my pie crust is too brown before the filling is bubbling?
Use a sheet of aluminum foil to gently cover the top. If it’s just the edges getting too dark, make a foil collar to rest around the edge of the pie like a crown.
Where can I learn more about your favorite pie crust?
A pie crust equal parts buttery and flaky, lightly golden, and perfectly baked- this is the only recipe for a double pie crust that you’ll ever need.
Author:Kate Wood
Prep Time:10
Total Time:10 minutes
Yield:1 Double Crust
Category:Pastry
Ingredients
3 ½ cups (420 gm) all purpose flour
3 teaspoons (12 gm) sugar
3/4 teaspoon (4 gm) salt
2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
3/4 cup (1–1/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
10 tablespoons (approximately) ice water
Instructions
Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until barely evenly dispersed.
Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least two hours prior to use.
When ready to use, roll out to 1/4″ thickness and line the bottom of a 9″ pie pan. This is enough dough to fill a deep dish pan as well. Prior to baking, brush with an egg wash, if desired. This is done by whisking 1 egg with 1 tablespoon of water and lightly brushing crust prior to use.
Notes
This recipe makes a double crust. If you want extra dough for decorating the top, I recommend doubling the recipe and saving leftover crust for a future pie! The dough freezes nicely when wrapped well.
Chilling the dough is essential. If your dough gets too warm while you are rolling it out or decorating the top, you may not get as flakey of a crust as you might desire. So work swiftly!
Patch up holes or tears in the crust with leftover dough. Even small holes on the bottom of the pie plate can make a burned and sticky mess of your pie and you’re not going to want to waste a drop of this deliciousness!
You can easily substitute the shortening for butter and visa versa, however I cannot vouch for any other substitutions. Unless you’re super anti-shortening or anti-butter, I strongly recommend this combination for a buttery, flaky crust.
