Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
How to Make the Perfectly Flaky and Buttery Homemade Pie Crust
Elevate your pie-making skills this holiday season with this easy-to-follow, made-from-scratch pie crust The ONE recipe you will ever need for pie crust!
Just like the expensive shopping sprees, the never ending Christmas songs on the radio, and the bright decorations all over town. We all go crazy for it (some of us more literally then others!), but we just can’t do without any of it 🙂
But your pie is only as good as the pie crust that you are able to whip up. So what you need this holiday season, is a fool-proof recipe that yields the perfectly buttery and flaky crust.
This is your basic flour/salt/tiny-bit-of-sugar/cold butter and chilled water recipe.
I made the crust using my food processor. Very easy and super quick. You can also make it by hand, just like I did in my apple crostata recipe, cutting the butter with the tip of a knife. Similar idea, but a little more labor intensive.
In order to end up with a great crust you need to pay attention at the details.
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| For my pecan pie recipe, click here |
AND please just add enough water to make the dough come together. I used 6 tablespoons for 1 and a half cups of flour. But you might need a little more or a little less. Depending on how you measured the flour and how you are mixing the ingredients. So add water a bit at a time, until just combined.
Ready to try it out?!? Let me know how it goes 🙂
INGREDIENTS:
-
- 1 1/2 Â cups (185 gr) all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons (25 gr) sugar
- 4 oz (115 GR) unsalted butter, cold
- about 5 to 6 tablespoons ice cold water
PREPARATION
1. In your food processor, add the flour, salt and sugar. Pulse a couple of times so that the dry ingredients are mixed together. If not using a food processor, combine all the dry ingredients in a bowl.
2. Add the cubed butter and pulse a few times until incorporated. You need the butter in little pea-size small clumps. If not using a food processor,  cut the butter in small pieces with the tip of a knife, mixing with the flour, until you get a  coarse mixture.
3. Add about 4 tablespoons of chilled water. I placed half glass of water in the freezer before starting with the recipe. Pulse only a few times, (or mix with a spoon if not using a food processor) and check the dough. You need to stop as soon as the dough comes together in a ball. Do not over-mix. Add a little more water if necessary. I added two more tablespoons of water (total of 6).
4. Pack the dough into a disc using your hand and wrap in plastic wrap. Refrigerate for one hour or longer. You can prepare the dough the day before too, and leave it in the refrigerator overnight.
5. Roll the dough on a clean surface sprinkled with flour, into a circle of about 12 inches (30 cm) in diameter. Make sure the dough doesn’t stick to the counter when you roll it, so flip it and move it around.
6. Transfer the dough to a 9 inches pie pan, helping yourself with the rolling pin. Cover the pan with the dough pushing gently the dough down to the bottom, without stretching it. Trim off the excess pastry around the edges, leaving about one inch  all around.
7. Fold back the edge, toward the outside of the pan, And if you like, make a fluted edge. Using your finger index on one hand, push the dough through the index and middle fingers of your other hand, as shown in my picture.
8. Prick the bottom of the crust with a fork
How to Make the Perfectly Flaky and Buttery Homemade Pie Crust
Elevate your pie-making skills this holiday season with this easy-to-follow, made-from-scratch pie crust The ONE recipe you will ever need for pie crust!
Servings:
Prep Time
10 min
Cook Time
Resting Time
Total Time
1 hr, 10 min
Ingredients
- 1 1/2 cups (185 gr) all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons (25 gr) sugar
- 4 oz (115 GR) unsalted butter, cold
- about 5 to 6 tablespoons ice cold water
Instructions
- In your food processor, add the flour, salt and sugar. Pulse a couple of times so that the dry ingredients are mixed together. If not using a food processor, combine all the dry ingredients in a bowl.
- Add the cubed butter and pulse a few times until incorporated. You need the butter in little pea-size small clumps. If not using a food processor, cut the butter in small pieces with the tip of a knife, mixing with the flour, until you get a coarse mixture.
- Add about 4 tablespoons of chilled water. I placed half glass of water in the freezer before starting with the recipe. Pulse only a few times, (or mix with a spoon if not using a food processor) and check the dough. You need to stop as soon as the dough comes together in a ball. Do not over-mix. Add a little more water if necessary. I added two more tablespoons of water (total of 6).
- Pack the dough into a disc using your hand and wrap in plastic wrap. Refrigerate for one hour or longer. You can prepare the dough the day before too, and leave it in the refrigerator overnight.
- Roll the dough on a clean surface sprinkled with flour, into a circle of about 12 inches (30 cm) in diameter. Make sure the dough doesn’t stick to the counter when you roll it, so flip it and move it around.
- Transfer the dough to a 9 inches pie pan, helping yourself with the rolling pin. Cover the pan with the dough pushing gently the dough down to the bottom, without stretching it. Trim off the excess pastry around the edges, leaving about one inch all around.
- Fold back the edge, toward the outside of the pan, And if you like, make a fluted edge. Using your finger index on one hand, push the dough through the index and middle fingers of your other hand, as shown in my picture.
- Prick the bottom of the crust with a fork Store in the refrigerator while preparing the filling!
