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Saturday, November 6, 2010

Secrets to a perfect Pie Crust


The perfect Pie Crust


Flaky Crust, delicious pears, great Dessert




Here are a few of my secrets

1)  Do not use cold water, use cold 2% milk instead
2)  Mix by hand with long handled fork
3) Roll out dough immediately
4)  If it is a fruit pie sprinkle unbaked crust with sugar
5) only add top crust (no bottom crust, they only get soggy and add too many calories)




My recipe for one generous Pie Crust


1 and 1/2 cups of unbleached flour
1 tsp Kosher Salt
1 stick of UNSALTED butter
1/2 to 3/4 cup of cold milk

Mix together flour and salt.  With pastry knife cut unsalted butter into flour mixture until butter is the size of large peas.  Sprinkle milk over mixture until it forms into ball.  Roll out dough onto floured surface. 

Pear Pie Filling

Peel and cut up 3 to 5 pears.  Sprinkle with 2 TB of flour,
3 Tb of sugar,
1 Tb of fresh lemon juice and a pinch of Pumpkin Pie spice.

Mix together and pour into pie dish, dot with 1/4 stick of butter.  Cover with unbaked pie crust.  Cut a few vent holes, sprinkle with sugar and bake for 10 minutes at 425 degrees and another 40 to 50 minutes (or until golden brown) at 350 degrees.




 It takes longer to write this than it takes to actually make it. So, give it a whirl, you'll be so happy you did and so will be your friends 


Gina 

6 comments:

  1. I'm just finishing brownies and chocolate chip cookies for my open house. I've never been good at pies, but your recipe looks so easy, I'll try it tomorrow! Great tips- the 2% milk and no bottom crust.

    I can just smell it now....

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  2. Dear Ann, Oh Boy, I love chocolate, chocolate anything. I'm so glad that you want to try my pie recipe. Make sure you use enough flour when you roll out the pie dough and you should have no trouble at all. Let me know how it turns out.

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  3. Such a beautiful photo! I love the added extra of the leaves and pears on top! This is perfect weather to make a fruit pie.

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  4. Hi Theresa, Happy Sunday! There is always a bit of dough left to shape a few leaves. You're right, now is the time to bake a fruit pie or two. Good Luck with yours.

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  5. Hi Gina
    What beautiful pictures of a lovely looking pie. I'd love to put one of your pictures onto my pear tart blog post, but you'll need to send me one of the photos by email.
    Thanks, Sharon
    My French Country Home

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  6. Hi Sharon, I can't wait to try your "une tart poire amandes". Your idea of using whole pear halves sounds delicious. And to top it all, the "amandes" paste will make it even more special. Can't wait to try it.

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