Buttery, Flaky Pie Crust

My grandma used to make the best pies in the world.  We are talking flaky perfection every time.  I helped her several times when I was a kid (nine? ten? years old)  but the whole process just seemed so insufferable at the time.  I have wished a million times since becoming an adult that I’d paid more attention back then, because I’ve never been able to make a decent pie crust on my own, and Grandma doesn’t have what it takes to make them anymore.  I have tried several recipes, all with meh results, until this one came along.  I have to admit, I’m really not sure whether it’s the recipe itself, or more the emphasis on attention to technique (cold, COLD, COLD!), but whatever the reason, this crust turned out PERFECT!  I will venture to say maybe even better than Grandma’s because she used to swear by using shortening in hers, and this one uses 100% yummy butter!  Can’t beat that buttery taste!

image and recipe courtesy Smells Like Home

Why was the process less insufferable this time?  Why was it finally worth paying attention to the technique?  Because somebody finally explained the science to me.  If you, too, need the science in order to go through the extra time/effort, read this Smitten Kitchen recipe (it’s the same recipe, but my scientific brain very much appreciated the extra explanation).

It bothered me that the recipe didn’t include baking instructions, but I had decided to make an apple pie with it, so I just decided to follow the baking instructions here (it’s basically the America’s Test Kitchen recipe for classic apple pie):

“Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).

[prepare filling]

Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.

Transfer pie to wire rack; cool to room temperature, at least 4 hours.”

My crust needed less baking time (10 minutes less would have been perfect) but my oven bakes quickly in general.  I loved that the preheated baking sheet helped that bottom crust to be just as perfectly baked and flaky as the top one.  But I will have to experiment with baking times for single crust pies. 

I can’t wait to make a chicken pot pie this fall using this crust recipe!