Buttermilk Butter Pie CrustJump to recipe
Pie crust is an unsung hero of desserts. Always taken for granted, it is the foundation of pies, crostatas, and tarts, and a bad one can reduce your masterpiece to an epic failure.
Yes, store bought crust is an option, but it is one that I strongly urge against. Most commercially prepared crusts are made with hydrogenated fats. Hydrogenated fats (also called trans-fats) are manufactured fats created during a process called hydrogenation whereby hydrogen units are added to polyunsaturated fatty acids to prevent them from becoming rancid and to keep them solid at room temperature. They are extremely bad for your health.
Even the crusts that are made without trans-fats are lackluster. The lusters they lack are both flavor and texture.
Texture of pie crust is mission critical. Both the composition of ingredients and the mixing method determine the final texture. If the flour is not well mixed with the fat in the initial process, the flour will bind with water which will cause the gluten matrix to develop improperly and you will have a tough crust.
The quality and measurement of your ingredients is also very important to your final product. I recommend King Arthur Flour. This is not a paid endorsement; I receive no perquisites or consideration from King Arthur. It is a noticeably superior flour. Second, either weigh your flour or spoon it into the measuring cups. Do not scoop with your cup measures. It makes a difference.
I developed this recipe for Thanksgiving this year, and we loved the way it came out. I hope you will, too.