Chef Selina Progar, one of Pittsburgh’s finest pastry chefs, shared her favorite pie crust recipe and dishes deep about pie with TABLE readers.
Pie crust recipe aside, I was not always a “Pie Master.” About 10 years before I went to culinary school, my friend and I decided to make a pumpkin pie out of a real pumpkin and bake it inside a pumpkin. We looked through cookbooks to learn how to roast the pumpkin. That part went well, but we made a huge mess in the process of pureeing it because all we had was a hand mixer.
We added all of our ingredients (or thought we did) in unmeasured amounts, poured the totality back into the pumpkin, and put it in the oven to bake. Over three hours later, the pie was still fully liquid. I think we forgot the eggs, but I have no idea because we didn’t measure anything. We ended up just spooning it over ice cream and eating it out of a bowl.
I have since gotten a lot better at making pies and baking in general. It’s what I do for a living, and I love it. I’m happy to share my best pie crust recipe with you, as well as three delicious pie recipes.
6 Tips for the Making the Best Pie Crust Recipe
- Roll it out ¼-inch thick.
- Keep it cold, by taking it in and out of the fridge and working in small batches.
- Use lots of flour and use 2 pastry brushes – one for flour dusting, one for egg wash.
- Do not overwork the dough, and if you need to form the scraps back together, allow it to fully chill before reworking it.
- Buy fun cookie cutters and pastry rollers.
- Egg wash to help the dough stick to itself and create a glossy golden brown appearance.
Pie Crust
Description
The only pie crust recipe you’ll ever need!
Ingredients
- 4 sticks butter, cold
- 4 cups AP flour
- 1 tsp salt
- 8 fluid oz water, cold
Instructions
- Cut butter into small cubes, and place in the fridge for 30 minutes. Once the butter is cold, add to the flour and salt, and mix by hand or with the paddle attachment of a mixer in first speed.
- Mix until the butter is incorporated, and about the size of peas. Add the cold water, and continue to mix just until together. Form into a square, and wrap in plastic wrap and chill for at least 4 hours, preferably overnight.
- When rolling out, use plenty of flour, but keep a pastry brush handy to brush off excess.
- Place ½ the dough on a floured table and using a rolling pin, roll in all directions evenly until it’s about a ¼ of an inch thick.
- Lay down pie pan and cut a circle two inches larger than your pan.
- Place this piece of dough in the bottom of your pie pan, then slightly pull the dough up the sides of your dish all the way to the edges.
- Place back in fridge for 30 minutes.
- Place desired filling in the pie.
How to Make a Lattice Top
Create a lattice using your remaining pie dough! Roll out the dough evenly. Using a pizza cutter, or a fluted pastry wheel cut 1-inch strips of dough, straight and neat. At this point you can cut and use strips or braid or twist for a more elaborate crust. Place the strips back in the fridge for 15 minutes. Dust off the excess flour.
Remove your pie crust recipe from the fridge, and fill with desired filling. Remove strips from fridge. Lay strips vertical over filling with 1 inch in between each piece. Fold back pieces 1, 3, 5, and 7 (if applicable). Lay one piece horizontally over pieces 2, 4, 6. Fold pieces 1, 3, 5, and 7 back over the horizontal piece. Fold back towards you pieces 2, 4, and 6. Lay a second horizontal piece over 1, 3, 5, and 7. Repeat until you have a fully weaved pie.
Crimp the edges and pinch off any excess dough. Brush the pie dough with egg wash to create a golden crust. Follow these steps, and my best pie crust recipe is sure to become yours, too.
Try your new skills on Selina’s recipes for a Blueberry Maple Pie or Bourbon Honey Purple Potato Pie.
Story by Selina Progar
Photography and Styling by BurkleHagen
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