The aroma of warm pie filling bubbling beneath a golden, flaky crust is one of life’s greatest comforts, especially as the holiday season approaches. But for home bakers everywhere, the road to a perfect pie hits a brick wall at precisely the crust. Those soggy, crunchy, or all-around depressing bottoms really do put the kibosh on the atmosphere of any dessert, and you’ll regret that you hadn’t just bought an equivalent store-bought variety. But imagine I said that the secret to eradicating pie frustrations forever was contained in a mind-bogglingly simple, ridiculously consistent 3-ingredient pie crust that’s all but foolproof?
Decades of in-the-kitchen testing on my end, patiently experimenting and refining pie crust recipes, from the classic shortening-and-butter combinations to ultimately finding the sheer alchemy of an all-butter crust, have brought me to the following realization: the difference, I came to understand, is remarkable. This isn’t another recipe; it’s a revelation that makes pie-making a joy, a fearless cooking experience. It’s about understanding the ‘why’ behind each step so that when you roll out that dough, you’re setting yourself up for unwavering success.
This book is written to equip you, providing you with not just the steps, but the detailed, expert knowledge that makes baking happen. We’ll reveal the science, dispel the myths, and equip you with the know-how to bake pie crusts beautifully light, incredibly flaky, and full of flavor. Let’s get ready to bake pies with confidence and begin at the absolute starting point of any exceptional pie-the crust. The journey to pie hero begins now, one flawless crust at a time.
The All-Butter, 3-Ingredient Gaze
This 3-ingredient crust is never anything short of golden perfection, no matter how sweet or savory your filling may be. It’s a staple in my kitchen these days, the simplicity of which is such that it easily makes everything from bright summer pies to satisfying autumn staples better. The short list of ingredients hides the magic it works, offering reliability and flavor even novice bakers can count on.
Bakers once believed shortening and butter mixed together gave the best of everything. But a move to an all-butter crust changed everything for me. The flavor was richer, the texture more flaky, and convenience, unbeat.
However, when it comes to flavor and flakiness, butter takes the crown. As detailed in expert culinary analyses, using all butter in your pie crust will consistently yield “the best Flavour as well as making the crust super light and flaky!” The water content in butter turns to steam during baking, which creates pockets of air, resulting in those desirable flaky layers. The only real trade-off is that butter warms quickly, necessitating diligent temperature control throughout the preparation process to maintain its solid state until it hits the oven.
Cream Cheese Omelet With Everything Seasoning
Equipment
- 1 Non-stick Frying Pan Preferably 8-inch for a single serving omelet
- 1 Whisk
- 1 Small Mixing Bowl
- 1 Rubber Spatula
- 1 Measuring Spoons
Ingredients
Main
- Canola oil
- 3 large eggs
- 1 tablespoon everything seasoning plus more to finish
- 1 ounce cream cheese
Instructions
- Crack the eggs into a small bowl and whisk gently until the yolks and whites are just combined, but not frothy.
- Heat the canola oil in an 8-inch non-stick frying pan over medium-low heat until shimmering.
- Pour the whisked eggs into the hot pan, tilting to coat the bottom evenly.
- Immediately sprinkle 1 tablespoon of everything seasoning over the surface of the eggs.
- As the edges begin to set, gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath.
- When the top of the omelet is mostly set but still slightly moist, place small dollops of cream cheese on one half of the omelet.
- Carefully fold the other half of the omelet over the cream cheese.
- Continue to cook for another 30 seconds to 1 minute, or until the cream cheese is softened and warm.
- Slide the omelet onto a serving plate.
- Garnish with a final sprinkle of everything seasoning, if desired, and serve immediately.
Notes
Butter vs. Shortening: The Flakiness and Flavor Controversy
The controversy over butter vs. shortening has been fought for years. Shortening is easy to work with and adds to tender crusts, but shortening lacks the rich, satisfying flavor of butter. Butter wins the gold in both flakiness and flavor because it contains water, which produces steam.
That steam, released during baking, creates the layered texture that gives a pie crust its lasting impression. But butter’s low melting point is why temperature control is vital. Keeping it cold is the key to achieving that distinctive texture.
Graham Cracker Crust
Equipment
- 1 Food Processor
- 1 9-inch Pie plate
- 1 Wire Rack
- 1 Oven
- 1 Rubber Spatula or Flat-Bottomed Measuring Cup For pressing crumbs
Ingredients
Main
- 14 graham cracker sheets 2 sleeves
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.
Notes
The 3 (or 4) Essential Ingredients
Although this recipe is advertised as containing three ingredients, most bakers also include ice water, so it becomes technically four. The major ingredients flour, salt, and butter, however, carry much of the weight. Each element serves a specific function in building structure, adding flavor, and creating flakiness.
All-purpose flour is your safest bet here, always providing the setting for the dough. Cold, cubed unsalted butter adds richness and structure. Salt provides flavour, and a pinch of sugar can enhance the sweetness of sweet pies, though it is not required.
Three-Ingredient Brownies
Equipment
- 1 9x13 inch Baking Pan
- 1 Medium Mixing Bowl
- 1 Whisk or Spatula For mixing ingredients
- 1 Nonstick Cooking Spray
- 1 Chef's knife For cutting cooled brownies
Ingredients
Main
- Nonstick cooking spray for spraying the pan
- 2 1/2 cups chocolate-hazelnut spread such as Nutella
- 1 heaping cup all-purpose flour
- 3 large eggs
Instructions
- Preheat the oven to 350 degrees F; spray a 9-by-13-inch pan with nonstick cooking spray.
- Stir together the chocolate-hazelnut spread, flour and eggs in a medium bowl. Pour into the prepared pan and spread the mixture to the edges.
- Bake until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, then cut into squares and enjoy!
Notes
The Golden Rule: Keep It COLD
Cold ingredients are the key to a good crust. Cold butter equals steam in the oven, and steam equals flakiness. Warm butter, on the other hand, blends too thoroughly and loses its layering magic.
Tips and tricks keep everything cold. Freeze butter in cubes when you’re prepping other ingredients and refrigerate your ice water to an even chillier temperature. Even cooling the bowl that you mix with can make a noticeable difference.
Sausage and Smoked Slaw Pizzette
Equipment
- 1 Rolling Pin
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Chef's knife for cutting dough and pizzette
- 1 Offset Spatula or Spoon for spreading marmalade
Ingredients
Main
- Flour for dusting
- 1 pound pizza dough
- 1/2 cup Red Onion Marmalade recipe follows
- 8 ounces House Sausage recipe follows
- 1/2 cup Smoked Slaw recipe follows
- Salt and pepper
- 3 large red onions
- Salt
- 1/2 cup dark balsamic vinegar divided
- 1/4 cup sugar
- Splash water
- 1/4 cup chopped garlic
- 1/4 cup grated onion
- 4 sprigs fresh oregano leaves chopped
- 1/4 cup chopped fresh Italian parsley
- 1/2 teaspoon fennel seed toasted and ground
- 1 teaspoon ground dried oregano
- 1 to 2 tablespoons crushed red chile flakes depends on desired heat level
- 1/3 cup red wine
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 2 tablespoons salt
- 1 teaspoon ground pepper
- 1 1/2 pounds pork shoulder ground
- 1/2 head savoy cabbage
- 2 tablespoons whole grain mustard
- 1/4 cup aioli*
- 1 shallot grated
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon sugar
- Salt and pepper
Instructions
- Preheat your oven to 500 degrees F. Dust a work station with flour and cut the dough in half. When the dough is at room temperature, stretch it or roll it out using a rolling pin; you want a thin pizza dough, approximately 1/4-thick at the most. (A pizzette is a rustic oval shape though it will work in the more traditional circle.) Place the dough onto a sheet of parchment paper on a sheet tray and bake in the oven until the dough has set and started to brown, about 3 minutes. Remove from the oven and spread a thin layer of Red Onion Marmalade. Crumble the House Sausage over the pizza and spread out evenly. Place back into the oven and bake until the dough has hardened and you can lift one side of the pizza without it bending, about 5 minutes. Remove from the oven and drape with Smoked Slaw. Cut and enjoy.
Notes
Mastery of Flour Measurement and Preparation
Accurate measurement of flour is what makes or breaks your crust. Excess flour yields a dense, crumbly texture. Smeared-by-the-spoon technique or the scale ensures uniformity and lightness.
Once measured, whisk together flour and salt to distribute ingredients evenly. This also slightly aerates the flour. If adding optional sugar, now’s the time to do it for an even blend.
Cutting in the Fat: The Heart of Flakiness
It’s important to fold in the butter correctly. The objective is to cut the cold butter into the flour until the mixture resembles coarse crumbs, leaving pea-sized pieces of butter. They are what melt into flakiness during baking.
You can use a food processor, pastry cutter, forks, or even your fingers to do this. If using your hands, work quickly to avoid melting the butter. Each method has its fans, so choose the one that fits your style.
Hydration Harmony: Adding Ice Water with Precision
Water ratio is crucial, but uncontrolled. Gradually add ice water to the point where the dough holds together when pinched, but no further. Excess water toughens the crust.
Pulse with water if using a food processor, or gently toss with a fork if doing this by hand. For flakier texture, try the fraisage method: press dough on countertop using heel of your hand to make thin layers of butter.
The Non-Negotiable Chill: Rest for Perfection. It is necessary to chill dough to relax the gluten and allow butter to firm up. This helps the dough roll more easily and maintain its shape upon baking. Wrap plastic wrap over the dough and refrigerate for at least 2 hours, or up to 3 days.
Even a 30-minute chill improves the final product. For longer storage, freeze the dough and thaw when needed. Cold dough rolls better, bakes flakier, and results in an all-around better crust.
Rolling Out the Dough with Confidence
After chilling, roll the dough gently into a 10-inch circle. Lightly flour your surface and pin to prevent sticking. Rotate the dough regularly to maintain shape and prevent sticking.
Use a bench scraper to lift easily. Fold in quarters to pick up and move to the pie plate without causing tears. Gently set it into the plate, allowing it to nestle in each curve.
Pizza Dough
Equipment
- 1 Large Mixing Bowl
- 1 Sieve
- 1 Measuring Cup Set
- 1 Fork
- 1 Damp Kitchen Cloth
Ingredients
Main
- 7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour plus 2 cups finely ground semolina flour
- 1 level tablespoon fine sea salt
- 2 1/4-ounce packets active dried yeast
- 1 tablespoon raw sugar
- 4 tablespoons extra-virgin olive oil
- 2 1/2 cups lukewarm water
Instructions
- This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
- Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
Notes
The Art of Blind Baking: Why and How
Blind baking is essential for custards or no-bake pies. It keeps it from being soggy and provides a crisper crust. Freeze the formed crust for a short time, line with parchment, and use pie weights.
Bake initially to set the shape, then remove weights and bake until golden. Vary time depending on whether partially or fully blind baking. Crust should be dry and crisp before filling.
Chocolate Lava Muffins
Equipment
- 1 Saucepan for double boiler setup
- 2 Mixing Bowls one small metal bowl, one large mixing bowl
- 1 Electric Hand Mixer
- 1 12-cup Muffin Tin
- 1 4-ounce Scoop or Ladle
Ingredients
Main
- 8 ounces semisweet chocolate chips
- 1 stick butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 4 eggs
- Butter to coat muffin tin
- 1 tablespoon cocoa powder
- 1 cup vanilla ice cream
- 1 teaspoon espresso powder
Instructions
- Preheat the oven to 375 degrees F.
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
- In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
- Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
- While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
Notes
Saving and Freezing Your Pie Crust for Special Occasions
This crust will freeze well. Wrapped and refrigerated, it will keep for three days. For longer storage, wrap tightly and freeze for three months.
Label and date the package. To prepare, thaw overnight in the fridge and let it sit at room temperature for a few seconds before rolling. You can even freeze rolled-out dough in pie plates for added convenience.
Reducing Common Pie Crust Problems
Sticky dough? Gently dust rolling surface, but sparingly. Tears or cracks? Repair gently with more dough. Imperfections won’t ruin flavor they’re part of the home-made charm.
If dough is too warm, refrigerate before going on. Conditions matter too; use a bit less water when it’s damp. Sensing your way to a sense of knowing when dough is “just right” is a skill learned with practice.
Dispelling the ‘321 Dough Theory’
The 321 dough theory is a simple equation: 3 parts flour, 2 parts fat, 1 part water. It’s easy to remember and double. This balance gives you a soft, flaky crust without guessing.
For example, 300 grams flour, 200 grams of butter, and 100 grams of water is the perfect texture. Use this as your standard, changing only slightly for conditions or richness to be desired. It’s a base on which you can build any variation.
The Chemistry of Salted Butter and Flakiness
Though unsalted is the standard, salted butter can introduce a touch of flakiness due to added water content. More water means more steam, and more steam means more lift between dough layers.
It also places the flavor front and center. That single small adjustment can have a very airy crust. It’s a great illustration of how understanding your ingredients has the potential to unlock new levels for baking.
Beyond the Basics: Secrets to Pie Crust Success
Crimping the edges is not a cosmetic exercise it holds the crust in place. Handling gently at all times is the secret to tenderness. Beating the dough beyond what is necessary develops gluten and results in a hard final crust.
Allowing dough to rest after rolling out and before baking gives everything time to settle and be a good sport when baked. Pie perfection lies in these simple, careful details.
You now possess the master understanding and practical techniques to surmount any pie crust challenge, making your kitchen a kingdom of golden, flaky bliss. This journey, from mastering the science of butter to expertise in the art of blind baking, not only provides you with a recipe, but a whole baking philosophy of empowered, joyful baking.
