Carla's Pie Crust Hacks Will Save My Holiday Desserts
I learned it all from the Food Network Kitchen app!
Pie is, without a doubt, my favorite food. Think I’m exaggerating? Growing up, birthday parties were celebrated sans cake and replaced with a candle-topped cherry pie courtesy of my grandmother. Nowadays, I look at the holiday season as my chance to do my grandma proud in recreating her famous dishes.
The best, and often most difficult part of pie is the crust. It should be be buttery and flaky, but also strong enough to support all the filling. It wasn’t until I took Carla Hall’s Classic Pie Dough class on the Food Network Kitchen app that all the lightbulbs started going off in my head.
Two of my biggest issues when making crust are texture and fit. The latter might seem like an odd struggle, but I can’t tell you how many times I’ve suffered a rip in my dough mid-transfer to the dish. Luckily, in a quick seven-minute class, Carla offered some tips that solved both of those issues for me.
In order to achieve the perfect crust texture, Carla explains that chunks of butter should be left intact rather than completely incorporated into the dough. This creates steam, which is what makes for a flaky crust. Right there, I discovered my first misstep.
When she went to transfer the dough to her pie dish, I was truly in awe. Rather than rolling the dough onto a rolling pin and unraveling over the dish (my typical method), she folded the dough in half, twice, resulting in a small triangle that has a point which perfectly lines up with the middle of the dish. It seemed so much easier and gentler on the dough, ideally alleviating any risk of tears.
I plan to take these tricks home with me for Thanksgiving to make this year’s holiday cooking and baking easier and more delicious. Let’s just hope my grandma approves.
You can make Carla's perfect pie crust by checking out the all-new Food Network Kitchen app. You’ll be able to drop in for Carla’s classes and learn more must-know tips and must-make recipes.