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Paula's Perfect Pie Crust Recipe - Paula's homemade pie crust recipe is as easy as...well, pie!
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0:00
- Hey, y'all.
0:01
It is a very, very rare occasion that I take off my rings,
0:08
because I'm so afraid I'm gonna lose 'em.
0:12
But I'm sharing with y'all,
0:15
we've had a lot of requests from people that say,
0:19
"Hey, Paula, show me how to make a pie crust."
0:22
So I'm gonna share with y'all
0:24
Paula's Perfect Pie Crust.
0:27
To me, it's easy.
0:29
You do it all with your hands.
0:31
And I like that.
0:33
So if you need to grab a pencil and a piece of paper,
0:39
go ahead and do it now because we are fixing to get started.
0:44
We are using two and 1/2 cups of an all-purpose flour.
0:50
Now this is enough for a two-crust pie.
0:56
I'm adding three tablespoons of sugar.
1:00
I think it was three tablespoons, yes.
1:03
And 1/4 a teaspoon of salt with a little dark flake in it.
1:13
I'll get rid of the dark flake.
1:16
And we're just gonna sift those together.
1:20
And we've got our butter chilled really good.
1:27
And so I'm gonna take
1:31
my 1/4 of a cup of solid shortening.
1:36
Now I'm using, uh oh,
1:38
there's a little piece of tin foil on that.
1:41
That wouldn't be good in a filling.
1:44
So I'm gonna just break this up.
1:48
And like I said, this is a butter-flavored solid shortening.
1:55
And we're just gonna mix this up until it's,
1:58
by the time we get the butter and everything in there,
2:04
it'll be really crumbly.
2:07
And we wanna make sure, y'all keep an eye on me
2:09
because don't wanna overwork this crust
2:15
because it'll get tough on us.
2:20
To me, I think the best pie crusts are made with lard.
2:26
And you can actually buy lard at your grocery store
2:30
but you have to be careful
2:31
because it doesn't necessarily sell real fast
2:37
so it can almost get a rancid smell to it.
2:43
So you can pick up the box and almost kind of smell it.
2:48
'Cause like I said, it's not a fast moving item that,
2:55
oh gosh, this feels frozen.
2:58
Lordy mercy, lordy mercy.
3:02
All right.
3:10
All right, I'm using 12 tablespoons
3:13
and this is actually eight tablespoons and 1/2 a stick.
3:18
Let me recheck myself, but I'm positive
3:22
that it's eight tablespoons.
3:24
I've already torn that paper up so let's look over here.
3:30
Two, four, six, eight, yes. Eight tablespoons.
3:36
So I'm gonna need four more,
3:38
which is like 1/2 a stick.
3:41
Okay.
3:45
So I'm gonna cut this up.
3:53
And like I said, you want your butter real cold
3:58
'cause you don't want it to melt.
4:03
All right, cut it one more time.
4:09
This is gonna be a nice buttery pie crust as you can see.
4:21
And another four tablespoons, that will give us
4:24
the 12 tablespoons that we need.
4:29
You know, pies are really kind of a dying art.
4:36
I remember growing up, you could go in a restaurant,
4:40
you know, especially the, like the local,
4:44
locally-owned restaurants,
4:47
and you could order a fabulous piece of pie.
4:52
And there is still a place, I think,
4:56
that's still serving those wonderful homemade pies up.
4:58
And oh, oh gosh.
5:05
Where did we go on top of that mountain?
5:07
(laughing) I can't remember.
5:10
I know there's a casino.
5:11
Cherokee, Cherokee, North Carolina.
5:14
There is a restaurant there
5:17
that serves wonderful homemade pies.
5:21
But it's getting harder and harder to find.
5:24
I think most of the pies that you get in a restaurant now
5:27
are probably ordered from food purveyors,
5:36
because pies can be tricky.
5:39
They can be a lot of work.
5:40
You know what? I'm gonna have to take this watch off.
5:43
- [Eddie] I think it's the clasp on your bracelet.
5:46
- Well, it may be making noise, too,
5:48
but that watch was what I was hearing hard.
5:53
This is my brother's bracelet
5:57
that he wore up until he passed away.
6:01
And I just like to have it on my wrist
6:04
because I feel like he's never far from me.
6:09
Okay, so you see,
6:11
I'm just really working this with my hands, my fingers.
6:17
And we want this, when we get through,
6:20
we want it to be like a really, like a cornmeal almost.
6:29
And after I get this mixed up,
6:30
we're gonna have to put some ice water in it for the liquids
6:34
and then we're gonna have to put it in the refrigerator
6:39
and let it chill for about 30 minutes
6:41
because as I work this,
6:44
that butter is getting softer and softer and softer.
6:49
So when I get through, it will look like cornmeal
6:54
and not to bore y'all.
6:57
Run to the kitchen, get you something to drink. (laughs)
7:00
And when you come back,
7:02
I'll have this stuff looking like a coarse cornmeal.
7:06
Okay, y'all can see how this looks like a crumbly,
7:10
kind of coarse cornmeal.
7:13
Now we're gonna start adding our ice water.
7:15
And it's important that you add ice water.
7:19
You can see I have ice in my measuring cup
7:24
and we're probably gonna use anywhere
7:26
between 1/4 and 1/2 a cup of ice water.
7:31
And we're just gonna work that in until we can form a ball.
7:44
And like I said, we don't want to overwork this
7:50
so I'm gonna try to do this pretty quickly.
8:00
And then it's gonna go in the refrigerator
8:02
and sit for about 30 minutes.
8:07
That butter helps it stick together really good.
8:16
So I've used probably a little bit more than 1/4.
8:32
Okay. So you can see how easy that was.
8:36
No mixer, no nothing.
8:39
All right.
8:45
So that's pretty dough, y'all, it's a pretty dough.
8:51
And we got that together pretty quick.
8:52
Now I'm gonna halve it and wrap it
8:56
and put it in the refrigerator.
8:59
Gonna kind of mash it into a disk
9:04
so it will chill a little bit quicker.
9:10
Shoulda pulled out my wax paper first. (chuckles)
9:20
Wax paper or parchment paper.
9:22
I am getting, I'm getting pie crust all over!
9:29
Where is the end of that? There it is.
9:38
These, there we go.
9:41
Sometimes these cutters are not all that great
9:43
on parchment paper and wax paper.
9:46
Okay. So you can see, we worked that very, very quickly.
9:52
We didn't work it long
9:54
after we got the ice water in it.
10:00
So let me go ahead and get us out another piece of wax paper
10:07
for the next disk.
10:16
It's a beautiful pastry, y'all.
10:22
And it should be like no-fail for you.
10:31
Okay! 30 minutes.
10:35
And we should be able to roll that out nicely.
10:39
Cross your fingers!
10:40
Some people say they don't like making pie crust,
10:46
they don't turn out.
10:47
So hopefully this will make you feel differently
10:51
about a homemade pie crust.
10:55
And if all else fails, y'all,
10:57
just make a graham cracker crust,
10:59
graham cracker crumbs and butter.
11:01
And a little sugar.
11:04
That one never fails.
11:07
Okay y'all, here we go.
11:11
Our pie dough is nice and chilled.
11:14
So I'm gonna put a little flour down
11:16
and you can see I'm using one of my favorite cutting boards
11:21
that I came out with at all times, of all, all times
11:25
because you see, it's got pie crust measurements on it.
11:32
So it tells you
11:38
how big you have to roll it.
11:41
So we're going to about a 10-inch,
11:45
between a nine and a 10, y'all.
11:50
So you're just gonna gently roll it
11:54
until we get where we're going.
12:05
We wanna just keep adding a little flour
12:06
because we don't want it to,
12:11
we don't want it to stick to anything.
12:18
And I'll check underneath and make sure,
12:20
ooh, see, it's kind of wanting to stick again
12:22
so we'll put more flour.
12:28
And then we'll lift this side and look over here.
12:32
And it needs more flour over here, too, so.
12:39
There we go, back to rolling.
12:45
And you'll just want to go round and round,
12:48
trying to keep it in a circle.
12:58
And this ain't nearly like rolling out dumplings.
13:05
This is a softer dough
13:09
so it actually rolls out pretty good.
13:15
Okay, now that's more, more than enough
13:20
'cause we have gone over
13:30
our 10-inch mark.
13:33
So I like to do a little bit more.
13:36
I like to roll it a little bit more than I need to
13:40
because I like to have some extra crust
13:46
so I can fold it under
13:50
to make us a nice, pretty crust
13:56
on the rim of our, see just like that, just tuck that under,
14:02
tuck the extra under.
14:08
And we gonna have a nice, pretty,
14:11
in fact may have to take some of it off.
14:28
Okay.
14:32
So that's very, very, pretty.
14:36
Pretty, pretty crust.
14:39
All right, now I'm gonna show you,
14:44
if it's not thick enough in places,
14:45
I got a little extra left
14:47
so I'll just stick that underneath
14:51
in the places that it came up a little short.
14:55
- [Eddie] And this is a really old-fashioned deep pie.
14:59
- This is an old-fashioned deep dish pie.
15:02
And the pie, the,
15:09
pie plate that I'm using, it's old timey.
15:13
You know, it's an old one that I had.
15:19
Like I said, if it's short,
15:22
just add that extra little crust I had left over.
15:28
Kind of make it even.
15:33
- [Eddie] This would be good for a chicken pot pie.
15:35
- This would be delicious for a chicken pot pie.
15:37
Yes, Eddie, you are correct.
15:42
Now, I'm gonna show you a couple of ways
15:46
that you can do this.
15:49
To me, well the easiest way is to fork it.
16:00
And it's probably, I mean it looks,
16:03
makes it look very homemade, but this is the easiest.
16:09
See the way I've just forked that around?
16:13
But to me,
16:18
I like to do it the way I'm fixing to show you,
16:20
to me it just looks a little prettier.
16:31
And you'll want to make sure you get it
16:33
pressed down in your pan real good.
16:38
And depending on what kind of pie you're making,
16:44
it'll tell you to go ahead and cook off your pie crust.
16:54
But like, if you're making a pecan pie,
16:57
you would just pour your custard part of your pie
17:02
straight onto a raw pie shell
17:06
because it's gonna have to cook.
17:09
And it might not be a bad idea
17:11
to brush the bottom of your pie crust
17:18
with a little egg wash.
17:25
All right. So this is what I like to do.
17:32
See the way I'm doing that?
17:37
Pinch and pull, pinch and pull.
17:41
- [Theresa] And then you're gonna freeze that, right?
17:43
- [Paula] I am gonna freeze this
17:44
because we're not gonna make a whole pie today.
17:51
I just wanted to show y'all how to make a crust.
17:54
- [Theresa] How long can these stay in the freezer?
17:56
- [Paula] Oh gosh, I'd say a good while, Theresa.
18:01
You'll just want to cover it and protect it, you know?
18:05
- [Theresa] Wrap it up tight.
18:06
- Mhm. Wrap it up tight.
18:10
So this is it, y'all.
18:12
It's really very, very simple.
18:15
And the recipe is called Paula's Perfect Pie Crust.
18:22
So like I said, I'm not baking a pie today.
18:27
I just wanted to share with y'all
18:29
how to make a pie crust.
18:32
And, so I'm gonna give you a couple of tips.
18:38
If you're needing to bake off your crust first,
18:41
say, if you're gonna make a cream pie,
18:44
like a chocolate cream pie or coconut cream pie,
18:47
you'll need to bake your crust off.
18:51
And before you bake it, you'll want to take your fork
18:56
and prick all over your pie crust.
19:02
And that is to keep from bubbles coming up
19:06
because it will, if you don't prick it,
19:11
a big old bubble could show up in your crust,
19:16
wanting to ruin your party, so.
19:19
And I like to put down parchment paper or wax paper
19:26
and use my pie beans, pour my pie beans on.
19:32
And that keeps the bottom of your pie intact.
19:35
So that's my couple of hints for you
19:38
as far as baking 'em off.
19:40
And I do hope that you'll try it,
19:42
try your hand at pie crusting
19:45
'cause it's really, really not that complicated.
19:52
But it sure is easy to run to the grocery store
19:55
and buy that frozen crust, y'all.
19:58
But this is almost as easy.
20:00
So there you go!
20:02
Paula's Perfect Pie Crust.
20:04
Happy bakin'!
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