Nobody wants to put in the work of homemade pie and end up with a hard or tough crust that tastes like cardboard! We can help you avoid that fail!
The reason that pie crust comes out hard or tough is because of over mixing or overworking it with your hands, and also how cold the dough is while making it.
Pie crust needs some butter “pieces” or “slivers” to stay intact in the dough in order to melt and get all steamy in the oven and make the dough FLAKY! Tiny little air pockets where the butter melts makes flake instead of a solid mass that tastes more like cardboard. How you treat the butter is the key.
There is a utensil called a pastry cutter that most people will suggest using. They want you to use this to cut the butter into the flour. Usually they will say to mix until the mixture sticks slightly into pea-sized pieces. (We actually like using our pastry cutter break up our ground meat while it is cooking…we don’t use it for pastry. LOL!)
We have another idea for you that we find is helpful, especially for beginners.
Find a box grater that has the big holes. Put your dry ingredients in a large bowl and “grate” your cold butter into the mixture. As you go, be sure to reach down and throw some dry ingredients on your butter so that the butter pieces don’t stick together.
Now you already have all your butter the right size. Put this bowl in the freezer for about 10 minutes.
Take it out and then add the wet ingredients and only mix until a ball will come together.
With this method, your butter will be in perfect slivers that will result in a yummy, flaky, tender crust. It’s all about the crust!
I know you already are planning a pie to make, but if you want something totally different, creative, and AMAZING for a holiday dinner meal, check out this Sweet Potato and Goat Cheese Flower Quiche that looks like a flower (HOW did she make the potatoes look like petals!). This will impress your guests!