Secret to the Best Flaky Butter Pie Crust
Our best pie crust recipe! We’ve been making this easy recipe that guarantees consistent flaky pie dough for over 10 years and haven’t looked back.
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The secret to making the best pie crust is to coat a portion of the flour with cold butter before mixing in the rest of the flour. This simple step minimizes gluten formation and guarantees a super flaky, light pie crust.
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CHAPTERS
00:00 - The Best 100% Butter Pie Crust Recipe
01:13 - Adding Butter to the Flour
02:21 - Making Pie Dough by Hand
03:24 - Mixing the Ingredients:04:30 - Rolling out the Dough for the Pie
05:42 - Building the base for a pie
06:43 - Making a Delicious Pie
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My BEST EVER Pie Crust Recipe
Tried and true, perfect for any occasion!
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Old Fashion Southern Sweet Potato Pie: How to Make Homemade
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Old Fashion Southern Sweet Potato Pie
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This sweet potato pie is just like the one that momma or grandma used to make. Patti LaBelle can't hold a candle to this potato custard pie. Put this on your table or give one as a gift and they will be calling you a rock star! Thanksgiving, Christmas, New Years, Easter or just Sunday dinner. Holiday or not this pie will make you drool for more. Pies, cobblers, tarts and other desserts are the best way to say a big old southern I love you. .#Mesomakingit, #sweetpotato, #sweetpotatoepie
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Carla Hall's Sweet Potato Pie | Food Network
Carla shares how to make a sweet, flaky pie crust for her thick and decadent sweet potato pie, perfect for Thanksgiving or any time of year!
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Sweet Potato Pie
RECIPE COURTESY OF CARLA HALL
Level: Intermediate
Total: 5 hr (includes cooling time)
Active: 30 min
Yield: one 9-inch pie
Ingredients
2 pounds sweet potatoes
1 disk Carla's Classic Pie Dough, fitted into a deep-dish pie plate and frozen, recipe follows
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar, plus more if needed
1 cup evaporated milk
2 large eggs
Carla's Classic Pie Dough:
1 tablespoon sugar
1/2 teaspoon table salt
2 1/4 cups all-purpose flour, plus more for rolling
1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
Directions
Preheat the oven to 350 degrees F.
Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
Raise the oven temperature to 425 degrees F.
Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
Carla's Classic Pie Dough:
Yield: Two 9-inch crusts
Dissolve the sugar and salt in 1/3 cup water and chill until cold.
Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.
Cook’s Note
The unbaked crust can be frozen for up to 1 month. The sweet potatoes can be baked, mashed, and refrigerated for up to 3 days.
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Carla Hall's Sweet Potato Pie | Food Network
Our Favorite Pie Crust- Martha Stewart
Here’s a quick tip for this tried-and-true pie crust recipe: Always start with chilled dough and a well-floured work surface. Chilled dough doesn’t soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Mashed White Potato Pie Recipe
Mashed White Potato Pie Recipe
Can you make sweet potato pie with regular potatoes?
Thanks for watching Everyone! I’ve been really busy this week, and haven’t had a chance to transcribe the recipe to this description box yet. You can still find it at the end of the video.
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