By Claire Saffitz, The New York Times
Thanksgiving is a major production if you’re the host, and generally I encourage cutting a few corners. If it eases your workload, I say go ahead and buy the gravy or use the canned cranberry sauce.
But I draw the line at dessert.
As a baker, I give my all to the pie spread, making my own crusts, assembling fillings from scratch and softly whipping fresh cream for serving.
No matter the number of guests we’re expecting, I insist on preparing the pie trifecta (pie-fecta?) of apple, pumpkin and pecan, with some twists.
Rather than overload my apple pie with spices, I marry a dark caramel with chunky apple slices, so the end result is slightly reminiscent of tarte Tatin. My pumpkin pie is fairly traditional, save for the crunchy layer of toasted pumpkin seeds. Coated in maple syrup and baked on top, it gives an otherwise soft pie some texture. And the pecan pie, baked in a slab, uses a filling of pecan cream — no corn syrup — that is lightly sweet, slightly savory and deeply nutty.
Each of these pies uses an all-butter crust. Over many years, I’ve developed a method for making pie dough that’s as foolproof as possible, and I encourage you to try it. At the same time, pie dough can be an Achilles’ heel for many home cooks, so if you have a go-to recipe, feel free to use it. Or, if past experience has taught you that you’re better off using a frozen crust, you can and should.
The other two pies featured here — a fruit-centric cheesecake and a lemon cream pie to help keep the spread slightly on the lighter, brighter side — employ a press-in crumb crust, so they’re a bit friendlier for novice bakers. The cheesecake is made with goat cheese covered in a glossy fresh-cranberry topping. And the pie, with a smooth lemon filling, is still light enough to feel a little refreshing after a heavy meal.
Most important, these desserts can all be made at least a day ahead and served chilled or at room temperature. Since pies made from scratch always require a lot of time, feel free to make just one or several. I highly recommend no actual pie-making on Thanksgiving Day, to keep your oven free for turkey and sides. The effect is less stress and fewer moving parts in the kitchen on the day itself. I guarantee that by the time you cut into the pies, no one will care — or even remember — if your stuffing came from a box.
Recipe: Pumpkin Pie With Pepitas
By Claire Saffitz
Toasted pumpkin seeds, coated in maple syrup and baked directly on the filling, gives otherwise one-note pumpkin pie a little bit of crunch. Thoroughly parbaking the crust before adding the custard prevents a soggy bottom.
Yield: 8 servings
Total time: 2 hours, 30 minutes
Ingredients
- 1 cup/113 grams raw shelled pumpkin seeds (pepitas)
- 1 recipe Flaky Pie Crust, chilled
- All-purpose flour, for rolling dough
- 2/3 cup/160 milliliters heavy cream, at room temperature
- 4 tablespoons/57 grams unsalted butter
- 1/4 cup/60 milliliters plus 2 tablespoons maple syrup
- 4 large eggs, at room temperature
- 1/4 cup/55 grams packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 (15-ounce) can unsweetened pumpkin purée
- Unsweetened whipped cream, for serving
Preparation
1. Arrange an oven rack in the center position and heat oven to 400 degrees. Scatter the pumpkin seeds on a small rimmed baking sheet and toast, shaking once or twice, until golden brown and puffed, 5 to 7 minutes. Remove from oven and let cool completely.
2. Remove the cold pie dough from the refrigerator and let it sit at room temperature for a minute or two to soften slightly. Unwrap the dough and place it on a lightly floured surface. Using a rolling pin, beat the dough evenly across the surface, applying enough force to leave an imprint but not enough to crack or splinter it. Continue to beat the dough, lifting it frequently and adding more flour if needed to prevent sticking, until it’s just under 1/2-inch thick. This makes the dough pliable and easier to roll out while cold. Dust underneath and on top of the dough with more flour, then roll it out, frequently lifting and rotating the dough to work it into a round, until it’s about 1/8-inch thick and 13 inches in diameter.
3. Transfer pastry to a 9-inch pie plate, and firmly press into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it. Use scissors to cut along the edge of the pastry, leaving a 1/2-inch overhang (discard the scraps). Tuck the overhang underneath itself all the way around so you have a thick lip of pastry resting on the rim. Press down firmly along the rim, then crimp the crust all the way around, using the thumb of one hand and the thumb and forefinger of the other, flouring your fingers as needed to prevent sticking.
4. Freeze the lined pie plate until the dough is very firm, 10 to 15 minutes, then prick the bottom of the pastry in several places with a fork. Line the inside of the pie plate with two pieces of foil, arranged perpendicularly, so the foil overhang completely covers the crimped edge. Fill the pie plate with dried beans or rice and place on a foil-lined baking sheet. Bake in the center of the oven until the edge of the crust is set and starting to turn golden when you peek under the foil, 25 to 30 minutes. Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. Reduce the oven temperature to 325 degrees, then return the pan to the oven and bake until the crust is golden brown all over, another 20 to 25 minutes.
5. While the crust is baking, combine the cream, butter and 1/4 cup/60 milliliters maple syrup in a small saucepan and heat over medium-high, stirring occasionally, until steaming, then set aside (Be careful: It will sputter if it comes to a boil). In a large bowl, combine eggs, brown sugar, vanilla, cinnamon, salt, allspice and cloves, and whisk vigorously until no streaks remain. Whisking constantly, stream in the hot cream mixture, then whisk in the pumpkin purée until the mixture is smooth. Set the filling aside.
6. In a medium bowl, combine the remaining 2 tablespoons maple syrup and toasted pumpkin seeds, then add 1 tablespoon filling and toss the mixture until seeds are evenly coated.
7. Once crust is out of the oven, carefully pour in the filling (you may have a bit of filling left over). Scatter the pumpkin seed mixture over the filling in an even layer all the way to the crust, then use the back of a spoon to gently spread them out a bit. Bake until the filling is puffed and there is no wobble in the center when you shake the baking sheet, 40 to 55 minutes. Remove the pie from the oven and set on a wire rack to cool completely before slicing and serving with whipped cream.
Tips
The pie can be made 1 day ahead. Store loosely covered at room temperature, then refrigerate any leftovers.
Recipe: Pecan Slab Pie
By Claire Saffitz
This tart layers toasted, sugared pecans over brown-buttery pecan cream, recreating the flavors of traditional pecan pie but with greater depth of flavor and a lot less sugar. To prevent the filling from puffing and pushing out the walls of the tart during baking, it’s baked in a 9-by-13-inch pan.
Yield: 8 servings
Total time: 1 hour, 50 minutes
Ingredients
- 4 1/4 cups/454 grams pecan halves
- 1/2 cup/113 grams unsalted butter
- 1 ice cube
- 3/4 cup plus 1 tablespoon/163 grams Demerara sugar, plus more for sprinkling
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt, plus more for sprinkling
- 2 teaspoons vanilla extract
- 2 large eggs, chilled
- 2 tablespoons all-purpose flour, plus more for rolling dough
- 1 recipe Flaky Pie Crust, chilled
- 1 large egg white, at room temperature
- Unsweetened whipped cream, for serving
Preparation
1. Arrange an oven rack in the center position and heat oven to 350 degrees. Scatter pecans on a rimmed baking sheet and toast, shaking once or twice, until nutty-smelling, 8 to 10 minutes. Remove from the oven and set aside to cool. Turn off the oven.
2. Meanwhile, in a small saucepan, bring the butter to a boil over medium heat and cook, stirring constantly and scraping the bottom and sides of the pan with a heatproof flexible spatula, until you see golden brown specks, about 5 minutes. Scrape the browned butter into a heatproof bowl. Add an ice cube to the bowl and stir briefly, then set aside to allow the butter to cool slightly.
3. In a food processor, combine 3/4 cup Demerara sugar, the salt and 1 1/4 cups cooled, toasted pecans and process in long pulses until the pecans are finely ground. Add the vanilla and eggs, and process until the mixture is smooth, then, with the motor running, stream in the browned butter. Scrape down the sides of the bowl, then add 2 tablespoons flour and pulse just until the flour disappears. Scrape the mixture into a bowl or container and refrigerate until spreadable, 10 to 15 minutes.
4. Remove the pie dough from the refrigerator and let it sit at room temperature for a minute or two to soften slightly. Place the unwrapped dough on a lightly floured surface and, using a rolling pin, beat evenly across the surface in one direction, applying enough force to leave an imprint but not enough to crack or splinter it. Beat the dough in a crosswise direction, lifting it frequently and adding flour as needed to prevent sticking, until it’s just under 1/2-inch thick. Dust underneath and on top of the dough with more flour, then roll it out in opposite directions to work it into a rectangular shape, frequently lifting and rotating the dough, until it’s about 1/8-inch thick and roughly 14 inches long and 10 inches wide.
5. Roll the pastry onto the rolling pin, then unroll it onto a 13-by-9-inch baking pan (preferably metal) or a quarter sheet pan, doing your best to center it. Gently pat the pastry into the pan, taking care not to stretch it, and work it firmly into the corners and about 1/2 inch up all the way around the sides. Press and pinch together any cracks or gaps to close them. Scrape the pecan filling onto the pastry and with the back of a spoon or offset spatula, spread it in an even layer all the way to the sides. Refrigerate the pan while you make the topping.
6. In a medium bowl, vigorously whisk the egg white and 1 tablespoon Demerara sugar until the sugar is dissolved and the mixture is pale and foamy, about 30 seconds. Add the remaining pecans and toss until evenly coated. Remove the baking sheet from the fridge and scatter the coated pecans across the filling, arranging them in an even layer. Sprinkle the entire surface of the tart with more Demerara sugar and a pinch or two of salt. Return the baking sheet to the refrigerator and chill until the pastry is firm and cold, 10 to 15 minutes.
7. Meanwhile, heat oven to 375 degrees. Transfer the pan to the oven and bake until the pastry edge is deep golden brown and the filling puffs, 40 to 50 minutes. After 30 minutes, check the tart to make sure the pecans aren’t getting too dark — if they are, cover the surface with aluminum foil. Remove the tart from the oven and let cool completely. Carefully invert onto a cutting board or wire rack, then invert again onto a serving dish so it’s right-side up. Serve with whipped cream.
Tips
The tart can be made 1 day ahead. Store in the pan at room temperature. The filling can be made up to 2 days ahead. Keep covered and refrigerated.
Recipe: Caramelized Apple Pie
By Claire Saffitz
Like tarte Tatin, this pie combines the classic flavors of apples, butter, pastry and caramel, with no cinnamon, allspice or nutmeg needed. The filling is roasted first to draw out and concentrate the apple juices, ensuring soft, cooked fruit and a fully baked bottom crust in the finished pie.
Yield: 8 servings
Total time: 4 hours, 30 minutes
Ingredients
- 3 pounds Pink Lady apples (6 to 7 medium) or other baking apples, such as Honeycrisp or Granny Smith, peeled, cored and cut into 1/2-inch wedges
- 3/4 cup/150 grams sugar
- 3 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt
- 2 recipes Flaky Pie Crust, chilled
- All-purpose flour, for rolling dough
- 1 tablespoon cornstarch
- 1 tablespoon apple cider vinegar
- 1 large egg, beaten
- Demerara sugar, for topping
- Vanilla ice cream, for serving
Preparation
1. Heat oven to 300 degrees. Place the apples in a 9-by-13-inch baking dish and set aside.
2. Fill a glass with water, place a pastry brush inside and set next to the stove. Combine the sugar and 1/4 cup/60 milliliters water in a small saucepan and stir gently with a heatproof spatula over medium-high heat just until it comes to a boil and the sugar dissolves, about 2 minutes. Continue to cook without stirring, swirling the pan frequently and using the wet brush to brush down any undissolved sugar crystals on the sides of the pan, until the syrup starts to turn a faint golden color, about 5 minutes. Reduce heat to medium and continue to cook, swirling the pan, until it turns deep amber, about 1 minute longer. Remove the pan from the heat and immediately add the butter one piece at a time, stirring to incorporate it (be careful, it will sputter). Add the salt and stir vigorously until you have a smooth caramel.
3. Drizzle the hot caramel evenly over the apples and transfer the baking dish to the oven. Bake, gently tossing the apples once, until they have released their juices and the tip of a paring knife slides easily into the slices, 45 minutes to 1 hour. Remove from the oven and set aside to cool. Turn the oven off.
4. When the baking dish is cool enough to handle, transfer it to the refrigerator and chill uncovered at least until the apple mixture is room temperature, 30 to 45 minutes, but preferably until cold, 1 hour to 1 hour 15 minutes. When the mixture is cool, stir together cornstarch and vinegar in a small bowl with a fork until cornstarch dissolves. Remove the pan from the refrigerator and scrape the mixture onto the apples and toss gently to combine.
5. Remove one portion of cold pie dough from the refrigerator and let it sit at room temperature for a minute or two to soften slightly. Unwrap the dough and place it on a lightly floured surface. Use a rolling pin to beat the dough evenly across the surface, applying enough force to leave an imprint but not enough to crack or splinter it. Continue to beat the dough, lifting it frequently and adding more flour if needed to prevent sticking, until it’s just under 1/2-inch thick. This makes the dough pliable and easier to roll out while cold. Dust underneath and on top of the dough with more flour, then roll it out, frequently lifting and rotating the dough to work it into a round, until it’s about 1/8-inch thick and 13 inches in diameter.
6. Transfer the dough round to a 9-inch pie plate, preferably glass, centering it and letting the dough slump down the sides into the bottom. Firmly press dough into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it. Scrape the apple mixture into the pie plate. Press gently on the apples to eliminate air gaps, then transfer the pie plate to the refrigerator.
7. Roll out the second portion of dough just as you did the first. Remove the pie plate from the refrigerator and brush the border of dough around the filling with the beaten egg. Place the second round of dough over the pie, letting it settle over the filling. Press firmly all the way around the rim of the pie plate with your fingertips to seal the two layers of dough together, then use a paring knife to trim away the excess dough from around the rim. Using the tines of a fork, press around the border of the pie again to crimp it, dipping the fork in flour if needed to prevent sticking. (Alternatively, finish the pie with a lattice top, cutting the dough into strips and weaving as desired.)
8. Brush the entire surface of the pie with the egg, then generously sprinkle the top with Demerara sugar. Freeze the assembled pie just until the dough is cold and firm, 10 to 15 minutes. Meanwhile, heat the oven to 425 degrees.
9. Remove the pie from the freezer and use the paring knife to cut several slits in the lid to allow steam to escape during baking. (Skip this step if you wove a lattice top.) Place the pie on a foil-lined baking sheet and transfer to the oven. Bake for 20 minutes, then reduce the oven temperature to 350 degrees and continue to bake until the pastry is deep golden brown, another 1 hour to 1 hour 30 minutes. Let cool completely before slicing and serving with vanilla ice cream.
Tips
The pie can be made 1 day ahead. Store uncovered at room temperature away from humidity. Any leftovers will keep in the pie plate, covered loosely with foil, for several days, but the crust will soften over time.
Recipe: Cranberry Cheesecake Tart
By Claire Saffitz
This easy cheesecake, finished with a bright cranberry topping, comes together in the food processor and bakes without a water bath. The key to the smooth texture of the filling is a low oven temperature, which means it bakes for a long time; if you’re serving it on Thanksgiving, definitely bake it the day before to free up oven space. The shiny top layer is made from unsweetened cranberry juice and whole cranberries that are just barely poached, so they preserve their fresh flavor and satisfying pop.
Yield: 8 servings
Total time: 2 hours, 20 minutes, plus at least 4 1/2 hours’ setting
Ingredients
For the Crust:
- 4 1/2 ounces/128 grams speculoos cookies or graham crackers
- 3 tablespoons unsalted butter, melted and cooled
- 1 tablespoon sugar
- 1 large egg yolk
- Pinch of kosher salt (such as Diamond Crystal)
For the Filling:
- 8 ounces goat cheese, at room temperature
- 8 ounces cream cheese, at room temperature
- 2/3 cup/133 grams sugar
- 1/2 cup/120 milliliters heavy cream, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon freshly grated orange zest
For the Topping:
- 1 tablespoon ice-cold water
- 1/2 teaspoon powdered unflavored gelatin
- 1/2 cup/120 milliliters unsweetened pure cranberry juice
- 2 tablespoons fresh orange juice
- 1/3 cup/67 grams sugar
- 8 ounces fresh cranberries
Preparation
1. Arrange an oven rack in the center position and heat oven to 350 degrees.
2. Make the crust: In a food processor, pulse the cookies until you have fine crumbs. Transfer crumbs to a medium bowl, then add the butter, sugar, yolk and salt. Stir with a fork to combine, then rub the mixture between your fingertips until it looks and feels like wet sand (reserve the food processor for making the filling).
3. Transfer the crumb mixture to a 9-inch springform pan and scatter it evenly across the bottom. Use a straight-sided 1 cup dry measure to firmly press the mixture into an even layer with no bare spots. Place the pan on a baking sheet. Bake until the crust is fragrant and the edges darken, 10 to 12 minutes, then set it aside to cool on the baking sheet while you prepare the filling. Lower the oven to 250 degrees to bake the filling.
4. Make the filling: Wipe out the food processor, then combine the goat cheese, cream cheese, sugar, heavy cream, eggs, vanilla and orange zest in the bowl of the food processor and process, pausing to scrape down the sides of the bowl once or twice, until mixture is completely smooth and slightly aerated. Scrape the mixture over the crust, smooth the surface and return to the oven. Bake until the filling is slightly puffed and matte across the surface and there is no wobble in the center, 1 hour to 1 hour, 30 minutes. Turn off the oven and let the tart cool with the door cracked for 30 minutes, then remove from the oven and let cool completely at room temperature. Transfer the tart to the refrigerator and chill until cold, at least 1 hour.
5. Make the cranberry topping: Place the cold water in a small shallow bowl and sprinkle the gelatin evenly over the top (do not stir). Set the bowl aside. In a small saucepan, combine the cranberry juice, orange juice and sugar, and heat over medium, stirring with a flexible spatula to dissolve the sugar. When you have a translucent syrup, add cranberries and cook, gently stirring occasionally, just until the skins start to split and the cranberries are slightly softened but still intact, about 3 minutes. Remove the saucepan from the heat and use a slotted spoon to transfer the cranberries to a plate, letting the liquid drip back into the saucepan (pluck out and discard any cranberries that have collapsed or turned to mush). Set the plate aside until cranberries are cool enough to handle.
6. Scrape the gelatin mixture into the saucepan and stir over medium heat until the mixture is steaming and the gelatin has dissolved, then remove from the heat. Fill a large bowl about a third full with ice water, then submerge the bottom of the saucepan in the ice water (if the water comes more than halfway up the sides of the saucepan, pour some of it out). Stir the syrup to cool it down until it’s thickened to the consistency of heavy cream, then remove the saucepan from the bowl of water. (Wipe off any excess water on the pan.)
7. Remove the tart from the refrigerator. Arrange the cranberries in an even layer across the surface of the tart. Slowly pour the syrup through a mesh strainer over the tart, letting it settle in an even layer, then return the pan to the refrigerator and chill uncovered until the topping is fully set, at least 3 hours. Loosely cover the tart until you’re ready to serve.
8. Remove the pan from the refrigerator and use a sharp paring knife or small offset spatula to carefully cut around the tart, loosening it from the pan. Carefully remove the outer metal ring.
Tips
The tart will keep for several days in the refrigerator but is best served within 24 hours while the crust is still crisp (it will soften over time).
Recipe: Lemon Cream Pie With Honey and Ginger
By Claire Saffitz
A citrusy cousin of coconut cream and chocolate cream pies, this pie is filled with a lemon pudding that’s tart like curd but also rich and creamy. Infusing the filling with fresh ginger gives it a more autumnal flavor, but omit it if you prefer. For the crust, make sure to use only very thin, very crisp, wafer-style gingersnaps. Otherwise, it will most likely slump as it bakes. If you can’t find those, graham crackers work just as well.
Yield: 8 servings
Total time: 1 hour, 40 minutes, plus at least 4 hours’ setting
Ingredients
For the Crust:
- 6 ounces/170 grams wafer-style gingersnaps or graham crackers
- 4 tablespoons/57 grams unsalted butter, melted and cooled
- 2 tablespoons sugar
- 1 large egg yolk
- Pinch of kosher salt (such as Diamond Crystal)
For the Filling:
- 3/4 cup/150 grams sugar
- 1 (3-inch) piece fresh ginger, peeled, thinly sliced
- Zest of 2 lemons, removed in strips with a vegetable peeler
- Generous pinch of kosher salt (such as Diamond Crystal)
- 1/4 cup/28 grams cornstarch
- 6 large egg yolks
- 1 2/3 cups/400 milliliters heavy cream
- 1/4 cup/80 milliliters honey
- 2/3 cup/157 milliliters fresh lemon juice (from about 3 large lemons)
- 2 teaspoons vanilla extract
For the Topping:
- 1 small lemon, sliced into 7 or 8 very thin rounds, ends discarded and seeds removed
- Honey, for drizzling
- 3/4 cup/180 milliliters heavy cream, chilled
- 1/2 cup/120 grams sour cream or crème fraîche, chilled
Preparation
1. Arrange an oven rack in the center position and heat oven to 350 degrees.
2. Make the crust: In a food processor, pulse the cookies until you have fine crumbs (don’t overprocess or the crust mixture will be too wet). Transfer the crumbs to a medium bowl, then add the butter, sugar, yolk and salt. Stir with a fork to combine, then rub the mixture between your hands until it looks and feels like wet sand.
3. Transfer just shy of half the mixture to a 9-inch pie plate, and push it outward to create an even ring along the perimeter. Use a straight-sided 1 cup dry measure to press the mixture firmly all the way up the sides. Scatter the remaining crumb mixture across the bottom of the pan and use the bottom of the cup to flatten into an even layer with no bare spots. Place pan on a baking sheet, and bake until crust is fragrant and the outer edge darkens in color, 13 to 15 minutes, then set aside to cool.
4. Make the filling: Place a mesh strainer over a large, heatproof bowl and set aside. Combine the sugar, ginger, lemon zest and salt in a medium saucepan and work the mixture with your fingertips, bending and bruising the ginger and zest, until it resembles wet sand. Add the cornstarch and whisk to combine. Add the yolks and whisk to break them up, then whisk the mixture more vigorously, making sure there’s no unincorporated sugar at the sides. Continue to whisk until the mixture thickens, about 30 seconds, then whisk in the heavy cream, followed by the honey and the lemon juice. Make sure to work the whisk along the bottom of the pan to dissolve all of the sugar mixture, then set the pan over medium heat and cook, whisking constantly, until the mixture holds whisk marks and large bubbles form beneath the surface when you stop whisking for a few seconds, about 3 minutes. Immediately remove the pan from heat. Pour mixture into the strainer set over the bowl and use a spatula to press the pudding through, removing the solids.
5. Whisk the vanilla into the still-hot pudding, then pour the pudding into the cooled crust and smooth the surface (discard solids). Press a piece of plastic wrap directly onto the surface and transfer the pie to the refrigerator. Chill until cold and set, at least 4 hours.
6. Prepare the toppings: Heat oven to 350 degrees. Arrange lemon slices on a parchment-lined baking sheet, spacing them evenly. Drizzle a little bit of honey over each slice, then use your finger to rub the honey evenly across each slice. Bake slices until golden brown and caramelized in spots, 25 minutes. Set the baking sheet aside and let the slices cool completely. In a large bowl, combine the heavy cream and sour cream, and whisk, starting slowly and increasing intensity as the mixture thickens, until you have a light, voluminous whipped cream that forms medium peaks.
7. Remove the pie from the refrigerator and uncover. Scrape the whipped cream onto the surface and spread in an even layer. Arrange the lemon slices over top, then drizzle the surface with more honey.
Tips
The tart will keep for several days in the refrigerator but is best served within 24 hours while the crust is still crisp. (It will soften over time.)
Recipe: Flaky Pie Crust
By Claire Saffitz
This pie dough requires no special equipment but uses two techniques to produce an ultra-flaky and tender crust: first, bringing the dough together on the work surface with a bench scraper, which keeps it cool and prevents overworking, and second, stacking it in layers, which creates a flaky texture. You can double the recipe to make two crusts at a time, but know that you’ll need to work a little more quickly to prevent the butter from warming up.
Yield: 1 pie crust
Total time: 10 minutes, plus 2 hours’ chilling
Ingredients
- 1 1/2 cups/202 grams all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- 10 tablespoons/141 grams unsalted butter, cut into 1/2-inch pieces, chilled
- 1/2 cup/120 milliliters ice water
Preparation
1. In a large bowl, combine the flour, sugar and salt. Add the butter cubes to the dry ingredients and toss, separating and coating them in the flour mixture. Use your fingertips to quickly break and smash the butter so the largest pieces are about the size of a chickpea. Make a well in the center of the bowl and add 1/3 cup/80 milliliters ice water, straining out any ice (discard remaining ice water). Stir well with a fork to distribute the water until you have a clumpy mixture with lots of dry spots, then tip the contents of the bowl out onto a clean work surface, scraping out the bowl.
2. Using a bench or bowl scraper, chop the mixture, breaking up the clumps and periodically tossing and pushing the mixture back into a pile. Continue chopping and tossing until the largest bits are about the size of a pea and no loose flour remains on the work surface.
3. Push the mixture into a pile and firmly pat the dough into a square, then use a floured rolling pin to roll the dough in both directions until it’s 1/2-inch thick. Pat the 4 sides with your hands or the scraper to square off and compact the dough, then, using the scraper or a knife, cut the dough into quarters. Using the scraper to help you, lift up the 4 pieces 1 at a time and stack on top of one another, tucking any loose bits between the layers. Use the scraper to lift the dough and dust underneath with more flour, then flatten it into a 3/4-inch-thick disk, dusting the top with flour if needed to prevent sticking.
4. Wrap the dough in plastic or reusable food wrap, then roll over the wrapped dough with the rolling pin to flatten and force it to fill out the plastic or food wrap (applying this pressure will help prevent cracking later). Transfer to the refrigerator and chill until cold and firm, at least 2 hours.
Tips
The dough can be made up to 3 days ahead. Keep refrigerated. It can also be frozen for up to 2 months (make sure it’s well wrapped in the freezer). Let frozen dough thaw overnight in the refrigerator before using.
This article originally appeared in The New York Times.
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