1Either use a Kitchen Aide mixer to form or use your hands.
2Mix all together, if too wet to roll, add a few tablespoons of flour until rollable. If too dry, add a bit of water at a time.
3Wet your counter top & cut a big piece of wax paper & lay ontop. Flour the wax paper all over. Place ball of dough on the floured wax paper & roll out thin.
4Carefully push your hand under the wax paper & have a 8 or 9 in. pie plate ready. Pick up the wax paper with dough on top & quickly flip on to pie plate. Pinch the edges together, all around. I usually make a “crumb” topping, but if you want a top crust, then double the recipe.
5For crumbs: 1/2 c flour, 1/4 c sugar, and 1/4 cup melted butter mixed witha fork. Spread on top of fruit pie.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Easy Pie Crust
Homemade pie crust really elevates your desserts (and savory tarts and quiches too), and isn't as hard as you might think, especially if you use a food processor to make the dough. Even if you don't roll it out exactly evenly or press it in to your pie plate perfectly, the buttery taste and flaky texture will more than make up for any cosmetic imperfections. Give this easy pie crust recipe a try next time you bake—and if you want to use it for a savory dish, just leave out the sugar in the recipe. Read more.
Every so often, everyone needs a treat. Whether stuffed with berries, peanut butter, or anything in between, this pie crust is one indulgent recipe that’s worth every single bite.
How to Make a Flaky Thanksgiving Pie Crust with Roxanne Webber
CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.