Imagine a pie crust so perfectly spiced and delicately flaky that it transforms an ordinary dessert into a culinary masterpiece. Jon Ashton's Spiced Pie Crust is not just a recipe; it's a game-changing technique that will elevate your baking skills from amateur to professional. With a magical blend of warm cinnamon and nutmeg, this pie crust promises to be the star of your next baking adventure, turning heads and tantalizing taste buds with every delectable bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, chilled
- 3 tablespoons ice water
Instructions
- Begin by gathering all the ingredients: 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup unsalted butter (chilled), and 3 tablespoons ice water.
- In a large mixing bowl, combine the all-purpose flour, salt, ground cinnamon, and ground nutmeg. Whisk the dry ingredients together until they are evenly mixed.
- Cut the chilled unsalted butter into small cubes (about 1/2 inch) and add them to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This should take about 2-3 minutes.
- Once the butter is incorporated, make a well in the center of the mixture and add the ice water, one tablespoon at a time. Use a fork to gently mix the water into the flour mixture until the dough starts to come together.
- Be careful not to overwork the dough; it should hold together without being sticky. If needed, add an additional tablespoon of ice water, but do so sparingly.
- Once the dough has come together, form it into a ball and flatten it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. This chilling step helps to relax the gluten and makes the dough easier to roll out.
- After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a circle that is about 12 inches in diameter and 1/8 inch thick. Make sure to keep the surface and the rolling pin floured to prevent sticking.
- Carefully transfer the rolled-out dough to a 9-inch pie pan. Gently press the dough into the bottom and sides of the pan, being careful not to stretch it. Trim any excess dough hanging over the edges.
- If you're not using the pie crust immediately, you can cover it with plastic wrap and refrigerate it for up to 2 days or freeze it for up to 2 months. If baking immediately, preheat your oven to 375°F (190°C).
- To bake the crust, prick the bottom of the crust with a fork to prevent bubbling. Bake in the preheated oven for 15 minutes or until the edges are lightly golden. If the recipe calls for a pre-baked crust, allow it to cool before filling.
- Once baked, remove the pie crust from the oven and let it cool completely before adding your desired filling. Enjoy your delicious spiced pie crust!
Tips
- Keep Everything Cold: The secret to a flaky pie crust is cold ingredients. Chill your butter and use ice water to prevent the butter from melting during preparation.
- Don't Overwork the Dough: Mix just until the dough comes together. Overworking develops gluten, which can make your crust tough instead of tender.
- Resting is Crucial: Always refrigerate your dough for at least 20 minutes before rolling. This allows the gluten to relax and prevents shrinking during baking.
- Use the Right Tools: A pastry cutter or your cold hands work best for incorporating butter. Avoid warm hands or food processors that can overwork the dough.
- Flour Your Surface: When rolling out the dough, use just enough flour to prevent sticking without making the crust dry.
- Blind Baking Tip: If a recipe requires a pre-baked crust, use pie weights or dried beans to prevent the crust from bubbling or shrinking.
Nutrition Facts
Calories: 217kcal
Carbohydrates: 24g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 20mg
