GMA Recipe: Sweet Pie Crust Dough

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Sweet Pie Crust Dough
From chef and author Emeril Lagasse
October 8, 2004

Emeril Lagasse's basic recipe for a sweet pie crust dough. Can be used for a single or double crust pie.

Plus, Emeril Lagasse shares his secrets for making the perfect pie dough:

Fats (shortening and butter) must be cold (straight from the refrigerator).

Measure your flour by using the "scoop and sweep" method: dip a metal measuring cup into the flour and level it with flat across the edge with a flat-edged knife, to ensure the correct amount is used.

Don't over mix your pie dough or it will be tough.

By allowing the pie dough to rest in the refrigerator before rolling it out, the gluten in the flour relaxes, making it easier to roll out later and less prone to shrinkage.

Roll out the dough on a lightly floured surface, working from the center out to the edges, lifting and moving the dough as you work to ensure it doesn't stick to the surface.

Easily transfer the dough to the pie pan by wrapping or draping it loosely around the rolling pin and then lowering it, centered, into the pan.

Sweet Pie Crust Dough

Ingredients

1 1/4 cups all purpose flour

1 tablespoons sugar

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

2 tablespoons cold shortening

3 to 4 tablespoons cold water

Directions

Sift the flour, sugar, and salt into a large mixing bowl. With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs. Work the ice water into the dough until it just comes together, being careful not to over work.

Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.

Makes one 9-inch crust. If you need a double crust pie, simply double all ingredients and cut dough in half before rolling.

Recipes courtesy of Emeril Lagasse copyright © 2004.