Ina Garten answers viewers' questions for a successful Thanksgiving gathering, including turkey tips, shortcut secrets and how-to's.
We’ve all heard the term ‘easy as pie,’ but you have to set yourself up for success if you really want that saying to stick. And any great pie starts with a perfect pie crust — Ina Garten’s recipe is just that. Making homemade pie dough is so much easier than you might think. If you have a, the handy countertop appliance makes quick work of this dough recipe, but you can also use your own two hands.
There are two things to keep in mind if you want to make a perfect pie crust. First, be sure to start with very cold ingredients. This includes, vegetable shortening and water in particular, but if you want to go the extra mile, you can even measure out the dry ingredients and refrigerate those until you’re ready to mix. Using cold ingredients, specifically the fat , does double duty.
You also want to give the pie dough plenty of time to rest in the refrigerator before rolling it out. This step gives the gluten in the dough time to relax, which prevents a tough crust. It takes at least 30 minutes for the dough to firm up and chill, but once it does, you’re ready to fill it and bake it.Dice the butter and return it to the refrigerator while you prepare the flour mixture.
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