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Tips For Thanksgiving Pie

Thanksgiving Tip: Freeze the Butter Before Making Pie

When making pie dough, it's very important to use really cold butter. This will ensure that the crust is rich, flaky, and buttery. Most recipes remind you that the butter should be cold, but whenever I'm baking a pie, the first thing I do, before measuring anything, is cut the butter into 1/4-inch cubes. I put the cubes in a small dish and place it in the freezer. Then, I start making the dough. The butter is in the freezer for only a few minutes and doesn't really freeze; instead it gets really cold. Do you have a tip for great Thanksgiving pie?

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bekbork bekbork 7 years
Make sure if you are freezing the butter that the pastry cutter you are using is up to it. I used a pampered chef pastry cutter and it killed it.
bluesarahlou bluesarahlou 7 years
I've used vodka in my pie crust and it works perfectly. It adds moisture without making the crust too tough.
doogirl doogirl 7 years
I freeze my butter almost solid, then I grate it using a box grater like you would use for cheese. Crusts go together in no time!
SillyGirl SillyGirl 7 years
I replace all the water with vodka from the freezer. You can never taste it once the dough is baked, and it really helps keep the butter from warming up, since it has such a higher freezing point than water.
Food Food 7 years
britestcrayon, have you tried it? I've always been curious about that! I obsessively keep pie crust ingredients cold. Even shortening, which doesn't need to be refrigerated, goes into the freezer!
Food Food 7 years
britestcrayon, have you tried it? I've always been curious about that!I obsessively keep pie crust ingredients cold. Even shortening, which doesn't need to be refrigerated, goes into the freezer!
britestcrayon britestcrayon 7 years
Replace half the water with vodka. The results are incredible! http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
britestcrayon britestcrayon 7 years
Replace half the water with vodka. The results are incredible!http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
hinkey hinkey 7 years
Is that the shortning next to the butter? I don't bake much so should I freeze both?
Akasha Akasha 7 years
Once I'm done making the pie crust, and rolling it into the pie pan I will throw that in the freezer while I'm preparing the filling. It's close to the same concept. I have also found that using a ceramic pie dish rather than the aluminum ones is better.
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