Pie Paw Pie Crust

Pie Paw Pie Crust

Renowned chef Brenda Gantt has released an enticing new video on YouTube showcasing her coveted Pie Paw Pie Crust recipe. In this tutorial, Brenda takes viewers through the process of creating a flaky and tender crust that will elevate any pie to the next level. With her expert tips and tricks, Brenda ensures that even novice bakers can achieve pie crust perfection. Whether it’s a sweet fruit pie or a savory quiche, Brenda’s Pie Paw Pie Crust promises to be the star of any pie-loving household. Don’t miss out on this delectable culinary experience!

The Pie Paw Pie Crust is a versatile and delicious base for all your favorite pies. With its flaky texture and buttery flavor, this crust is sure to impress. Follow these step-by-step instructions to master the art of making the perfect Pie Paw Pie Crust.


2 ½ cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6-8 tablespoons ice water

In a large mixing bowl, combine the all-purpose flour and salt. Stir until well combined.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, while gently stirring the mixture with a fork. Continue adding water until the dough comes together. Be careful not to overwork the dough.

Divide the dough into two equal portions and shape each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or until firm.

Preheat your oven to the desired temperature for your pie filling.

Delicious slice of homemade pumpkin or sweet potato pie dessert lies on white plate ready for Thanksgiving dinner. Seasonal autumn colored leaves in background. No people.

Remove one dough disk from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.

On a lightly floured surface, roll out the dough into a circle, about 1/8 inch thick, that is slightly larger than your pie dish.

Gently transfer the rolled-out dough to the pie dish. Press the dough into the bottom and sides of the dish, trimming any excess dough hanging over the edges.

If using for a pre-baked pie crust, prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for about 15 minutes, or until the crust is lightly golden.

If using for a filled pie, simply pour your desired filling into the unbaked crust and proceed with baking according to your pie recipe.

Repeat the rolling and shaping process with the second dough disk if making a double-crust pie or save it for another pie.

Once your pie is baked to perfection, allow it to cool before slicing and serving.

Enjoy the buttery goodness of the Pie Paw Pie Crust with your favorite sweet or savory fillings. This versatile crust adds a delightful touch to fruit pies, custard pies, quiches, and more. With practice and a little patience, you’ll soon become a master of the Pie Paw Pie Crust, impressing friends and family with every delicious bite.

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