I love pie. Cake…eh. Pie a la mode…omg, yes! I can’t resist a warm flaky crust. Why is “flaky” a bad quality in a person but such a good quality in a pie?
Many people ask me, “as a dietitian, you eat pie?” It makes me laugh because when it comes to healthy eating, I’m damned if I do, and I’m damned if I don’t. If I eat a salad, then it’s “too healthy.” And if I eat pie, then it’s “not fair” that I get to eat that. It’s yet another example of our obsession of labeling food as good or bad. And it’s just not how I think of food, which is a tool I teach my friends and clients.
So, make a pie. Eat it. Maybe share it (if you have to).
Easy pie crust
makes 2 crusts (for the top/bottom of the pie)
– 2 sticks (1 cup) of butter, cubed and very cold
– 3 cups of all-purpose flour
– 1 tablespoon of sugar
– 1 teaspoon of salt
– 1/2 cup of ice water (ice discarded)
In a food processor, add the butter, flour, sugar, and salt. Pulse 10-15 times until the butter is in small pea-sized bits.
With the food processor running, slowly add the ice-cold water until the mixture just forms a ball. Turn off the machine and transfer the ball into a lightly-floured bowl. Refrigerate for 30 minutes. If you are not going to use it right away, at this point you can keep this in the freezer for up to 1-2 months. Just defrost it in the refrigerator overnight so you can roll it out.
Separate the dough into two. On a lightly floured surface, roll each one out to fit a 9-inch pie tin to the edges. Refrigerate for 15-20 minutes (I can’t emphasize this enough) before assembling the pie.
Most fruit pies will bake at 350 degrees for up to 60 minutes. I recommend an egg wash to help it brown nicely in the oven.
Happy Holidays and I’ll see you all next year!
Thomas Ngo, RD
P.S. The apple pie I made (above) has the same crust, just assembled differently. When I rolled it out, I used a cookie cutter to cut diamond shapes to layer like flower petals. Definitely not recommended for first time pie-makers.