1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, stir together 2 cups all-purpose flour and 1 teaspoon salt. Cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs.
Stir in 2 tablespoons sugar. Gradually add 5 tablespoons ice water, stirring constantly with a fork until dough holds together when pressed. 3. On a lightly floured surface, roll dough to a 1/8-inch thickness.
Transfer to a 9-inch pie plate, trimming even with edge of plate. Crimp or flute edge as desired. Prick bottom and sides of crust several times with the tines of a fork.
Bake for 10 minutes.
Carla Hall’s pie crust recipe is the perfect way to get a flaky, crispy crust every time. This recipe is so easy to follow and yields amazing results. I have never had a bad experience with this recipe, and I always get rave reviews from family and friends when I make pies using Carla Hall’s method.
What Makes a Better Pie Crust Butter Or Shortening?
There are a few things to consider when deciding whether to use butter or shortening in your pie crust. Shortening is 100% fat, while butter is only 80% fat. This means that shortening will produce a flakier crust because there is less water content.
However, butter has a richer flavor than shortening, so it really comes down to personal preference. If you’re looking for a light and flaky crust, go with shortening. If you want a more flavorful crust, opt for butter.
And if you’re looking for the best of both worlds, you can always use half butter and half shortening.
Why Do You Put Lemon Juice in Pie Crust?
Lemon juice is a key ingredient in many pies and tarts, including classic lemon meringue pie. The acidity of the lemon juice helps to balance the sweetness of the filling and crust, and also prevents the filling from being too runny.
How Do You Make a Crispy Pastry Base?
When it comes to pastry, there are a few key things to remember if you want to achieve a crispy base. First of all, it’s important to use a flour that has a high protein content – this will help the pastry to form a strong gluten network which in turn will make for a crispier texture. Secondly, make sure your fat is cold – whether you’re using butter or another type of fat, if it’s too warm it won’t bind well with the flour and your pastry will be more likely to end up soggy.
Finally, don’t overwork the dough – once everything is combined, just give it a gentle knead until it comes together before rolling it out and baking. following these tips should help you get on your way to making the perfect crispy pastry base!
Why Do You Use Cold Butter in a Pie Crust Recipe?
When it comes to pie crust, there are two schools of thought: some people prefer using hot water to make the dough, while others prefer using cold butter. There is no right or wrong answer, but each method produces a slightly different result.
Hot water crusts are more tender and flaky, while cold butter crusts are more dense and rich.
If you’re looking for a light and airy crust, go with hot water. If you want a hearty and substantial crust, use cold butter. There’s no need to overthink it – just use whichever method you prefer!
Carla Hall's Pie Dough | Food Network
Very Easy Pie Crust
This is the easiest, most foolproof pie crust recipe out there. It’s perfect for any type of pie, whether you’re making a fruit pie, custard pie, or even a quiche. And it’s so simple to make!
Just follow these steps and you’ll have a perfectly flaky and delicious pie crust in no time. Ingredients: 1 1/2 cups all-purpose flour
1 tablespoon sugar 1 teaspoon salt 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
6 tablespoons ice water Directions: In a large bowl, whisk together flour, sugar, and salt. Add butter pieces and toss to coat.
Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Drizzle in ice water and mix with a fork just until dough comes together. Be careful not to overmix!
Divide dough in half and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). When you’re ready to use the dough, let it sit at room temperature for 10 minutes to soften slightly.
On a lightly floured surface, roll out one disk of dough to an 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie plate and trim excess dough from edges using a knife or offset spatula.
How to Make Pie Dough
Making the perfect pie dough can be tricky, but with this guide you’ll be a pro in no time! This recipe makes enough dough for one 9-inch pie.
1 1/2 cups all-purpose flour 1 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small pieces
1/4 cup ice water Instructions: 1. Combine the flour and salt in a large bowl or in the bowl of a food processor.
Add the butter and pulse until the mixture resembles coarse crumbs. 2. Add the ice water and pulse just until the dough comes together – don’t over mix! 3. Divide the dough in half, shape each into a disc, and wrap in plastic wrap.
Refrigerate for at least 30 minutes before using. 4. When you’re ready to roll out the dough, let it sit at room temperature for about 10 minutes to make it more pliable. Place on a lightly floured surface and roll out to desired thickness – about 1/8 inch thick for most pies.
Use as directed in your recipe!
Carla Hall Net Worth
Carla Hall is a well-known American chef, television personality, author, and businesswoman who has an estimated net worth of $1.5 million. She is best known for her appearances on the ABC cooking competition show “The Chew” and as a former co-host of “The Best Thing I Ever Ate.” She has also released two cookbooks, “Carla’s Comfort Foods: Favorite Dishes from Around the World” and “Cooking with Love: Comfort Food that Hugs You.”
In addition to her work in the culinary world, Hall is also an active philanthropist and supports various charities including No Kid Hungry and Share Our Strength.
Matthew Lyons is a business executive and entrepreneur who specializes in digital media and technology. He is the co-founder and CEO of the social media platform, Social Media Explorer. In this role, he has helped grow the company from a startup to a multi-million dollar business.
Prior to Social Media Explorer, Matthew was an early employee at Google where he led product management for the AdWords team. He also worked in management consulting at Bain & Company. Matthew has an MBA from Harvard Business School and a BA from Dartmouth College.
Apple Pie Crust
There’s nothing like a warm, flaky apple pie crust straight out of the oven. And while it may seem like a daunting task to make your own crust from scratch, we promise it’s not as difficult as you might think! With just a few simple tips, you’ll be well on your way to creating the perfect apple pie crust every time.
The first step is to gather your ingredients. For this recipe, you’ll need: 2 cups all-purpose flour
1 teaspoon salt 2 tablespoons sugar 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup ice water (plus more if needed) Now let’s get started! Begin by whisking together the flour, salt and sugar in a large bowl.
Then, using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, stirring until the dough comes together. If it seems too dry, add additional ice water 1 tablespoon at a time until it comes together.
Be careful not to overmix! next step is to shape the dough into two discs – one for the bottom crust and one for the top. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours).
This will help relax the gluten so that your crust doesn’t shrink when baked. once your dough has chilled sufficiently, it’s time to roll it out! Start with the bottom crust – dust your work surface lightly with flour and place one of the discs in the center. Using a rolling pin, begin rolling from the center outward, rotating frequently so that it rolls evenly When it’s about 12 inches in diameter and 1/8-inch thick), transfer carefully to your pie dish Trim any excess dough hanging over edge of dish , then crimp or decorate as desired . Repeat with top crust . Venting is important so that steam can escape while baking – otherwise , you’ll end up with a soggy crust . To vent , use a fork to pierce several times around surface of top crust . Now you’re ready to fill and bake !
Carla Hall Husband
Carla Hall is a former professional chef who is now a television personality, author, and caterer. She is best known as a co-host on the ABC daytime cooking show The Chew. Carla was born in Nashville, Tennessee and raised in Washington, D.C. Her mother was a schoolteacher and her father was an engineer.
She has two sisters and one brother. After graduating from Howard University with a degree in accounting, she worked as an auditor for Price Waterhouse Coopers before attending culinary school at L’Academie de Cuisine in Maryland. Carla met her husband Matthew Lyons while they were both working at The Jefferson Hotel in Washington D.C. They married in 1999 and have two daughters together, Harper and Sydney.
In addition to her work on The Chew, Carla has also appeared as a judge on the competition series Top Chef and hosted her own Cooking Channel show called Carla’s Menu Maker Challenge. She has written two cookbooks: Cooking with Love: Comfort Food that Hugs You (2012) and Carla’s Soul Food: Classic & Contemporary Recipes for the Home Cook (2013).
Carla Hall, a well-known chef, has shared her recipe for the perfect pie crust. This recipe is simple and only requires four ingredients: flour, salt, butter, and ice water. The key to making a flaky crust is to keep everything cold, including your work surface and rolling pin.
Once you’ve mixed the ingredients together and rolled out the dough, be sure to chill it in the fridge for at least 30 minutes before baking. With this foolproof recipe, you’ll be able to make a delicious pie crust that your family will love.