Thursday, May 1, 2014

Beth's famous pie crust

It's as good as it looks, yeah.

Nobody — and I mean nobody — makes a pie crust like Beth, Queen of Bakers. Nobody that I've met, anyway. And I've met a few. There's a reason why people are always asking for her recipe. I'd ask for it myself if I didn't have my friend Beth around to make it for me every once in a while.

Just look at this thing! Is it the most gorgeous pie that you have ever laid eyes on or what? Inside there is ground pork and beef and lamb and lots of spices. A wonderful filling, to be sure, made expertly by my closest associate. But let's not kid ourselves. In the matter of pies, be they savory or sweet or anywhere in between, Crust Rules! We don't call our Bethie "Queen" for nothing.

So swell a pal is she that, whenever I am in the vicinity on pie-baking days, Beth makes sure to prepare plenty of extra dough for use in other things. My favorite extra has to be her empanadas, the tastiest, flakiest ones on this Earth. Every year she and her no-good companion Tom spend a week visiting. Lots of cooking goes on at the house, contributing to a dizzying variety of leftovers. Perfect fillings for perfect half-moon-shaped pastries. Beth freezes them for me, to enjoy after she has gone. I love this woman.

I emailed Beth a couple days back to tell her that I might be down for a visit soon. When the subject of food came up, as it so often does, I asked if she would mind sharing her recipe here. She said that would be okay.

Lucky for you.

Beth's Famous Pie Crust
Yields one 9-inch crust

1 ¼ cup all purpose flour (I prefer King Arthur)
¼ tsp salt
¼ tsp baking powder
1 tbsp buttermilk powder (optional, but I prefer using it)
6 tbsp unsalted butter, cut into small pieces and chilled in the freezer to make it super cold
4 tbsp rendered leaf lard, cut into small pieces and chilled (also in the freezer)
3-5 tbsp cold water with 1 tsp chilled cider vinegar added (Note: mix and chill a little extra in case you need more; chill these in the freezer also)

In a large bowl combine until evenly distributed: flour, salt, baking powder, and buttermilk powder (if using).

With a pastry cutter, cut in half of the shortening into the flour mix; then cut in the other half. The dough should look like clumpy sand. From this point on, it's very important to handle the dough gently to avoid winding up with a tough crust.

Add the chilled water/vinegar one tbsp. at a time, mixing very gently with a fork.

When mixture will hold together into a ball (but is not wet) it is done.

Gather it into a ball, wrap in plastic wrap and flatten into a disk.

Chill before rolling out and preparing the pie of your choice.

When pie is finished, make sure to give a little taste to my friend Meatball. He loves the stuff.


Claudia said...

Now that's worth of chowing down without any filling! How to find buttermilk powder.... in Minnesota....

Dan in Winter Harbor said...

Yes, lard and butter. Now the secret is out! If only someone could sweet talk a certain associate for the filling recipe! Nah, the sweet talker would be identified as such before the first sentence emanated off his silver tongue.

Buttermilk powder can be obtained from the KAF website at:

Charlene Ann Baumbich said...

If this tastes half as good as it looks, I'm all in. BTW, shared it with my FB folks. THANK YOU, Beth and Mr. Meatball.

Unknown said...

Do you vary this at all when used with a sweet filling?

Mister Meatball said...

From Beth:
Not usually, I like the contrast of the savory crust to the sweet filling. But once in a while, if a specific pie recipe calls for sugar in the crust or an all butter crust, I will give it a try for a change of pace.