WASHINGTON — One doesn’t need an occasion to make a pie, but the holiday season presents plenty of opportunities.
And while people have their preference between pumpkin and pecan (or coconut and chocolate), one thing is certain: A flaky, buttery crust is the key to sweet (or savory) success.
This year, skip the store-bought shells. Lauren Parlato, head baker at D.C.’s Little Red Fox, shares her recipe — and tips — for making a simple one at home.
Here’s what you need to make a homemade pie crust (this recipe actually makes two):
- About 40 minutes (most of this is “resting time” for the dough)
- A stand mixer with a paddle attachment
- A rolling pin
- 2 9-inch pie tins (Parlato prefers the disposable ones)
- 2 ½ cups of flour (plus some for the counter when it’s time to roll out the dough)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 8 ounces of cold butter, cubed
- 1/2 cup ice-cold water
- A knife, fork or cookie cutter (depending on how you like to decorate your crust)
- Plastic wrap
Let’s get started:
If you find yourself in a pie pinch, let Parlato and her team at Little Red Fox do the baking for you. The Connecticut Avenue cafe is taking Thanksgiving orders. You can find more information on its website.
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