Well, if you’re lookin’ to make a pie crust like Paula Deen, you’ve come to the right place, honey. Let me tell ya, this here dough ain’t hard to make, and it’ll give you a nice, flaky crust for any pie you want. I been bakin’ pies for years, and this here recipe’s as easy as pie. Ain’t no fancy gadgets or anything needed, just some flour, butter, and a little patience.
First things first, you gotta get your ingredients together. You’ll need some flour, about 2 and a half cups, and make sure it’s nice and all-purpose. Next, you’re gonna need a cup of cold butter. Now don’t go usin’ any margarine or nothin’, it’s gotta be real butter if you want that rich flavor, you know? Also, you’ll need some salt, just a little pinch, and cold water, about 4 tablespoons to start with. Sometimes, I throw a little sugar in there if I’m feelin’ fancy, but that’s up to you.
Now, don’t go rushin’ through this, alright? The first thing you do is cut your cold butter into little pieces. Then, you mix it in with your flour and salt. Use a pastry cutter or just your hands, if you ain’t got that fancy stuff. You want it to look like little crumbs, real fine crumbs, like sand on the beach. The butter has gotta be all mixed in with that flour, so there’s no big chunks left. I know it sounds funny, but the colder the butter, the flakier the dough. Just trust me on this one.
Once your butter and flour are all mixed up, it’s time to add the water. Now, you want to add it little by little, stirrin’ it in, but don’t go overboard. You just want enough to make it all stick together. You might need a little more water, or you might need a little less, but take your time with it. Don’t go rushin’. When it starts to form a dough ball, that’s when you know you’ve got it right. It shouldn’t be too sticky, but it shouldn’t be dry either. It’s gotta feel just right, like the dough is beggin’ you to roll it out.
Once that dough’s ready, wrap it up in some plastic wrap and let it sit in the fridge for at least 30 minutes. I know you’re in a hurry to make that pie, but give it a rest. Let it chill, just like you do after a long day. It’ll make the dough easier to work with and give it that nice, flaky texture. Trust me, you’ll be glad you waited.
Now, when you’re ready to roll it out, get your rolling pin and a floured surface. You don’t want it stickin’ to the table, so sprinkle a little flour on there. Roll that dough out into a nice circle, about 12 inches wide. If you’re new to this, don’t worry about it bein’ perfect. Ain’t nobody gonna care if it ain’t shaped like a perfect circle. Just make sure it’s big enough to fit in your pie dish. Once you got it rolled out, carefully transfer it to your pie plate, and press it in there. Crimp the edges if you want it to look all pretty, or just leave it rough, like the old folks used to. Don’t forget to poke a few holes in the bottom with a fork, so it don’t puff up when it bakes.
Preheat that oven to 350 degrees, and bake your crust for about 10-12 minutes, or until it’s golden brown. If you’re makin’ a no-bake pie, just go ahead and bake it like that. If you’re bakin’ somethin’ like a fruit pie, then add your filling and bake it according to the recipe. Ain’t nothing better than a homemade pie with a flaky, buttery crust!
There ya have it! Paula Deen’s pie dough recipe, just like that. Simple, easy, and so good. You don’t need no fancy equipment, just your hands and a little love. So go ahead, make yourself a pie, and share it with the family. They’ll be talkin’ about it for days, mark my words.
Tags：[Paula Deen, pie dough, homemade pie crust, flaky dough, pie recipe, butter pie crust, easy pie dough]