Elaine GordonWhen I think of pie crust, my taste buds immediately dance with images of luscious fillings. You can fill your golden crust with sweet delights like fresh berries, lemon curd, or even chocolate ganache.
Savory options are equally delightful, showcasing the likes of spinach and cheese or bacon and eggs in a quiche. You can even venture into rich and hearty territory with chicken pot pie. Each option brings its own charm, but all of them will shine in Julia Child’s flakey pie crust.
Let’s take a stroll down culinary memory lane. Remember the first time you tasted a perfectly baked pie? The rich, buttery crust crumbled between your fingers, revealing a treasure trove of flavor? In my kitchen, that’s the moment I fell in love with Julia Child and her incredible approach to cooking. Her pie crust recipe is legendary and can be a game changer for any home cook, whether you’re a novice or a seasoned kitchen warrior.
In this article, we’re going to explore Julia Child’s iconic pie crust recipe. I’ll break down the steps, share tips, and introduce you to delightful variations. Trust me; by the end, you’ll feel ready to whip up a pie crust that’s every bit as phenomenal as those shared at the grandest holiday gatherings.
What is Julia Child’s Pie Crust?
Julia Child’s pie crust is not just a method; it’s a culinary rite of passage. At its core, this recipe uses the simplest ingredients: flour, butter, shortening, sugar, salt, and water. Yet, don’t let the simplicity fool you—there’s magic in the execution. This crust turns out tender, crunchy, and flakey—a texture that elevates any filling it cradles. And oh, the flavor! It’s buttery and slightly sweet, a canvas that perfectly complements both sweet and savory dishes.
What Does It Taste Like?
The taste is a symphony of rich butter, hints of sweetness, and subtle, comforting saltiness. Each bite crumbles effortlessly, yet holds enough structure to showcase whatever delicious filling you decide to use. When baked, the crust takes on a beautiful golden tan, adding a toasted flavor that’s irresistible.
Why This Recipe Works
1. Perfect Fat Ratio
One of the core principles of Julia Child’s pie crust is the combination of butter and shortening. Butter provides that rich flavor, while shortening spells the difference between flakiness and toughness. The blend yields a crust that’s both flavorful and light.
2. Chilled Ingredients
Using chilled ingredients is critical. Cold butter and water help form that flakey tenderness we crave when biting into a slice of pie. This means less gluten development, resulting in a more tender crust.
3. Simple Technique
Julia’s method uses the “cut-in” technique, which is straightforward and forgiving. If you can wield a pastry blender—or even two forks—you’re set. It’s all about bringing those ingredients together without overworking them.
4. Versatile and Adaptable
One of the best aspects of this pie crust recipe is its adaptability. Whether you’re making a sweet cherry pie or a savory quiche, this crust can handle it all. Depending on your filling, you can tweak the flavors by adding spices or herbs to the crust itself.
Ingredients for Julia Child’s Pie Crust Recipe
To make the perfect pie crust, you’ll need:
- 1 tablespoon sugar – Adds a hint of sweetness to the crust.
- 1 teaspoon dried herbs – Optional, but a great way to enhance flavor for savory pies.
- 1 1/4 sticks unsalted butter – At room temperature for easy blending.
- 2 tablespoons vegetable shortening – For flakiness.
- 1 1/3 cups all-purpose flour – The main base of your crust.
- 1 teaspoon sea salt – Enhances flavor.
- 1/3 cup chilled water – Helps bind everything together without warming the fats.
Step by Step Instructions
Creating Julia Child’s pie crust is an adventure! Let’s break it down step by step.
Step 1: Gather Your Ingredients
Before diving into making the crust, make sure you have all your ingredients at the ready. This makes the process smoother and more enjoyable.
Step 2: Combine Flour and Salt
In a large mixing bowl, combine the flour and sea salt. It’s important to mix them well. The salt should be evenly distributed to enhance the flavor throughout the crust.
Step 3: Cut in the Fat
Now comes the fun part—adding the butter and shortening. Use a pastry blender or two forks to cut the fats into the flour mixture. Aim for pea-sized pieces. This will help create that irresistible flakiness you’re after.
Step 4: Sweeten the Deal
Add the sugar and, if you like, toss in the dried herbs. They will add an extra layer of taste, perfect for savory pies. Mix just enough to incorporate, avoiding overworking.
Step 5: Add Chilled Water
Now, conquer the awkwardness of pouring. Slowly add cold water, one tablespoon at a time. Use a fork to fluff the mixture. Keep adding water until it clumps together. You want it to be moist but not sticky.
Step 6: Form the Dough
Once you have your mixture, gently form it into a ball. Don’t knead—just shape it until it holds together. Wrap the dough in plastic wrap and refrigerate for at least an hour. This chilling step is crucial!
Step 7: Roll It Out
After chilling, on a lightly floured surface, roll out your dough with a rolling pin. Aim for an even thickness, about 1/8 inch, or whatever your pie recipe specifies.
Step 8: Transfer to the Pie Pan
Carefully transfer your rolled-out dough to your pie dish. Trim any excess, and crimp the edges for that classic look.
Step 9: Bake
Depending on your recipe, you might need to pre-bake the crust. Use pie weights or dried beans to prevent bubbling during baking. Check the instructions specific to your filling for the right timing.
Notes
Here are five helpful tips to guide you:
- Keep Everything Cold: The colder the butter, shortening, and water, the better.
- Don’t Overwork the Dough: Mix just until combined to maximize flakiness.
- Chill Again If Needed: If your dough gets warm while rolling out, stick it back in the fridge for 15 minutes.
- Try Different Fats: Experiment with lard or different butters for varied flavors.
- Blind Bake for Cream Pies: If using a creamy filling, blind bake the pie crust to maintain its structure.
Nutrition Information
How to Store the Leftovers?
If you have leftover pie crust or dough, wrap it tightly in plastic wrap and store it in an airtight container in the fridge for up to three days. You can also freeze the dough for up to a month. Just thaw it overnight in the fridge before using.
Sides for Julia Child’s Pie Crust
Looking to elevate this pie crust experience? Here are some delicious sides you might consider:
1. Simple Green Salad
A fresh salad with lemon vinaigrette cuts through the richness of any pie. Use mixed greens, cherry tomatoes, and cucumbers for a refreshing crunch.
2. Roasted Vegetables
Whether you’re going sweet or savory, a colorful platter of roasted vegetables pairs beautifully. Think carrots, zucchini, and bell peppers. Toss them in olive oil and season well.
3. Creamy Mashed Potatoes
If you choose a savory pie, creamy mashed potatoes is a comfort food match made in heaven. Embrace garlic or herbs for an added flavor boost.
4. Light Fruit Compote
For sweet pies, nothing beats a warm and lightly sweetened fruit compote. Peaches or berries in a simple syrup highlight the flavors of your dessert beautifully.
What are Some Alternative Choices to the Ingredients?
Not all of us have every baking ingredient on hand. Here are some alternatives if you find yourself low or out:
1. Coconut Oil for Butter
If dairy is an issue, replace butter with coconut oil. It offers a unique taste and texture, though it might create a softer crust.
2. Whole Wheat Flour for All-Purpose
Want a heartier option? Whole wheat flour can be used with slight adjustments. Just add a bit more water for moisture.
3. Applesauce for Shortening
Substitute shortening with unsweetened applesauce. It adds moisture but will change the crust’s texture slightly.
4. Sparkling Water for Chilled Water
If you have sparkling water, it can be a fun substitute for plain water. The fizz can add a lightness to the dough.
Julia Child Pie Crust Recipe
Equipment
- Large mixing bowl
- Pastry blender
Ingredients
- 1 tablespoon sugar
- 1 teaspoon dried herbs
- 1 1/4 sticks unsalted butter
- 2 tablespoons vegetable shortening
- 1 1/3 cups all-purpose flour
- 1 teaspoon sea salt
- 1/3 cup chilled water
Instructions
- Before diving into making the crust, make sure you have all your ingredients at the ready. This makes the process smoother and more enjoyable.
- In a large mixing bowl, combine the flour and sea salt. It’s important to mix them well. The salt should be evenly distributed to enhance the flavor throughout the crust.
- Now comes the fun part—adding the butter and shortening. Use a pastry blender or two forks to cut the fats into the flour mixture. Aim for pea-sized pieces. This will help create that irresistible flakiness you’re after.
- Add the sugar and, if you like, toss in the dried herbs. They will add an extra layer of taste, perfect for savory pies. Mix just enough to incorporate, avoiding overworking.
- Now, conquer the awkwardness of pouring. Slowly add cold water, one tablespoon at a time. Use a fork to fluff the mixture. Keep adding water until it clumps together. You want it to be moist but not sticky.
- Once you have your mixture, gently form it into a ball. Don’t knead—just shape it until it holds together. Wrap the dough in plastic wrap and refrigerate for at least an hour. This chilling step is crucial!
- After chilling, on a lightly floured surface, roll out your dough with a rolling pin. Aim for an even thickness, about 1/8 inch, or whatever your pie recipe specifies.
- Carefully transfer your rolled-out dough to your pie dish. Trim any excess, and crimp the edges for that classic look.
- Depending on your recipe, you might need to pre-bake the crust. Use pie weights or dried beans to prevent bubbling during baking. Check the instructions specific to your filling for the right timing.
Notes
- Keep Everything Cold: The colder the butter, shortening, and water, the better.
- Don’t Overwork the Dough: Mix just until combined to maximize flakiness.
- Chill Again If Needed: If your dough gets warm while rolling out, stick it back in the fridge for 15 minutes.
- Try Different Fats: Experiment with lard or different butters for varied flavors.
- Blind Bake for Cream Pies: If using a creamy filling, blind bake the pie crust to maintain its structure.
Nutrition
Frequently Asked Questions
Conclusion
Julia Child’s pie crust recipe is a celebration of simplicity and perfection. With just a handful of ingredients and some thoughtful technique, you can create a pie crust that’s both tender and crispy, buttery and flavorful. Whether you’re baking a sweet apple pie or a savory quiche, this crust will elevate your pie to new heights. So roll up your sleeves, gather your ingredients, and get ready to bake something truly delightful!
Feel free to tweak this guide to fit your audience or needs!
