Description
Classic Chess Pie with a flaky homemade crust and a rich, sweet, and tangy filling.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3–5 tablespoons ice water
- 1 3/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup white vinegar
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter these are what create those lovely flaky layers. The size of the butter pieces should be about pea-sized.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water you need will vary depending on the humidity and the flour you’re using. Stop adding water when the dough just comes together and is slightly moist but not sticky. Be careful not to overwork the dough, as this will develop the gluten and result in a tough crust.
- Form the Dough: Gently gather the dough into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out. Chilling the butter also helps prevent it from melting during baking, which is crucial for a flaky crust.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Make sure to rotate the dough as you roll to prevent it from sticking to the surface. If the dough starts to stick, sprinkle a little more flour underneath.
- Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim any excess dough with a knife or kitchen shears, leaving about 1/2 inch overhang.
- Crimp the Edges: Crimp the edges of the crust using your fingers or a fork. This not only makes the pie look pretty but also helps to seal the edges and prevent the filling from leaking out. You can use a simple fork crimp or get fancy with a more elaborate design.
- Pre-bake (Optional): For a crispier crust, you can pre-bake it. Prick the bottom of the crust several times with a fork to prevent it from puffing up. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the filling.
- Combine Dry Ingredients: In a large bowl, whisk together the sugar, flour, and salt.
- Add Melted Butter: Add the melted and slightly cooled butter to the dry ingredients and whisk until well combined. Make sure the butter isn’t too hot, or it could cook the eggs when you add them later.
- Incorporate Eggs: Gradually add the lightly beaten eggs, whisking constantly until the mixture is smooth and creamy. It’s important to add the eggs slowly to prevent them from scrambling.
- Add Flavorings: Stir in the vanilla extract, milk, and white vinegar.
- Pour Filling into Crust: Pour the prepared filling into the unbaked or pre-baked pie crust. Make sure the filling is evenly distributed.
- Bake the Pie: Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set but still slightly jiggly in the center. The edges of the crust should be golden brown. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack. This is important because the filling will continue to set as it cools. Don’t be tempted to cut into it while it’s still warm, or the filling will be too runny.
- Chill (Optional): For an even firmer filling, you can chill the pie in the refrigerator for a few hours before serving.
- Serve and Enjoy: Slice and serve the Chess Pie. It’s delicious on its own, but you can also top it with whipped cream, fresh berries, or a dusting of powdered sugar.
Notes
- For the flakiest crust, keep the butter cold and don’t overwork the dough.
- Pre-baking the crust is optional but recommended if you’re concerned about a soggy bottom.
- The white vinegar in the filling adds a subtle tang that balances the sweetness.
- Let the pie cool completely before slicing to allow the filling to set properly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes