Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? (podcast E44)
Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? (PODCAST E44) is a medium American recipe that serves 8. 250 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 40 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $5.12 total, $0.64 per serving
Ingredients
- 300 g All-Purpose Flour (sifted)
- 226 g Unsalted Butter (cold, cut into 1‑cm cubes)
- 90 ml Ice Water (kept on ice to stay cold)
- 5 g Morton Kosher Salt (measured on a jeweler's scale for precision; adjust to taste)
Instructions
Combine Dry Ingredients
Place the sifted flour into a mixing bowl and add the measured kosher salt. Stir briefly to distribute the salt evenly.
Time: PT5M
Cut in the Butter
Add the cold butter cubes to the flour‑salt mixture. Using a pastry cutter, work the butter into the flour until the pieces resemble coarse peas; some larger chunks are fine.
Time: PT5M
Add Ice Water
Drizzle the ice water over the mixture, stirring with a fork until the dough just comes together. Do not over‑mix.
Time: PT5M
Form and Chill the Dough
Gather the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Time: PT30M
Preheat Oven
Set the oven to 375°F (190°C) and allow it to fully preheat.
Time: PT10M
Temperature: 375°F
Roll Out the Dough
On a lightly floured surface, roll the chilled dough to a 12‑inch circle. Transfer it to the 9‑inch pie dish, gently pressing into the corners and trimming excess.
Time: PT5M
Blind Bake with Weights
Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
Time: PT15M
Temperature: 375°F
Finish Baking
Remove the parchment and weights, then bake an additional 5 minutes until the bottom is lightly golden.
Time: PT5M
Temperature: 375°F
Cool
Allow the crust to cool on a wire rack for at least 5 minutes before filling.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 14 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Unsalted Butter: Cold Margarine, Cold Coconut Oil (will change flavor)
- Instead of Ice Water: Very cold filtered water
- Instead of Morton Kosher Salt: Sea Salt (use 4 g), Table Salt (use 3 g)
Equipment Needed
- Mixing Bowl
- Pastry Cutter
- Rolling Pin
- Plastic Wrap
- Baking Sheet
- 9‑Inch Pie Dish
- Oven
- Jeweler's Scale
- Measuring Cups
Critical Steps — Do Not Skip
- Keeping butter and water ice‑cold during mixing
- Chilling the dough for at least 30 minutes
- Blind baking with weights to avoid a soggy bottom
Chef Tips from the Video
- Use a jeweler's scale to weigh the kosher salt; 5 g equals roughly 1 tsp of Morton kosher salt.
- If you don’t have a pastry cutter, two forks work well to cut the butter into the flour.
- For extra flavor, toast the crust for 2 minutes after the final bake.
Troubleshooting
Crust shrinks during baking
Do not over‑work the dough; ensure the butter stays cold and chill the dough for the full 30 minutes.
Soggy bottom after filling
Blind bake fully with weights and allow the crust to cool before adding a wet filling.
Crust is too tough or crumbly
Add a tablespoon more ice water; too little moisture makes the dough dry.
Storage
Refrigerator: Wrapped dough can be stored for up to 2 days before baking.
Freezer: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw in the fridge before use.
Room temperature: Baked crust can sit at room temperature for 1 day, covered.
Make-Ahead Tips
- The dough can be prepared up to 2 days ahead and kept refrigerated.
- Freeze the wrapped dough for longer storage; bake from frozen by adding 5‑7 minutes to bake time.
Frequently Asked Questions
What is the cultural significance and history of homemade pie crust in American cuisine?
The American pie crust evolved from European pastry traditions and became a staple of home cooking in the 19th century, symbolizing comfort, hospitality, and seasonal celebrations such as Thanksgiving and apple‑cider festivals.
What are the traditional regional variations of pie crust in the United States?
In the South, a flaky, butter‑rich crust is common; the Midwest often uses a sturdier, all‑purpose‑flour crust for pot pies; New England favors a tender, short‑crust style for fruit pies.
How is a homemade pie crust traditionally served in the Midwest?
Midwestern home cooks typically serve a fully baked crust filled with savory pot pies or sweet fruit fillings, often accompanied by a scoop of vanilla ice cream for dessert pies.
What occasions or celebrations is a homemade pie crust traditionally associated with in American culture?
Homemade pie crust is a centerpiece for holidays like Thanksgiving, Fourth of July picnics, and family reunions, where pies such as pumpkin, pecan, or chicken pot pie are shared.
What makes Adam Ragusea’s discussion about ‘salt to taste’ special in the context of American baking?
Adam Ragusea highlights the variability of kosher‑salt crystal size and the difficulty of measuring by volume, urging home cooks to weigh salt for consistency—a nuance often overlooked in traditional American recipes.
What are the most common mistakes to avoid when making this Simple Homemade Pie Crust?
Common errors include over‑mixing the dough, letting the butter warm up before chilling, skipping the blind‑bake step, and using the wrong type of salt without adjusting the weight.
Why does this recipe use a jeweler’s scale to measure Morton kosher salt instead of a teaspoon?
Morton kosher salt has large, irregular flakes, so a teaspoon can vary widely in weight. Measuring by grams (5 g) ensures the same salinity every time, aligning with Adam Ragusea’s advice on precision.
Can I make this pie crust ahead of time and how should I store it?
Yes, you can prepare the dough up to two days ahead, wrap it tightly in plastic, and refrigerate. For longer storage, freeze the wrapped disks for up to two months and bake directly from frozen, adding a few extra minutes.
What texture and appearance should I look for when the crust is done?
The finished crust should be lightly golden on the bottom, firm to the touch, and free of sogginess. The edges may be a shade darker, indicating proper caramelization.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in science‑based cooking tutorials, recipe development, and kitchen equipment reviews, all presented with a humorous, down‑to‑earth style.
How does the YouTube channel Adam Ragusea’s approach to American home cooking differ from other cooking channels?
Adam Ragusea blends culinary science, honest ingredient cost analysis, and practical kitchen hacks, whereas many channels focus more on visual flair or strict recipe replication without explaining the underlying food chemistry.
What other American comfort‑food recipes is the YouTube channel Adam Ragusea known for?
Adam Ragusea is known for his thorough takes on classic dishes such as chicken pot pie, mac & cheese, and his famous “Best Ever” meatloaf, each explained with a focus on technique and flavor balance.
Last updated: August 24, 2026
