This easy homemade pie crust recipe is flaky, scrumptious, and works amazing with all pies!
There are distinctive techniques to making a pie crust some bakers use butter simplest, some shortening best, and others use a mixture of butter and shortening. Some use a pastry blender to combine the ingredients, others use a food processor. Some transfer the dough to the pie plate with a rolling pin, on the same time as others fold into quarters. Some use a fork to crimp the edges, a few use their fingers. It’s all personal choice and an issue on the way to cross down in history as to that is the fine way.
No be counted the way you do it, it takes practice! Don’t be scared, though. Look at it like a challenge – a fun challenge. A challenge in order to bring about something delicious.
Pie Crust Ingredients
For this pie crust recipe, all you want is all-purpose flour, salt, shortening, and ice bloodless water. While a short listing, all of the items are crucial.
Shortening Verses Butter
My desire is a 100% shortening. Shortening has a high melting factor, which aids in developing more flakiness. I’ve attempted butter pie crusts and I discover them to now not be as flaky. And additionally? The taste is, nicely, too buttery.
How To Make Pie Crust
- Mix together the flour and salt – placed the flour and salt into the bowl of a meals processor and pulse a few times to combine.
- Add in the shortening – cut the shortening into cubes and sprinkle it on pinnacle of the flour in special locations. Pulse several instances (approximately 15) until the mixture resembles large pea-sized crumbs and changes to a darker color. Take a little bit of the mixture and pinch it together with your fingers; if it holds together, your dough is ready for the water.
- Slowly upload within the water – do away with the meals processor lid cap and slowly drizzle within the ice cold water even as pulsing, until the mixture just starts offevolved to form a ball. Don’t over-technique.
- Test the texture of the dough – take some of the mixture and pinch it together with your fingers; if it holds together, your dough is good to go. If it’s nevertheless crumbly, add a little more water (however no extra than a tablespoon at a time. Too much water will require more flour, which will make the crust tough.)
- Form the dough into a disc – switch the dough aggregate onto a clean, dry, flat surface that’s been gently dusted with flour. Gather into a mound, then fold the dough into itself till the flour is fully integrated. (The dough need to come together without difficulty and ought to not feel sticky. Don’t over-knead. You must simply knead enough so that the dough holds together without cracks.) Then flatten the mound into a 1-inch thick disc, ensuring there aren’t any open edges or cracks.
- Wrap and chill – wrap the dough tightly in plastic wrap and refrigerate for 30-60 mins.
How to Roll Out Pie Crust
- After the dough has chilled, do away with it from the fridge and permit it take a seat for a couple of minutes while you prep your work surface to roll it out.
- Cut a huge piece of parchment paper; lay it on a clean, flat surface, dry and sprinkle with a bit flour.
- Cut a comparable sized piece of wax paper.
- Place your dough disc on top of the parchment paper and sprinkle with a little flour, then place the wax paper on top of the dough.
- Using a rolling pin, begin to roll out the dough. You want to roll with motive, however gently. Start rolling from the center to the outer edge, in single strokes, making sure to move in all directions, turning as you go, so that your crust stays in a general circular shape. Roll, turn, roll, turn, etc. If the dough is sticking to the wax paper as you roll, add some sprinkles of flour on top of the dough, and preserve rolling.
- Roll the dough right into a 12-inch circle, about 1/8 inch thick. (I then transfer the dough into a nine-inch pie plate, which allows me to trim and crimp the edges. and sometimes makes use of a 10-inch pie plate, so there isn’t any excess and that’s ok, too!)
How To Transfer the Crust to a Pie Plate
There are 3 exceptional approaches (that I realize of!) to do this. After you make a ton of pie crust (and also you’re going to, right?), you’ll try all 3 and choose your selected approach.
- Use the rolling pin – you roll the flattened pie dough onto the rolling pin, transfer to the pie plate and unroll.
- Use a dough blade – take a lightly floured dough blade and carefully work it lightly under the pie dough edges. Then, the use of the blade to help you as wished, gently fold the dough in half, then into quarters. Place the quartered dough into your pie plate and unfold it.
- Use a slicing board – slide the parchment paper (with the rolled out dough) onto a large slicing board, then flip your pie plate the other way up on pinnacle of the dough and invert.
Once you’ve transferred the dough, you’ll lightly press down so that it traces the bottom and sides of the pie plate. Use multiple kitchen scissors or sharp pairing knife to trim the dough to inside half of inch of the edge of the pie dish. But, wait! You’ve were given a few tears and there’s a lot sadness. DON’T FRET! Just actually use your fingertips and gently press together any tears or cracks.
Can I make Pie Dough Ahead and Freeze?
Yes! So you’ve made this pie crust recipe, however you don’t need it right away. You can put together the pie dough through step 6; place the disc in the refrigerator for up to two days or freeze for up to 3 months (thaw in a single day within the fridge earlier than rolling it out, as advised.)
Tips for an excellent Crust
- Make certain you use ice cold water, but without the ice.
- You absolutely can use a dough blender to mix your ingredients, but I select a food processor because it does a better job of very well dispensing the shortening.
- Glass pie plates are best to make pie because glass transmits heat frivolously, which ensures the lowest of the crust will cook through. Plus, you may see whilst the lowest and facets have browned.
- Use a pie crust protect to save you the crust from over-browning or burning. I like to use an adjustable silicone pie crust defend that you can in shape to the dimensions of your crust. You also can go vintage faculty and use a piece of aluminum foil gently wrapped just across the crust rim.
When might I blind bake pie crust?
Blind baking, Pre-baking, and Par-Baking (which stands for Partial Baking) refers to baking pie crust without a filling. Why may I bake pie crust with out a filling, you ask? There are some instances – while you’re making quiche, custard pies, pudding pies, whenever your filling doesn’t need to be cooked (as in no-bake pies), or if the filling chefs faster than the crust.
At this factor, you’re possibly like “Um. I’m outta right here! I’m simply going to shop for a pre-made crust from the store!” Please do now not feel intimated. Read via the directions once more, and try it. If yours doesn’t pop out exactly the way it have to, keep trying. Before you know it, you may be a boss at pie.