In the culinary realm, the art of creating a perfect pie crust is a skill that elevates baking to an exquisite level. Crafting a homemade pie crust bestows upon the baker a sense of accomplishment, satisfaction, and an unparalleled level of flavor. This guide delves into the essential steps, techniques, and expert tips for creating a flaky, golden-brown pie crust that will transform your baking endeavors into culinary masterpieces. Whether you prefer a classic all-butter crust, a tender and flaky lard crust, or a gluten-free alternative, this comprehensive guide will equip you with the knowledge and confidence to master the art of creating your own pie crust.
Let's cook with our recipes!
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
EASIEST PIE CRUST EVER!
For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.
Provided by kneeling_redhead
Categories Pie
Time 10m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix flour and salt.
- Add oil and water all at once to flour.
- With a fork, stir until mixture holds together.
- Shape dough into a ball and flatten.
- Roll between two pieces of wax paper to a 12" diameter.
- Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
- Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
- NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
- Can be doubled for a 2 crust pie.
Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
MY OWN PIE CRUST
Make and share this My Own Pie Crust recipe from Food.com.
Provided by Lali8752
Categories Pie
Time 22m
Yield 1 nine inch pie crust
Number Of Ingredients 5
Steps:
- Sift flour, sugar and salt into a 9" pie plate.
- In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.
- Using a fork, mix until completely dampened.
- Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
- To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.
- To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.
- NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.
PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : @id https
BASIC PIE CRUST
Use this recipe when making our Coconut Custard Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield One 9-inch crust
Number Of Ingredients 5
Steps:
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
Tips for Making the Best Pie Crust:
- Use cold ingredients: This will help to prevent the gluten in the flour from developing too much, which can make the crust tough.
- Work the dough quickly: Overworking the dough can also make it tough. Just mix the ingredients until they come together, then stop.
- Chill the dough before rolling it out: This will help to make the dough easier to work with and less likely to stick to your rolling pin.
- Use a light touch when rolling out the dough: Don't press down too hard, or you'll end up with a thick, dense crust.
- Trim the edges of the dough: This will help to prevent the crust from shrinking too much in the oven.
- Crimp the edges of the dough: This will help to seal the crust and prevent the filling from leaking out.
- Brush the crust with egg wash before baking: This will help to give the crust a golden brown color.
Conclusion:
Making a perfect pie crust takes a little practice, but it's definitely worth the effort. With a little patience and attention to detail, you can make a pie crust that is flaky, tender, and delicious. So next time you're in the mood for a pie, don't be afraid to give it a try!
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