This Simple Pie Crust Recipe is made in a meals processor that pulses it to the right consistency for a young crust. The mix of butter and shortening is the perfect strategy to assure great taste together with flakiness.
Home made Pie Crust might sound daunting, however you possibly can simply grasp the approach and it’s so significantly better than any grocery retailer crust!
Why You Should Make
- Utilizing a meals processor minimizes the mess as all the blending is finished contained within the equipment.
- The mix of shortening and butter gives taste, texture, and malleability.
- It may be utilized in each candy and savory recipes from fruit pies to quiches. The small quantity of sugar will be omitted in savory recipes if desired.
Ingredient Notes
- Kitchen Staples – All-purpose Flour, Salt
- Sugar – Only a contact; might omit if utilizing the crust for a savory pie or quiche.
- Butter – Chilly and cubed. Chilled butter will produce steam serving to to create a flaky crust.
- Shortening (or Lard) – Chilly and Cubed. If you wish to use lard, search for leaf lard which is the very best for pie crusts. You will discover it at Moody’s Butcher Outlets within the Indianapolis space.
- Ice Water – The quantity used will differ relying on humidity, and many others. You need simply sufficient to carry the components collectively.
Recipe Ideas
- PRO-Tip: Use each butter and shortening (or lard). The butter gives scrumptious taste and the shortening makes the dough simpler to roll and form.
- PRO-Tip: Be sure that the butter is chilly. Put the measured quantity of shortening within the freezer whereas prepping the opposite components so it’s chilly, too.
- Protecting the dough cool means the butter will keep chilled. Because the pie crust bakes, the tiny bits of chilly butter will produce steam which is what makes a flaky crust.
- Don’t use an excessive amount of flour when rolling out your pie dough. Extra flour could make your pie crust powerful as an alternative of tender.
- PRO-Tip: Talking of flour, ensure you measure it accurately. Spoon the flour into the measuring cup, then sweep off the surplus with a straight edge like a knife or offset spatula. This fashion the flour stays loosely packed and doesn’t get compressed.
- Additionally, don’t add an excessive amount of water. You wish to add sufficient you can kind a dough ball, however not a lot that it is advisable to add additional flour as that can make a more durable dough.
How one can Make
Often Requested Questions
Sure, you should use a hand-held pastry blender and even a few knives to chop the fat into the flour.
You can also make it 3 days forward of time. Simply maintain it tightly wrapped within the fridge. Or if you wish to freeze it, it can maintain nicely for as much as 3 months within the freezer if it’s wrapped nicely. It’s greatest to wrap the dough for a single crust in plastic wrap, then slide it right into a freezer-quality Zip-loc bag to attenuate any probability of freezer burn. Defrost in a single day within the fridge earlier than utilizing.
Blind baking is if you bake a crust with none filling. If the filling is one thing like a pudding or a mousse, you desire a cooked and cooled crust earlier than including it. To blind bake, you “dock” the crust by poking holes throughout the floor with a fork. This minimizes the underside crust from blistering or rising off the underside of the pan.
An alternate is so as to add pie weights or dried beans (my mother used Navy beans) to overwhelm the underside of the crust because it bakes. Put them on some parchment paper to allow them to be eliminated simply earlier than the crust is finished. This enables the underside of the crust to complete baking. You possibly can reuse the beans. Simply retailer them in an hermetic container till you want them once more.
Fluting or crimping a crust is making an ornamental edge with the crust that rests on the rim of the pie plate. I take advantage of two fingers from one hand urgent the crust from the skin and one finger from the opposite hand urgent between the opposite fingers from the within. They are going to be on reverse sides of the sting of the crust and can make a standard edge. It’s also possible to use a fork to make easy grooves utilizing the tines to make linear indentations across the perimeter.
I’ve additionally made cutouts of small leaves with mini cookie cutters (utilizing any scraps of leftover dough) and hooked up them to the sting with an egg wash (egg blended with water or milk).
Be sure that your pie dough is chilled, and maintain your rolling floor dusted with flour. After the primary cross along with your rolling pin, elevate up the dough, give it a flip, roll, and repeat. Be sure that the floor nonetheless has a lightweight coating of flour. Anytime the dough begins sticking, add a contact extra flour.
Marble is thought to be good for rolling out pie dough as a result of its floor is cool. However even marble will want a coating of flour to attenuate sticking.
This pie crust is often known as Pâte Brisée which is French for a “quick pastry.” It’s a wealthy, flaky dough used for pies, tarts, and quiches. Pâte Sucrée is a wealthy, candy pastry used for desserts together with pies, tarts, and stuffed cookies.
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Components
Crust:
- 2 ½ cups flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 12 tablespoons chilly butter, and minimize into ½ inch items
- 8 tablespoons lard, leaf lard most popular, chilly, and minimize into items comparable measurement to the butter or shortening (Crisco)
- 6-8 tablespoons ice water or sufficient until crust simply holds collectively when pinched between your fingers
Glaze for the crust:
- 1 egg yolk
- 1 tablespoon of cream
Directions
- In a meals processor, pulse collectively flour, salt, and sugar to combine.
- Add butter and shortening and pulse 3-5 instances, until the combination resembles cornmeal, with just a few chickpea-sized chunks of fats.
- Add ice water one tablespoon at a time, pulsing till the dough simply holds collectively. You could not want all of the water.
- Type the dough right into a spherical. Wrap in plastic and kind right into a disk.
- Refrigerate for one hour or longer.
- Roll and fill the pie tin with dough. Flute the rim and dock (poke fork holes throughout the underside of the crust) if blind baking.
- Place in fridge until filling is made.
- Bake as directed in your pie recipe or blind bake by placing parchment within the backside of the crust, including pie weights or dried beans to maintain the underside crust flat, and baking till the crust is golden brown.
Notes
Double if making a two crust pie.
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Diet Info:
Yield:
8
Serving Dimension:
1
Quantity Per Serving:
Energy: 471Whole Fats: 36gSaturated Fats: 19gTrans Fats: 1gUnsaturated Fats: 15gLdl cholesterol: 89mgSodium: 283mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 5g
Thatskinnychickcanbake.com often presents dietary info for recipes contained on this web site. This info is supplied as a courtesy and is an estimate solely. This info comes from on-line calculators. Though thatskinnychickcanbake.com makes an attempt to supply correct dietary info, these figures are solely estimates.
Various components akin to product sorts or manufacturers bought can change the dietary info in any given recipe. Additionally, many recipes on thatskinnychickcanbake.com suggest toppings, which can or will not be listed as non-compulsory and dietary info for these added toppings will not be listed. Different components might change the dietary info akin to when the salt quantity is listed “to style,” it’s not calculated into the recipe as the quantity will differ. Additionally, totally different on-line calculators can present totally different outcomes.
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