How to make a perfect homemade pie crust
Impress someone special:) You can say...I made it myself:)
For busy days store bought is fine but on special occasions it is fun to put forth more effort and spoil the ones you love with delicious home made cooking-there is nothing better:)
Step 1
Basic pie crust is a matter of balance. Three parts flour, two parts fat and one part liquid produces a dough with the right consistency and flakiness. To produce enough dough for two single crust pies or one double crust, use 12 ounces flour, 8 ounces butter and 4 ounces water (we also include a teaspoon of salt to bring out the rich flavor of this tender and tasty pie crust).
Step 2
Place 12 ounces of flour in a food processor. That’s roughly 2 ½ cups, but measuring by weight is the most reliable way to ensure your ratios are correct. A teaspoon of salt brings out the flavor, but other additions may be made at this time. For sweet pies, consider a couple of teaspoons of sugar or cinnamon. Dried herbs or spices added to the crust for savory pies can add flavor and flair without adjusting the filling.
Step 3
Cut 2 sticks of butter into cubes. Butter should be frozen before use. Really. Soft butter will break down more than is desirable when trying to produce a flaky crust. If you take the butter out too soon and it begins to thaw, but it back in the freezer for a few minutes and wait. It’s that important.
It’s usually about here where someone starts talking about using shortening instead of butter for better results. You can use shortening swapped in ounce for ounce instead of butter, but I’m a believer in the all-butter crust. I like the flavor. I like the ease of use. And the texture is as good as I ever got using shortening.
Step 4
Add the diced butter to the food processor and pulse just until mix forms crumbs. Our goal is to avoid over-mixing, so lean toward too chunky (we’ll be processing it a bit more in the next step).
Step 5
Drizzle in 4 ounces of very cold water into the food processor, pulsing to combine, until dough just begins to come together.
Step 6
Dough should be very loose and clumps of butter will still be visible. Pinch dough between thumb and finger – if it holds together, you’re all set.
Step 7
Divide the dough in half and place each half on a piece of plastic wrap (it’s going to be crumbly). Wrap each in the plastic wrap and squeeze to form into rounds discs about ½” thick. Place the wrapped discs in the refrigerator at least 30 minutes to allow butter to harden up and for the gluten to relax, making the dough less elastic and easier to manage.
If you’re getting a head start on the holidays, pie crust can be made months in advance. Just freeze these discs and thaw out in the fridge overnight when you’re ready to use them.
Step 8
Once chilled, place dough on a floured surface and roll flat with a rolling pin. Move the pin back and forth from the center and rotate the dough until round and ⅛” to ¼” thick.
Step 9
Place pie pan on top of dough to make sure it will fit. Edges should extend two or more inches beyond the rim of the pan.
Step 10
Place dough in pie pan, with edges draped evenly around the rim and press the on insides to conform to the pan. Use kitchen shears to trim the edges so that the overhang is roughly an inch.
Step 11
Roll the edges under so the edge of the crust rests evenly on the rim of the pan all the way around.
Step 12
Press on the outside edge of the crust with two fingers and pinch with a finger or thumb to crimp. Rotate the pan to crimp all the way around.
Place the completed crust in the refrigerator until ready to fill – at least 30 minutes. Refrigerating the crust before baking will keep the edges from settling and helps the bottom of the crust from becoming soggy once filling has been added.Materials
- 12 ounces flour (plus more, for dusting surface).
- 1 teaspoon salt
- 8 ounces butter, frozen
- 4 ounces very cold water
Tools
- Kitchen scale
- Sharp knife
- Food processor
- Plastic wrap
Saw on the DIYNtwok.com by Mick Telkamp
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