Pie Crust Recipe – Just so Tasty

  • on 12 August 2020
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A step-by-step tutorial showing you exactly how to make homemade pie crust. This recipe is made with both butter and shortening for a pie crust recipe that’s flaky, buttery, and perfect for sweet or savoury pies. Homemade pie with a lattice crust and fluted edges before being baked in the oven.

Making pie crust by hand can seem super intimidating. Personally, I was terrified of making pies for years. But I’m now ready to show you exactly how to make buttery, flaky pie crust. I promise it’s easier than you might think. 

Pie Crust Ingredients

Overhead shot of ingredients for making this pie crust recipe: cubed butter, shortening, flour, salt, sugar and ice water.

There’s only a few key ingredients in pie crust: fat (butter, shortening or some combination), flour, salt, a little sugar, and cold water.

Butter. Traditional pie crust is made with 100% butter. Butter adds incredible flavor, and contributes to the flaky texture.

Shortening. While shortening has way less flavor than butter, but it’s far more forgiving when making pie crust. It makes the crust tender, flaky, and easier to work with.

Flour. Flour is the structure of the crust. I use all-purpose flour (aka “plain flour”) because I feel that’s what most people normally have on hand. Be very careful when measuring the flour – too much and your crust will become dry, tough and flavorless. On a kitchen scale, it will measure 312.5g.

Salt. Salt is an important ingredient for flavor in the pie crust. I recommend using unsalted butter and adding in salt because different butter brands use different amounts of butter. Therefore by using unsalted butter and salt – you have more control.

Sugar. Just a touch of sugar for flavor as well. If you’re making a savoury pie, feel free to leave this out.

Ice Cold Water. This brings the dough together. Too much water and the pie dough gets sticky and impossible to roll out, but not enough water and it won’t hold together.

The Importance of Cold Ingredients

When making pie – the fats (butter and shortening) need to be cold. When the pie bakes, the butter melts and releases steam. This release of steam creates little air pockets – creating flaky layers. If the fats get too warm before the pie bakes, they will start to melt before entering the oven. This means you lose the flaky texture you get when the butter melts in the oven.

How to Make Pie Crust

First, whisk together the dry ingredients – flour, salt and sugar. Then cut in the butter and shortening using a pastry cutter. You want to blend in the butter and shortening until it’s in small pieces that are less than the size of a pea. You don’t need them to be all the same size. Below are 2 photos showing you what I mean. The photo on the left shows the process about halfway through, and the photo on the right is what the dough should look like when you’re done cutting in the fats.  2 step by step photos showing how the pie dough should look after the fats are cut into the dry ingredients.

Sprinkle in the cold water 1 tablespoon at a time, gently folding it in using a wooden spatula. You’ll use 6-8 tablespoons total. When you’re done, the dough should hold together when you squeeze it in your hand (just be careful not to do this too many times, otherwise you’ll heat up the dough too much). 2 side by side photos showing what the pie dough will look like after the water has been incorporated.

Empty all the contents of the bowl onto a floured work surface and form the dough into a ball. Then cut the dough in half – you should see flaky layers if you look at the slice mark. Form each half into a round disc about 1/2 – 3/4 inch thick, then wrap each in plastic and chill. Your pie dough should have little specks of butter and swirls of shortening in it. Step by step photos showing first after the pie dough has come together and been formed into a ball, and then second after it's been divided in 2 equal pieces and each is formed in a disc shape and wrapped in plastic.

It’s imperative that you chill the dough for at least 2 hours before rolling it out. If you try to roll out the dough without chilling it will be way too sticky.

Rolling Out Pie Dough

Once your dough has chilled – it’s time to roll it out.

  1. Always have your work surface and rolling pin well floured. I also sprinkle a little flour on both sides of the pie disc.
  2. Start from the middle, roll up to 12 o’clock. Place the rolling pin back to the center and roll down to 6 o’clock.
  3. Turn the dough a quarter turn, and re-roll. This process of constantly turning the dough creates a nice circular shape. It also prevents the dough from sticking to the surface. Sprinkle more flour on the bottom of your work surface as necessary.

Having a few cracks around the edges is fine. If the cracks go deep into the pie dough – this means that your dough needed a little more water or it’s too cold. Try warming the dough up a little before continuing to roll it out, or lightly misting a little water over top may help.

Transferring the Dough to a Pie Plate

This is actually quite simple – as long as your pie dough and rolling pin is well floured.

  • Gently roll the pie dough over your rolling pin – it doesn’t need to be tight. You can see this in the first photo below.
  • Then unroll the pie dough over pie plate.

Step by step photos showing how to roll the pie dough onto the rolling pin to transfer it to the pie plate, and then the pie dough in the pie plate after it's been rolled out.

Do not stretch the dough when you transfer it to the plate. If you stretch it out, it will pull back as the pie bakes – therefore causing the pie to shrink.

Note: This recipe makes enough for one double-crust 9-inch pie, or two single crust pies (bottom crust only). If you only need one, single crust pie – feel free to freeze the other half. I do not recommend doubling the recipe because it can lead to overworked, tough, dry pie crust.

This pie crust recipe is deliciously flaky, perfectly buttery, and with all these tips and tricks – you’ll be a pie crust expert!

A slice of blueberry pie made with buttery, flaky homemade pie crust recipe

Why not use this pie crust to make:

Pie Crust Recipe

A step-by-step tutorial showing you exactly how to make homemade pie crust. This recipe is made with both butter and shortening for a pie crust recipe that’s flaky, buttery, and perfect for sweet or savoury pies. This recipe makes enough for one double-crust, 9-inch pie. Meaning it will be enough for the bottom and top of a pie. If you only need the bottom pie crust, the recipe can either be halved, or you can freeze the other half of the dough.

Prep Time15 mins

Chilling3 hrs

Course: Dessert

Cuisine: American

Keyword: butter, from scratch, shortening

Servings: 8 people

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup ice water

Instructions

  • Cut the butter into small cubes. Place in the freezer as you measure out the dry ingredients.

  • In a large bowl whisk together the flour, sugar and salt.

  • Add the cold butter and shortening to the bowl.

  • Cut the fats into the flour mixture using a pastry blender. Work it in until it resembles a coarse meal. The butter should be no larger than pea-sized.

  • Use a rubber spatula to gently stir in the ice water 1 tablespoon at a time. (1/2 cup water is equal to 8 tablespoons). Stop adding water when the dough starts to form large clumps and if you squeeze it in your hand it sticks together. Typically 6-8 tablespoons.

  • Pour the contents of the bowl onto a floured surface and form into a ball.

  • Cut the dough in half.

  • Form each half into a round disc shape about 1/2 – 3/4 inch thick. Wrap each individually in plastic.

  • Place in the fridge for at least 3 hours to chill.

Notes

Make Ahead Tips Pie dough can be made up to 4 days in advance and kept in the fridge. When ready to roll out, take the dough out of the fridge for 5-10 minutes to warm up slightly. Or you can freeze the dough.  Freezing Pie Dough Make the recipe as stated. After forming the dough into 2 discs and wrapping each in plastic, place the disc in a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight before rolling out.  

 


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