Introduction
Pie crust making can be intimidating, but nothing beats the taste of a homemade flaky crust. The perfect pie begins with the perfect crust, but it can be a challenge to make it from scratch. In this comprehensive guide, we will take you through the step-by-step process of making a delicious pie crust that will have everyone asking for seconds. We will also cover ingredient overviews, recipe roundups, tips to make your crust flaky and golden, vegan and gluten-free options, a quick and easy recipe, and pie crust troubleshooting. So, let’s get started!
Step-by-step guide
Making pie crust from scratch is a three-step process: mixing the dough, resting the dough, and rolling out the dough. It can be a bit labor-intensive, but the result is well worth it.
Step 1: Mixing the dough
First, gather your ingredients: flour, salt, sugar (optional), fat, and cold water. You can use butter, shortening, or lard as a fat. In a mixing bowl, combine the dry ingredients (minus the sugar, if using) and mix. Next, cut the fat into little pieces and add to the bowl. Use a pastry blender or your hands to combine the fat and flour mixture until it resembles coarse crumbs. Add the cold water and sugar (if using) and mix just until it comes together; overworking the dough can make it tough. Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 2 days.
Step 2: Resting the dough
The resting period allows the gluten in the dough to relax, making it easier to roll out and preventing the crust from shrinking as it bakes. Take the dough out of the refrigerator and let it sit at room temperature for around 10-15 minutes to make it easier to roll out. Flour a flat surface and roll the dough out with a rolling pin. For a standard 9-inch pie crust, roll the dough out to a 12-inch round, and carefully transfer it into the pie dish. Trim the edges, then refrigerate the crust for an additional 30 minutes.
Step 3: Rolling out the dough
The key to a perfectly flaky crust is rolling it out evenly and to a consistent thickness. Once the pie is assembled, cut slits in the top of the crust to allow steam to escape when baking. Brush with an egg wash, sprinkle with sugar for added texture, and bake according to your recipe.
That’s it – a simple three-step guide to making pie crust from scratch. Follow the steps, and you’ll have a delicious, flaky crust every time!
Ingredient-specific article
The ingredients you use can make or break your crust. Let’s dive into the specific ingredients you will need:
Flour: When it comes to flour, you want to use all-purpose or pastry flour. All-purpose flour generally yields a sturdier crust, while pastry flour results in a more delicate and flaky crust. If you’re feeling adventurous, you can also try using a combination of the two.
Fat: Butter, shortening, and lard are the most commonly used fats in pie crusts. Butter is known for its flavor and flakiness, while shortening creates a tender crust. Lard is a popular choice for savory pies because of its neutral taste.
Seasonings: Sugar, salt, and spices can be added to enhance the flavor of your crust, but they’re not essential. Sugar can add sweetness and help caramelize the crust, while salt enhances flavor and makes the crust taste less bland. Spices like cinnamon, nutmeg, or ginger can be used for seasonal pies, such as pumpkin or apple pies.
Recipe options: Once you have a basic understanding of these ingredients, you can start experimenting with different recipes to find the one that suits your taste best. When searching for recipes, make sure you look for ones that have been tested and have good reviews.
Top 5 tips for pie crust success
Here are our top five tips for making a flaky, golden crust:
1. Keep your ingredients cold: Cold ingredients are key to a flaky crust. Make sure your butter and water are well-chilled, and work quickly to keep the dough cold.
2. Don’t overwork the dough: Add your water and mix just until it comes together; overworking the dough can make it tough.
3. Use vinegar: Adding a teaspoon or two of vinegar to your crust can help make it flakier. The acidity of the vinegar helps prevent the formation of gluten.
4. Blind bake your crust: If your recipe calls for a custard filling, you might want to blind bake your crust first. Blind baking means pre-baking the crust before adding the filling. This step helps the crust stay crisp, even when filled with a liquidy filling.
5. Use the right tools: A good rolling pin and a pastry cutter can make all the difference when making pie crust. A pastry cutter makes it easier to cut butter into the flour, and a rolling pin with handles will help you roll out an even crust.
Recipe roundup
Here are some of our favorite pie crust recipes, gathered from various sources:
1. Ina Garten’s Perfect Pie Crust: This all-butter crust by the Barefoot Contessa is a favorite of many and has great reviews.
2. No-Fail Pie Crust: This classic recipe from Martha Stewart is made with butter and shortening and is supposedly easy to roll out.
3. Gluten-Free Pie Crust: This gluten-free crust is made using gluten-free flour and almond flour, giving a nutty flavor and a cornmeal-like texture.
4. Vegan Pie Crust: This recipe uses vegetable shortening instead of butter and has excellent reviews.
5. Cheddar and Black Pepper Sour Cream Crust: This savory crust recipe from Bon Appétit is perfect for savory pies like quiche or pot pies.
Vegan and gluten-free options
For those following a vegan or gluten-free diet, making delicious pies can be a bit of a challenge. Here are some tips to make a pie crust that meets these dietary restrictions:
Vegan: Replace the butter or lard with vegetable shortening or coconut oil to make the crust vegan-friendly. Swap out honey or any non-vegan sweeteners for maple syrup or agave nectar. To add protein to your crust, you can use almond or cashew meal. Use soy, almond, or oat milk instead of dairy milk for the egg wash.
Gluten-free: Use a gluten-free flour blend in place of regular flour. Almond or coconut flour can also work well. Add xanthan gum, which acts as a binder, to help hold the crust together. Make sure all your ingredients are gluten-free and that you’re working in a clean environment to avoid cross-contamination.
Quick and easy pie crust recipe
For those short on time or who want a simpler crust recipe, here’s a quick and easy pie crust recipe:
Simple Pie Crust:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into little pieces
- 3-4 tablespoons ice-cold water
In a mixing bowl, combine the flour, salt, and sugar. Cut in the butter with a pastry blender or your hands until it resembles coarse crumbs. Add water, a tablespoon at a time, mixing just until the dough comes together. Gather the dough into a ball, flatten into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
This crust recipe works well with both sweet and savory fillings. Try it with your favorite pie recipes or as a crust for mini quiches or tarts.
Pie crust troubleshooting
Even experienced bakers can run into problems when making pie crust. Here are some of the most common issues and how to fix them:
A soggy bottom: If your crust has a soggy bottom, it might be because the filling is too wet and has seeped into the crust. To prevent this, brush the bottom of the crust with melted butter before adding the filling. Another trick is to sprinkle a layer of ground nuts or breadcrumbs onto the crust before adding the filling.
Cracks in the dough: If your crust is cracking when you roll it out, it might mean it’s too dry. Try adding a little more liquid, or rolling the dough out between two pieces of wax or parchment paper to prevent it from sticking to the rolling pin.
Shrinking crust: If your crust shrinks when baking, it might mean that the dough was stretched too thin when you were rolling it out. To prevent this, make sure you’re not pulling the dough too much when transferring it to the pie dish. Also, refrigerate the crust for at least 30 minutes after rolling it out which helps to hold its shape.
Conclusion
Congratulations- you now have all the tools you need to make the perfect pie crust from scratch. Remember to keep your ingredients cold, don’t overwork the dough, and experiment with different flavor variations. Don’t be afraid to try something new! With these tips, techniques, and recipes, you’re well on your way to pie crust success.
