Pie crust

Chris Klein
Pie crust

An effortless tutorial on how to make your very own homemade pie crust!

Let me inform you, producing your very own pie crust should never ever be intimidating. In fact, generating your own homemade pie crust is in fact fairly easy. To make factors even simpler, I’m breaking every little thing down in this submit. Believe in me when I say that you’ll in no way go back to buying retailer-purchased pie crust again when you discover how to make your personal!

To begin you’ll want some flour, salt, sugar, butter, shortening, and ice water. Each and every of these elements plays a essential position in making a tasty pie crust.

Components for Homemade Pie Crust

Flour: I use all-purpose flour when producing homemade pie crust since it’s what I usually have on hand. A single essential factor here, make certain to measure your flour appropriately. As well significantly flour in your pie crust can get your crust from flaky and tender to hard and blah. Here’s my submit about how to measure flour with the spoon and level strategy. Or even much better, use a foods scale to measure your flour! You’ll need to have 315 grams of all-purpose flour in this recipe.

Salt & Sugar: The salt and sugar help to improve the taste of the pie crust. Salt is a very essential ingredient when it comes to creating your very own homemade pie crust, so don’t leave it out or cut the amount down. As far as the sugar, you can leave it out if you like. If you’re making use of this pie crust recipe for a savory recipe, then omit the sugar. I adore to include a tiny bit of sugar to my pie dough!

Fat: Some pie crust recipes get in touch with for all butter, a blend of butter and shortening, oil, and so forth. For this recipe, I use a mixture of cold butter and cold vegetable shortening. The butter provides your pie crust a tasty buttery taste and the shortening assists give the crust construction and keeps it tender.

One important point, make confident your butter and shortening are cold. Not soft, not warm, I’m talking COLD. Straight from the refrigerator correct before you include it to the flour mixture. Why? When you put the pie crust in the oven, you want minor bits of cold unwanted fat in the crust. The little bits of fat will melt as the crust bakes and produce small air pockets, which is what offers you a gorgeous flaky crust.

Ice Water: You’ll also want some ice water to support deliver the dough together. Measure out some water, add some ice to it, and stir it close to so it’s wonderful and cold. Then measure out the actual quantity of ice water the recipe calls for and include it one particular tablespoon at a time. Too significantly water in your pie dough and you’ll end up with a sticky mess, too minor water and you’ll finish up with a crumbly dough that won’t hold together. Gently mixing in 1 tablespoon of ice water at a time is the very best way to add it.

How To Make A Homemade Pie Crust

Ok, so let’s get to how to truly make the pie crust.

To start, you’ll whisk with each other the flour, salt, and sugar. Then include the cold cubed butter and cold vegetable shortening and lower it into the flour with a pastry cutter. If you don’t have a pastry cutter you can also use two forks to lower the excess fat into the flour mixture. I truly recommend investing in a pastry cutter if you can, I paid just a few bucks for mine and I adore it.

You want to see about pea-sized pieces of fat, some larger pieces are fine too. You can also use a meals processor to make your pie dough, but I desire to do it all by hand.

Following, you’ll slowly mix in your ice water. Remember, just add the water a single tablespoon at a time and gently combine it in. A single tablespoon at a time is the perfect sum, so you don’t end up with also considerably water in your dough and a sticky mess. The recipe calls for 1/two cup of ice water, you might not want the total quantity. Only use ample ice water to get the dough to come with each other.

As soon as you include adequate water, the mixture will start to look like this and when you squeeze it in your hand it will hold collectively. Just a note, attempt not to use your hands as well much when making the dough. Your hands are warm and can rapidly melt the fat in your dough. Bear in mind cold excess fat is what you want here!

As soon as the dough comes together, turn it out onto a lightly floured surface and gently pack it into a ball. Cut the dough in half and flatten it out into two discs. Wrap each and every disc of dough tightly in plastic wrap and refrigerate it for at least one hour.

As soon as you’re prepared to roll out your dough, lightly flour your surface and rolling pin. Remove the dough from the fridge and location it on the lightly floured surface. Using your rolling pin, apply even strain and gently roll it from the center out, turning the dough about a quarter flip soon after a handful of rolls. Make confident to flour your surface and the leading of the dough as essential to avert the dough from sticking.

You’ll want to roll your dough out to about twelve inches in diameter. I suggest using a ruler to measure the dough and make confident it’s the appropriate dimension. This is the best size for a 9-inch pie plate, so you have a little overhang and have ample dough to flute the edges. I like to lower off the excess, leaving about 1 inch of overhang. Then I just fold the overhang below so that I have enough dough to flute the edges. Here’s a fantastic tutorial for diverse techniques to decorate the edges of the dough.

Easy, right? This recipe will make a double crust or two single crusts. I’ve also integrated notes in the recipe for freezing guidelines, in situation you only require to use a single pie crust.

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