Make Home Made Pie Crust
Edited by Emmanuel M. Lardizabal, Eng, Graciela Franchesca Rosario, Christine dela Cruz and 1 other
Pie crust is a kind of pastry, that is intended to serve as a base and holder of all the other ingredients of a pie. It is usually thick and tougher than the other parts of the pie. Molding it into different shapes is possible, although the shape that resembles that of a shallow bowl is ideal.
There are people who are genuinely interested in cooking and do it as a hobby or even as a profession. Experimentation and constant practice are key to perfecting a particular dish. Are you interested in learning at least one way of making a home made pie crust and then experiment on varieties from there?
- 1Prepare the following ingredients and materials:Advertisement
- 5 cups of all-purpose flour.
- 1 tablespoon of salt.
- 1/2 cup of iced water or water with ice cubes.
- 2 tablespoon of cider vinegar.
- 1/2 block of butter.
- Pastry cutter.
- Rolling mat & thin pie mat.
- 2Combine a small amount of water and vinegar into a bowl and stir until mixed completely.Advertisement
- 3Add in the flour, salt, and butter.
- 4As soon as you see the mixture forming a balanced dough, add a small amount of the cold water.
- 5Knead the dough continuously and slowly add a bit of water in between. It is advisable to put one tablespoon at a time. If you put too much water, this will affect negatively the texture of the dough.
- 6Place the dough on the pie mat and use the rolling mat to knead it. Mold it into an oblong then start rolling and kneading the dough from the center. Always start kneading from the center to lessen the cracks. If cracks occur, just put a small amount of water onto the cracked portion and knead again.
- 7Place the dough onto the bowl and mold it. You can mold it by pinching the edge of the dough following the edge of the bowl. This will give design to your pie crust.
- 8Put it in freezer for at least 30-45 minutes and then it's ready.
All-Butter Crust for Sweet and Savory Pies (Pate Brisee)
Preparation Time: 1 hour, 15 minutes
One of the techniques in order to make a flaky pie crust is to use very cold butter. Slice the butter into cubes and freeze for at least 15 minutes, best if frozen for over an hour or overnight.
- 1 cup (8 ounces or 2 sticks) unsalted butter, very-cold, cut into ½ inch cubes
- 2 ½ cups all purpose flour, and extra for rolling
- 1 teaspoon sugar
- 1 teaspoon salt
- 6-8 tablespoons iced water
- 1Combine salt, sugar, and flour in a food processor. Pulse to mix. Add butter and pulse for six to eight times, until the mixture resembles a coarse food, with pea sized pieces of butter. Place 1 tablespoon of iced water at a time, pulse until mixture starts to clump together. It is ready when you pinch the dough and it sticks together. If the dough does not hold together, put a little more water then pulse. Be reminded that too much water makes the crust tough.Advertisement
- 2Remove the dough from the machine and put the mound on a clean surface. If you prefer it to be more flaky, smash the dough into the table with the heel of your palm for few times. This flattens the butter into layers between the flour and therefore cause the crust to be flaky. Mold the dough mixture into 2 discs. You must be able to see little chunks of butter in the dough. These bits of butter will make your crust flaky. Sprinkle a small amount of flour around the discs then pack each in a plastic wrap. Refrigerate for at least 1 hour up to 2 days.
- 3Remove one of the discs out of the refrigerator. Let it set at room temperature for about 5 to 10 minutes for it to soften enough to let rolling easier. With a rolling pin, roll on a fairly floured surface to a 12-inch circle, around 1/8 of an inch thick. When you roll the dough, see if the dough is sticking onto the surface below. When necessary, put a few sprinkles of flour under the dough to avoid sticking. Place onto a 9-inch pie plate. Lightly press the pie dough down in a way that it lines the sides and bottom of the pie plate. Use a pair of kitchen scissors to cut the dough within ½ inch from the edge of the pie dish.
- 4Top the pie with fillings as you wish.
- 5Roll out the second disc of dough like before. Place it unto the top of the filling of the pie. Pinch the bottom and top of dough discs firmly together. Cut out excess dough using kitchen shears, and leave ¾ inch overhanging. Fold the edge of the top part of dough under and over the edge of the bottom piece of dough before pressing them together. Flute the edges using a fork or your forefinger and thumb. Score the top of the pie using four 2 inch long cuts, to make the steam escape from the cooking pie.
All-Butter Crust with Almonds
- ½ cup almond flour or finely ground blanched almonds
- 2 cups all-purpose flour, plus extra for rolling
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
- 6 - 8 tablespoons of iced water
- 1 heaping teaspoon of brown sugar
- 1Follow the same instructions as the All-Butter Crust Pate Brisee, but use the ingredients listed above. However, add ground almonds along with the salt, sugar and flour mentioned in step 2 above.
To Pre-Bake a Pie Crust
- 1If a recipe requires a pre-baked crust, such as in the case of custard pies, do all the steps mentioned above prior to putting the fillings. Freeze the crust for a half hour, minimum. This is a crucial step. Otherwise the crust will slip down to the sides.
- 2Preheat the oven to 350 degrees Fahrenheit. If the pie crust is adequately chilled, line the pine crust with wax paper, parchment paper, or aluminum foil. Fill at least 2/3 full with pie weights like rice, dry beans, or stainless-steel pie weights. Bake with the weights for about 20 minutes. Remove from oven then let cool for few minutes and gently remove the pie weights. Poke small holes at the bottom of the pie crust using a fork then return it to the oven without the weights. Cook for an extra 10 minutes until the crust turns golden. Completely cool before filling. You may be required to wrap the edge of the pie with aluminum foil if you intend to bake. This is to keep the edges from being burnt or dried out.
Combination Butter and Shortening Crust
Ingredients for 1 double-crust 9-inch or 10-inch pie:
- 1 teaspoon salt
- 2½ cups all purpose flour
- ¾ cup (a half and a stick) unsalted butter, chilled, cut into ¼-inch cube
- 2 tablespoons sugar
- 6 - 8 tablespoons iced water
- ½ cup of all-vegetable shortening (8 tbsp)
- 1Combine salt, sugar, and flour in a food processor then pulse to mix. Add in the butter and pulse four times. Put the shortening in tablespoon-sized chunks and pulse four more times. The mixture must resemble a coarse cornmeal with the butter chunks larger than peas. Sprinkle 6 tablespoons of iced water on the flour mixture. Pulse for several times. If you pinch the crumbly dough and it holds together, that is an indication it is ready. Otherwise, if the dough does not hold together, add a tablespoon of water at a time, pulsing once after every addition until the mixture starts to clump together.
- 2Put the mold on a clean surface. Divide the dough into 2 balls and flatten them into 4-inch wide discs. Don't over-knead. Dust the discs lightly with flour then wrap each in plastic and refrigerate for a minimum of an hour up to 2 days before rolling out.
- 3After chilling the dough in the refrigerator for at least an hour, you may take it out for rolling. If it is too stiff, let it sit for another 5 - 10 minutes at room temperature before rolling. Sprinkle the surface with a bit of flour to avoid sticking. You may use Tupperware pastry sheets which have pie circles already marked. Apply gentle pressure while rolling outwards from the center of the dough. Once in a while you need to lightly lift under the dough using a pastry scraper. This is to avoid sticking. You have a large piece of dough if you put the pie dish or pie tin upside down on the dough and the dough lengthens by at least 2 inches all around.
- 4If the dough has attained the proper size, fold it into half. Raise up the dough and put it so that the folded edge is on the center line of the pie tin then unfold. Don't stretch the dough.
- 5When you are only making one pie crust, use a pair of kitchen scissors to cut the dough ½ inch from the lip of the dish. Tuck the overhanging dough underneath itself along the edge of the pie dish. Pinch through the edge to create a design.
- 6If you're making a double-crust pie, roll out the second disc of the dough. Lightly place on top the filling of the pie. Use kitchen scissors to cut the overhanging dough until there's just an inch hanging over. Fold the edge of the top piece of dough under and over the edge of the bottom piece of dough then press them together. Finish the double crust by pressing the edges of the pie using a fork or your finger tips.
- 7Use a sharp knife to cut vents in the top of the pie crust. This will allow steam to escape while the pie is cooking. (Optional) Before scoring, you can brush the top with an egg wash.
This is a coating for a pie.
- 1Prepare the following:
- 1 huge egg yolk
- 1 tablespoon heavy cream, half and half, or milk
- 1Beat the egg yolk together with the cream and brush on the surface of the pie.
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