Wednesday, May 5, 2010

Pie Crust

All Butter Pie Crust - Step 8

This is my favorite homemade pie crust. It's simple to make and is great for all kinds of pies and tarts.

The below recipe makes a single crust. If you need a top crust for a fruit pie, then just double the recipe and split the dough in half before you put it in the fridge.

This recipe is adapted from Joy of Baking's Pate Brisee recipe:

Pie Crust

1 1/4 c (175 g) all-purpose flour
1/2 tsp salt
1 tbsp sugar (omit for a savoury crust)
1/2 c cold butter (cut into small cubes)
1/8 to 1/4 c cold water

1. In a large bowl, whisk together the flour, salt, and sugar. Toss the butter into the flour mixture.

2. Rub the butter into the flour with your fingertips until the mixture resembles a coarse meal.

3. Work 1/8 c of the cold water into the flour mixture until the dough just barely comes together. If you find that the dough is not holding together properly, add a little bit more water and try again. Use as little water as possible, and do not use more than 1/4 c total. Form the dough into a ball.

4. Flatten the dough ball into a disk shape and and wrap it with plastic wrap. Refrigerate the dough for at least one hour before rolling.

5. On a lightly floured surface, roll out the dough so that it is big enough to cover a 9 inch pie pan. I recommend lifting up the dough and turning it occasionally while you roll so that it doesn't stick to the counter.

6. Carefully place the rolled dough over the pie pan. Gently press the dough into the pan so that there are no air gaps between the pan and the dough.

7. Trim the excess dough that is hanging over the edge of the pan. You can use the scraps from your trimming to repair any holes or tears in the crust.

8. If you recipe calls for an unbaked pie crust, simply take your crust and stash it in the fridge until you are ready to fill it. If your recipes calls for a pre-baked crust, then preheat your oven to 400° and place a rack in the center of the oven. Line the pie crust with aluminum foil and then fill it with beans or pie weights. Bake for 20 minutes or until the crust is golden brown. Remove the weights and foil and allow the crust to cool.
Notes:
  • You can store an unbaked crust in the fridge for up to two days if you cover it with plastic wrap. This means that you can make your crusts ahead of time and just store them in the fridge for awhile.
  • If you're making an apple pie, try adding 1 tsp of cinnamon to the flour before you add the butter. It gives the crust a nice warm spicy flavor.

No comments: