Don't worry about the crust.homemade pie crust is easier than the rumors have you believe, because it is rumored to be difficult, impossible, or written on a lost scroll in the realm of grandmotherly secrets.You can whip up a bunch of dough with a few simple ingredients and 10 or 15 minutes, and learn how to fix common crust issues, as well as make some helpful alternatives.You can see Step 1 for more information.
Step 1: Add flour and salt to a large bowl.
Stir the flour and salt in a large bowl.If you want to keep the strands from forming a strong bond, you should use chilled flour and a chilled bowl.If you're using butter, it's a good idea to chill it before you attempt to work it in.If the mixture gets too much, you can stop, put the bowl in the fridge, and let it cool down.
Step 2: The butter or shortening should be put into the flour.
Different methods of cutting the fat into the flour are equally effective with the right amount of elbow grease.The most important thing is to keep the butter cool, so keep it in the freezer for at least 30 minutes or so, cutting it into large chunks before integrating it more thoroughly.When you have small and uniform pea-sized chunks, you want to mix in the fat..The easiest way to cut butter is to use a food processor and pulse the flour mixture for a minute or two..A pastry cutter is a great way to chop up butter in a uniform way.Remove the butter from behind the tines after you make each pass around the bowl by rolling the pastry cutter through the flour mixture.It should take a few minutes..Don't worry, you can use a food processor or a pastry cutter.It is possible to cut butter with a flat side of a table fork, use two knives to slice the butter in opposite directions, or just use a metal spatula..The shortening won't be affected by the heat from your hands or the room temperature, so it's easy to make your own shortening using your fingers.It is possible to do this with butter.The mixture won't be flaky because it's too warm.
Step 3: The flour mixture should be mixed with ice-cold water.
As you pour the ice water into the bowl, use a wooden spoon to stir the flour.If you want to integrate it gently, pour two or three at a time.The mixture should form a loose ball, and not be at all wet or damp.Don't be aggressive.It's important to make sure you don't overwork the dough.Pie crust is not bread dough and if you overwork it, it will become difficult to handle.When mixing the water with the flour, be minimalist.More tender dough means less touching.
Step 4: If the mixture becomes too busy, chill the flour.
If you're struggling to get the flour to come together, or if everything has become too warm, don't be afraid to pop the bowl into the freezer for a couple of minutes to chill it back down to a more workable temperature.It's easier to work with cold dough.
Step 5: You can form dough into a ball with your hands.
Pull the flour into a ball and then split it into two equal portions.You can use the recipe for one bottom crust and one top crust, or for two different pies.The dough ball should be cut in half with a knife.It's a good idea to chill the dough in the fridge until you're ready to bake it.It's a good idea to put the oven in the freezer if you want to get the temperature down quickly.You can save the dough for a longer period of time if you freeze it in a self-sealing freezer bag.When you're ready to use it, put it in the fridge and roll it out.
Step 6: Take care of your rolling surface.
It's good to experiment with different techniques to find out what works best for you.Some bakers prefer a clean and smooth work surface, while others will use wax paper or plastic bags to create a non-stick barrier for rolling out the dough and help in moving the crust onto the pie plate safely.Wax paper can be used to roll out pie crust.Take a piece larger than the diameter of the pie plate and tape it down.A second sheet of wax paper can be used to fold the crust into a triangle for easy transport and use.A wooden or stone pastry board can be used to roll out pie crust.If you plan on making lots of pie crusts, this can be an excellent investment.Pie dough can be placed in Ziplock bags without removing it from the bag.It can be difficult to keep pie crust from sticking to the rolling pin, making it a useful easy- clean barrier.Make sure you chill the dough and flour it before rolling it out.
Step 7: The rolling surface needs to be cleaned thoroughly.
Remove any old pastry bits from the flouring surface to get the cleanest, smoothest surface possible.If you rinse it with water, you'll get goopy dough on the board that you don't want.Pie crust can be very delicate and tender, so it's important that you use a very smooth, clean surface.
Step 8: You should use flour liberally on the surface.
If you want to use a pastry board or kitchen counter, place a layer of flour on it evenly and place the dough on or in it.If you want to avoid ripping the dough, give it a good layer of flour.The amount of flour used to "dust the board" will vary depending on the fat content of the crust you're making, the amount, and the humidity in your area.It will be impossible to take flour away if you end up drying it out.When you start out, don't add more than a small amount of flour on the board or on top of the dough.
Step 9: The first ball of dough should be rolled out.
To make sure the dough won't stick, sprinkle a fair amount of flour on a rolling pin.Use smooth strokes and remove the rolling pin from the dough as soon as you complete a stroke to smooth it out.If you want to flour the rolling surface again, flip the dough over.To avoid sticking the dough to the rolling surface, turn it over every two or three passes.It shouldn't take more than 10 passes to get the dough rolled out.The ideal pie crust is about 8 inches thick.If your crust doesn't roll out into a perfect circle, you're not worried.If you want to avoid over-working the dough, it's better to have a flaky crust that is a little oblong than a perfectly-shaped one.After you get the pie into the pan, you can trim off excess bits.
Step 10: The wax paper or rolling pin can be used to move the pie plate.
The step from the rolling board to the pie plate is when you're most likely to tear the crust.You can help to keep your crust in one piece with the right technique.To make a triangle, sandwich the crust between the two pieces, then fold it over and over again.You can either store it in the freezer for easy use or unfold it into a pie plate.You can either roll the crust up onto the rolling pin or use a pastry scraper to move it flat.
Step 11: The dough should be lightly pressed into the plate.
You can push the dough against the sides of the pie tin by using your fingers.Using a sharp knife, trim the edges of the crust and use the excess dough to patch any tears.You don't have to grease or flour the pie plate.As it cooks, it should release the tin.If necessary, a dusting of cornmeal in the bottom of the tin can help to unstick the dough.
Step 12: Put your pie filling in the bottom crust.
You can either cook the filling or empty the pre-made filling into your pie.Prepare the filling according to the directions for the variety of pie you want to make.canned pie filling or fresh fruit can be used to make berry filling.If you start with fresh fruit, you need to add white sugar and cornstarch to make the juice sweeter.If you want to make a stone-fruit filling, remove the pits by cutting the fruit in half or using a pitting machine.Leave the skins on if you want to.Apple, gooseberries, and other sour fruits can be cooked down to release juices and make the fruit softer.Add cinnamon and brown sugar to the filling as it cooks to make it smell and taste better.If you want to make a pumpkin or sweet potato filling, use sweetened condensed milk, cinnamon, clove, and other baking spices.To make chocolate, coconut, lemon, or banana cream filling, you'll need to bake your empty pie crust before adding the cooked custard and cooling it in the fridge to set.You can cook the ingredients in the skillet before adding them to the crust and baking them.Before being added, all meats and vegetables should be cooked.
Step 13: Roll out the second ball of dough.
Place the second ball of dough on top of the filling by rolling it out with the rolling pin.If you want the bottom crust to stick to the top, you need to make sure the perimeter is moistened with water or an egg.The top and bottom crusts should be crimped together.Remove excess dough with a knife.Slits in the top can be used to vent the steam.Excess dough can be used to make shapes or designs on the top of the pie.The lattice crust can be created by cutting the top crust into strips of dough.
Step 14: It was handled too much if your crust is tough.
Pie crust dough should not be handled like bread dough.Kneading and rising can be done at room temperature.It's not desirable in bread.It should be handled as little as possible if you want it flaky and tender.It's possible that too much water was added.It takes some practice to get the water right, you want to add very cold water until the dough just starts to come together.There won't be enough water to make it come together just by stirring, so you'll have to press the crumbs together.
Step 15: bake the bottom crust at a higher temperature if it gets soggy.
Baking at too low a temperature can make the filling bubble before the pie crust starts to brown.The bottom crust can get soggy when this happens.A soggy pie could be the result of too little cornstarch being added to the fruit.Blueberries require lots of cornstarch to set up, and will release a lot of liquid when baking them.It will take some time to get the ratio correct.You have to let the pie rest before cutting it.
Step 16: The ingredient ratios were off if the crust was too flaky.
It's possible that you used too little water or shortening, but a flaky crust that has a dusty taste needs to be adjusted a bit.Try to make the crust again, but use the same amount of butter, and see if it affects the consistency.You'll know it's the water if it comes out the same.Next time, try to add less shortening.
Step 17: The shortening was cut too much if the crust is dry.
It's a good idea to leave small chunks of butter in the crust.The butter spreads out, creating a nice texture in the pie crust.You won't get the same texture if it's too ground up.
Step 18: Whole wheat flour is better for white.
It is possible to make whole grain crusts by substituting an equal amount of whole wheat pastry flour.Adding a quarter to a half cup of raw oats, flaxseed meal, or other whole grain flour will help get the mix to come together.White flour is easier to handle than whole wheat flour.Don't mix it too much.
Step 19: It's possible to make a cookie crust.
You can make a cookie crust with any cookie of your choice.Start with 12 cookies in a plastic bag and crush them with a plate or tenderizing mallet until they resemble coarse flour.Put a quarter cup of melted butter into the cookie plate.If you want it to not burn, bake at 350 F for 10 minutes.Cookie crusts compliment cream pies like chocolate or coconut.It's not as effective for fruit pies.
Step 20: Substitutes that are free of gluten are good.
If you want to use wheat flour, use equal amounts of brown or white rice flour.If you use vegetable shortening, the rest of the recipe will work as usual.A small amount of xanthan gum can be used to bind the dough and replace the need for the wheat flour strands.