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Baking Using a Simple Pie Crust Recipe

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Perfecting the technique of making a great pie crust is not a daunting task. Use the following tips and recipe as a guide for a delicious flaky crust. This recipe is based on a pie crust from Elise Bauer.

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Baking Using a Simple Pie Crust Recipe
Credit: CC0/George GrimmHowell/PublicDomainPictures

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup flour for rolling
  • 1 cup frozen unsalted organic butter
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 8 tablespoons ice water

Directions

Preheat oven to 350 degrees Fahrenheit.

Combining the ingredients as directed is what creates the perfect balance to yield a flaky crust.

Plan not to handle the dough too much to produce a flakier crust.

  1. Cube the butter, making 1/2 inch cubes. If possible, use a butter that has little water content for a flaky crust.
  2. Place the flour, salt and sugar in a food processor. Pulse to blend ingredients together.
  3. Add half of the butter and blend ingredients again. Add the rest of the butter and blend until mixture looks like large peas.
  4. Add 1/4 cup of ice water and blend ingredients. Add more water a little bit at a time until dough barely holds together.
  5. Empty the food processor bowl onto a lightly floured surface.
  6. Roll the dough and push it down. Add flour lightly until dough holds together without being sticky. Pinch the dough to test this.
  7. Divide the dough into two parts and knead well. Remember not to over-handle the dough.
  8. Roll dough into two balls, wrap in plastic wrap and freeze for at least one hour.
  9. Remove frozen dough from the freezer and thaw at room temperature for 10 minutes.
  10. Roll dough, making sure it doesn't stick to counter. Use a light dusting of flour, if necessary.
  11. Pat dough into bottom part of pie pan.
  12. Blind bake: Cover pie pan with another aluminum pan weighed down with rice. Cook bottom pie pan until dough for 20 minutes.
  13. Remove aluminum pie pan and fill pie. Cover with top pie crust.
  14. Bake pie, scoring the top pie crust so steam from the filling can escape.

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