How To Make Pie Dough From Scratch

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How To Crimp The Edges

How to Make Pie Crust From Scratch

For a single crust edge, use the tines of a fork to press down and crimp. Alternatively, make a fluted design using your thumb and pointer fingers, working your way all around.

Crimping not only creates an attractive edge but also locks in the filling for double and lattice tops. Once you place the top crust on, leave about ½ to ¾-inch overhang. Press the bottom and top edges together, so they seal, then tuck the dough under the rim of the pie dish.

To Use Butter Or Shortening Or Lard

Basically, the debate exists on whether to use butter, shortening, lard or some combination for the flakiest, best-tasting pie crust. I like a combination of butter and shortening for pie crusts. The shortening helps it to be super flaky, tender and sturdy, while the butter gives it the delicious buttery flavor. The combination results in a delicious, flaky, yet perfectly sturdy crust that works for even heavier pie fillings.

Break Down Cold Butter

Cold unsalted butter is vital to develop sought-out flakes, tenderness, and rich flavor. Each brand varies in salt level, so start with unsalted for better control. Cut the butter into cubes, either ¼-inch in size for mealy dough or ½-inch for flaky dough to give more oversized pockets of fat.

Keep the butter refrigerated until ready to use. The solidified fat holds its shape better when broken down into flour, resulting in a more light and flaky crust.

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Making The Dough For The Crust

  • 1Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  • 2Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.
  • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
  • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
  • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
  • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
  • The Best Pies Start With The Best Crusts Learn How To Make Pie Crust From Scratch Using These Step

    How to Make Pie Crust From Scratch

    When it comes to baking pies, the most daunting part of the process is making the perfect flaky crust. After all, you want a great foundation to hold all those delicious fillings. But once you master the technique for how to make pie crust from scratch, you can whip up flaky homemade crusts that everyone will be talking about.

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    How To Make A Pie Crust

    To start, youll whisk together the all-purpose flour, salt, and sugar. Then add the cold cubed butter and cold vegetable shortening and cut it into the dry ingredients with a pastry cutter. If you dont have a pastry cutter you can also use a fork to cut the fat into the flour mixture.

    If you want to make this step even easier, feel free to use a food processor. If you do use a food processor, I recommend just pulsing the mixture. You want to see pea-sized pieces of fat, but a few larger pieces are fine too.

    Next, youll slowly mix in your ice water. One tablespoon at a time is the perfect amount, so you dont end up with too much water in your dough and a sticky mess. The recipe calls for 1/2 cup of ice water, but you may not need the full amount. Just use enough ice water to get the dough to come together.

    Once you add enough water, the mixture will start to look like the picture above and when you squeeze it in your hand it will hold together. Just try not to use your hands too much when making the dough because your hands are warm and can quickly melt the fat in your dough.

    Once 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 disc of dough tightly in plastic wrap and refrigerate them for at least one hour. You may also store these in the refrigerator for up to 3 days. If its too hard to roll, just let it sit at room temperature for 10 to 15 minutes.

    How To Bake The Perfect Pie Crust

    Whether you buy pie dough or make homemade dough, you will need to bake the pie shell. This takes 20 to 30 minutes.

    Start by rolling out some pie dough and placing into a pie dish .

    Next, use a fork to prick the bottom of the pie shell this helps to prevent the dough from bubbling up when baking. Add some aluminum foil or parchment paper to the bottom then weigh it down with rice, dried beans or pie weights. Bake until golden then remove the foil or parchment and brush the entire shell with egg wash and bake a little longer. The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the strawberry filling from making the crust soggy. Cool the pie shell then fill.

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    Easy Homemade Pie Dough

    Easy Homemade Pie Dough will be your new go to for a flaky pie dough recipe. Perfect for pies, tarts and every type of fillings. The perfect crust every time!

    This is my go to pie crust recipe that my Mom used to make but depending on my dessert, for instance an Italian Crostata I like to use this Italian Pastry Dough or if you are looking for something a little different, then this Brown Sugar Pie Crust is definitely worth a try!

    This is the perfect pie crust recipe that is so versatile. I like to blind bake it and fill tart shells with our favourite no bake cheesecake filling.

    This was my mothers Pie Dough Recipe and this is the dough I use whenever I make my Butter Tarts or any North American Pie or Tart Recipe.

    Now Italian Pies well that is a different type of dough.

    Can You Blind Bake A Pillsbury Pie Crust

    How to Make Pumpkin Pie Crust From Scratch

    by11 octobre 2021, 2 h 43 min304 Views33 Votes

    For the instructions below, weve used a prepared, refrigerated Pillsbury pie crust from the grocery store, but this blind baking method will also work for a pie crust made from scratch. For a fully-baked crust, bake for 10-12 minutes. Note: Cooking times may vary based on the pie crust recipe you use.

    Moreover, Which is better glass or metal pie pan?

    Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. That means that although glass takes slightly longer to reach the same temperature as the oven, it cooks crusts faster and darker.

    Secondly, Should you poke holes in bottom of pie crust?

    Poke holes in the bottom of crust prior to baking. This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

    Beside above Should I bake the bottom pie crust first? But the one surefire way to make absolutely certain your pies crust will be golden brown, crisp, and delicious just as appealing as its filling is to prebake it. Thats right: bake the bottom crust first, before adding the filling.

    In this way, How long do you blind bake pastry?

    What is the best pan to bake a pie in?

    The Best Pie Plate

  • Also great. Emile Henry 9-Inch Pie Dish. A prettier deep-dish pie plate.
  • Contenus

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    Get A Crunchy Bottom Crust

    Weve already covered how blind baking helps prevent a soggy crust. You can also ensure a crispy bottom with a few other methods:

    Bake your pie directly on the bottom of the oven.

    Bake it on a pizza stone.

    Depending on the filling, make a streusel to crumble over the bottom of the crust before filling to give the dough an extra layer of protection against a wet filling. This works for fruit fillings like apple that will mingle well with an additional crumbly layer.

    Why Youll Love This Homemade Pie Crust Recipe:

    • Know whats in it: Knowing the ingredients in your pie crust helps you avoid additives and control the flavor elements.
    • Be proud of yourself: If youre going to go to the trouble of making a homemade pie, do it up right by also making a homemade crust!
    • It tastes so much better: Crust is crust, right? Not so fasta homemade crust has real flavor to enjoy!

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    S For How To Make A Pie Crust From Scratch

    Use a bowl for mixing that will easily contain your hands and ingredients without spilling over when working.

  • Place flour into a bowl.
  • Cut in fat & salt with a pastry blender until your ingredients look like coarse crumbs.
  • Gradually add water, by the tablespoon and while gently blending with a rubber spatula or wooden spoon.
  • Watch for your crumbs to curd to the size of peas.
  • If you are uncertain, add a tad more water. If the pie dough is too dry, it wont stick together when your try to roll it out but if you add too much, youll end up with a tough crust.
  • Once you add more water, and the dough sticks together when gently squeezed, youve got the correct consistency.
  • Place your dough on a work surface and give it a few folds over onto itself
  • Then, shape into a flat, 2 sided round, place in plastic wrap & refrigerate for ½ hour. This will give the gluten a chance to relax so that when the rolling time comes, it will stay put and wont spring back.
  • Perfect Pie Crust, from The Pioneer Woman.

    Rolling the dough was always tricky for me. First lightly flour your rolling board and rolling pin. I found that I was applying too much pressure and ended up with cracks and fishers all over my crust. With the help of my sister, I learned to ease up and apply a more evenly distributed roll. Start in the center and gently roll out to the edge, turning dough 10* at a time, making sure that the dough doesnt stick.

    How To Roll And Transfer Pie Dough:

    Perfect Homemade Pie Crust from Scratch: so flaky!

    Dust work surface with flour and roll a single crust into a 12 circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go.

    Carefully transfer crust to 9 pie dish and unroll it into the pan. Gently press dough down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge .

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    How It Should End Up

    • Are you accustomed to your pie crust tasting like freezer burn?
    • Does it crumble into tiny pieces when you touch it with a fork?
    • Is it the last thing sitting on every ones plate?

    If you answered yes to any of these then you have been using store bought pie crust.

    Your crust should be flakey not dry and it should melt in your mouth and enhance the flavor of your pie. If you are thinking that every attempt youve made at your own pie crust has turned out tasting like cardboard, then you are trying too hard.

    How To Make A Double Pie Crust

    • Roll up the 1/3 remainder of the dough, and repeat the steps of rolling out the dough starting with putting flour on the counter.
    • Placed the rolled dough on top of the filling, and then press down the two crust edges together, making ridges with your thumbs.
    • Dip a fork or a pastry bush into milk and dab it on the top layer of the crust a few times. Sprinkle sugar or cinnamon-sugar on top of the milk.
    • Cut a few vent holes and your pie ready to bake!

    Recommended Reading: How To Make Homemade Pot Pie

    How To Make Homemade Chicken Pot Pie Crust

    To make a chicken pot pie crust from scratch, youll whisk together flour, and salt, cut in cold butter and shortening using either a pastry blender or your food processor, and then drizzle in ice-cold water. Mix until a dough has formed, divide into two discs , and transfer to the refrigerator to chill.

    How To Make Homemade Cherry Pie

    How to make Pie Crust from Scratch

    This cherry pie recipe is so easy All you need to do is mix, fill and bake. The hardest part is pitting the cherries. For that, you might want to buy a cherry pitter or if youre like us, cheat and use one of our suggestions below for how to pit cherries without a cherry pitter.

    Stir cherries with sugar, corn starch, lemon juice, vanilla and almond extracts then stir. Roll out a pie crust , fill then top with another crust. Bake and cool. Its that easy.

    To be honest, the hardest part is actually waiting for the pie to cool you really want to wait 2 to 3 hours before cutting into the pie. We know its torture!

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    What Is A Pie Shield

    If you plan on baking pie, a pie shield will be your best friend. I went for years without one, scraping together aluminum foil to create a makeshift shield to prevent my pie crust from browning too much.

    BUT the little handy pie shield invention is a SUPER simple tool to make sure your crust doesnt get too brown. Theyre cheap, and so worth it in my opinion!

    Heres the link to the one I have if youre interested. I know they make silicone ones now, and I am sure they work great too! Just make sure youre buying the right size for the pie plate you have!

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