Low Carb Pie Crust Mix
- Made From Aluminum Strong And Durable Fits 9.5-Inch And 10-Inch Pie Plates
- Mrs. Anderson’s PieCrust Shield Allows Pies To Rise, Reduces Spillage, And Prevents Pie Crusts From Burning Or Over Browning
- Fits Baking Dishes With Fluted Edges And Carrying Handles Dishwasher Safe For Easy Cleanup.item Shape: Round
- Easy To Use And Stays In Place More Convenient And Economical Than Wadding Up Aluminum Foil
- Easily Bake Frozen And Homemade Pies Without Burnt Crusts Great For Blind Baking Empty Pie Crusts, Too
How To Roll And Transfer Pie Dough:
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 .
The Best Homemade Pie Crust For All Kinds Of Pies
I have said many times on this site that pie making isnt my favorite Up until about 5 years ago I wasnt even truly confident in making pie crust from scratch. I would sub in a graham cracker crust wherever I couldnot that theres anything wrong with that, but the two arent always interchangeable. So I would stress about making them, or I would buy pre-made crustswhich are fine in a pinch, but they just arent the same as homemade.
Then one day I decided to end the drama. Its a pie crust, which is really only a few ingredients and few easy steps. I dove into different pie crust recipes and tinkered around with the best way to make what I felt would be the perfect pie crust. And guess what? Turns out making homemade pie crust isnt as hard as I used to think it was. In fact, it is downright EASY if you have the right pie crust recipe.
So today Im breaking it down for you. If I can do it, you can too.
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How To Blind Bake Homemade Pie Crust
Quick And Easy Flaky Pie Crust
Make Flaky Pie Crust in your food processor with 3 simple ingredients and about 15 minutes of prep. Homemade pie crust has never been easier!
**The photos and text for this post were updated in November 2019.
Halloween is only days away, but I havent been feeling it this year. You could even say Im a bit bah-humbug about it. Ive decorated my house, but I have yet to get a pumpkin on the doorstep and havent purchased any Halloween candy yet.
My kids are older, so the fun has been taken out of Halloween. Theyre too old to trick-or-treat, and they dont really want to go to the pumpkin patch with me anymore.
Ah, where does the time go?
Im hosting Thanksgiving again this year, which definitely helps to take my mind off of Halloween. Im specifically focused on PIE.
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Perfect Pie Crust Tip : Keep Everything Cold
Not only should the butter be cold, the water that you use should also be coldactually ICE WATER is best! I measure out my water for the recipe and pop in a few ice cubes to make sure its as cold as possible.
You can even chill your bowl if you want!
You can even use frozen butter if youre in a warm climate. This is a great trick and works perfectly, because if you are trying to make an all butter pie crust in a humid or warm place the butter can soften up pretty quickly, so just pop it in the freezer 30-ish minutes before youre going to make your crust.
Use Cold Fat In Pie Crust
Why the emphasis on temperature? Keeping your pie dough as cold as possible helps prevent the fat from melting. If the butter melts inside the dough before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers as explained above. Warm fats will lend a hard, crunchy, greasy crust instead of a nice tender flaky crust.
I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is part frozen and very, very cold. For shortening? Just keep it in the refrigerator.
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Tips For Making Gluten Free Pie Crusts:
- Roll the dough out on a lightly floured piece of parchment paper to prevent sticking.
- For a beautifully browned crust, brush the dough with egg wash before baking .
- Using a glass pie plate allows you to see the bottom of the crust, ensuring that it is nicely browned before removing the pie from the oven.
- If the top of the pie gets too dark before the filling is fulling cooked, tent it with aluminum foil.
I’ve included more tips in the recipe below for rolling out the dough and for making both single- and double-crust pies. Here’s to a season of fearless, delicious pie baking!
Can I Use Shortening Instead
So, my grandmother would do it one of two ways. This recipe with all butter, because the flavor you get with butter is incredible.
But sometimes she wanted that dough to be a little flakier, so she would sub in half of the called for butter with shortening. It does give a slightly flakier crust, so I like to reserve that version for the top layer. I just dont like it AS MUCH for the bottom layer because I want it to hold together differently than I would for the top.
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Make Flakey Homemade Pie Crusts
You need 5 ingredients, FIVE, compared to the 10-12 ingredients in a pre-made crust. To make get a flakey crust you need to follow these simple instructions:
- Mix the dry ingredients
- Cut or chop in the butter
- add the liquid
- and DO NOT OVER MIX
Remember its simply the act of mixing the dry ingredients, cutting in the fat and sticking it together with a little water that makes a pie crust. See? There is no secret to this!
I recently remade a video I made 6 years ago, showing you JUST how easy it is in a food processor. The recipe is below the video if you want to give making your own pie dough a chance.
This is a great recipe to hand off to kids and let them try their hand at pies. Kids love to have something they made on the table and pies just feel like something special to make.
I also just recorded a Facebook live and where I walk you through the whole process there too. Its longer, I explain things more, its more personable, and more fun!
The Myths Behind Flaky Pie Crust
On paper, classic pie dough is a mind-bogglingly simple recipe. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Roll it out and bake. That’s it.
The underlying difficulty in the technique comes during the first stage of cutting the butter into the flour. Unless you make pie dough day in and day out, it’s close to impossible to accurately cut butter into flour to the same degree on a consistent basis. Don’t cut it in quite enough, and you need to add extra water to absorb the excess dry flour, resulting in the over-formation of gluten, and a tough, leathery crust. On the other hand, cut it in just bit too much, and you end up with way too little dry flour. Rather than having well-structured flaky layers, you end up with a crust that crumbles into sandy pieces, like this:
J. Kenji López-Alt
That is the reason why you sometimes need to add a couple tablespoons of water and other times up to twice as much to get the dough to come togetherit’s got nothing to do with the relative humidity of the air, as many books will have you believe. Indeed, in the short time that it takes to make a pie crust, flour will absorb approximately 0.1% of its weight in water, even in the most humid of environments. That’s a small enough amount to effectively be zero.
J. Kenji López-Alt
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Rolling Pin With Thickness Rings And Pastry Mat Set For Baking Cookie Chapati Fondant Dough Pastry Pizza Pie Crust
- Adjustable Ring, Adjustable Rolling Pin Thickness Ring Makes Rolling Easy – Four Sizes: 1 / 16, 1 / 8, 1 / 4 And 3 / 8 Inches Precise Size Can Achieve The Perfect Thickness Of Food – The Ring Is Color Coded To Make Matching Fast And Easy. For Novices Or Veterans, It’s Easy To Knead The Dough To A Predetermined Thickness.
- Multi-Purpose Rolling Pin Can Be Used To Make Any Mixture You Can Imagine, Such As Bread, Fudge, Pizza, Biscuit, Pie, Etc. If All The Rings Are Removed, It Will Become An Original Straight Rolling Pin. Stainless Steel Rolling Pin Is An Ideal Tool And Partner For Baking And Cooking.
- The Pastry Mat Comes In Size, And The Super Large Silicone Mat With 24 X 16 Inches Has Different Scales, Which Can Be Easily Completed No Matter What Size You Need. It Uses A Non Stick Surface, Which Is Easy To Clean After Kneading. Very Suitable For Kitchen Or Other Tables
- Easy To Clean: It Is Made Of Food Grade 304 Stainless Steel, With Smooth Surface, Easy To Clean And No Residue. As Long As You Put It In The Dishwasher Or Dry It With A Towel, You Don’t Have To Worry About It Cracking Or Drying. Compared With Wooden Rolling Pin, It Is Cleaner, Safer And More Durable
Prebaked Pie Shell Directions
If you’re making a pie recipe that calls for prebaking your pie crust, follow these additional directions once your crust is in its pie plate, with that pretty edge you worked so hard to create.
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How Can You Use Gluten Free Pie Dough
You can use this dough in any pie, tart or galette recipe. The dough makes enough for one 9-inch double crust pie, or 2 single crust pies . Whether it’s your favorite berry pie or a savory egg quiche, this crust won’t let you down. Don’t miss my easy strawberry galette recipe, my cinnamon and vanilla spiced apple galette and my savory spinach galette!
Blind Baking A Pie Crust:
Sometimes you will come across a recipe that needs a pre-baked pie crust, like my quiches. To do this we need to fill the pie with something. Either pie weights or you can use dried beans. Just make sure you set the beans aside and store for future blind baking, since you wont be able to cook and eat them after this. The weight is to help the pie crust hold its shape while baking.
To blind bake, preheat the oven to 350 degrees. Prepare the pie crust. Line with parchment paper, fill with weights or beans. Bake the pie crust for 20 minutes, then remove the parchment paper and the weights and bake for another 10 minutes. Then the pie crust will be baked and you can use for whatever recipe you are making.
Personally I do not poke holes in my pie crust when I do this because I usually use this method when I make quiche, and the runny filling goes right through those holes and makes a mess. I dont find that holes are necessary as long as the weight is in the pie crust for baking.
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How Do You Make Easy Pie Crust