![]() Although there are air pockets in the dough (the appearance of flaky crust?) the crust is actually very tough. I did finally get it into shape enough to roll and fold, but was worried it would now be tough. The stated amount of water is, I think, not quite enough? My dough was extremely dry, and getting it together to fold for the lamination was like trying to fold loose hay. Well, I measured everything by weight, made sure ingredients were correct temp, etc. Whether you’re in the mood for a savory pie ( quiche anyone?) or something sweet (might we recommend pecan or pumpkin, Dutch Apple Pie or banana cream pie, this recipe has you covered. The only hard part is picking your pie filling. That’s it! No food processor, pastry cutter, or other contraptions needed. Speaking of which, forget glass or ceramic- metal pie pans are a must because they are excellent conductors of heat, ensuring a properly browned crust. This means you won’t have any problems when it’s time to roll it out and line your pie plate. #Pie crust from scratch free#This perfect pie crust recipe (if we do say so) makes a generous amount of dough for a single-crust pie (feel free to double or triple it if you’re making more). And while you could certainly roll your dough out on a work surface dusted with all-purpose flour, we like using gluten-free rice flour, which you can use liberally without fear of toughening your dough. This simple method-a kind of lamination-smooshes chunks of butter into thin sheets trapped between layers of flour (much like croissant dough or puff pastry), which creates airy pockets as the dough bakes. Plus, if you use a baking scale (you are using one, aren’t you?!), use it to measure your cold water, and never, ever guesstimate the right amount again.Ī few words on technique: Folding your pie dough a few times after mixing is the key to a super-flaky pie crust. The infallibility of this recipe rests on a few key components: A good bit of cold butter makes it flaky, the addition of a little cream cheese (our not-so secret ingredient) keeps the pie dough tender, and a touch of baking powder provides insurance and extra lift. This recipe for buttery, never-crumbly crust proves it doesn’t have to be this way. Failure can take many forms: It can be tough, greasy, cracked, sodden, shrunken, contain too much water, or too little butter. Our Chocolate Peanut Butter Cookie Pie has the five-star reviews to prove it.Most would agree that when it comes to baking the perfect pie, it’s the homemade pie crust recipe that either makes it-or breaks it. #Pie crust from scratch cracker#Graham Cracker Crust: Made with crushed graham crackers, this type of crust is often used for cheesecakes or cream pies like our Creamy No-Bake Strawberry Pie.Ĭookie Crust: Nobody is going to argue with a crust made out of cookie dough. This dough may require a little more flour when rolling it out. The vodka doesn’t leave any trace of flavor, the alcohol cooks away and you’re left with a super tender, flaky crust. Vodka Pastry: Instead of using only ice water, use a mixture of chilled vodka and ice water. You may need to add extra ice water when mixing the dough. Whole-Wheat Pastry: Substitute half of the total flour for whole-wheat flour (1 cup all-purpose and 1 cup whole wheat). This is a great tip for quiches and apple pies!Įxtra Flaky Pastry: Add 2 teaspoons of sugar (mixed with the flour) and 2 teaspoons of vinegar (mixed with the ice water). Pie Crust VariationsĬheese Pastry: Omit the salt and add 1/2-1 cup of cheddar cheese. It’s kind of a middle-ground between the two, but not as easy to find as butter or shortening.Īnd still others swear by a combination of fats like half-butter and half-shortening, as pictured at the beginning of this tutorial. It has a little more flavor than shortening does, but won’t melt as quickly as butter so it’s easy to work with. You can make a nice, tender crust with lard as well. Shortening has a higher melting point, so it’s a little easier to work with than butter - and a shortening crust will also maintain it’s pretty fluted edges and lattice better than an all-butter crust. ![]() Oftentimes, you’ll want a sturdier crust for cream pies or pumpkin pies that would otherwise become soggy-bottomed. The downside to butter is that it melts quickly when handled, so you have to be quick! Shortening In the oven, the water in the crust turns to steam, pushing up the floury dough and creating tender flaky layers. Butterīutter makes a lighter, flakier crust because butter has more water in it. What kind of fat is best? It’s all about personal preference, guys! But there’s a bit of science to it as well. ![]()
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