Perfect Pie Crust
Tips and Tricks
Perfect Pie Crust
Making a perfect pie or pastry crust can be tricky, but it doesn’t have to be. Equipped with a few tips and tricks, everyone can make a wonderful crust, every time.
Let’s begin with the ingredients. Some swear by shortening-only crusts for its oh so flaky crust making qualities while others swear by butter-only crusts for its oh so delicious taste. Meanwhile, others have found that a combination of the two can create a crust that is not only light and flaky, but delicious and buttery as well. Agree to disagree if we must, but most bakers will find (and agree) that the real key to ingredients is to make sure they are cold! Isn’t it nice to have the best of both worlds?
Now let’s talk tools. There are all kinds of tips and tricks out there for rolling a crust, including rolling it between two pieces of wax paper or plastic. Really, this is unnecessary. The trick to rolling crust is the same as the trick for mixing the dough, keep it cold. Refrigerate dough before rolling. Use a cool countertop or better yet, a marble pastry board to roll your dough. The proper rolling pin also helps. A nicely weighted marble rolling pin will usually do the job. Not only will the marble stay cool, but it also tends to be on the heavier side, lightening the work load for your arms. As always, make sure your surface and rolling pin are well but lightly floured (you don’t want to work too much flour in and toughen the dough).
Lastly, there is the issue of getting the crust into the pie pan. This is another highly debated topic that can be a bit of a feat, but again, it doesn’t have to be! First, sprinkle the rolled out crust lightly with flour. Then fold it in half and fold in half again. The crust will now be folded into four. Place the crust into the pan with the “point” of the dough in the center. Carefully unfold the crust. This works the same for both top and bottom crusts.
There you have it! Easy Peasy Perfect Pie Crust!
Savory or Sweet Pie Crust:
Ingredients:
- 1/2 C shortening, cold
- 1/4 C butter, cold
- 2 C all-purpose flour
- 3-5 Tbs ice cold water (depending on your flour, you will need more or less)
Directions:
- Preheat oven to 350 degrees F. Measure the flour into a medium sized bowl. Using a pastry cutter, cut the shortening and butter into the flour with as few cuts as possible until the mixture has clumps about the size of peas.
- Sprinkle water over the top of the flour mixture one tablespoon at a time. Continue to use the pastry cutter until a ball can be formed with the dough.
- Divide dough into two equal balls. Roll dough on a lightly floured surface into 10 inch circles. This recipe can be used to make one 9 inch double crusted pie or two 9 inch single crusted pies (can be frozen up to two months).
- Fold crust and place in 9 inch pie or tart pan. Fill with your choice of savory or sweet filling and bake (suggestion for single crust: quiche Lorraine, suggestion for a double crust: a lovely summer fruit pie).
*If you would like the crust to be a little sweeter for a sweet treat, just add 2 tsp of sugar to the flour mixture when making the dough.
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