Pie Crust Recipe
Making a homemade pie crust might seem daunting, but it's easier than you think! This recipe guides you through the process with simple instructions and helpful tips. This recipe makes enough for one 9-inch pie crust recipe. If you need a double crust (top and bottom), just double all the... Read more ... ingredients. With just a few basic ingredients and tools, you can create a flaky, delicious crust that will elevate your pies to new heights. So grab your apron and let's get baking! Read less x saved Chef Jeff Cool Cook December 12, 2024 25 min.1h 30m3/5 25 min. 1h 30m 3/5 Ingredients: 1 cup of all-purpose flour Extra flour for flouring surface6 TBSP of unsalted butter (or salted butter - skip adding salt)3 TBSP of water - ice cold¼ TSP of salt 1 cup of all-purpose flour Extra flour for flouring surface 6 TBSP of unsalted butter (or salted butter - skip adding salt) 3 TBSP of water - ice cold ¼ TSP of salt Tools: 1x Measuring Cups1x Measuring Spoons1x Food Processor or Blender (or pastry blender or two knives)1x Rolling Pin1x 9″ pie pan1x Plastic Wrap 1x Measuring Cups 1x Measuring Spoons 1x Food Processor or Blender (or pastry blender or two knives) 1x Rolling Pin 1x 9″ pie pan 1x Plastic Wrap Directions: 1. Dough for Pie Crust Recipe: Start with preparing the dough for the pie crust recipe. 1.1. Chill: Pop the flour and butter in the freezer for 15 minutes to get them nice and cold. Mix the salt into the ice water and put that in the fridge to chill too. 1.2. Combine: In a food processor, pulse the flour and butter together until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. If you don’t have a food processor, use a pastry blender or two knives to cut the butter into the flour. 1.3. Hydrate: While the food processor is running, slowly add the ice water until the dough just starts to come together. Don’t overmix! If it seems a bit dry, add a tiny bit more water, one teaspoon at a time. 1.4. Rest: Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it tightly in plastic wrap and let it chill in the refrigerator for at least 1 hour before rolling. 2. Rolling and Installing the Dough: 2.1. Prep your surface: Lightly flour a clean work surface and your rolling pin. 2.2. Roll it out: Place the chilled dough on the floured surface. Roll from the center outward, applying even pressure. Rotate the dough a quarter turn every few rolls to ensure it doesn’t stick and to maintain a circular shape. Aim for a circle about ⅛ inch thick and slightly larger than your pie plate. 2.3. Transfer to the pie plate: Carefully fold the dough in half or roll it loosely around your rolling pin to lift it. Gently place it in your pie plate, unfolding or unrolling it as you go. 2.4. Fit and trim: Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough hanging over the edge, leaving about ½ inch. 2.5. Crimp the edges: Fold the overhanging edge under itself to create a thicker rim. Then, use your fingers or a fork to crimp the edges decoratively. 3. Filling and Baking: 3.1. Blind Bake (if necessary): If your pie filling requires a pre-baked crust, dock the bottom of the crust with a fork (prick it all over with the tines). Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove the weights and parchment paper before adding the filling. 3.2. Fill ‘er up: Pour your prepared pie filling into the crust. If you’re using a top crust, place it over the filling, crimp the edges to seal, and cut a few slits in the top to allow steam to escape. 3.3. Bake: Baking times and temperatures vary depending on the type of pie. Refer to your specific pie recipe for instructions. Generally, pies are baked at temperatures between 350°F (175°C) and 425°F (220°C) until the crust is golden brown and the filling is set. Tips for the Best Crust: Cold is Key: The colder your ingredients, the flakier your crust will be. Don’t Overdo It: Mixing too much can make the crust tough, so stop as soon as the dough comes together. Relaxation Time: Chilling the dough allows the gluten to relax, making it easier to roll and preventing it from shrinking while baking. A Little Crumble is Okay: Don’t worry if the dough looks a bit rough – that’s perfectly normal! Freeze for Later: Pie dough freezes well. Just wrap individual discs tightly and freeze for up to 3 months. Thaw in the fridge overnight before using. Cold is Key: The colder your ingredients, the flakier your crust will be. Don’t Overdo It: Mixing too much can make the crust tough, so stop as soon as the dough comes together. Relaxation Time: Chilling the dough allows the gluten to relax, making it easier to roll and preventing it from shrinking while baking. A Little Crumble is Okay: Don’t worry if the dough looks a bit rough – that’s perfectly normal! Freeze for Later: Pie dough freezes well. Just wrap individual discs tightly and freeze for up to 3 months. Thaw in the fridge overnight before using. About the Author: Chef JeffCool Cook # 7 32 Followers Published Recipes: 18Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-15 Published Recipes: 18 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.