Pie Crust Recipe



Perfect Pie Crust Recipe: Flaky and Delicious

Overview

A homemade pie crust is the foundation of any great pie, providing a flaky, buttery base that enhances the flavors of the filling. This detailed recipe will guide you through creating a perfect pie crust from scratch, with tips and techniques to ensure success.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, for sweet pies)
  • 1 cup unsalted butter, chilled and cut into cubes
  • 1/4 to 1/2 cup ice water

Instructions

1. Mix Dry Ingredients:

  • In a large mixing bowl, combine the flour, salt, and sugar (if using). Mix well.

2. Cut in the Butter:

  • Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Add Ice Water:

  • Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough starts to come together. Be careful not to overmix.

4. Form the Dough:

  • Gather the

mixture into a ball, then divide it in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least one hour before rolling out.

5. Roll Out the Dough:

  • On a lightly floured surface, roll out one disk of dough to fit your pie pan. Roll from the center outward, turning the dough a quarter turn after each roll to maintain an even thickness. Aim for about 1/8 inch thick.

6. Transfer to Pie Pan:

  • Gently fold the dough in half and transfer it to your pie pan. Unfold the dough and press it gently into the pan, trimming any excess dough hanging over the edges.

7. Blind Bake (if necessary):

  • If your recipe calls for a pre-baked crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, remove the weights and parchment, and bake for an additional 5-7 minutes until golden brown.

8. Fill and Bake:

  • Fill with your desired pie filling and bake according to your recipe's instructions.

Kitchen Tools Required:

  • Mixing bowl
  • Pastry cutter or fingertips
  • Fork
  • Plastic wrap
  • Rolling pin
  • Pie pan
  • Parchment paper (for blind baking)
  • Pie weights or dried beans (for blind baking)

Background

Pie crusts have been a staple in baking for centuries, with variations across different cultures. The key to a perfect pie crust is keeping the ingredients cold and not overworking the dough, which ensures a tender, flaky texture. This basic pie crust recipe can be adapted for both sweet and savory pies.

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Description

Perfect Pie Crust Recipe: Flaky and Delicious

Overview

A homemade pie crust is the foundation of any great pie, providing a flaky, buttery base that enhances the flavors of the filling. This detailed recipe will guide you through creating a perfect pie crust from scratch, with tips and techniques to ensure success.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, for sweet pies)
  • 1 cup unsalted butter, chilled and cut into cubes
  • 1/4 to 1/2 cup ice water

Instructions

1. Mix Dry Ingredients:

  • In a large mixing bowl, combine the flour, salt, and sugar (if using). Mix well.

2. Cut in the Butter:

  • Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Add Ice Water:

  • Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough starts to come together. Be careful not to overmix.

4. Form the Dough:

  • Gather the

mixture into a ball, then divide it in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least one hour before rolling out.

5. Roll Out the Dough:

  • On a lightly floured surface, roll out one disk of dough to fit your pie pan. Roll from the center outward, turning the dough a quarter turn after each roll to maintain an even thickness. Aim for about 1/8 inch thick.

6. Transfer to Pie Pan:

  • Gently fold the dough in half and transfer it to your pie pan. Unfold the dough and press it gently into the pan, trimming any excess dough hanging over the edges.

7. Blind Bake (if necessary):

  • If your recipe calls for a pre-baked crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, remove the weights and parchment, and bake for an additional 5-7 minutes until golden brown.

8. Fill and Bake:

  • Fill with your desired pie filling and bake according to your recipe's instructions.

Kitchen Tools Required:

  • Mixing bowl
  • Pastry cutter or fingertips
  • Fork
  • Plastic wrap
  • Rolling pin
  • Pie pan
  • Parchment paper (for blind baking)
  • Pie weights or dried beans (for blind baking)

Background

Pie crusts have been a staple in baking for centuries, with variations across different cultures. The key to a perfect pie crust is keeping the ingredients cold and not overworking the dough, which ensures a tender, flaky texture. This basic pie crust recipe can be adapted for both sweet and savory pies.

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Pie Crust Recipe

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Perfect Pie Crust Recipe: Flaky and Delicious

Overview

A homemade pie crust is the foundation of any great pie, providing a flaky, buttery base that enhances the flavors of the filling. This detailed recipe will guide you through creating a perfect pie crust from scratch, with tips and techniques to ensure success.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, for sweet pies)
  • 1 cup unsalted butter, chilled and cut into cubes
  • 1/4 to 1/2 cup ice water

Instructions

1. Mix Dry Ingredients:

  • In a large mixing bowl, combine the flour, salt, and sugar (if using). Mix well.

2. Cut in the Butter:

  • Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Add Ice Water:

  • Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough starts to come together. Be careful not to overmix.

4. Form the Dough:

  • Gather the

mixture into a ball, then divide it in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least one hour before rolling out.

5. Roll Out the Dough:

  • On a lightly floured surface, roll out one disk of dough to fit your pie pan. Roll from the center outward, turning the dough a quarter turn after each roll to maintain an even thickness. Aim for about 1/8 inch thick.

6. Transfer to Pie Pan:

  • Gently fold the dough in half and transfer it to your pie pan. Unfold the dough and press it gently into the pan, trimming any excess dough hanging over the edges.

7. Blind Bake (if necessary):

  • If your recipe calls for a pre-baked crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, remove the weights and parchment, and bake for an additional 5-7 minutes until golden brown.

8. Fill and Bake:

  • Fill with your desired pie filling and bake according to your recipe's instructions.

Kitchen Tools Required:

  • Mixing bowl
  • Pastry cutter or fingertips
  • Fork
  • Plastic wrap
  • Rolling pin
  • Pie pan
  • Parchment paper (for blind baking)
  • Pie weights or dried beans (for blind baking)

Background

Pie crusts have been a staple in baking for centuries, with variations across different cultures. The key to a perfect pie crust is keeping the ingredients cold and not overworking the dough, which ensures a tender, flaky texture. This basic pie crust recipe can be adapted for both sweet and savory pies.

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