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Perfect Pie Crust

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Flaky Pie Crust

Flaky Pie Crust

 

Perfect Pie Crust

The perfect pie crust recipe is easy and makes an incredibly light and flaky crust that is perfect for pies, tarts and other baked goods. Try it with a delicious chicken pot pie or individual fruit filled pies.


 

Ingredients:

2 c. flour
1/4 tsp salt
2/3 c. butter, very cold
4 to 5 Tbsp ice cold water


 

Directions:

  1. In a large bowl, thoroughly combine the flour and salt. With a fork, two butter knives or a pastry blender cut cold butter into the flour mixture until it resembles coarse crumbs.
  2. Toss lightly with a fork while slowly sprinkling the flour/butter mixture with ice cold water. Add water slowly and continue to toss until dough just starts to come together.
  3. With hands form dough into a ball; divide into two equal portions. Form each ball into a flat disk and wrap in plastic wrap.
  4. Refrigerate several hour or overnight, before using.
     

When making pie crust, it is extremely important to keep the ingredients very cold. You want to cut the butter into the flour without actually totally combining it. You want small little pieces of cold butter wrapped in flour – the coarse crumbs called for in the directions. When the crust is baked, those little pieces of butter melt and leave little air pockets which create that flaky texture you want. Once you have the butter cut into the flour mixture, toss in only enough cold water to bring the dough together without causing it to get sticky. This easy pie crust is no-fail and results in a light, crispy and flaky crust every time.


 

For a 1 crust pie:

  • On a lightly floured pastry board, counter or marble slab, roll one ball of dough into a circle that is a couple of inches larger than your pie pan. Brush off any excess flour and transfer dough to pie pan; press dough firmly onto bottom and along sides of pan being careful not to stretch or tear. Carefully trim crust so that it overhangs the pan by 1/2 to 1- inch. Finish edge by either fluting or crimping into a decorative pattern. Fill and bake following the directions of your pie recipe.

For a 2 crust pie:

  • Follow directions for the 1 crust pie, but do not finish the edge. Fill pie according to recipe directions.
  • Roll out the second ball of dough, then place on top of filling. Trim excess to 1/2″ from edge of pie pan. Seal crusts by crimping or fluting the edge. Cut several large slits in top crust to vent. Follow pie recipe directions for baking.

Blind baking:

  • For a baked, unfilled pie crust, follow directions for the 1 crust pie.
  • With a fork, prick the bottom and sides of the crust all over before baking. Bake in a preheated 475° F oven for approximately 8 minutes or until golden brown.

Transferring pie dough to pan:

There are two common methods used to transfer a delicate pie dough to the baking pan.

  1. After rolling dough, fold into quarters; place point in middle of pie pan and gently unfold to cover pan. Gently work crust into edges and along bottom.
  2. After rolling dough, gently roll it up around your rolling pin. Place edge of pie dough over pie pan and slowly unroll to release dough into the pan. Gently push dough into edges and along bottom being careful not to tear or stretch.


 

Microformatting by hRecipe.

 

Easy Pie Crust 

(Click on any photo to enlarge.)
 

Pie Crust Ingredients

Pie Crust Ingredients

Combine flour and salt. Cut cold butter into small cubes.

Be sure to keep butter and water very cold.

 

Cut In Butter

Cut In Butter

Cut cold butter into flour mixture until you have coarse crumbs.

 

Toss to Form Ball

Toss to Form Ball

Gently toss with cold water just until dough starts to come together.

 

Wrap in Plastic Wrap

Wrap in Plastic Wrap

Divide into two balls; flatten into disks and wrap in plastic wrap.

 

Roll Out Pie Dough

Roll Out Pie Dough

Roll pie dough on lightly floured surface until it is about 2″ larger than your pie pan.

 

Flaky Pie Crust

Flaky Pie Crust

Perfect pie crust every time!

 
 

Perfect Pie Crust, 5.0 out of 5 based on 7 ratings
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