Lindsay Ann Bakes: Perfect Pie Crust

Monday, November 11, 2013

Perfect Pie Crust

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Welcome to Lindsay Ann's PIE WEEK! All week I am going to be sharing my Tips & Tricks For Making A Perfect Pie CrustFun Pie Crust Designs & Inspirations and Pie Filling Recipes & Ideas just in time for the holidays!


Today, we start with my favorite pie crust recipe. 



Pie crust is pretty a pretty simple mixture of flour, fat, liquid and may use salt and sugar to enhance flavors. When done right, these few ingredients come together to yield a tender, buttery, perfectly flaky shell for just about any filling type, from fruit to pudding, even savory meat fillings.


Start by combining the the dry ingredients. Use a pastry blender or 2 knives (or a food processor) to cut the ice cold butter (and shortening, if using) into the flour mixture.



 Keep blending until you have a crumbly mixture with little pea-sized balls of butter.



Slowly, add the vinegar/ice water to the dough.



Folding it in with a rubber spatula, adding more water, one tablespoon at a time if needed, until dough just comes together.




Form your dough into two disks.



Roll them out on a lightly floured surface or between two pieces of wax paper to eliminate sticking. 




You will need to roll circles of dough about 2-3 inches larger than the diameter of the size pie plate you are using. I am making a 6-inch pie so I rolled my crust to 9 inches (if making a 9" pie, roll dough about 11"-12" across)



Roll your dough up in a piece of wax paper. 




Place your dough in a ziplock bag and refrigerate for at least an hour or freeze for later use, just like the store bought kind! 


When ready to use, let dough come to room temperate and press into your pie plate. Use your fingers or a fork to crimp the edges.



If your recipe requires your to pre-bake (blind bake) your crust, first poke holes in your crust to prevent air bubbles from forming.  


Then line your pie dough with parchment paper, foil or a coffee filter like I did, for a more breathable material. Fill with pie weights or you can use beans or rice.


Pre-bake as directed.


What can happen if you don't fill your un-baked crust with pie weights: FAIL 


Perfect Pie Crust

Yield: Two 6"-9" pie crusts (enough for a top and bottom crust on a standard size pie, 2 bottom crusts, or multiple mini pies/hand pies.)

Ingredients
  • 2 1/2 cups (300g) all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks/8oz) unsalted butter*, ice cold, cut into little cubes or grated into shreds
  • 5-7 tablespoons ice water
  • 1 teaspoon vinegar 
*May sub 1/4 cup of the butter for 1/4 cup ice cold vegetable shortening if desired


Directions
Combine flour, sugar, and salt in a large bowl. Use a pastry blender or 2 knives (or a food processor) to cut the ice cold butter (and shortening, if using) into the flour mixture until the butter is well coated with flour until you have a crumbly mixture with little pea-sized balls of butter.

Add the vinegar to 1/4 cup (4 tablespoons) ice water and add to the dough, folding it in with a rubber spatula, adding more water, one tablespoon at a time if needed, until dough just comes together. Press it together and place on your work surface.

Form your dough into two disks and roll out on a lightly floured surface or between two pieces of wax paper to eliminate sticking. You will need to roll circles of dough about 2-3 inches larger than the diameter of the size pie plate you are using (if making a 9" pie, roll dough about 11"-12" across). Roll your dough up and place in a ziplock bag and refrigerate for at least an hour or freeze for later use. 

When ready to use, let dough come to room temperate and press into your pie plate. Pre-bake (blind bake) with pie weights if directed in your recipe. Follow your recipe as directed.


You can use this crust for anything from classic fruit filled pies, to savory quiches, decadent cream pies, sweet ice cream pies, even hand pies filled with anything from peanut butter and jelly to pizza sauce and cheese, the filling possibilities are endless. 

For more Pie fun, be sure to check out my:
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