How to make a pie crust?
For blueberry pie
- Lucja B.Lv 79 years agoFavorite Answer
Perfect Pie Crust Recipe
One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
2 Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
4 Add filling to the pie.
5 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.Source(s): LB
- BruceLv 59 years ago
How to Make Pie Crust
These 5 easy steps will ensure a perfect pie crust every time.
Make the dough
In a food processor, pulse dry ingredients and fat just until they're the consistency of course meal (little pea-sized pieces).
To blend by hand, pinch and rub the flour and fat between your thumb and fingertips (this works well if you have cool hands). See our tip on how to rub butter into flour.
Transfer the flour-fat mixture to bowl. When adding water, it should be ice cold. Mix just until dough starts to clump. Minimal mixing helps ensure a tender crust.
Roll out the crust
Wrap the dough in plastic wrap, flatten to a disk, and chill for at least 30 minutes. Allow the dough to briefly sit at room temperature so that it's easier to roll.
Try our new favorite rolling method: Hands-off Rolling
Everyone knows that pie crust is most tender when the dough gets minimal handling. But for the pie-challenged among us, it's easier said than done. Get ready to meet your new best friend: parchment paper. Start by tearing off two large sheets.
Lightly flour one sheet of parchment. Unwrap the chilled disk of dough, set it in the center of the parchment, and pound it with the rolling pin until it is about 6 inches in diameter. (This technique is called rapping.)
Lightly dust the dough with flour and lay the second sheet of parchment on top. Starting at the center and rolling out to the edges, roll the dough, using even pressure.
To keep the thickness uniform, turn the parchment 90 degrees and flip it over after every few rolls.
Roll out the dough to a 12-inch round, and peel off the top layer of parchment.
Pick up the remaining parchment and dough, and quickly flip the dough round into the pie dish, centering the dough in the dish.
Ease the dough into the dish and peel off the parchment.
If you're a traditionalist or simply don't have parchment paper around, you can roll it out the old-fashioned way:
Flour your surface and your rolling pin well. Roll lightly from the center out, lifting and frequently rotating the dough clockwise or counter-clockwise to make sure it isn't sticking.
If you're using a rolling pin with handles, ease up on your pressure toward the edges. If you're using a pin that tapers or thins at the sides, you can use even pressure throughout.
Make sure that your dough is 2 to 3 inches bigger in circumference than your pie plate. To easily measure the circumference, use a ruler or roll out the dough on a silicone mat that has measurements printed on it.
Transfer to a pie plate
To move the dough from countertop to pan, wrap it loosely around the rolling pin. The pin helps center the dough over the filling. Or you can just fold it lightly in half and then in half again, transfer it to the pie plate, and unfold it.
Crimp the crust
For crimps, pinch with your thumb and index finger on one side and press with your other index finger on the other side.
Use a crust protector to avoid burning the crimped edges before the pie is done. If you don't already have one, it's easy to make at home: Cut a piece of foil 36 inches long. Fold in thirds lengthwise. Wrap it around the pie plate, clipping the two ends of the foil together. The foil will stand approximately 2 inches above the pastry and plate rim; it doesn't need to be folded over the crust to prevent burning.
- JosephineLv 69 years ago
simply add the filling too =)