An simple tutorial on how to make your personal homemade pie crust!
Let me inform you, producing your own pie crust should in no way be intimidating. In fact, creating your very own homemade pie crust is really rather simple. To make items even less complicated, I’m breaking everything down in this submit. Believe in me when I say that you’ll in no way go back to acquiring retailer-purchased pie crust yet again as soon as you learn how to make your own!
To commence you’ll require some flour, salt, sugar, butter, shortening, and ice water. Each and every of these components plays a essential role in producing a delightful pie crust.
Components for Homemade Pie Crust
Flour: I use all-objective flour when creating homemade pie crust due to the fact it’s what I always have on hand. One particular crucial factor right here, make sure to measure your flour accurately. Also a lot flour in your pie crust can take your crust from flaky and tender to challenging and blah. Here’s my post about how to measure flour with the spoon and degree approach. Or even better, use a foods scale to measure your flour! You’ll need 315 grams of all-purpose flour in this recipe.
Salt & Sugar: The salt and sugar help to improve the flavor of the pie crust. Salt is a very crucial ingredient when it comes to making your personal homemade pie crust, so don’t leave it out or minimize the volume down. As far as the sugar, you can depart it out if you like. If you’re utilizing this pie crust recipe for a savory recipe, then omit the sugar. I really like to include a tiny bit of sugar to my pie dough!
Unwanted fat: Some pie crust recipes phone for all butter, a combination of butter and shortening, oil, and so on. For this recipe, I use a combination of cold butter and cold vegetable shortening. The butter provides your pie crust a tasty buttery taste and the shortening aids give the crust framework and keeps it tender.
One particular crucial issue, make confident your butter and shortening are cold. Not soft, not warm, I’m talking COLD. Straight from the fridge proper before you add it to the flour mixture. Why? When you put the pie crust in the oven, you want tiny bits of cold fat in the crust. The little bits of unwanted fat will melt as the crust bakes and develop small air pockets, which is what offers you a beautiful flaky crust.
Ice Water: You’ll also want some ice water to help bring the dough with each other. Measure out some water, add some ice to it, and stir it all around so it’s great and cold. Then measure out the precise quantity of ice water the recipe calls for and add it 1 tablespoon at a time. Also a lot water in your pie dough and you’ll finish up with a sticky mess, as well little water and you’ll end up with a crumbly dough that won’t hold together. Gently mixing in 1 tablespoon of ice water at a time is the best way to add it.
How To Make A Homemade Pie Crust
Okay, so let’s get to how to really make the pie crust.
To commence, you’ll whisk collectively the flour, salt, and sugar. Then add the cold cubed butter and cold vegetable shortening and reduce it into the flour with a pastry cutter. If you don’t have a pastry cutter you can also use two forks to minimize the fat into the flour mixture. I really propose investing in a pastry cutter if you can, I paid just a number of dollars for mine and I love it.
You want to see about pea-sized pieces of unwanted fat, some greater pieces are fine as well. You can also use a meals processor to make your pie dough, but I choose to do it all by hand.
Next, you’ll gradually mix in your ice water. Don’t forget, just include the water one tablespoon at a time and gently combine it in. One particular tablespoon at a time is the best sum, so you don’t finish up with as well considerably water in your dough and a sticky mess. The recipe calls for one/2 cup of ice water, you could not want the full amount. Only use sufficient ice water to get the dough to come with each other.
As soon as you add sufficient water, the mixture will commence to look like this and when you squeeze it in your hand it will hold together. Just a note, try not to use your hands too considerably when creating the dough. Your hands are warm and can speedily melt the excess fat in your dough. Bear in mind cold excess fat is what you want here!
When the dough comes with each other, turn it out onto a lightly floured surface and gently pack it into a ball. Lower the dough in half and flatten it out into two discs. Wrap each disc of dough tightly in plastic wrap and refrigerate it for at least a single hour.
Once you’re ready to roll out your dough, lightly flour your surface and rolling pin. Eliminate the dough from the refrigerator and place it on the lightly floured surface. Employing your rolling pin, apply even strain and gently roll it from the center out, turning the dough about a quarter flip after a couple of rolls. Make positive to flour your surface and the best of the dough as essential to stop the dough from sticking.
You’ll want to roll your dough out to about twelve inches in diameter. I propose utilizing a ruler to measure the dough and make confident it’s the proper dimension. This is the excellent size for a 9-inch pie plate, so you have a little overhang and have adequate dough to flute the edges. I like to lower off the extra, leaving about 1 inch of overhang. Then I just fold the overhang beneath so that I have adequate dough to flute the edges. Here’s a wonderful tutorial for diverse techniques to decorate the edges of the dough.
Easy, appropriate? This recipe will make a double crust or two single crusts. I’ve also incorporated notes in the recipe for freezing guidelines, in situation you only need to use 1 pie crust.