Easy Pie Crust


Are you still wondering how to make a pie crust easily? Continue reading…….

For those of you that prefer to make our own pie crust …. like me, rather than using a frozen store bought, here is one that’s ideal dough recipe for Quiches, Sweet and Savory Pies! It is a no fail recipe, so if it is your first time making this dough you should have no problem.

If you are someone who buys ready made pie crusts and would like to do your own now or if you are of the ones that prefer to DIY, I will share with you a pie crust recipe that has worked for me many years and also some advice on to slightly vary it for different types of recipes. This recipe is done with no egg, and it is yummy!

Version en: Español


Recipe for an Easy All Butter Pie Crust (Pâte Brisée)

 
Ingredients:
2 ½ cups all-purpose flour, plus extra for rolling
1 cup (2 sticks ) unsalted butter, very-cold, cut into 1 inch cubes
1 teaspoon salt
1 teaspoon granulated sugar (for sweet pies I use 3-5 teaspoons)
4 to 6 Tbsp ice water
 
Egg Wash for a pie: Not necessary, but it helps your top crust to get a glossy finish with a nice golden color.
1 large egg yolk
1 Tbsp heavy cream, half and half, or milk

Mehod:
Beat egg yolk with milk and brush on the surface of the pie with a pastry brush.


Instructions:
1. Cut the sticks of butter into 1 inch cubes and place in the freezer for 20 minutes so that they become chilled.

2. Combine flour, salt, and sugar and place in chilled bowl and the use the flat beater. Note: This could be done in KitchenAid mixer as well as in a food processor. Mix on low speed until combined, about 30 seconds. Add the butter and toss with your hands to coat each butter cube with flour, mix on low (stir) until the butter lumps resemble coarse meal, with pea size pieces of butter. Tip: I recommend for machine to be covered with a kitchen towel since there can be a little flour splashes.

Mantequilla en cubos Pie Crust Facil (7) Pâte Brisée, masa de pie, Pie Crust Facil (9)

3. Add ice water one 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. Tip: It is better to under-process than over-process. This step could be done by hand, which is how I prefer to do it some times.

Pâte Brisée, masa de pie, Pie Crust Facil (10) Pâte Brisée, masa de pie, Pie Crust Facil (11)

4. Remove dough from machine and place on a clean surface. Gently shape into two discs. Knead the dough just enough to form the discs, do not over-knead. Little bits of butter in the dough should be seen, this is what makes the crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 30 minutes.

Pâte Brisée, masa de pie, Pie Crust Facil (12) Pâte Brisée, masa de pie, Pie Crust Facil (13)

5. Remove one crust disk from the refrigerator. 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 ½ inch of the edge of the pie dish.

Masa quebrada, Pie Crust Facil (14) Masa quebrada, Pie Crust Facil (15)

6. Add filling to the pie.

7. Roll out the second disk of dough. Remember to cut 3 slashes or small shapes for steam vents, and gently place on the top of filled pie. Pinch edges firmly together. Trim excess dough with kitchen scissors, leaving a ½ - ¾ 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.

Do not extend crust beyond the edges of the plate, to avoid breakage or burned edges.



To prevent this you could also use Pie Crust Shields such as:

Pie crust shield Pie Crust Facil (1) Pie Crust Facil (5)

This is an a homemade pie crust shield, this option works well and can be done for all types and sizes of pans.
 
Protetor de orilla de pie casero Pie Crust Facil (4)
 

Variations of this crust:
 
a) Butter and shortening for flaky crust: Use ½ cup (1 stick) unsalted butter and ½ cup of all-vegetable shortening and 2 Tablespoons granulated sugar or ½ cup of confectioner’s sugar. Check my Apple Pie Flaky Dough recipe in Vermont Style Apple Pie.

b) A butter crust with ground almonds for sweet pies: Use 2 cups of flour, and ½ cup of ground blanched almonds or almond flour and use 1-2 heaping teaspoon brown sugar. Follow directions as for the All Butter Pie Crust.

c) Chocolate Pie Dough: Substitute 1/4 cup of flour for 1/4 cup  of cocoa powder, and add 5-7 Tablespoons of superfine sugar.  Proceed to follow all the steps in the preparation of Pâte brisée.

d)  Pre-baked Pie Crust: ideal for quiches and custard pies: Follow all the steps above for the All Butter Pie Crust (Pâte Brisée)  until you get to the point where it says to put in the filling (don’t put filling) instead freeze in pan for 30 minutes. Note: This is an important step in pre-baking; otherwise the crust will slip down the sides. When the pie crust is sufficiently chilled, line the pie crust with wax paper or aluminum foil. Fill up to two-thirds full with pie weights, dry beans or rice. Bake at 375°F with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt. Note: The beans or rice you use as weights could be saved in a zip-lock bag for future use baking use.



How to Make a Lattice top on a Pie
 
Here is the easiest way (for me) to do a lattice top, it can also be done directly in the pie filling but if you are a new baker, the way I show you today is better because you have more flexibility to correct any errors and do not take the risk of dirting the stripes od dough with the filling. I hope the pictures help you get the idea.

enrejado para pies (1) enrejado para pies (2)
enrejado para pies (3) enrejado para pies (4)
enrejado para pies (5) enrejado para pies (6)
enrejado para pies (7) enrejado para pies (8)


Source Pie and Tart Dough,  my experience and other cook books.

But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law. - Galatians 5:22-23.


Subscribe and receive Mari's Cakes updates via email. Enter your email address:

Complete your subscription in your activation email from feedburner.

5 Friends Have Comment:

  1. Perfect! I may change my pie-crust buying habits!

    ReplyDelete
  2. Claudia - I sure you'll love it. I have such a long time I don't buy pie crust,but I am sure homemade is better.

    Have a great week :D

    ReplyDelete
  3. Mari, your photos instruct everyone through pie crust making perfectly. I used to make mine all the time from my grandmother's recipe. I should get back to doing it for sure. I'll try your easy to follow guide!

    ReplyDelete
  4. OhMyGolly, that looks great! :) I'm making a pear pie today, thanks for the recipe!

    Autumn♥

    ReplyDelete
  5. Autumn, Thanks! A pear pie sounds DELICIOUS!!

    ReplyDelete

You are welcome to leave a comment. Thank you for visiting Maris Cakes.

ShareThis

Related Posts Plugin for WordPress, Blogger...