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)
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
Beat egg yolk with milk and brush on the surface of the pie with a pastry brush.
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.
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.
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.
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.
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.
To prevent this you could also use Pie Crust Shields such as:
This is an a homemade pie crust shield, this option works well and can be done for all types and sizes of pans.
Variations of this crust:
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
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.