Looking to effortlessly create a delectable pie crust? Look no further...
For those seeking a homemade pie crust rather than a store-bought frozen alternative, I've got the perfect dough recipe for quiches and sweet and savory pies. This foolproof recipe is ideal for first-time dough makers, ensuring a seamless experience.
If you're accustomed to purchasing pre-made pie crusts but have an interest in crafting your own, or if you're a DIY enthusiast, I'll divulge a time-tested pie crust recipe that has been my go-to for years. Additionally, I'll provide tips on customizing it for various recipes. This egg-free recipe promises delightful results every time!
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, cold, and cut into 1-inch cubes (can be substituted with margarine)
1 teaspoon salt
1 teaspoon granulated sugar (for sweet pies I use 3-5 teaspoons)
4 to 6 Tablespoons cold water
Egg Wash for a pie: Optional. Gives the top crust a glossy finish and a nice golden color.
Lightly beat the egg yolk with milk and brush on the surface of the pie with a pastry brush.you'll need:
1 large egg yolk
1 Tbsp heavy cream, half and half, or milk
Instructions:
6. Add filling to the pie.
Do not extend crust beyond the edges of the plate, to avoid breakage or burned edges.
To prevent pie edges to burn you could use Pie Crust Shields such as:
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1 Tbsp heavy cream, half and half, or milk
Instructions:
1. Cut the sticks of butter into 1-inch cubes and place them in the freezer for 20 minutes so that they become chilled.
2. Combine the flour, salt, and sugar in a bowl. This can also be done in a KitchenAid mixer or 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, then mix on low (stir) until the butter lumps resemble coarse meal, with pea-sized pieces of butter. If you are using a stand mixer, I recommend covering the machine with a kitchen towel, as there may be a little flour splashing.
3. Add ice water one Tbsp at a time, pulsing until the 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. It is better to under-process than over-process. This step could be done by hand, which is how I prefer to do it sometimes.
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 it out with a rolling pin on a lightly floured surface to form a 12-inch circle, about 1/8 to 1/4 inch thick. As you roll out the dough, check if it is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to prevent sticking. Carefully place the rolled-out dough 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.
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 them 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 pie edges to burn you could 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
a) Butter and shortening for flaky crust: Use ½ cup (1 stick) unsalted butter 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 teaspoons of brown sugar. Follow the directions for the All Butter Pie Crust (Pâte Brisée) above.
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 reach the point where it says to add the filling. Instead of adding the filling, freeze the crust in the pan for 30 minutes. This is an essential step in pre-baking; otherwise, the crust will slip down the sides.
When the pie crust is sufficiently chilled, line it with wax paper or aluminum foil. Fill it up to two-thirds full of pie weights, dry beans, or rice. Bake at 375°F with the weights for 20 minutes. Remove from the oven, let it cool for a few minutes, and carefully remove the pie weights. Poke small holes in the bottom of the pie crust with a fork and return to the oven (without the weights) 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 prevent the edges from getting too dried out and burnt. Note: The beans or rice you use as weights can be saved in a zip-lock bag for future 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 dirtying the stripes of dough with the filling. I hope the pictures help you get the idea.
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If you found this Easy Pie Crust step-by-step guide helpful, you'll love Mari's collection of delectable recipes:
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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.
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