Our favourite butter pie crust recipe that makes constant flaky pie dough each time. Our recipe under features a easy video exhibiting how we make it. Within the video, we present how one can make the crust by hand and with a meals processor. Bounce to the total Pie Crust Recipe
The way to Make Our Favourite All-Butter Pie Crust
We’ve been making pie crust the identical method in our kitchen for years. We reduce butter (or different stable fats) into flour till the butter and flour look crumbly and have items of butter the dimensions of peas. Then, we add simply sufficient water to type the dough right into a ball. That was till we discovered a greater method. A home made pie crust recipe, fairly a pie crust technique, that’s constant and makes dough that’s a dream to roll out.
It’s not that our earlier technique failed us. We simply got here throughout one other method of how one can make it. Some time again Cooks Illustrated reworked pie dough.
You will have heard of it — they added vodka to their recipe. (We don’t add vodka — I’ll get to that in a minute).
Cooks Illustrated appeared on the science behind pie crust — and it made sense. Our highschool science academics can be proud.
Right here’s all you actually need to know: Gluten is an enemy to pie crust. Some gluten is okay and truly wanted for construction, however an excessive amount of can actually mess issues up.
So, keep in mind this: much less gluten formation = flakier and extra tender pie crusts.
Again to the vodka. That’s what acquired all of the hype — why wouldn’t it, proper? Of their recipe, the vodka changed a number of the water.
The idea is that vodka doesn’t promote gluten formation, whereas water does. So, by changing a part of the water with vodka, it helps the pie crust turn out to be flakier and extra tender.
We love the concept and plenty of swear it really works, however including a 1/4 cup of vodka to our home made pie dough recipe simply didn’t sit properly with us. It’s not one thing we retailer in our dwelling usually and it’s costly.
Making Flaky Pie Crust — It’s In regards to the Methodology
What’s extra vital than vodka is the best way you mix flour and fats (in our case, butter).
Do not forget that gluten is our enemy in terms of pie dough? Nicely, Cook dinner’s Illustrated discovered that for those who completely combine a part of the flour with the fats (butter) and make a flour-butter paste first, each particle of that flour turns into coated in fats.
Consider every particle of flour with butter raincoats. These raincoats make it very tough for the flour to soak up water. In different phrases, it helps to stop the event of an excessive amount of gluten.
Then, you’ll be able to add the remaining flour so the proper quantity of gluten develops. This implies excellent pie crust, each time.
What We’re Trying For
Nice pie crust shouldn’t turn out to be all soggy from juicy fillings, however is mild sufficient to flake. It isn’t crumbly, as a substitute it’s manufactured from lengthy, skinny layers of dough (see picture). It ought to stand as much as fillings, however shouldn’t be chewy, onerous or heavy.
So, After All That Speak, Did it Work?
Sure. It actually did. Our pie crust was tender with lengthy skinny layers of dough, making it completely flaky.
We love this technique for 2 causes:
- It’s constant. By including a part of the flour to the butter first, combing them right into a paste then including the remaining flour, the recipe determines how a lot flour is getting used for the formation of gluten. The dough is similar, each time.
- That butter and flour paste actually helps in terms of working with the dough. Because it’s extra pliable, the dough is well rolled out.
Making the Dough – By Meals Processor or by Hand
The oldsters at Cooks Illustrated insist on utilizing a meals processor for this technique. We form of agree — It makes making the flour and butter paste simple.
Use the meals processor to make the paste then add the remaining flour. Pulse a number of occasions then switch every thing to a bowl and add water till the dough comes collectively. (You don’t wish to add water to the meals processor — that may overwork the dough and result in additional gluten formation).
Utilizing the meals processor eliminates variability. In case you have one, use it.
With all that mentioned, we hate cleansing dishes and since a meals processor means 5 elements to wash (sure we counted) we tried this technique by hand.
We used a pastry cutter to chop the butter into a part of the flour and made it as near a paste as attainable. The flour was moistened by the butter and the combination appeared like recent breadcrumbs — it was not powdery from flour. Then, we reduce within the remaining flour and added water till the dough got here collectively.
The dough made by hand was simply as simple to roll out and turned out simply as flaky. In reality, the picture above is definitely from dough made by hand, not the meals processor.
So, for those who don’t have a meals processor or are like us and hate the additional dishes, give making it by hand a go.
Make Forward Ideas
Wrap pie dough properly in order that it’s hermetic. (I exploit plastic wrap.) Nicely-wrapped pie dough lasts within the fridge for as much as 3 days and within the freezer for 3 months.
If you find yourself prepared to make use of frozen pie dough, switch it to the fridge and let it thaw in a single day. Dough straight from the fridge can generally be difficult to roll out. If yours is, depart it on the counter for a couple of minutes to heat up barely, after which attempt rolling it out once more.
Extra Simple Pie Recipes
- The way to make Blueberry Pie with recent (or frozen) blueberries, heat spices, lemon, and a straightforward lattice crust.
- Our Favourite Apple Pie — completely cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust
- Simple Cherry Pie — we will’t resolve which we desire, blueberry or cherry pie.
- Strawberry Pie — it’s a bit faster to make and really tasty.
- If time isn’t in your aspect, you might wish to attempt our Handheld Berry Pies!
Recipe up to date, initially posted Could 2013. Since posting this in 2013, we’ve tweaked the recipe to be extra clear and added a fast recipe video. – Adam and Joanne
Simple All-Butter Flaky Pie Crust
This pie crust recipe makes constant dough and makes dough that’s a dream to roll out. Utilizing a meals processor on this recipe eliminates variability. In case you have one, use it. With that mentioned, you are able to do this technique by hand. Instructions are offered under for utilizing a processor and by hand.
Sufficient for one 9-inch double crust pie
Watch Us Make the Recipe
You Will Want
2 ½ cups (325 grams) all-purpose flour
1 teaspoon kosher salt or use 1/2 teaspoon nice sea salt
1 tablespoon sugar, optionally available
1 cup (230 grams) very chilly unsalted butter, reduce into 1/2-inch cubes (2 sticks)
4 to eight tablespoons ice water
- Methodology When Utilizing Meals Processor
- Methodology When Making By Hand
- Rolling Out Dough
- The way to Pre-Bake a Crust for a Single-Crust Pie (quiches, custard, and cream pies)
- The way to Make a Double Crust Pie
Add 1 ½ cups flour, salt, and sugar (optionally available) to a meals processor. Pulse 2 to three occasions till mixed. The remaining cup of flour will probably be added later.
Scatter butter cubes over flour and course of till a dough or paste begins to type, about 15 seconds. (There needs to be no uncoated flour).
Scrape bowl, redistribute the flour-butter combination then add remaining 1 cup of flour. Pulse 4 to five occasions till flour is evenly distributed. (Dough ought to look damaged up and a bit crumbly).
Switch to a medium bowl then sprinkle ice water over combination — begin with 4 tablespoons and add from there. Utilizing a rubber spatula, press the dough into itself. The crumbs ought to start to type bigger clusters. If you happen to pinch a number of the dough and it holds collectively, it’s prepared. If the dough falls aside, add 2 to 4 extra tablespoons of water and proceed to press till dough comes collectively.
Take away dough from bowl and place in a mound on a clear floor. Work the dough simply sufficient to type a ball. Reduce the ball in half then type every half into discs. Wrap every disc with plastic wrap and refrigerate for at the least 1 hour and as much as 2 days. It’s also possible to freeze it for as much as 3 months (simply thaw it in a single day within the fridge earlier than utilizing it).
Add 1 1/2 cups flour, salt and sugar (optionally available) to a medium bowl. Stir 2 to three occasions till mixed.
Scatter butter cubes over flour and blend briefly with a fork or spatula to coat the butter with flour.
Reduce the butter into the flour with a pastry blender, working combination till the flour has a rough, mealy texture just like recent bread crumbs. About 1 – 2 minutes.
Add remaining 1 cup of flour. Work butter and flour with the pastry blender till flour is evenly distributed. About 20 seconds. (Dough ought to look crumbly with pea-sized items).
Sprinkle ice water over the combination — begin with 4 tablespoons and add from there. Utilizing a rubber spatula, press the dough into itself. The crumbs ought to start to type bigger clusters. If you happen to pinch a number of the dough and it holds collectively, it’s prepared. If the dough falls aside, add 2 to 4 extra tablespoons of water and proceed to press till dough comes collectively.
Take away dough from bowl and place in a mound on a clear floor. Work the dough simply sufficient to type a ball. Reduce ball in half then type every half into discs. Wrap every disc with plastic wrap and refrigerate at the least 1 hour, and as much as 2 days. It’s also possible to freeze it for as much as 3 months (simply thaw it in a single day within the fridge earlier than utilizing).
Take away one of many dough discs from the fridge and let sit at room temperature for five minutes.
Flippantly flour work floor, prime of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Make sure you test if the dough is sticking to the floor under — add a small quantity of flour when needed.
Verify for dimension by inverting pie dish over dough spherical. Search for a 1-inch edge across the pie dish. To switch dough to dish, beginning at one finish, roll dough round rolling pin then unroll over dish.
Gently press dough down into dish in order that it traces the underside and sides of the dish. (Watch out to not pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to inside 1/2-inch of the sting of the dish.
Fold fringe of dough beneath itself in order that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by urgent the pointer finger of 1 hand in opposition to the sting of the dough from the within of the dish whereas gently urgent with two knuckles of the opposite hand from the skin. Refrigerate dough at the least 20 minutes or freeze for five minutes earlier than baking.
If making a double crust pie, don’t crimp edges but. Roll out second dough disc, fill pie then prime with second dough spherical. Trim the perimeters then crimp.
Warmth the oven to 425 levels F. Place a baking sheet on a center oven rack.
Roll out sufficient dough to make one 9-inch crust (1 dough disk). Place right into a pie plate after which pierce the underside of the crust with a fork (this stop air pockets or bubbles from forming whereas baking). Line the crust with two sheets of aluminum foil or parchment paper. (Make sure you push foil in opposition to the perimeters of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate half-hour or freeze for 10 minutes, or till agency to the contact.
Place pie crust onto preheated baking sheet and scale back oven temperature to 400 levels F. Bake 20 to half-hour or till the crust is golden.
Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, take away rice, beans or pie weights and foil from pie crust. Brush the underside and sides of the crust with egg wash. Bake till egg wash is dry and glossy, 3 to five minutes. Cool crust fully earlier than filling.
Oven temperature and bake time for double crust pies will range relying on the pie recipe you propose to observe. For instance, we set our oven to 400 levels Fahrenheit for our double crust cherry pie (see the recipe right here).
Take away half of dough from fridge and let sit at room temperature for five minutes. On a calmly floured floor, roll out dough to a 13-inch (1/8-inch thick) circle.
Verify for dimension by inverting pie dish over dough spherical. Search for a 1-inch edge across the pie dish. Fastidiously press the dough into the dish. Spoon the pie filling into pie crust.
Roll out second half of dough then prime pie. Use a knife or pair of kitchen scissors to trim dough to inside 3/4-inch of the sting of the dish.
Fold edges of prime crust beneath edges of backside crust, urgent the sting to seal it in order that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by urgent the pointer finger of 1 hand in opposition to the sting of the dough from the within of the dish whereas gently urgent with two knuckles of the opposite hand from the skin. Refrigerate pie at the least 20 minutes or freeze for five minutes earlier than baking.
Simply earlier than baking, make egg wash by whisking egg yolk and cream collectively in a small bowl. Use a pastry brush to brush excessive crust. Then, sprinkle with 1 tablespoon of sugar. Then, reduce 3 to 4 slits in prime of pie. Bake as directed by the precise recipe you might be following.
Adam and Joanne’s Ideas
- The way to make pie crust upfront: Wrap pie dough properly in order that it’s hermetic. (I exploit plastic wrap.) Nicely-wrapped pie dough lasts within the fridge for as much as 3 days and within the freezer for 3 months. If you find yourself prepared to make use of frozen pie dough, switch it to the fridge and let it thaw in a single day. Dough straight from the fridge can generally be difficult to roll out. If yours is, depart it on the counter for a couple of minutes to heat up barely, after which attempt rolling it out once more.
- Diet details: The vitamin details offered under are estimates. Now we have used the USDAdatabase to calculate approximate values.
Diet Per Serving: Serving Dimension 1/8 of dough / Energy 345 / Protein 4 g / Carbohydrate 30 g / Dietary Fiber 1 g / Whole Sugars 0 g / Whole Fats 23 g / Saturated Fats 15 g / Ldl cholesterol 61 mg