I love pie. Any kind of pie. Apple, pumpkin, banana cream, coconut cream, pecan. You get the picture. A flaky, melt in your mouth crust is the one essential, must have without a doubt, most important part of any pie. Oh, you can go buy a ready made pie crust that is adequate but just isn’t the same as making it from scratch. Have problems making a perfect pie crust? Follow my 5 pointers and this will lead you to perfect pie crust success. I see a lot of home made pies for the holidays for you.
Do not use too much water. Add water 1 tablespoon at a time till dough is just moistened. This is my biggest pitfall. I am so afraid the dough won’t hold together once I roll it out. Not true. Add just enough water so the dough holds together when you pinch it together. Too much water will make the dough stick and stretch then more flour will need to be added to get the pie crust rolled out. All this will result in a chewy, tough pie crust. Don’t be tempted to add too much water.
Use cold shortening or butter and ice water. For a flaky, melt in your mouth pie crust, the fat (shortening or butter) needs to be cut into your flour till it forms small pebble size crumbs. These little pebbles when baked, make little pockets int the crust. This results in a light, flaky crust. Don’t over work this part. So, the cold ingredients are a must so that the fat doesn’t get totally mixed into the flour. Leave little chunks.
Refrigerate dough after mixing for at least 30 minutes. Wrap in plastic wrap forming a disc. This will ensure a flaky crust. The dough needs to rest after all that mixing. Plus chilling it will firm up all those pebble sized pieces of shortening or butter. Allowing for those pockets of flakiness to develop.
Roll dough out between two sheets of lightly floured wax paper. This is my favorite tip of all. Lightle flour two sheets of wax paper. Place your dough between them and roll and roll. No sticking to the counter or your rolling pin. Plus it easier to rotate the dough to make that perfect circle of dough.
Allow pies to completely cool so filling doesn’t run. Nothing is worse than cutting into a fresh baked pie than all the filling leaking all over the bottom of the pie plate. So resist temptation and wait till the pie is cooled. This is well worth the wait.
Now go bake a perfect pie crust. This is the season for apple pie and pumpkin pie.
What tips do you have for a perfect pie crust?