Thursday, May 15, 2014

Pie Crust

No need to buy pre-made pie crusts anymore! Homemade flaky pie crusts are a snap to make and much more delicious.


Pie Crust
(makes 2 pie crusts)
Ingredients:
  • 2 1/2 cups flour, plus extra for rolling 
  • 1 cup unsalted butter, cut into tablespoons and frozen
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 8 tablespoons ice water
  • Food processor
  • 9-inch pie pan 
Instructions:
  • Place flour, salt and sugar into a food processor and pulse to mix. 
  • Add butter and pulse, about 10 times. The consistency should be coarse with pea-sized bits of butter remaining.
  • Add ice cold water, 1 tablespoon at a time and pulse the mixture until dough begins to stick together.
  • Remove dough and place on clean surface. Knead dough a few times to flatten the remaining butter bits into the dough better. This step makes the crust flaky. 
  • Divide the dough into 2 pieces. Sprinkle with flour lightly and wrap in plastic wrap. Refrigerate dough for at least 2 hours to make the dough stiffer and easier to manipulate. Dough should be used within 2 days of mixing. 
  • When you are ready to bake your pie, remove the crust from the refrigerator. Let dough sit for about 15 minutes to start to soften and make it easier to roll out. 
  • On a lightly floured surface, roll out the dough with a rolling pin. Shape dough while rolling in to a 12 inch circle. Make sure the dough is not sticking to the surface when you are rolling it out. If need be, you can sprinkle the surface with more flour. 
  • Place rolled out dough into a 9 inch pie pan. Press dough down into the pan and along the sides. Trim any overhanging edges of the dough with a kitchen scissors.
  • Add your choice of filling to the pie.
  • Repeat the rolling out process for the remaining dough. 
  • Gently place the top piece of the pie crust over the filling. 
  • Pinch the top and bottom pieces to together. Trim any excess pie crust.
  • Flute edges of the crust but pinching together with forefinger and thumb or pressing crust with a fork tines.
  • Score the top of the pie with several cuts, so steam can escape.


For a pre-baked crust:
  • Place flour, salt and sugar into a food processor and pulse to mix. 
  • Add butter and pulse, about 10 times. The consistency should be coarse with pea-sized bits of butter remaining.
  • Add ice cold water, 1 tablespoon at a time and pulse the mixture until dough begins to stick together.
  • Remove dough and place on clean surface. Knead dough a few times to flatten the remaining butter bits into the dough better. This step makes the crust flaky. 
  • Divide the dough into 2 pieces. Sprinkle with flour lightly and wrap in plastic wrap. Refrigerate dough for at least 2 hours to make the dough stiffer and easier to manipulate. Dough should be used within 2 days of mixing. 
  • When you are ready to bake your pie, remove the crust from the refrigerator. Let dough sit for about 15 minutes to start to soften and make it easier to roll out. 
  • On a lightly floured surface, roll out the dough with a rolling pin. Shape dough while rolling in to a 12 inch circle. Make sure the dough is not sticking to the surface when you are rolling it out. If need be, you can sprinkle the surface with more flour. 
  • Place rolled out dough into a 9 inch pie pan. Press dough down into the pan and along the sides. Trim any overhanging edges of the dough with a kitchen scissors.
  • Freeze crust for at least 30 minutes, so the crust will not slip down sides of the pan during baking. 
  • Preheat oven to 350° F. 
  • Line crust with wax paper or aluminum foil. Fill crust with about 2 cups of dry rice or dry beans. You can use pie weights also for this step. (I just use beans.)
  • Bake crust with weights, rice or beans in place for 20 minutes.
  • Remove from oven and allow to cool for 5 minutes prior to removing the weights and liner. 
  • Poke holes into the bottom of the crust with a fork and bake for another 10 minutes. You may want to add foil to cover the edges if they are getting brown.
  • Allow to cool completely before adding any filling.   

Helpful Tip:
You can freeze the dough for later use right after mixing.

Happy baking! Click for more homemade recipes from Sustainable Blessings.