How To Make The Perfect Pie Crust?

Are you a pie crust lover?

Are you looking for the pie crust cooking guide?

Well, you’re in the right place. In this piece, I’m going to share with you a step by step process on how to make the perfect pie crust. Continue reading the article to find out!

Basically, pie crust is tender, flaky, and taste awesome. However, making pie crust can sometimes be intimidating, but that shouldn’t happen when you know the recipe. The pie crust is easy to make. The idea is to handle it responsibly and to be gentle. Actually, making a pie crust may seem to be a simple task but is that the case? Basically, anyone who has ever tried making a pie crust from scratch can testify how making it is a daunting task. It is tricky and requires much attention. There is a lot of science and art behind it making a perfect pie crust. Let’s see some step by step guide on how to get started!

Step 1 – Gather Your Ingredients

The first step is to gather your ingredients. Some of the ingredients required are fat (Shortening), flour, and Coldwater. You also need a food processor. You can use a pie cutter if you don’t have a food processor, but it is just easier to use a food processor than either of them. Below is a simple recipe guide on how to make double crust pie dough.

  • Two cups of flour – This should include all-purpose flour but should never include cake flour or bread flour.
  • 8 Ounces of Shortening (cold)
  • Four tablespoons of cold water

Step 2 – Mix Shortening To Flour

Cold Shortening is added to the flour in the food processor. The mixture you want to get looks like sand. If the fat is much warmer, it will mix. This is what you should avoid, right?  Otherwise, you end up with a biscuit or a cracker instead of a flaky pie.

The primary reason why people use food processors is that it can pulse the Shortening quickly into flour. It will take a decade when you try to use a pastry cutter. The longer you use the material, the more likely it will be to melt. When fat is incorporated into the flour, the crust will be destroyed.

Step 3 – Refrigerate Dough

Add enough ice water to mix the flour into a ball. It should be handled like a tight-fitting ball. Pick it up in the fridge and wait for it to change. This may take up to ten minutes. Don’t wait too long because you’ll have a hard dough ball.

Step 4 – Preheat The Oven

  • Next, preheat the oven up to 350 degrees.

Step 5 – knead the dough

Remove the dough from the refrigerator and cut in half.  Use a little flour to knead the dough, so that the pin does not stick to the dough. Then, work in from the center outwards roll the dough out with a rolling pin. Once you spread the dough out, cover it on the pie plate. If you are going to make a pie that you need to blind-bake, then cover parchment paper and fill with dry beans and bake the pie. If you want to use pie crust immediately, you can fill it with any pie filling you will to bake and bake the pie crust.

Tips On How To Make Extra Flaky Pie Crust

Making an extra flaky pie crust is simple and straightforward. Just follow the tips below and thank me later!

Begin with chilled ingredient

You should refrigerate everything, and this includes the flour. Actually, the flour is responsible for making a tender dough. Try using warm ingredients, and you’ll feel how tough your crust will become because they bind up quickly with gluten.

Shorten and include butter

The butter adds the flavor while offering flakiness which makes it perfect when you combine the two.

Add water gently

Remember that a lot of water will make your crust tough. But that won’t happen when you monitor the water but remember your crust will fall or crack when there is inadequate water.

Crumble-proof your crust

You can do this using tenderizer like vinegar, lemon juice, salt, or vodka, all of which offer a unique flavor.

Roll Pie Dough well

Gently, flour your working surface thoroughly, and then roll your dough from center outward to make a circle. Frequently lift and move your dough to avoid sticking on the surface. Remember not to stretch it because it might shrink while baking.

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