Don't be afraid to try making pie crusts. Although it has long been rumored that making pie crusts will be difficult, impossible, or even if the recipe is written in the lost grandmother's secret scroll, homemade pie crusts are much easier than the rumors you hear. You can whip up a batch of dough with a few simple ingredients in 10 or 15 minutes, and learn how to solve common pie crust difficulties, as well as alternative ways that can help. See step 1 for more information.
Ingredients
- 2 2/3 cups unbleached flour. Avoid using bread flour, which results in a stickier dough.
- 1/2 tsp salt containing iodine.
- 1 cup cold butter or shortening. Use room temperature shortening for an easier process (especially if you're a beginner) or use butter for a crisp, golden crust.
- About 7 tbsp (about a quarter cup) of ice-cold water. Remember to keep the water cool – keeping the temperature is more important than the quantity.
- 1 tablespoon white vinegar, sugar, vodka, or lemon juice. The addition of a "secret ingredient" such as vinegar prevents the formation of gluten strands in the layers of the skin, leaving the skin feeling soft and crunchy.
Step
Part 1 of 4: Mixing the Dough
Step 1. Combine flour and salt in a large bowl
Stir the sifted flour and salt together, it's best to mix it in a large enough heatproof bowl. Since maintaining a cool temperature is essential to prevent gluten strands from forming, it is recommended that you use chilled flour or a chilled bowl.
While you are preparing the dough, it is a good idea to cool the butter completely before you use it. Whenever the dough changes in temperature, you can stop stirring, put the bowl in the refrigerator, and let it cool again until it reaches the right temperature
Step 2. Cut the butter or shortening into the flour
There are many different methods that can be used to cut butter into flour, but they are all equally effective as long as they are done with hard work. The most important thing is to keep the butter cool, so put the butter in the freezer for at least 30 minutes, cutting it into large pieces before putting it together. You will need to stir the butter until you get small, pea-sized pieces.
- Use food softener. The easiest way to cut butter is to use a food processor, add the flour mixture and turn on the appliance for a minute or two, until the butter is cut into chunks of the right size.
- Use a pastry cutter for butter or shortening. Pastry cutters are a great way to cut butter into uniform pieces, quickly, and without much effort. Use a pastry cutter to pass the flour mixture, brushing off any butter sticking from the back of the sharp edge as you work your way around the bowl, if needed. This will not last more than a few minutes.
- Use one fork or two knives. If you don't have a pastry cutter or a food processor, don't worry. You can still chop butter, but it requires a little more hand and effort. You can cut the butter by using the flat side of a fork, using two knives to slice the butter in opposite directions, or even just using the tip of a metal spatula.
- Just use your fingers to cut the shortening. The shortening won't be greatly affected by the temperature of your hands or from room temperature, so it's easy to crumble into flour with just your fingers. You can also do this with butter, but you will over-melt and risk making the mixture too sticky in the long run.
Step 3. Mix the ice-cold water into the flour mixture
Use a wooden spoon and gently stir in the flour as you slowly pour the water into the bowl. Pour in a tablespoon or two at a time, slowly mixing in the flour mixture. The mixture will begin to come together and form a ball that is soft, and doesn't look too damp or wet.
Do it gently. The key to a crispy crust is to make sure you don't over-knead the dough. Pie crust dough is not bread dough, and if you over-knead the dough, it will become quite tough and difficult to work with. Stir the dough to a minimum when mixing the water into the flour. The less you touch, the softer the dough will be
Step 4. Refrigerate the dough whenever the mixture undergoes a change in temperature
If you struggle with mixing the flour, or if the mixture gets too warm, don't be afraid to put the bowl in the freezer for a few minutes to cool it back down to the right temperature in the manufacturing process. Cold dough is easier to work with.
Step 5. Use your hands to shape the dough into a ball
Gently pull the flour mixture into a ball, touch the dough as little as possible, then divide the ball into two equal parts. This recipe will make two servings, which you can use as a bottom and top crust, or as a bottom crust for two different pies. Cut the dough ball in half using a kitchen knife and gently separate the two halves.
- It's a good idea to chill the dough in the refrigerator until you're ready to roll and bake. If you've preheated the oven and can't wait to get started, putting the dough in the freezer can be a good way to bring the temperature down quickly.
- If you want to store the dough for a longer time, freeze the dough in a self-sealing freezer bag. When you're ready to use it, let the ice cool off in the refrigerator overnight and roll out the dough as usual.
Part 2 of 4: Grinding Pie Crust Dough
Step 1. Prepare the surface for rolling the dough
There are several different techniques for rolling out pie crust dough, so you'll need to do some experimentation to find out which technique and material works best for you. Some bakers prefer to prepare a clean, smooth surface, while others will use wax paper or plastic bags to use as a nonstick protector when rolling out the dough and to assist in safely transferring the crust onto the pie pan.
- Waxed paper is an excellent surface for rolling out pie crust dough. Glue a piece of wax paper slightly larger than the diameter of the pie pan you selected with the insulation, and sprinkle some flour on the surface. Many bakers will use wax paper in combination with a pastry cloth or a second sheet of wax paper to fold the dough into a triangular shape, which can make transfer and use easier.
- Wooden or stone pastry boards require very little or no flour when used for rolling out pie crusts. This can be a good investment if you plan to make a lot of pie crust dough.
- Putting pie dough in a Ziplock gallon bag and unrolling the dough without removing it from the bag is common. This keeps the pie crust dough from sticking to the roller, making it useful as an easy-to-clean protector and preventing the grinder from sticking. Just make sure you cool the dough completely and sprinkle some flour on top of the dough before trying to roll it.
Step 2. Clean the surface you will use for grinding
Start by washing the floured surface, scraping off any remaining cake bits until you have a surface that is as clean and smooth as possible. If you rinse with water, allow the surface to dry completely before adding the flour, or you'll end up with lumps of dough that you don't want. Pie crust dough can be very smooth and creamy, so it is very important that you use a very smooth and clean surface.
Step 3. Sprinkle flour on the surface you will use for grinding randomly
Whether you want to use a pastry board or kitchen counter, sprinkle a little flour on it evenly and place the dough on or in it. Rolling the dough skins is the most difficult step, so make a good layer of flour to avoid the dough skins tearing.
The amount of flour used for "sprinkling the boards" will vary greatly depending on the fat content in the crust dough you're making, the amount, and the humidity in your area. It's always easier to add more flour, but it can be very difficult to lift the flour when you sprinkle it in too much. Sprinkle no more than a tablespoon or two on the board when you start, and no more than a tablespoon on top of the dough
Step 4. Roll out the first dough ball
Sprinkle some flour on top of the rolling pin, to make sure the dough doesn't stick, and start rolling out the dough. Starting at the center, rotate the rolling pin to smooth the dough evenly in different directions, using a smooth motion and remove the roller from the dough as soon as the dough is evenly smooth.
- Turn the dough over and sprinkle the flour on the surface of the grinder. Turn the dough every two or three motions using a rolling pin, to prevent the dough from sticking to the surface of the grinder.
- The process of kneading the dough will not require more than 5 or 10 movements. The ideal skin dough is about 0.3 cm thick.
- Don't worry if the pie crust doesn't roll into a perfect circle. Remember, you want to avoid touching the dough too much, so it's better to have a crunchy dough that is slightly irregular in shape than perfectly shaped but the dough is too firm. There's nothing wrong with crust dough that's a little out of shape, as you can trim off any excess pieces once you've placed them in the pan.
Step 5. Be careful when transferring the pie crust onto the baking sheet using wax paper or a rolling pin
The easiest time to tear the dough skin is during the transfer stage from the rolling board to the pie pan. But with the right technique, you can still get a whole crust of dough.
- If you roll out the skin dough on wax paper, insert the dough skin between the piece and the other piece, then fold it, and fold it again to form a triangle. You can store it in the "freezer" for easier use, or you can use it right away, unfolding it back onto the pie pan.
- If you roll out the pie crust dough on the counter "counter", you can either roll out the dough with a dough roller, then unscrew it on a pie pan, or you can use a "pastry scraper" and gently move the dough.
Step 6. Gently open the rolling pin and press it into the pan
Use your fingers to press the dough into the inner corners of the pie pan, and smooth it along the edges of the pan. Using a sharp knife, cut off the edges of the dough and use the excess dough to patch up any tears in the pie crust dough.
You don't need to butter or flour the pie pan before you add the dough. The dough will come off the pan during the baking process. If needed, sprinkling a little cornstarch on the bottom of the pan will help keep the dough from sticking
Step 7. Fill the bottom of the dough skin with the filling you want
Depending on what kind of pie you want to make, you may need to cook the filling, or add a pre-made filling to the dough crust. Follow these instructions for the specific type of pie you want to make and prepare the filling according to that type of pie.
- "Blueberry", "blackberry", or other "berry" fillings can be used either from canned pie fillings, or from fresh fruit. If you want to make a filling from fresh fruit, add white sugar, for taste, and a tablespoon of cornstarch to each cup of fruit to thicken the juice.
- To make fillings from drupes, such as "cherries" or peaches, remove the seeds by cutting the fruit in half or using a seed remover. Remove the rind if desired, or leave the fruit as is.
- Cook apples, "rhubarb," and other crunchy or sour fruits, such as "gooseberries," to remove the juices and soften them. Add a little cinnamon and brown sugar to the filling as it cooks for added fragrance and flavor.
- Make a pumpkin or sweet potato filling by mixing mashed pumpkin or sweet potato with sweetened condensed milk, nutmeg, cinnamon, cloves, and other baking ingredients.
- To make a chocolate, coconut, lemon, or banana cream filling, you'll need to pre-bake the pie crust before adding the cooked "custard" and refrigerating it until it hardens.
- Minced meat, chicken, or other savory filling is made by sautéing the ingredients completely in a skillet before dipping them into the skin mixture and grilling them. All meats and vegetables must be fully cooked before adding to the skin mixture.
Step 8. Roll out the second ball of dough by following the steps above
Dust the surface you will be using with flour, roll out a second ball of dough with a rolling pin, and place on top of the filling.
- Using a pastry brush (or simply wiping with your fingers), moisten the edges of the bottom of the dough with water or a beaten egg so that it sticks to the top of the dough. Using a fork, line the top and bottom of the dough skin so that it stays secure. Cut off excess dough with a sharp knife.
- You can make a slit at the top to let the steam out, or make a cut with a more elaborate design of your choice. You can use the excess dough to create small shapes or designs on the top of the pie for decoration.
- Alternatively, you can cut the top layer of the crust into several pieces of dough, to create a latticed crust.
Part 3 of 4: Troubleshooting Common Problems
Step 1. If the dough is too hard, it's because you touched it too much
Pie crust dough should not be kneaded or touched like bread dough. Kneading and rising the dough is done at room temperature to create gluten strands, which give the bread its suppleness. It is suitable for bread, but not with pie crust. If you want your dough to be crispy and soft, reduce it to a minimum of touching the dough.
It may also happen because you added too much water to the dough. It takes some practice to get the water right: you'll want to add very cold water until the dough starts to come together. You'll need to press the dough together, because there won't be enough water to make the dough come together if you just knead it
Step 2. If the bottom layer of the crust becomes damp, bake at a higher temperature
Baking at too low a temperature can cause the filling to bubble before the pie crust has browned, allowing it to seep to the bottom. The undercoat doesn't harden properly when this happens, and can become damp for this reason.
Soggy pies may also be caused by adding too much starch to the fruit. "Blueberries," in particular, require a lot of starch to combine, and will release a lot of liquid when you start baking them. It takes some practice to get the right ratio of starch usage. You'll also need to let the pie sit for a while before cutting it
Step 3. If the leather layer is too brittle, it means that there is an error in the ratio of the ingredients you are using
You may have used too little water or too much "shortening", but the crumbly crust (not as crunchy as you would like and has a starchy taste) needs to be stirred a bit. Try making a new crust dough, but replace it with the same amount of butter, and see if that affects the consistency. If it's still the same, it means water is the cause. If the results are different, try reducing the amount of "shortening" the next time you make the pie crust.
Step 4. If the crust is dry but not crunchy, it means that the shortening was cut too much
Leaving small chunks of butter in the crust is a good way to create a layer. When the butter melts, the butter will spread, creating the desired texture in the pie crust. But if you add too much butter, you won't get the same texture.
Part 4 of 4: Using Alternative Ingredients
Step 1. Replace flour with whole wheat flour
Making a layer of wheat bran can be done by substituting the same amount of wheat flour. To help create texture, add 1/4 – 1/2 cup of "oats," "flaxseed," or another wheat flour to help the dough mix evenly.
Wheat flour tends to be more brittle and difficult to process than white flour. So you need to be very careful not to over-mix it
Step 2. Make the biscuit crust
Make a biscuit crust with gingerbread crumbs, "Oreos," "graham crackers," or any other biscuit of your choice. Start with 12-15 biscuits in a plastic bag and crush them using a baking sheet or hammer, until they are smooth enough to resemble coarse flour. Then, mix with a quarter cup of melted butter, and press into the biscuit tin. Bake at 176ºC for 10 minutes, paying attention as you bake so it doesn't burn.
Biscuit crusts work great with "custard" or pie cream, such as chocolate or coconut. This crust is less effective for fruit pies
Step 3. Use gluten-free substitutes
Use equal amounts of brown or white rice flour and sweet rice flour instead of wheat flour. You can follow the recipe as usual, as long as you use "vegetable shortening," which is vegetarian. A small amount of "xanthan" gum is also commonly used, about a tsp, to bind dough and replace the need for gluten strands that form in wheat flour dough.
Tips
- Place the pie crust in the refrigerator for 30 minutes before baking.
- For a slightly different taste, try using "Crisco" butter, or another butter that has a "shortening" flavor.
Warning
- When baking pies, place the pie pan on top of a biscuit pan or a larger "pizza" pan to catch the overflowing filling.
- When you roll out the dough, the edges will be a bit crumbly. If the dough is too crumbly to shape, add more water, and if it's too wet (the edges aren't crumbly at all), add a little more flour.
