ps – I would love a tutorial on making pie crust edges. You sure can use a quick puff pastry for a pie crust that will be blind baked, Sierra! This recipe makes a double pie dough. Whisk together the flour, salt, and baking powder. Use a spatula or bowl scraper to turn the crumbly mixture out onto a floured work surface or piece of parchment. If you are able to blind bake (pre-bake) the crust a day ahead of time, it’ll be smooth sailing. 3. Super-flaky pie crust crackles under the pressure of your fork, yielding reluctantly before finally giving way — leaving behind delicate crumbs of golden pastry. If you're intimidated by pie doughs and struggling to make pies, I've listed for you the 7 best tips and tricks for a perfect flakey pie crust every time, with a bonus tip and recipe at the bottom! Remove from the food processor and turn out onto a clean surface. (This is frequently needed when making things like pizza crust, or rolling out strands for braided bread.) Smitten Kitchen Pie Crust: 1.13X flour to butter The baking Bible: 117X flour to butter Joy of Cooking: 2.29X flour to butter Bravetart: 1X flour to butter Each ratio will result in a different texture to the dough, and a different workability. Hi Suzanne! Regardless of what kind of fat you use, the main trick is that your ingredients need to be COLD. I like to add 1 tsp garlic powder to dough when I want to make a quiche. [Pictured: an unbaked pie with a top crust design of small red, green, blue, yellow, and black and white crescent moon-shaped pieces scattered about on a sheet of white dough.] Required fields are marked *. Once you've placed your rolled out dough into your dish, egg wash the bottom and sides then refrigerate while you prepare your filling. Check out my disclaimer here. Turn out onto a clean surface. 1/2 teaspoon baking powder With summer here, I’m hankering after a good fruit pie; let’s see how well this Fast and Easy Puff Pastry works with the filling from our Anytime Peach Pie. The butter and lard combination has enough moisture that when baked, evaporates, then leaves pockets of air which then gives you those flakey layers, yet not making it too crumbly. Stir in the sour cream; the dough won't be cohesive. Notice the enhanced flakiness of the top crust made with puff pastry. This recipe can also be made using all butter. Web page addresses and email addresses turn into links automatically. Roll the log into an 8" x 10" rectangle. If you're intimidated by pie doughs and struggling to make pies, I've made the best No-Fail Pie Crust recipe and also listed for you the 7 best tips and tricks for a perfect flakey pie crust every time - plus a bonus tip! Cut in the butter and lard with 2 knives or pastry cutter until crumbly. The vinegar helps to tenderize the dough and slightly inhibits the gluten development, leading to a dough that is flakier and easy to work with. In the food processor, add the flour with the salt and sugar (if using), and pulse twice. These pieces when baked, melt and their moisture evaporates which makes those flakey layers. I won’t force-march you through the time and effort involved in tackling the original version of this classic. So we’re on a quest to improve our pies. Here's what you need: about 3 cups chopped fresh peaches, peeled or not; or one 16-ounce bag (454g) frozen peach slices, partially thawed and chopped I think it probably So what’s the secret to homemade super-flaky pie crust? Photo credit: Rachel Currier from Baked By Rachel. Cookies with a history. Remove frozen crust from package and defrost at room temperature for about 10 minutes. For protection against filling spills, first line the baking sheet with parchment; trust me, you'll be glad you took this extra step. 1/2 cup (113g) sour cream*If you use salted butter, reduce the amount of salt to 1/4 teaspoon. "Anytime?" This recipe for best Flaky Pie Crust is just four ingredients and a few short minutes to make. Add 7 Tbsp ice water and pulse just … So an all-butter crust won't hold a sharp crimp as well as one made with all shortening, or a butter-shortening combination. That being said, it's very unusual for pie crust to have this issue! PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! Or can I just bake it once with pie pulling? 1 tbsp ish of ice cold Handy though it is, store-bought pie crust simply can’t rival a well-done homemade crust. ¼ Cup (35g, 1.2345oz.) I pile pie weights high up the sides, to little avail. This felt similar to a puff pastry or phyllo dough situation — very airy, light, and flaky. You can use it for that, just be sure to cut out your designs with a very sharp knife so the dough can puff up with its beautiful layers. Brush with the egg wash and dock the crust (pierce with a fork) so steam can escape. Enough for a bottom crust, and full top, or lattice, or enough for 2 small galettes. Makes one double crust or 2 single crusts. No-Fail Pie Crust recipe which you'll find below. They add both flavor and pleasing texture to the filling. Refrigerate for at least 1 hour and up to 2 days. Turn out onto a clean surface. It's good year-round since you can absolutely use frozen peaches (and raspberries) in place of fresh if you like. Thanks in advance for your help! The author spills her secrets in our Pie Q&A series, Facebook Instagram Pinterest Twitter YouTube LinkedIn. When using unsalted butter, increase salt to 1 tsp. Another one that makes it off of the world wide web and into my humble recipe box. Knead dough very lightly just to make everything come together (DO NOT OVERWORK). The more butter in pie crust (compared to vegetable shortening or lard), the flakier it’ll be. Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form. 5. Pie crust should be a simple thing. See those swirls of butter? And while its flakiness isn't super-apparent on the bottom beneath the filling, the top crust is ready to shatter into shards with each forkful. In reply to Can you use this crust to… by Erin (not verified). Though it doesn't have as much flavour as butter, lard can be used because it chills nicely, is easy to work with, and it doesn't break down as fast as the butter when baked. See our complete collection of Recipes posts. Hi, Margaret! Double it if you plan on making a lattice top or decorative edge. 1/8 teaspoon almond extract, optional All in all, my recipe below is quite easy to make, and with the tips and learnings I've listed above, I'm sure you'll be able to get that flakey pastry that will be perfect for whatever flavour pie you'll be making! You want it good and hot when the pie goes in, so the butter in the crust melts and produces steam quickly. ½ cup cold lard, cubed (can substitute with shortening). In reply to I love the flakiness of this… by Margaret Howard (not verified). Then, place the dough ball in the center of the piece of parchment paper and cover with another piece of parchment paper. We’re going to make a much simpler pastry with (surprisingly) most of the same attributes. You'll also notice that it's pretty much lost its crimp around the edge. 1 teaspoon vanilla extract Though it doesn't have as much flavour as butter, 4. What?! Handy though it is, store-bought pie crust simply can’t rival a well-done homemade crust. It’s impossible to find this signature texture in a packaged pie crust from your supermarket’s freezer case. First, place a piece of parchment paper onto the benchtop. Ease the pie crust into the corners of the pan. In most cases, its, I've learned a lot about the different fats for pie doughs and how best to work with each kind. Cover the edge with a sheet of foil … I can't deny that I've had a lot of trouble with pie doughs in the past. Roll out the chilled pie dough into a 12-inch circle, carefully place the Is this crust amenable to decorative tops and cut-outs or will that take away from the flakiness? You must roll this pie crust between two large pieces of parchment paper or 2 silicone mats until it is as thin as a classic pie crust. So without further delay, here are my 7 Tips and Tricks for a perfect pie crust: Although most pie doughs only use 4 main ingredients which are flour, fat, water and salt, you'll need a good ratio of the ingredients to be able to make a good one. Can you use this crust to make galettes? In keeping with tip #3, use a food processor or pastry cutter to incorporate the fat. While butter, shortening, or lard make equally light and tender crusts, an all-butter crust will be flakier due to butter’s higher water content: as the crust bakes the butter melts and its water turns to steam, creating thin, crisp layers (flakes). For best thickening, be sure to let the filling bubble for at least 5 minutes. The 11-inch pie crust bag also makes up 8-9" pie crusts and the 14-inch bag shapes dough for 11-12" crusts. If the dough is dry add a few more drops of ice water until it comes together. The crust is buttery and tender. 2 tablespoons (28g) butter, melted. In reply to You sure can use a quick… by mmoss. Instead, we’ll make a variation on “rough puff” — a type of pastry seen frequently on The Great British Baking Show. Check out some of our additional pie crust posts:How to Make the Best Pie CrustFancy Pie CrustFun Ways to Crimp Pie CrustMake and Freeze Pie Crust. 3/4 cup (149g) sugar Cut several slits in the top of the crust to allow steam from the filling to escape. Add in the butter and lard and pulse until mixture is crumbly, yet still having larger pieces of butter/lard. I've experimented and tested a few from trusted sources, made my own tweaks here and there until finally, after much trial and error, I've made my favourite dough for all my pies - my No-Fail Pie Crust recipe which you'll find below. We’re not going there. You can even prep the pie crust portion ahead of time so it’s already ready to go come turkey day. Super-flaky pie crust? Add the butter, working it in to make a coarse/crumbly mixture. They'll translate to extra layers of flakiness. That’s it! When incorporating the fat, you want a crumbly texture, but not too fine that its mealy, and you'll want some slightly larger pieces (about the size of a pea) as well. Disclosure: I have an advertisement relationship with the stores and ads in this post. When you run into dough that wants to spring back during rolling, rest is your best friend. Place on oven rack and bake for 10 to 12 minutes or until golden. Combine the dough just enough until it comes together but doesn't fall apart. Three slices of peach-apricot-raspberry pie on plates, ready to serve. How thick/thin should the dough be? Here's pie made with Fast and Easy Puff Pastry on the left; and a typical shortening and butter crust on the right. Refrigerate for at least 1 hour and up to 2 days. It's hard to roll out because it wants to pull back to its prior thickness, and it shrinks dramatically when baked. 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