Email to Mark & Lori Fohl      

Perfect Pie Crust

Source of Recipe


Various



List of Ingredients



• All Butter Crust for Sweet and Savory Pies
  
• *****************************************************
  
• 2 1/2 cups all-purpose flour, plus extra for rolling
  
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 6 to 8 Tbsp ice water
  
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  
• All Butter Crust with Almonds
  
• ****************************************************
  
• 2 cups all-purpose flour, plus extra for rolling
  
• 1/2 cup finely ground blanched almonds or almond flour
  
• 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
  
• 1 teaspoon salt
  
• 1 heaping teaspoon brown sugar
  
• 6 to 8 Tbsp ice water, very cold
  
• Follow directions for the All Butter Crust, but with the above ingredients. Include the ground almonds in with the flour, salt and sugar in step 2.
  






Instructions



1. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
   
   
2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
   
   
3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
   
   
4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
   
   
5. Add filling to the pie.
   
   
6. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
   
   
7. ****To Pre-Bake a Pie Crust****
   
   
8. If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
   
   
9. Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
   
   



RECIPE CONTINUES

PREV SECTION | NEXT SECTION