OUR FAVORITE PIE CRUST RECIPE-HOW TO MAKE A TENDER PIE CRUST
From the King Arthur Flour recipe: "We figure we can't repeat too often our formula for the flakiest, most tender pie crust - so here it is. The instructions are thorough, and the method can apply to your own favorite crust recipe. The method you use to put pie pastry together will, to some degree, determine the type of crust you end up with. Our latest favorite pie crust recipe uses a combination of butter (for flavor) and lard or vegetable shortening (for flakiness); an unbleached flour of about 10.5% protein (such as our Mellow Pastry Blend); buttermilk powder (for tenderness) and baking powder (for extra flakiness); salt; and vinegar (again, for tenderness) and water. Here's the formula for a single-crust pie; just follow the directions above."
Provided by Cucina Casalingo
Categories Dessert
Time 45m
Yield 1 single pie crust
Number Of Ingredients 8
Steps:
- For a flaky, tender crust (as opposed to one that's harder, mealy, and more cookie-like), the following works well.
- Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
- Cut in half of the fat, working the mixture until it's mealy and crumbly.
- Place the reserved flour on your work surface, and coat the remaining fat with the flour.
- Use a rolling pin or the heel of your hand to flatten the fat till it's about 1/2-inch thick.
- Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till it's evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
- Sprinkle the liquid(s) over the dough while tossing with a fork.
- Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
- Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
- Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
- (If it isn't holding together well, sprinkle it lightly with a couple of teaspoons of water.
- Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.).
- When you're "ready to roll," remove the dough from the fridge.
- If the dough is made with all lard and/or vegetable shortening, you'll be able to work with it directly from the refrigerator.
- A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
- Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
- Roll the dough to the size needed (about 13 inches for a 9-inch pie).
- Fill and bake as directed in your recipe.
- Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.
Nutrition Facts : Calories 1553.3, Fat 99.1, SaturatedFat 49.5, Cholesterol 170.7, Sodium 1003.9, Carbohydrate 143.4, Fiber 5.1, Sugar 0.6, Protein 19.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nabin Stha
[email protected]As a busy parent, I appreciate that this pie crust recipe can be made ahead of time and stored in the freezer. It's a huge time-saver when I'm trying to get dinner on the table quickly.
Mashesh Sharma
[email protected]I love experimenting with different flavors in my pie crusts, and this recipe is the perfect base for that. I've added everything from herbs and spices to chocolate chips and nuts, and it's always turned out delicious.
Arunaprakash Guragain
[email protected]This pie crust recipe is great for making large batches of pies. I've used it to make dozens of pies for parties and potlucks, and it's always been a hit.
Savage Puerto Rico
[email protected]I've tried many pie crust recipes over the years, but this one is by far my favorite. It's consistently flaky and golden brown, and it pairs perfectly with any type of pie filling.
Sayed Zulqarnain
[email protected]As a beginner baker, I found this pie crust recipe to be very user-friendly. The instructions were clear and easy to follow, and I was able to make a beautiful and delicious pie crust on my first try.
Manzool Ali
[email protected]I appreciate that this pie crust recipe uses healthy ingredients like whole wheat flour and butter. It allows me to indulge in my favorite pies without feeling guilty.
Vedika Boobun
[email protected]I love how quickly and easily this pie crust comes together. I can have it made and in the oven in less than 30 minutes, which is a huge time-saver when I'm short on time.
Suroz Shrestha
[email protected]I was pleasantly surprised to find that this pie crust recipe can easily be adapted to make a gluten-free version. I simply used gluten-free flour and it turned out just as flaky and delicious as the original recipe.
king Pranto
[email protected]This is my go-to pie crust recipe. I love that it's so easy to make and always turns out perfect. I've even started using it for my savory pies, and it's been a huge hit with my family and friends.
GU GU
[email protected]I've made this pie crust multiple times with great success! It's super flaky and delicious, whether I fill it with fruit or savory fillings.