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A pie crust is a pastry that covers the outside of a pie. It is usually made of flour, water, and fat. The most common fats used in pie crusts are butter, lard, or shortening.
Pie crusts can be either savory or sweet. Sweet pie crusts are often used for fruit pies, while savory pie crusts are used for meat pies.
The earliest known recipe for pie crust dates back to the Roman Empire. The recipe, which was written by Apicius, called for flour, water, andlard.
When making a pie crust, it is important to remember to handle the dough as little as possible. If the dough is overworked, it will become tough and hard to roll out. It is also important to make sure that all your ingredients are cold, including the butter and the water. Cold ingredients will help keep the dough from becoming too soft and sticky. When rolling out the dough, use a light, even pressure to get the desired thickness. Lastly, it is important to make sure that your pie crust is evenly baked. Use a pie shield to keep the edges from getting too dark and make sure that the bottom of the crust is cooked through. Following these tips will help ensure that your pie crust is flaky and delicious.
The secret to a good pie crust is to use cold butter, keep the dough cold, and use as little water as possible. Additionally, it is important to use the right kind of flour and to use a light touch when rolling and shaping the dough.
1. Shortcrust pastry: A classic pie crust made from butter and flour. 2. Pâte brisée: A French-style crust made with butter, flour, and a bit of sugar. 3. Pâte sucrée: A French-style crust made with butter, flour, sugar, and egg yolks. 4. Pâte sablée: A French-style crust similar to a shortcrust pastry, but made with ground almonds or hazelnuts instead of flour.
It depends on the recipe, but generally butter is considered to produce a lighter, flakier crust. Crisco is usually used to create a more sturdy crust.
Pie crust is made with flour, butter (or shortening), salt, and cold water. 1. In a large bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of very cold butter. 2. Cut the butter into the flour mixture using a pastry blender or two forks until it resembles coarse crumbs. 3. Add 1/3 cup of cold water, a tablespoon at a time, and mix until the dough comes together. 4. Form the dough into a ball and flatten it slightly. Wrap it in plastic and refrigerate for at least an hour. 5. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). 6. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. 7. Trim the edges, flute the crust, and prick the bottom with a fork. 8. Bake the crust for 10-15 minutes, or until lightly golden. 9. Let the crust cool before adding your desired filling.
The number two most important thing when making pie crust is to chill the ingredients. Chilling helps ensure that the fat doesn't melt too quickly during baking, resulting in a flakier and more tender crust.
It depends on the recipe, but typically you would brush a pie crust with an egg wash (an egg beaten with a tablespoon of milk) to give it a nice golden brown color.
The most important rule in making a pie crust is to work quickly and keep everything cold. This includes the ingredients, the mixing bowl, the rolling pin, and your hands. Cold ingredients prevent the fats from melting and create flaky layers in the crust. Working quickly prevents the fats from melting, which also helps to create flaky layers.
1. Flaky - A good pie crust should have a flaky texture and be light and crisp. 2. Tender - A good pie crust should be tender and not be too tough or dry. 3. Flavorful - A good pie crust should have good flavor and be made with quality ingredients.
The secret to tender flaky pie crust is to use cold butter and to not overwork the dough. Also, make sure you chill the dough before rolling it out and before baking it. Lastly, use a combination of both shortening and butter for the best flavor and texture.
It depends on the recipe. If you find a recipe that calls for brushing the pie crust with butter or egg, then you should follow those instructions. In some cases, brushing the crust with butter or egg can help the crust brown and create a glossy finish.
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|all purpose flour|
|apple cider vinegar|
|graham cracker crumb|
|red wine vinegar|
|all purpose gluten flour|
|protein all purpose flour|
|fridge american butter|
|butter orcup shortening|
|gluten graham cracker|
|another gluten flour|
|white wheat flour|
|dark brown sugar|
|chocolate chip cooky|
|white rice flour|