Perfect Pie Crust
I think I've tried every recipe in the world for the perfect pie crust and this one I'm very satisfied with. I tried making it whole wheat or part whole wheat but the texture just doesn't turn out to my liking. I haven't tried adding raw wheat germ yet but I'll try that sometime and post it.
1 teaspoon sugar
12 ounces (about 2½ cups) AP flour
1 cup unsalted butter
6-8 tablespoons ice water
Cut cold butter in small cubes and refrigerate. Blend flour, salt and sugar. Cut in butter with pastry blender to no bigger than the size of peas until there's no loose flour. Sprinkle in water 1 tablespoon at a time as needed, stirring after each addition until there are very few or no dry crumbs. Gather dough into ball. Divide into two rounds, wrap in plastic and refrigerate from 30 minutes to 2 days. Makes two 8-10 inch crusts.
For pre-baked 1-crust pie, prick with fork after it's rolled out, before you put it in the pan. Put tin-foil pie plate upside down on top of a bowl. Place dough over pie plate. Place another tinfoil pie plate on top and, using fingers or knife, scrape extra dough off around edges of pie plate. Remove top pie plate. Place upside down pie crust-lined pie plate on cookie sheet and bake in 375°F oven for 12-18 minutes depending on the size of the plate. Let it cool and then top with another pie plate and flip over. Remove inner pie plate.
Troubleshooting:
Dough cracks in middle when rolled: Not enough water.
Dough cracks on edges when rolled: Too cold, let it rest 5-10 min after removing from fridge.
Dough shrinks too much when cooked: Allow crust to chill for 30 min or more before baking. Don't pull or stretch dough to fit pan. Don't add too much water.
Dough sticks to counter when rolling: Too much water. Use small amount of flour for rolling, flip and turn often.
Crust is tough: Too much flour. Butter and flour not blended enough. Used too much flour while rolling.
Crust isn't flaky: Don't handle too much or fat will melt. You want to see little bits of fat in dough. Fat pieces should be no smaller than course crumbs but no bigger than small peas. Water should be ice water to help keep the fat solid. Cook on higher heat the first 15 min so as to set the flaky pockets.
Bottom crust is soggy: Brush bottom crust with butter or egg white to seal before filling. Place pie on lower rack or baking stone while baking.
Tips:
Cover edges with foil to prevent over-browning.
Vinegar or lemon juice softens the dough, one tsp per cup of flour.
When rolling, don't roll over the edges for even rolling.
Recipe:
1 teaspoon salt1 teaspoon sugar
12 ounces (about 2½ cups) AP flour
1 cup unsalted butter
6-8 tablespoons ice water
Cut cold butter in small cubes and refrigerate. Blend flour, salt and sugar. Cut in butter with pastry blender to no bigger than the size of peas until there's no loose flour. Sprinkle in water 1 tablespoon at a time as needed, stirring after each addition until there are very few or no dry crumbs. Gather dough into ball. Divide into two rounds, wrap in plastic and refrigerate from 30 minutes to 2 days. Makes two 8-10 inch crusts.
For pre-baked 1-crust pie, prick with fork after it's rolled out, before you put it in the pan. Put tin-foil pie plate upside down on top of a bowl. Place dough over pie plate. Place another tinfoil pie plate on top and, using fingers or knife, scrape extra dough off around edges of pie plate. Remove top pie plate. Place upside down pie crust-lined pie plate on cookie sheet and bake in 375°F oven for 12-18 minutes depending on the size of the plate. Let it cool and then top with another pie plate and flip over. Remove inner pie plate.
Troubleshooting:
Dough cracks in middle when rolled: Not enough water.
Dough cracks on edges when rolled: Too cold, let it rest 5-10 min after removing from fridge.
Dough shrinks too much when cooked: Allow crust to chill for 30 min or more before baking. Don't pull or stretch dough to fit pan. Don't add too much water.
Dough sticks to counter when rolling: Too much water. Use small amount of flour for rolling, flip and turn often.
Crust is tough: Too much flour. Butter and flour not blended enough. Used too much flour while rolling.
Crust isn't flaky: Don't handle too much or fat will melt. You want to see little bits of fat in dough. Fat pieces should be no smaller than course crumbs but no bigger than small peas. Water should be ice water to help keep the fat solid. Cook on higher heat the first 15 min so as to set the flaky pockets.
Bottom crust is soggy: Brush bottom crust with butter or egg white to seal before filling. Place pie on lower rack or baking stone while baking.
Tips:
Cover edges with foil to prevent over-browning.
Vinegar or lemon juice softens the dough, one tsp per cup of flour.
When rolling, don't roll over the edges for even rolling.
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