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How to Make Flawless Pie Crust (It's Easier Than You Think)

SALE TODAY: Learn Piano on iOS In this video, Mahalo cooking expert Stacey Hicks shows you how to make flawless pie crust. What You'll Need --------------------------------------------------------------------- Ingredients * 1 1/3 cups all-purpose flour * Baking powder * 1/2 tsp? salt* 4 oz unsalted butter, sliced and chilled * 3 to 5 tbsp ice water Equipment * Bowl * Measuring cups and spoons * Pastry cutter or food processor * Plastic wrap * Rolling pin * Knife or fork * Parchment paper * Pie dish* Pie weights (optional) 1. Combine the flour, baking powder and salt. Mix well. 2. Add about 2/3 of the butter. 3. Using either a food processor or a pastry cutter, blend until the mixture resembles coarse crumbs. 4. Add the remaining butter and mix until the resulting particles are the size of small peas. Start with three tablespoons of water and toss until the particles are lightly coated. 6. Check the dryness of the mixture and add water 1/2 to 1 tablespoon at a time until all or most of the dry ingredients have been moistened. 7. Knead the mixture until it holds together. 8. Form into a ball then wrap in plastic wrap and flatten into a disc about an inch thick. 9. Place into the refrigerator for an hour. 1. When you are ready to roll out the crust, remove it from the refrigerator. 2. Cover your work surface lightly with flour or put down a piece of parchment paper and sprinkle some flour on it. Be careful not to use too much flour; it can cause the dough to become tough. Unwrap the dough and set it on your work surface. Sprinkle with some flour or some flour and a second piece of parchment. If you are using only flour, be sure to flour the rolling pin as well. 4. Working from the middle out, roll the dough into a large circle until it is uniformly about 1/8 inch thick and slightly larger than the diameter of your pie dish. 5. Try to roll it into as close to a circle as you can get. Remember to lift the dough off the work surface several times to make sure it isn't sticking. 1. With some flour on your hands, press the dough into the bottom of the pie tin. 2. Trim the excess dough away with a paring knife, leaving a little left to hang over the edge. 3. To crimp the edges, fold the excess dough over onto the lip of the pie tin. With one finger on the outside and two on the other, pinch the dough together. Continue all the way around the pie. 4. Prick the crust all over with a fork, which will prevent shrinking and air bubbles. You may need to bake the crust first depending on your recipe. Most custard-based pies require a prebaked crust and any no-bake pie will call for one. Make sure you know what your recipe calls for in advance to leave yourself enough time to bake and cool the crust. To prebake your crust: 1. Preheat the oven to 350 °?F (177° C).2. Set the? pie crust?inside and bake for 15-20 minutes. Troubleshooting: * If you notice air bubbles forming on the base of the crust, remove the pie from the oven and place a sheet of buttered parchment paper over it. Weigh the paper down with pie weights, if you have them, or dried beans. They should be something heavy but not too heavy. Put the crust back in the over for another 10-15 minutes, until the edges are a golden brown and the bottom is cooked, not moist, but before it burns. * If you notice the edges of the crust getting burned before the bottom of the crust is cooked, place pieces of tin foil around the edges to protect them, leaving the bottom uncovered. * Remove the crust from the oven and let cool to room temperature. The baked crust will keep uncovered for a day or two. Use it before it becomes stale. Read more by visiting our page at:
Length: 05:12


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