I didn’t grow up eating or baking pie. But staying in US, got me into the practice of baking pie during holiday season. And since my husband is a big fan of pie, especially pumpkin pie. I had to perfect it. Making pie is extremely satisfying and if you get daunted with the whole idea, then watching the video will definitely help. A lot of recipe calls for a mix of both butter and shortening. Some even uses just shortening. I use just butter.
Ingredients you need:
COLD BUTTER is what we need – As the crust bakes, the butter melts away creating layers in the flour and there by a crumbly crust. If the butter softens before you bake, then the crust will turn hard and not flaky. Flour - I don’t bake pie that often and so when I do, I make it the old fashion way with all-purpose flour. You can definitely try with your choice of flour. The taste and texture of the crust will definitely depend on the flour you are using and fat that helps to make it flaky. Apple cider Vinegar - Apple cider vinegar helps to soften the gluten in the flour and helps to make it flaky instead of chewy. Ice Cold Water - You need to keep the dough cold, which helps to butter to melt as the crust bakes and there by, resulting in a flaky texture. Salt and Sugar - I like to add both as it helps to balance the flavor.
Steps to prepare the Pie Crust
1- In a food processor add the flour, salt, sugar and cold butter that should be cut into small pieces. 2-Mix the cold butter with flour until it looks crumbly. You can do this in a mixing bowl, by cutting the cold butter using a pastry cutter, fork or hand. I would avoid hand because that can soften the butter. At times, I use a box grater to grate the cold butter to the flour. This step really helps to evenly distribute the butter to the flour. 3- Next add the liquid. I use cold apple cider vinegar and ice-cold water. You can use just ice-cold water too. 4- Once you add the liquid, just mix it around using a rubber spatula to bring the dough together. DO NOT KNEAD. If you are using a food processor, then just pulse it a few times. 5-Then divide the dough into two roughly equal portions and wrap it in a clear wrap. As you wrap, press it down a little and flatten it out. This will help to roll the dough later. 6- Gently roll the dough by dusting a little flour. Roll it to ⅛th cm and 1 inch wider than your pie plate. 7-Once you roll the dough, and shape it in the pie pan, refrigerate the pan for 15 minutes if you are planning to blind bake. 8- Place parchment paper on the pie crust and then scatter enough pie weights, dried beans or dried lentils to weigh down the parchment paper evenly. You can use this buttery crust recipe for any variety of tart or pies. Here is my recipe of pumpkin pie . I also use the same recipe to prepare Tomato Thyme Ricotta Galette
KEY NOTES:
Keep the butter cold and use ice-cold water.Do know knead the dough, just mix it around with a wooden spoon.Wrap the dough in clear wrap and keep it in the refrigerator for a while before you roll it out.Do not press the rolled dough to the pie pan, push the sides down. Place the pie pan in the freezer for a while before you blind bake or bake it with the filling.The butter in the dough should not melt before you place it in the oven. This will result in hard pie crust texture.As the cold butter melts in the hot oven, it creates layers, making a flaky pie crust.
Baking pie is very therapeutic and once you get the hang of it, you will bake on repeat. Hope this recipe and the video I shared will be helpful. More Fall Recipes to try sourdough discard crackers Roasted Brussels Sprouts Button, Star & Leaf Cut Out Sugar Cookies
