How to Make a Pastry Crust, step by step recipe.
Hi. Don here. Making good pastry crusts can be a challenge. It was for me until I discovered a few tricks. I also suggest you watch this video: https://www.youtube.com/watch?v=6UjUM9tW-Bg. Do you have a tip on making pie crusts? Please post a comment.
The two options (Flaky Pie Crust and Sweet Pie Crust) below list my ingredients for a single 9 to 10 in crust (double it for two crusts). The difference between the two crusts is a slight difference in ingredients. The method is the same.
I guess I will have to make another pie to show the mixing and ball steps!
What You Need
I find that it’s easiest to use a full size food processor to mix the dough. You will also need measuring cups and spoons, a pie plate, rolling pin and some parchment paper. I suggest you invest in pie weights and a pie shield, too. Get yourself a pretty pie plate if you plan to make pie often!
How to Make a Pastry Crust (Flaky Pie Crust) Recipe
How to Make Pastry Crust (Flaky Pie Crust)
A traditional flaky pie crust or a sweet short crust
- 1-1/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (for Sweet Short Crust, use 1 TABLESPOON sugar)
- 1/2 cup cold vegetable shortening (Crisco) (For Sweet Short Crust, use butter.)
- 1/8 to 1/4 cup ice water
- Mix all of the ingredients in the order listed.
- For traditional pie crusts use just flour, salt, a little sugar, shortening and ice water.
For short crusts for tarts and dessert quiches use unsalted butter instead of shortening and add more sugar. (See notes adjacent to ingredients.)
- Whether using shortening or butter make sure it is cold and very hard.
Cut the shortening into small pieces.
- When adding the shortening or butter to the flour mixture by hand, use a pastry blender or cut it in with two kninves.
- I have grown real fond of the food processor for making pie dough.
- It's fast and gives a better product.
- Just blend the shortening or butter in until the mixture looks like corn meal.
Add the ice water slowly by tablespoon fulls just until the dough forms a ball and holds together.
Then wrap the dough ball in plastic and refridgerate it for at least an hour.
- If you store it in an airtight container you can freeze it. Use the frozen dough within 6 months.
Chill the dough for at least a full hour between mixing and rolling it out.
It is important to chill the butter (or shortening for a traditional pie crust) and to let the gluten relax by chillling the dough between mixing and rolling. I guess a food scientist can explain why this is important but all I know is when I don't let the dough chill for an hour, the crust doesn't roll out as easily.
- To roll out the dough use a lightly floured surface or pastry board. I've had good luck also using parchment paper or freezer paper lightly floured to roll out the crust.
- And don't forget to take one of your hands that just spread the flour over the work surface and dust flour onto the rolling pin.
- Before I make the first move with the rolling pin I push down on the ball of dough to flatten it somewhat.
- Then I push the edge cracks back together.
- Roll the dough from the center out turning the dough after each roll.
- This makes for a more uniform crust thickness and keeps the crust from sticking to the work surface. Turning also helps to form a circle rather than an elipse, rectangle or in my worst experience a triangle shape.
- When cracks appear at the edges of the dough, I overlap the edges and continue to roll out the dough.
- Invert the pie tin, quiche dish or tart pan over the rolled out dough to measure the size of the dough.
- It should be about an inch or two larger than the pan depending on the depth of the dish you are using.
- Once you have the dough the correct size, roll the dough around the rolling pin; lift and center it over the pan or tin and unroll it from the rolling pin by rolling the pin in the opposite direction that you rolled the dough up.
- Gently lift and slide the dough around until it is positioned how you want it.
For unfilled crusts (such as for a custard or lemon pie), cover the bottom with a round of aluminum foil and use pie weights to hold the crust from rising and bubbling. The aluminum foil keeps the "weight dents" to a minimum.
- For two crust pies, lay the top crust over the filled pie tin. Trim the top crust to about 1/2 in larger than the bottom crust, fold the edges under and crimp them in a decorative pattern.
When baking the pie and filling together in a two-crust pie, brush the top crust with butter or egg white and a little water.
If the crust browns too fast, then cover it with a metal ring you can purchase or make one from aluminum foil and bake the pie until done. This prevents the burned crust syndrome.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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