Nothing makes a pie higher than utilizing a Selfmade Pie Crust! Utilizing simply 5 easy components, this straightforward pie crust recipe leads to a superbly flaky crust you’ll need to use with all of your pies!
I do know, I do know. Everybody claims they’ve the most effective pie crust recipe! I actually love a flaky selfmade pie crust, and this pie crust with shortening and only a little bit of butter actually matches the invoice!
Why I Like Pie Crust with Shortening and Butter
I get pleasure from butter pie crust recipe generally, however there are a number of causes I like to recommend this recipe:
- This easy recipe is tremendous straightforward, with solely 5 easy components.
- Make this pie crust forward of time and it seems even flakier!
- Shortening makes the pie crust really easy to work with and helps maintain its form higher!
- It has a really impartial style, making it the proper pie crust for both candy or savory pies.
Selfmade Pie Crust Recipe Substances
As promised, listed below are the 5 components it is advisable make your personal pie crust:
- All-purpose flour
- Salt
- Vegetable shortening, unflavored or butter taste
- Chilly unsalted butter
- Chilly water- I like to recommend ice water
The precise quantities you want are listed within the recipe card on the backside of the put up, so be sure that to scroll down!
Easy methods to Make Pie Crust from Scratch
Lots of people are scared to make their very own selfmade pie crust as a result of it may be finicky. It is a nice recipe to start out with as a result of the shortening and refrigeration makes it very straightforward to work with. Right here’s learn how to do it:
- Fill a cup with water add a little bit of ice to it earlier than beginning and gathering your components.
- Mix the dry components (flour and salt) in a medium bowl. Add the shortening and butter to the flour combination, then use two forks or a pastry cutter to chop it into the flour till the combination resembles a rough meal or peas. It ought to have a uniform texture however can be a mix of crumbs and small bits and items.
- Add the ice chilly water a tablespoon at a time and stir gently with a fork or rubber spatula till the dough begins to carry collectively. In case you add an excessive amount of water, the dough can be sticky. Additionally, watch out to not over-mix it or it will likely be robust!
- As soon as the dough types, form it right into a ball, wrap it tightly in plastic wrap, after which pat it down right into a disc. Refrigerate it for a minimum of 24 hours. Two hours, a shorter period of time or not refrigerating in any respect is just not enough because the dough can be chilled on the surface and nonetheless heat inside making it sticky once you work it. You might not need to do that due to time constraints, however belief me on this: a dough that has been saved chilly for this lengthy makes it SO a lot simpler to roll out and is much less more likely to tear. Additionally, DO NOT permit it to heat up or come to room temperature earlier than rolling, maintain it COLD!
- When able to roll it out, unwrap it from the plastic and place the dough on a clear work floor that’s been flippantly floured. Utilizing a flippantly floured rolling pin, evenly distribute exhausting smacks on the dough 10-15 occasions to make it extra pliable.
- Roll the dough into a big circle about two inches bigger than your pie pan. Do that by rolling a pair occasions from the 12 o’clock to six o’clock positions. All the time cease rolling earlier than you get to the sting, as doing so will make the perimeters too skinny. Flip the dough 180 levels and roll once more from 12 to six, flippantly including flour to your work floor, if wanted. Then flip the dough 90 levels and roll the identical approach. Rotating the dough will even assist forestall it from sticking. If the dough is chilly sufficient, and by working rapidly and effectively, you must solely want a minimal quantity of flour to maintain it from sticking both to your work floor or the rolling pin. Including an excessive amount of flour will make the dough robust.
Proceed rotating 90° and rolling till you’ve got created a circle that’s a minimum of 2-inches bigger than your pie plate. If there are edges which might be a bit straight, use the top of the rolling pin to curve from the center of the dough out to the sting. Additionally, if cracks kind on the edges, push the dough collectively by cupping your hand, serving to to kind the outer fringe of the circle, and gently push in direction of the center. Then roll once more as directed.
- The dough ought to be flippantly floured sufficient so that you could roll it up and over the rolling pin or fold it in half to switch to the pie dish. Drape it loosely over, then match it into the pan by gently lifting the perimeters of the dough in order that it settles on the backside and alongside the edges, by no means urgent or forcing as that can tear it. When making a one-crust pie, don’t trim the perimeters. Simply fold the surplus dough beneath making a thicker base to crimp or flute the crust (see beneath). When making a double-crust pie, fold the highest crust beneath the underside overhanging crust to kind your edge, after which crimp.
- Use the tines of a fork to put holes over the underside and sides of the dough. Place into the fridge for a minimum of quarter-hour to sit back once more earlier than continuing with blind-baking or fill the pie and refrigerate. The colder your dough is when it goes into the oven, the flakier it will likely be, and it’ll additionally assist forestall shrinking because it bakes.
Be aware: This recipe makes sufficient dough for one crust. In case you want a double crust in your pie, you’ll be able to double the recipe and divide the dough in half.
Easy methods to Flute a Pie Crust
There are many methods to make a phenomenal, ornamental pie crust. You need to use a fork to crimp the perimeters, or you’ll be able to roll the crust and use your fingers to flute the pie crust.
Don’t take away any extra dough hanging over the facet. Fold the surplus dough beneath to create a thicker base to crimp or flute the perimeters.
When making a pie with two crusts, fold the highest crust beneath the underside overhanging crust to kind your edge.
Use two arms for a fluted pie crust. Push the index finger of 1 hand into the pie crust from the within of the pie, pushing in between the thumb and index finger of the alternative hand which is on the surface of the crust, making a “U” or “V” form. Work your approach across the crust in a circle, spacing the flutes about an inch aside.
Easy methods to Refrigerate Crisco Pie Crusts for Later Use
This dough will be refrigerated for as much as three days wrapped it in plastic wrap.
For longer storage, double wrap the disc in plastic wrap and freeze for as much as 6 months! Thaw in a single day within the fridge earlier than filling and baking.
FAQs
When do I have to Blind Bake a Pie Crust?
Blind baking is once you absolutely bake the unfilled pie crust so it cooks all over. It’s only really mandatory when the filling isn’t baked (like a cream pie or lemon meringue). Nevertheless, many individuals desire to par-bake (partially bake) or blind bake pies with a runny filling, like pumpkin pie or pecan pie. Others at all times blind bake their crusts!
If it is advisable par-bake or blind bake your crust, it’s straightforward! As soon as your pie crust is trimmed and fluted, prick it throughout with the tines of a fork and pop it within the fridge to sit back it for 15-20 minutes.
Subsequent, loosely line your pie crust with a pre-formed pie parchment liner or a bit of parchment paper, then fill it with these pie weights that I’ve come to like or dried beans. Be aware- for those who use beans, you’ll be able to reuse them again and again as pie weights, however you’ll be able to’t use them for cooking when you’ve used them to blind bake. Simply maintain them saved in an hermetic container.
Bake the pie as directed in your recipe.
Can I take advantage of an egg wash on my pie crust?
An egg wash (overwhelmed egg plus water) creates a stunning golden brown end on pie crusts. It additionally helps the crust from getting soggy. It’s optionally available, however sure, you’ll be able to completely use an egg wash on selfmade pie crust for those who like!
Ideas for Rolling out a pie crust
For excellent tips about making the proper pie crust, see the numbered directions above.
Filling Recommendations
I’ve bought all kinds of selfmade pies you must attempt with this scrumptious pie crust! Listed here are a few of my favorites:
- Heat blueberries, a tender, fantastically adorned pie crust, and an empty abdomen will make this Blueberry Pie a no brainer household dessert
- This Pineapple Pie is ideal for summer time, with a scrumptious, flaky double crust full of crushed pineapple! Prime it with ice cream for a particular deal with!
- This Apple Cream Pie is a favourite for the vacations, however with apples coated in a cinnamon sugar combination surrounded by heavy cream, this pie is a favourite all 12 months spherical
- Chocolate Peppermint Cream Pie is bound to be an enormous crowd-pleaser through the holidays with its easy and creamy chocolate filling, peppermint extract, and fluffy whipped topping coated in peppermint sweet!
- Lemon Chess Pie is one other creamy dessert that screams spring and summer time! I really like lemon, and this pie satisfies all my lemon cravings!
- The BEST Pecan Pie is one other vacation favourite, however in truth, I’d eat this decadent pie anytime! The gooey pecan filling is one thing price splurging on!
For savory pies, attempt a Turkey or Rooster Pot Pie on this selfmade crust! It really brings a basic consolation meals dish to the following stage.
What’s your favourite pie? Share within the feedback beneath!
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Selfmade Pie Crust
Nothing makes a pie higher than utilizing a Selfmade Pie Crust! Utilizing simply 5 easy components, this straightforward pie crust recipe leads to a superbly flaky crust you’ll need to use with all of your pies!
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Directions
-
Fill a cup with water add a little bit of ice to it earlier than beginning and gathering your components.
-
Mix the dry components (flour and salt) in a medium bowl. Add the shortening and butter to the flour combination, then use two forks or a pastry cutter to chop it into the flour till the combination resembles a rough meal or peas. It ought to have a uniform texture however can be a mix of crumbs and small bits and items.
-
Add the ice chilly water a tablespoon at a time and stir gently with a fork or rubber spatula till the dough begins to carry collectively. In case you add an excessive amount of water, the dough can be sticky. Additionally, watch out to not over-mix it or it will likely be robust!
-
As soon as the dough types, form it right into a ball, wrap it tightly in plastic wrap, after which pat it down right into a disc. Refrigerate it for a minimum of 24 hours. Two hours, or a shorter period of time or not refrigerating in any respect is just not enough because the dough can be chilled on the surface and nonetheless heat inside making it sticky once you work it. A extremely COLD dough is SO a lot simpler to work with and reduces its’ means to tear. Additionally, DO NOT permit it to heat up or come to room temperature earlier than rolling, maintain it COLD!
-
When able to roll it out, unwrap it from the plastic and place the dough on a clear work floor that is been flippantly floured. Utilizing a flippantly floured rolling pin, evenly distribute exhausting smacks on the dough 10-15 occasions to make it extra pliable.
-
Roll the dough into a big circle about two inches bigger than your pie pan. Do that by rolling a pair occasions from the 12 o’clock to six o’clock positions. All the time cease rolling earlier than you get to the sting, as doing so will make the perimeters too skinny. Flip the dough 180 levels and roll once more from 12 to six, flippantly including flour to your work floor, if wanted. Then flip the dough 90 levels and roll the identical approach. Rotating the dough will even assist forestall it from sticking. If the dough is chilly sufficient, and by working rapidly and effectively, you must solely want a minimal quantity of flour to maintain it from sticking to your work floor and rolling pin. Including an excessive amount of flour will make the dough robust. Proceed rotating 90° and rolling till you’ve got created a circle that’s a minimum of 2-inches bigger than your pie plate. If there are edges which might be a bit straight, use the top of the rolling pin to curve from the center of the dough out to the sting. Additionally, if cracks kind on the edges, push the dough collectively by cupping your hand, serving to to kind the outer fringe of the circle, and gently push in direction of the center. Then roll once more as directed.
-
To switch to the pie dish, roll it up and over the rolling pin or fold it in half. Drape it loosely over, then match it into the pan by gently lifting the perimeters of the dough in order that it settles on the backside and alongside the edges, by no means urgent or forcing as that can tear it.
-
When making a one-crust pie, don’t trim the perimeters. Simply fold the surplus dough beneath making a thicker base to crimp or flute the crust (see beneath). When making a double-crust pie, fold the highest crust beneath the underside overhanging crust to kind your edge, after which crimp.
-
Use the tines of a fork to put holes over the underside and sides of the dough. Place into the fridge for a minimum of quarter-hour to sit back once more earlier than continuing with blind-baking or fill the pie and refrigerate. The colder your dough is when it goes into the oven, the flakier it will likely be, and it’ll additionally assist forestall shrinking because it bakes.
-
Comply with baking directions in line with your required recipe.
Notes
- This recipe makes sufficient dough for a single pie crust. If a double pie crust is required, then merely double the recipe and divide the dough evenly in half.
- To Blind-Bake: place a pre-formed pie parchment within the pan, and fill with ceramic pie weights, in order that the crust stays flat when baking.
- See put up for extra suggestions and particulars.
Vitamin
Serving: 1pie crust | Energy: 1589kcal | Carbohydrates: 143g | Protein: 19g | Fats: 104g | Saturated Fats: 26g | Polyunsaturated Fats: 30g | Monounsaturated Fats: 42g | Trans Fats: 13g | Sodium: 591mg | Potassium: 201mg | Fiber: 5g | Sugar: 1g | Calcium: 31mg | Iron: 9mg
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