Pie crust is the foundation of any great pie. It can be flaky, buttery, and delicious, or it can be tough and chewy. The difference between a good pie crust and a bad pie crust is all in the technique.
In today’s blog post, I will walk you through the steps on how to make a delicious pie crust. I will share my tips and tricks for getting the perfect flaky texture, and I will also provide some troubleshooting tips in case things don’t go according to plan.
What Are the 3 Types of Pie Crust?
There are three main types of pie crust:
- Pâte brisée is a classic pie crust that is made with flour, butter, and water. It is the most versatile type of pie crust and can be used for both sweet and savory pies.
- Pâte sucrée is a sweet pie crust that is made with the same ingredients as pâte brisée, but it also includes sugar. This gives the crust a slightly sweeter flavor and makes it more suitable for pies with sweet fillings, such as apple pie or pumpkin pie.
- Pâte sablée is a rich, shortbread-style crust that is made with flour, butter, sugar, and eggs. It is the most crumbly type of pie crust and is often used for tarts and other desserts.
Here is a table summarizing the three types of pie crust:
|Type of Pie Crust||Ingredients||Uses|
|Pâte brisée||Flour, butter, water||Versatile; can be used for both sweet and savory pies|
|Pâte sucrée||Flour, butter, sugar, water||Sweet pies|
|Pâte sablée||Flour, butter, sugar, eggs||Tarts and desserts|
How to Make a Delicious Pie Crust
Here is a recipe for a delicious pie crust that is easy to make and produces a flaky, buttery crust that is perfect for any pie filling:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- In a food processor, combine the flour, salt, and sugar. Pulse to combine.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Drizzle in the ice water, 1 tablespoon at a time, and pulse until the dough just comes together.
- Turn the dough out onto a lightly floured surface and form it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate and crimp the edges.
- Fill the pie with your favorite filling and bake according to the recipe directions.
- For a flakier crust, chill the dough for at least 30 minutes before rolling it out.
- If the dough is too dry, add a little more ice water, 1 tablespoon at a time.
- If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- Be careful not to overwork the dough, or it will become tough.
- If you are not comfortable rolling out the dough by hand, you can use a pie crust shield to prevent the edges from burning.
- Bake the pie until the crust is golden brown and the filling is bubbling.
What Ingredients Make The Crust Tender And Improve the Flavor of Pies Pastries?
There are a few ingredients that can help to make a pie crust tender and improve the flavor of pies and pastries.
- Cold butter or shortening: Cold butter or shortening helps to create a flaky crust by preventing the gluten from developing. Gluten is what makes dough tough, so preventing it from developing will result in a tender crust.
- Ice water: Ice water helps to keep the butter or shortening cold and also helps to prevent the gluten from developing.
- Salt: Salt enhances the flavor of the crust and also helps to prevent the gluten from developing.
- Sugar: Sugar can help to tenderize the crust and also add a bit of sweetness.
- Shortening: Shortening is a type of fat that is very solid at room temperature. This helps to create a flaky crust by preventing the gluten from developing.
- Vodka: Vodka can be used in place of some of the water in the pie crust dough. This helps to prevent the gluten from developing and also adds a bit of flavor.
Making a delicious pie crust is not as difficult as it may seem. With the simple tips in this article, you can easily make a flaky, buttery crust that will be the perfect foundation for your favorite pie filling.
What type of flour should I use for a pie crust?
All-purpose flour is the most common type of flour used for pie crusts. However, you can also use pastry flour for a lighter crust or whole wheat flour for a heartier crust.
How much salt should I use for a pie crust?
A little bit of salt goes a long way in a pie crust. Too much salt will make the crust taste salty, so it’s important to use just the right amount. A good rule of thumb is to use 1/4 teaspoon of salt for every 2 cups of flour.
How do I prevent my pie crust from shrinking?
There are a few things you can do to prevent your pie crust from shrinking. First, make sure your pie plate is well-greased. Second, dock the crust with a fork before filling it. Docking the crust will create small holes that will allow steam to escape, preventing the crust from shrinking. Finally, crimp the edges of the crust to seal it. Crimping the edges will help to keep the crust from shrinking.