Flaky Pie Crust
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Flaky Pie Crust
  Pie    Pastries  
Last updated 6/12/2012 1:28:48 AM. Recipe ID 64329. Report a problem with this recipe.
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This recipe makes enough dough for one 9 inch covered pie. If your pie only requires a 
bottom crust, use half this recipe. Note: for best results, make the full recipe. If 
only a single crust is required, make the full recipe and freeze half for later.

In contrast to bread, pie crust and other pastries should be made in a way that 
minimizes the development of gluten. Once the water has been added, the dough should be 
worked as little as possible, to minimize toughness in the finished crust.


    * 2 1/2 cups (310 grams) flour
    * 1 teaspoon (6 grams) salt
    * 1 teaspoon (4 grams) sugar (optional)
    * 1 cup cold (225 grams) butter
    * 1/3 cup plus 1 Tablespoon (80 mL plus 15 mL) cold water


   1. Whisk 2 1/2 cups flour, 1 teaspoon salt and 1 teaspoon sugar together in a deep 
   2. Cut 1 cup cold butter into small pieces and add to the flour mixture.
   3. Using a pastry blender or two butter knives, cut the butter into the flour until 
the butter is in small pea-sized pieces.
   4. Add 1/3 cup plus 1 Tablespoon cold water; cut the water into the flour-butter 
mixture with the edge of a rubber spatula until it is evenly moistened and will hold 
together when pressed.
   5. Form the dough into a ball with your hands, kneading in any loose flour. This 
should be done as quickly as possible to avoid melting the butter in the dough.
   6. Chill the dough for 10-20 minutes.
   7. Cut the dough evenly in half.
   8. On a lightly floured board, roll each half out until it will cover a 9 inch pie 
dish, with about 3/4" inch overhang.

To Form a Covered Pie

   1. Lay the bottom crust in the pie dish, ensuring that there are no gaps between the 
crust and the bottom of the dish.
   2. Fill the crust with the pie filling.
   3. Place the top crust on top, leaving equal overhang on all sides.
   4. Cut the overhang to about 3/4 of an inch all around the pie.
   5. Working around the pie, hold the bottom and top crust overhangs together and tuck 
the combined overhang into the pie dish behind the bottom crust.
   6. With the forefinger and thumb of each hand, pinch the ridge formed by the tuck 
into a decorative edge, or press this ridge with a fork.
   7. Brush the top of the pie with milk, and sprinkle with sugar.
   8. Cut vents in the top crust so that steam can escape.
   9. For a fruit pie, bake on the lower-middle rack of an oven at 425 degress 
Fahrenheit for 30 minutes to set the crust, then at 350 degreess Fahrenheit for 30 
minutes to cook the filling.

Note: When baking two pies at once, rotate the pies 180 degrees at 15 minutes and 45 
minutes to ensure the crust does not burn due to its proximity to the oven walls.

Notes, tips, and variations

    Use a hard vegan fat, such as margarine in place of the butter. (used for the 
images shown above)
    Use lard, which is less saturated than butter and produces the flakiest crusts.
Top Crust Colouring
    Brush on lightly beaten egg white to colour crust instead of milk. 

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Recipe ID 64329 (Nov 18, 2007)

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