Many individuals spend a lot of time in the kitchen creating pies at various seasons of the year. Homemade pies are distinctive, and they contribute to the enjoyment of numerous occasions.
It is critical to pay attention to the crust while creating any form of pie. The pie crust must be perfect or else the whole pie will be ruined.
Many people use food processors to make pie crusts simpler to manufacture. If you’re accustomed to doing things this way, you may be concerned if you don’t have a food processor available right now.
Without a food processor, how do you prepare pie crust? Continue reading to gather all of the pertinent information so that you may perform your best.
- Gather the Necessary Ingredients
- How to Make Pie Crust Step-by-Step
- Is it better to make pie crust by hand or in a food processor?
- What can I use instead of a food processor for pastry?
- What is the number 2 most important thing when making pie crust?
- What is a trick to making a good pie crust?
- What should one avoid when making a pie crust?
- Should I brush my pie crust with butter or egg?
- Why do you use cold butter when making pie crust?
- Do you need a food processor for dough?
- Can you use a blender as a food processor for pie crust?
- What is the best flour to use to make pie crust?
Gather the Necessary Ingredients
Of course, in order to produce the crust, you’ll need the appropriate components. To begin, collect all of the materials needed to prepare a great pie crust.
There are several pie crust recipes available. Some recipes may have somewhat different ingredients than others.
That being stated, this post will give you with a highly popular and often used pie crust recipe. This should enable you to construct a pie crust that will work with a variety of pies.
You’ll need flour, sugar, salt, ice water, and either butter or shortening, depending on your preference. It’s also worth noting that some individuals use both butter and shortening when preparing pie crusts.
The kind of flour you choose will be determined by the sort of crust you intend to construct. If you consider yourself a novice or an average baker, you should definitely stick to all-purpose flour.
It is also feasible to use wheat flour or pastry flour, but there is no need unless you are allergic to all-purpose flour. Different kinds of flour may change the texture of the crust, but most people agree that all-purpose flour is ideal for making basic pie crusts.
Although sugar is technically an optional ingredient, it may surely add taste to the pie crust if used. It also aids in the browning of pie crusts, making your pie seem more appealing.
When creating a pie crust, just don’t add too much sugar. Too much sugar will make the crust difficult to spread out, thus keeping to one tablespoon is strongly suggested.
Salt may also be added to improve the taste of pie crusts. You should use common table salt.
The frozen water will assist to keep the crust intact. Fill one-half of a cup with water and a few ice cubes.
If you don’t add water, the crust will be difficult to keep together and will likely fall apart when you attempt to roll it out. Using cold water is a simple method that will simplify your life.
Use enough cold water to make the dough easily formable into a ball that can be rolled out. Keep this in mind, and you should have no trouble rolling out the crust.
How to Make Pie Crust Step-by-Step
You just need to learn how to make pie crusts now that you know what ingredients you’ll need. You may be accustomed with making pie crusts with a food processor, but this will show you how to do it without one.
It is not difficult to prepare excellent and attractive pie crusts, and you do not need to be a culinary genius. You only need to be aware of the measures that must be taken.
Start by Mixing the Dry Ingredients
To begin, combine the dry ingredients in a mixing bowl. This involves combining the flour, salt, and sugar in a mixing basin and whisking everything together.
It won’t take long to combine the ingredients using a normal hand whisk. Technically, you could use an electric mixer to achieve this, but a whisk is generally simpler and less likely to produce a mess.
When everything has been correctly blended, you will be ready to go to the following stage. You’re doing okay thus far, and you shouldn’t feel the need for a food processor.
Add the Butter or Shortening
It’s time to add the butter or shortening (or both, if you like) to the bowl containing the dry ingredients. However, there is something to consider before starting.
This procedure will go much more smoothly if the butter or shortening is cold beforehand. It is best to use butter that has been refrigerated.
What is the significance of this? Soft butter or shortening, on the other hand, will end up mixing with the flour.
If this happens, the pie crust will not rise as much when cooked in the oven. Using cold butter and shortening takes care of this little issue.
The fat will melt within the oven as a result of this. You will be able to prepare a flaky pie crust and be pretty pleased with the outcome.
Some even take the butter from the refrigerator and then store it in the freezer after it has been sliced into pieces. You should be alright with butter that has been removed from the fridge, but you may cool the butter pieces in the fridge if you like.
To combine the butter with the dry ingredients, just mix the butter in the flour with your hands. Continue until all of the butter chunks are covered.
Then, using a pastry cutter, begin cutting the butter into the flour. Continue pushing the pastry cutter into the flour until the mixture resembles coarse cornmeal.
If you don’t have a pastry cutter, you may accomplish the task using a big fork. At this stage, there will still be huge bits of butter or shortening in the mixture.
Add the Water
The next step in the procedure is to add the water. Begin by adding four tablespoons of cold water to the mixture.
Begin combining everything with a spatula. While mixing, add another tablespoon of water at a time.
You will eventually have added the whole one and a half cups of water. Continue to mix for a few minutes.
If you’ve done everything correctly, the dough should form huge clumps and hold together. Squeeze the dough with your hands to try it out and see how it goes.
When the dough seems perfect, cease adding water. It’s likely that you won’t need as much cold water as you planned, so keep an eye on the mixture to see how things are going.
Keep in mind that the mixture should not resemble pizza dough. There should be huge clumps and it should be crumbly.
Adding too much water might cause the dough to become overly soft. The crust will be way too tough if not enough water is added.
This is perhaps the most difficult part of constructing a pie crust. It might be difficult for novices to get everything quite perfect, but as long as you pay attention to the consistency of the crust, you’ll be OK.
Shape the Dough
After completing the preceding processes, all that remains is to form the dough. Ascertain that you have enough working space to do this task.
You’ll need a flat surface to mold the dough. You might use a slide mat, or you could use a clean counter as long as it is totally level.
Flourish the area to prepare it for labor. Flour your hands as well, and begin collecting the dough to create a ball.
Cut the dough ball in half. Make tiny discs out of each of these parts.
The little dough discs should be around 1 inch thick. Attempt to make the edges as smooth as possible.
After you’ve finished this, you’ll want to refrigerate the dough. Wrap the dough discs in plastic wrap and place them in the refrigerator for at least two hours.
After enough time has elapsed, you should be able to take the dough discs from the fridge and roll them out. It’s worth noting that you may preserve the dough discs for extended periods of time if you want to utilize them later.
These discs may be stored in the refrigerator for up to four days. The discs might also be stored in a freezer for up to three months.
If you prefer to freeze the dough, let the discs to defrost in the fridge overnight before using them.
However, you are extremely likely to want to bake a pie crust right now. In such case, just chill the dough in the refrigerator for a few hours before proceeding to the next step.
Rolling the Dough Out
The next step is to roll out the dough, which requires a decent rolling pin (or one of these rolling pin alternatives if you don’t have one). You should also prepare your pie filling at this time.
Allow the dough discs to rest at room temperature for 5 minutes. After that, you should set the disc on a floured level work surface.
Begin spreading out the dough with your rolling pin. It is preferable to begin in the center of the disc and work your way out from there.
Make careful to flip the dough and roll it on both sides. It’s a good idea to lift the dough every now and then to make sure it’s not clinging to the work surface.
Roll out the dough until it is larger than the pie plate you want to use. If you’re making a ten-inch pie, the dough should be around thirteen inches in circumference.
Take your time placing the pie dough on the pie plate. If you’re having difficulties with this, you should know that a rolling pin may assist.
To transfer the dough to the pie plate, roll it over your rolling pin and lift it. Simply unroll the dough with the rolling pin and spread it out on the pie plate as needed.
If you’re using a slipmat, you may simply set the pie dish on top of the dough, top side down. Flip the mat upside down while supporting the bottom of the pie pan, so that the dough is now on the pie dish.
Whatever technique you choose, be sure not to split the dough apart. The dough should be pressed into the sides of the pie plate.
After that, use a sharp knife to cut away any extra dough that is hanging over the edges. Then, using your fingers, crimp the rim to make the pie crust seem extremely appealing when it has finished baking.
What About the Second Disc?
The second disc you created previously may be utilized for a variety of reasons. You may either roll it out to create another pie crust or use it to build a lattice cover for a pie.
Apple pies, cherry pies, and many other popular pie kinds have lattice coverings. Depending on what you’re baking, a lattice cover for the top of the pie may be required.
To make a lattice cover, just cut the dough into thin strips. The strips are then placed on top of the pie in whichever crisscross arrangement you think looks best.
You won’t need a lattice cover if you’re creating a pumpkin pie or anything similar. You could just use the second disc to create another pie crust to make two pies.
After all, many individuals bake many pies to commemorate special occasions. You want everyone to feel like they can go back for seconds because your pies will undoubtedly be wonderful.
Is it better to make pie crust by hand or in a food processor?
Hand vs. Food Processor
When making dough by hand, it is more prone to get overworked, which is why we prefer the food processor approach. To prevent this from occurring, I suggest making pie crust in a food processor. It standardizes the process and produces the same delicious pie crust every time!
What can I use instead of a food processor for pastry?
GRATER. A big box grater will usually have numerous coarseness settings, enabling you to grind cheese, aromatics, and vegetables in a variety of sizes. They can also shred nuts into flour, make chocolate dessert garnishes, and make butter for pastry.
What is the number 2 most important thing when making pie crust?
#2—Insert cold water
Fill a glass halfway with ice and water before beginning to make the dough. Add the cold water to the dough one tablespoon at a time, stopping when the dough is wet enough to stay together when a handful is pressed.
What is a trick to making a good pie crust?
10 Pie Crust Preparation Tips
Make use of very cold butter or fat.
Keep a few chunks.
Limit the amount of water you use.
Create a Disk.
Dough should be chilled.
Roll the dough and turn it.
Consider Curbs, not Driveways.
Allow the Dough to Drop Into the Pan.
What should one avoid when making a pie crust?
The following are six frequent errors committed while preparing homemade pie crust, as well as some helpful remedies to prevent them.
The components are just too hot.
Excessive mixing or rolling has resulted in overworked pie crust.
There isn’t enough time for the pie dough to relax and cool.
The pie dough is shrinking down the pan’s sides.
Should I brush my pie crust with butter or egg?
The remaining crusts are mostly matte, with possibly a bit of shine on the milk and butter crusts.The effects are visible: both egg washes, milk, and butter contribute golden color to the crust, with whole egg providing the most. Furthermore, the two egg crusts have a satiny finish.
Why do you use cold butter when making pie crust?
Pie crust is usually made with cold butter to ensure that the end crust is exceptionally flaky. The butter will stay in solid pieces in the dough rather than evaporating into layers during baking. Good!
Do you need a food processor for dough?
You could use a stand mixer (for extensive instructions on how to knead dough in a stand mixer, check this page), but the food processor is by far the quickest and simplest method to knead practically any dough. The quick motion of a food processor’s blade may transform dough into elastic dough in minutes with little effort.
Can you use a blender as a food processor for pie crust?
You may use a high-powered blender for a food processor while making pie crust.
What is the best flour to use to make pie crust?
You want flour that produces a delicate, flaky crust for pie, which implies medium-protein all-purpose flour or low-protein pastry flour.