Pie will remain an iconic dessert in the US. And, the best pie always begins with the perfect pie crust. This what others find a bit daunting to achieve. You should not worry because there is always a way. Making a perfect pie crust is not even different. So, how do you make the perfect pie crust?
A Few Starter Tips to Keep in Mind
- Don’t forget to prepare pie weights or dried beans as an alternative when you also prepare for a rolling pin and a 9-inch pie pan.
- The butter you should use must also be cold. Using frozen butter also works. Just don’t forget to cut the butter into cubes before putting it into the refrigerator.
- Let the dough chill before starting to roll it out.
What You Need
The following ingredients and amount make one pie crust.
- 1 ¼ cups or 150 grams of all-purpose flour
- 10 tablespoons of cold unsalted butter, cut into cubes
- ¼ tablespoon of fine sea salt
- 2-4 tablespoons of ice water, or as needed
Place the flour and salt into the food processor. Then, start beating the ingredient until lima bean-sized pieces form from the mixture. Add some ice water gradually, about a tablespoon each time. Then, beat the mixture until the dough is combined perfectly. The dough must be just moist and not wet.
Place the dough into a surface that is lightly floured. Then, make a ball out of it. Flatten the dough into a disk using your hand’s heel. Cover it with plastic wrap tightly. And then, place it in the refrigerator for 1 hour to 2 days.
After the stated period, take out the dough and place it on a surface sprinkled with some flour to roll it out. Do so until a 12-inch circle is made from the dough. Transfer the crust into a 9-inch pie plate. The excess dough should be folded over and crimped on the edges. Prick the crust using a fork. And then, let it chill for 30 minutes again.
After these steps, you may now do the blind baking. Blind baking is done by heating the oven until the temperature reaches 425 degrees. Prepare the chilled crust by lining it with aluminum foil or parchment paper.
Once done, get your dried beans or pie weights and use them to fill the crust. Bake them for about 15 minutes. And then, remove the foil and weights afterwards. Bake them again until they become pale golden. It would take about 5-7 minutes to achieve that color after the first baking. Let the crust cool and start filling it with what have prepared.
More than the buttery taste, the crunchiness also contributes to a perfect pie crust. Blind baking is just one way to keep a pie crust crunchy. This is a technique that involves baking the pie partially before adding the filling and baking it again. At most, this technique is applied for any recipe in making pies. However, it is more ideal in baking custard pies. This technique can also be done 24 hours before placing the filling.
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