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Pie crust from scratch free#

That’s it! No food processor, pastry cutter, or other contraptions needed.

Speaking of which, forget glass or ceramic- metal pie pans are a must because they are excellent conductors of heat, ensuring a properly browned crust. This means you won’t have any problems when it’s time to roll it out and line your pie plate.

Pie crust from scratch free#

This perfect pie crust recipe (if we do say so) makes a generous amount of dough for a single-crust pie (feel free to double or triple it if you’re making more). And while you could certainly roll your dough out on a work surface dusted with all-purpose flour, we like using gluten-free rice flour, which you can use liberally without fear of toughening your dough. This simple method-a kind of lamination-smooshes chunks of butter into thin sheets trapped between layers of flour (much like croissant dough or puff pastry), which creates airy pockets as the dough bakes. Plus, if you use a baking scale (you are using one, aren’t you?!), use it to measure your cold water, and never, ever guesstimate the right amount again.Ī few words on technique: Folding your pie dough a few times after mixing is the key to a super-flaky pie crust. The infallibility of this recipe rests on a few key components: A good bit of cold butter makes it flaky, the addition of a little cream cheese (our not-so secret ingredient) keeps the pie dough tender, and a touch of baking powder provides insurance and extra lift. This recipe for buttery, never-crumbly crust proves it doesn’t have to be this way. Failure can take many forms: It can be tough, greasy, cracked, sodden, shrunken, contain too much water, or too little butter.

If you notice that the edges of the crust are browning too much, cover them with foil or use a pie shield.Most would agree that when it comes to baking the perfect pie, it’s the homemade pie crust recipe that either makes it-or breaks it. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes.

Carefully remove the pie crust from the oven.

Bake at 400º F (200º C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden.

Make sure you fill the pie dish all the way to the top. Note: 2 packs of pie weights might be definitely needed! Alternatively, you can use dry beans or rice.

Fill the pie with pie weights (about 1 quart / 950 gr).

Line chilled pie shell with a double layer of parchment paper or aluminum foil.

This prevents the bottom crust from becoming soggy. Refrigerate for 30 minutes, and then proceed with the pie per your recipe’s instructions.įor a double crust fruit pie, such as apple pie, usually, the filling goes directly into a chilled dough-lined pie dish.įor a single crust pie, such as Easy Eggless Coconut Cream Pie (from scratch), sweet potato, or pecan pie, I usually blind bake the crust before adding the filling. 2 – Roll Out the Chilled Pie DoughĪfter the chilling time, place dough on a floured surface, roll to 1/4″ thick, and place into a pie dish, crimping edges. Gather dough together, form one or two disks depending if you are making a single or double recipe, wrap with plastic wrap and chill for 2 hours. Turn out dough onto a lightly floured surface. Slowly add iced water until the dough just barely begins to cling together.

Pulse to combine.Īdd chilled butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Place flour, sugar, and salt in a food processor. Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Iced water: It’s very important to use very cold water because it helps to improve flakiness and structure. Since it helps to keep the fat (butter) cold, if the fat melts before it makes it to the oven, it’s absorbed into the flour, and you’ll have a hard, crunchy, and greasy crust instead of a beautifully tender, flaky crust.

In this case, skip the salt called in the recipe.

Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it.

If you only have table salt handy, I recommend reducing the amount to half.

Sugar: Regular white granulated sugar o caster sugar.

Flour: Standard all-purpose flour works best here skip the cake flour, bread flour, and wheat flour.