Flaky All-Purpose Pie Crust
- 5 tablespoons shortening
- 1 ½ cups of all-purpose flour
- ½ a teaspoon of salt
- 4 tablespoons of cubed, unsalted butter
- 3 tablespoons of ice water
- Use the food processor’s attached ordinary blade to measure the flour. Add the cubed shortening and cubed unsalted butter. Whether you decide to vary the proportions of butter and shortening, they must total 9 tablespoons.
- Add salt and pulse thrice for lightly mixed ingredients with 3 counts for each pulse.
- Add ice into the processor’s bowl while the motor runs until the dough becomes crumbly. Avoid making the dough too wet and tough by letting it form into a big clump.
- Stop the processor and remove the dough. Place it into a bowl and use it to create a ball with your hands, squeezing it to make it glue together. Add more water on the dough if you’re unable to create a ball. A food processor lets you use less water.
- Use a plastic wrap or wax paper to wrap the dough and put it in your refrigerator for about 30 minutes to chill.
- Roll the dough after the 30 minutes on a cool surface. Follow your special recipe for baking pie crust.
Butter All-Purpose Pie Crust
- ¾ teaspoon of salt
- 2 ½ cups of all-purpose flour
- 6 tablespoons of ice water
- 1 tablespoon sugar
- 1 cup of 0.5-inch chilled, unsalted cubes of butter
- Add sugar, flour and salt into your food processor.
- Add butter into the processor bowl with the mixture and pulse into coarse texture.
- Gradually add ice water to create moist clumps of dough.
- Rub the dough with your hands into a ball and divide it into halves. Roll the two into balls then flatten into round discs using a rolling pin.
- Use a plastic to wrap each disc and chill overnight or for at least two hours.
Quinoa Pie Crust
This pie crust is tender, sugar and grain free and rich in proteins.
- Small pinch of salt
- An optional sweetener
- ½ teaspoon of vanilla extract
- ¼ cup of quinoa flour
- 2 teaspoons of water
- 1/8 of teaspoon baking soda
- 1 tablespoon of coconut oil
- Pre-heat your oven to 350°F.
- Add the dry ingredients into your food processor and pulsate to mix them.
- Add the coconut oil, followed by water then vanilla extract and pulsate.
- Continue running the processor until the mixture becomes crumbly then remove the dough and place it in a pan or bowl.
- Knead it into a desired shape and roll it using a rolling pin.
- Bake the crust until it turns golden brown.
Paleo Pie Crust
The Paleo Pie Crust is nutritious and neither contains artificial ingredients nor sweeteners. It’s rich in fiber and proteins and low in carbohydrates. It’s gluten-free and contains magnesium, iron, calcium, riboflavin, potassium and vitamin E.
- 1 egg
- ¼ teaspoon celtic sea salt
- 2 cups of blanched almond flour
- 2 tablespoons of coconut oil
- Pre-heat your oven to 350°
- Add the blanched almond flour and salt in your food processor bowl. Briefly pulsate the ingredients to mix them.
- Add the egg and coconut oil into the bowl and continue pulsating until the dough forms a ball.
- Knead the dough and make a 9-inch pie dish by rolling it using a pin.
- Bake for 8 to 12 minutes until the crust browns.
12 Tips for Making the Best Pie Crust
The crust is the start to making delicious pies. These 12 tips will help you make great, flaky and delicious pie crusts that will you everyone emptying their dessert plates.
- Avoid gluten development by making sure that all the ingredients are cold. Use cold butter and ice water when making your dough to prevent gluten development.
- The amount of water you use when preparing your dough should be just enough to help you knead easily and hold the crust together. Stick to the amount of water recommended in the recipe, using the least amount possible.
- Add egg yolks into your recipe if it’s not there to add more natural lecithin and fat needed to make pliable dough that’s easier to handle.
- Don’t overwork the pie crust as it can lead to gluten development and toughen the dough. You’ll notice butter and egg yolk yellow flakes on the dough. Use your fingertips instead of palm hands when kneading the dough as the latter can warm it up.
- Add 1 tablespoon of vinegar or fresh lemon juice if not already on the recipe. Citric acid is responsible for weakening gluten elasticity for a tender dough or crust.
- Lightly flour the surface on which you intend to roll the dough to prevent it from sticking and position the pin at the center of the dough being rolled. Roll the dough towards you and away without applying so much pressure; this ensures the dough doesn’t become too thin
- Roll the dough continuously until you attain the desired size that fits your pie pan.
- If you want the flakiest results, use a glass pie pan that’s resistant to heat.
- Chill your dough for at least 30 minutes in a refrigerator to soften it using waxed paper.
- Basically, you need to follow baking instructions, starting out at 425°F for about a quarter of an hour. Reduce the temperature to 350°F and bake until the crust is fully cooked
- Test with the tip of a knife to determine if your crust is ready or not.
- Covet the edges of your pie using an aluminum foil to prevent overbrowning of the edges. Prevent air bubbles from forming in your crust as it bakes by prickling it with a folk.