There are four ingredients in a standard pie crust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.
Tips for Working With Pastry
- Keep your ingredients cold. Working with chilled butter and very cold water helps keep the pastry dough nice and flaky as it bakes.
- This pastry dough is a bit more forgiving than standard pie dough. If you notice any cracks or holes while youre rolling the dough out, feel free to patch them up with scraps of excess pastry.
- Mix quickly and dont overwork the dough. Over-mixing can make the pastry a little tough, so stop mixing just as soon as the flour is incorporated.
- Keep the dough cold when rolling. If you start to notice any sticky or warm spots on the pastry as youre rolling it out, transfer the dough to the refrigerator for a few minutes to firm up. Cold dough is much easier to work with.
Some people use all vegetable oil, and some swear by lard. One of my favorite ways to make a pie crust these days is to use sour cream as the fat, along with butter. No need for a food processor; the dough is easy to roll-out, and the crust is wonderfully flaky.
HOW TO MAKE MEAT PIE
FAQ
What are the four basic ingredients in baking pies?
How do you make a good pie crust?
Make sure to add enough water so there are no dry spots in your pie dough, as those dry spots will not disappear even if they are rested. Heir on the side of adding enough water. The pie crusts should easily hold together when gently squeezed in your hand. Any powdery bits should be gently hydrated with a few drips of water.
What tools do you need to make a good pie crust?
Secrets to your best-ever pie crust: Pie crust can be challenging. We’ll let you in on our pastry secrets. A few extra tools, like a good pie pan and a sturdy rolling pin, can help you create great pies. Try a pie bird: This whimsical tool is your secret weapon for flaky, golden pie crust.
What is a good substitute for fat in a pie crust?
Like fat, liquids should be ice cold. If water is not used, milk (regular, evaporated, or reconstituted dry milk), egg, vinegar, or combinations are other liquid alternatives. The equipment needed to make a pie crust is also quite basic–bowl, measuring cups, rolling pin, hard surface, pie plate and knife or scissors.
Can I use a store-bought crumb crust for a pie?
While crumb crusts work with many different fillings, we prefer to save ours for cream pies and no-bake pies. Check out what other ingredients you can use for easy crumb crusts. And if you’re really tight on time, try a store-bought crust. Here are our top picks. Q: What’s the difference between a tart and a pie?