Butter Pie Crust
Friday, August 24, 2018
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Butter Pie Crust
If you show this blog regularly, you'll screw that I decided to kind a few episodes or seasons of my Homemade alternatives to store-bought products, and today on the itemize is Pie Gall.
Yes, you can urinate your own homespun pie cheekiness! It's not marmoreal, once you get the fix of it, and the lead is so such outdo than your characteristic preserved pie discourtesy that you get at the accumulation. Whatsoever bakers use lard in their pie encrustation, time others turn to shortening, many of them depone by a half-butter-half-shortening impertinence, or regularize use a 4:1 ratio with butter to shortening.
I'm reliable that all variants allot serious results, but for me, all-butter is your optimal bet !! it's leisurely to maturate, it has terrific flavor, and it yields a soft, tender impertinence.
This is an all-butter pie impudence instruction that give pass flaky, buttery impudence and gracious sufficiency to eat without any material at all, and right makes you wanna save pinching lil pieces of crust off the bound to eat. You live what I'm conversation active?
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and diced
- 1/4 cup ice water, but possibly less
Instructions
1. Begin with very cold butter, you can put it in the freezer for 10 minutes.
2. Dice it with a knife into cubes about 1/3" across, they don't have to be exact.
3. In a large bowl, combine flour, sugar and salt.
4. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
5. Add the ice water a tablespoon at a time and mix swiftly and gently.
6. Add just enough water to allow the dough to form into a loose ball.
7. Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.
8. Roll the dough out to the desired size (12-13" circle for a 9" pie pan) on a floured surface with a floured rolling pin.
9. Turn it frequently to maintain its shape and prevent sticking.
10. Gently roll it over the rolling pin and transfer to your pie pan.
11. Press the dough evenly into the bottom and sides of the pie plate.
12. Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
13. Using a fork poke holes at the bottom of pie.
14. Wrap with plastic wrap and set in the fridge or freezer.
15. The dough must be well chilled before baking.
16. Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans or pie weights.
17. Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.
18. * You can brush the entire shell with egg wash and bake a little longer.(The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the filling from making the crust soggy)
19. Cool completely and set aside.
20. *If using a pie filling recipe that needs baked, bake according to that particular recipe.
