I know we all acknowledge that to make a great pie, you definitely need a beautiful pie crust. Savory pies are a big hit in the Muiga’s household especially with the Mister. His love for pie aroused some curiosity to learn how to make them, since then, I have been experimenting with different recipes and well, frankly, this has been quite an interesting journey for me. In the name of pies, I have made things! Weapon pies, soggy pies, crumpy pies everything that could go wrong, went wrong! But, as they say, mistakes are lessons of wisdom! Having these experiences am confident that I can share today tips of making the perfect Homemade Pie Crust.
Buying frozen pie crust at the store could be an easy way out, but this cannot be compared with a homemade pie crust in terms of flavour. So, why should you make your own pie crust?
- It’s easy to make and the crust will be super flaky
- It’s likely you already have the ingredients in your pantry
- Tates way better than the store bought ones
- Control what goes into the pie crust
- you will have fun while at it and get great satisfaction
Pie crust only uses five ingredients, all purpose flour, salt to season the dough, white vinegar, ice water and unsalted butter, perfect combination!
Tips & secrets
- The ingredients should be cold, this is the key to a successful pie crust.
- Use only all purpose flour, it’s important to measure the flour accurately, use a spoon to scoop flour into a measuring cup and level the flour with a knife. Too much flour can lead to a crumbly and dry pie crust.
- You can replace the unsalted butter with margarine. I sometimes use both butter and the margarine, but I prefer the butter over the margarine, since the butter taste way better and adds flakiness to the crust.
- The acidity in vinegar or lemon juice tenderize the gluten in the flour resulting to a tender flaky crust.
Mix the dry ingredients: the flour, salt, sugar into a large bowl. Remove the butter from the fridge dice it into cubes and add into the bowl. Using your hands work the butter into the flour until the mixture resembles coarse crumbs. Alternatively you can use a food processor, pastry blender, fork or ‘get down and dirty’ with your fingers like I normally do.Add the vinegar and ice cold water one tablespoon at a time and stir gently until the mixture starts to come together in your hands. If the dough is dry and cracking, add some water.
Move the dough to a slightly floured flat surface and knead lightly into a round ball. Cut the ball dough in half and flatten it out into two disks. Wrap each disk of dough in a plastic wrap and try to flatten it further into a circle to help shape it out when rolling out. Refrigerate the disks in the fridge for one hour or upto to three days or freeze it upto 3 months.
If you are freezing it the day of baking it, thaw it on the kitchen counter. Do not roll the dough out when it is cold, it will crack.
Rolling out- Lightly flour the rolling pin and rolling flat surface. Dot use too much flour to harden the dough. Roll out the dough about an inch larger than your pie plate rotating the dough to avoid sticking on the surface.
Fold the rolled out dough into quarters and transfer it to the dish, unfold and gently push the dough into the corners to create a nice space for the filling.
Fill the pie, roll out the other disk the same way and cover the top of the pie. Trim the edges if they are too long and pinch and tack the sides to avoid out flow.
Important tips on method
- The dough should not be sticky but be careful not to overwork the dough. If you overwork the dough, you will end up with a tougher crust by getting rid of the nice air pockets and layers that make the pie tender and flaky. So, be gently on the dough when kneading and rolling out.
- If your dough is dry, the add little bit of cold water, not more than a teaspoon at a time just to be safe.
- Too much water and overworking the dough results to a tough and shrinking dough.
- For best result make sure to refrigerate the dough disks for 1 hour or more.
So, lovelies, try make this pie crust bearing in mind you can use the same pie crust for sweet or savory pies. If you do, let me know about it in the comment section. Happy cooking.