- 1 How do you make a perfect pie crust from scratch?
- 2 Is pie crust better with butter or shortening?
- 3 What does vinegar in pie crust do?
- 4 Why do you put an egg in pie crust?
- 5 Should I put sugar in my pie crust?
- 6 Why did my pie crust turn out hard?
- 7 What does overworked pie dough look like?
- 8 What is the best type of flour to use for pie crust?
- 9 Should pie dough be chilled before rolling?
- 10 What happens if you don’t Chill pie dough?
- 11 How thick should I roll pie dough?
- 12 How long should pie dough sit out before rolling?
How do you make a perfect pie crust from scratch?
Ingredients for one double-crust 9 inch or 10 inch pie:
- 2 1/2 cups all purpose flour.
- 1 teaspoon salt.
- 2 Tablespoons sugar.
- 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes.
- 1/2 cup of all-vegetable shortening (8 Tbsp)
- 6-8 Tablespoons ice water.
Is pie crust better with butter or shortening?
The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily.
What does vinegar in pie crust do?
Vinegar helps prevent the formation of gluten which makes for a tough crust.
Why do you put an egg in pie crust?
Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan. Vodka is often used because it won’t affect the flavor of the dough.
Should I put sugar in my pie crust?
Salt & Sugar: The salt and sugar help to enhance the flavor of the pie crust. Salt is a very important ingredient when it comes to making your own homemade pie crust, so don’t leave it out or cut the amount down. As far as the sugar, you can leave it out if you prefer.
Why did my pie crust turn out hard?
Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping. Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold.
What does overworked pie dough look like?
Your crust is too tough.
If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream.
What is the best type of flour to use for pie crust?
Choose all-purpose flour or pastry flour. Don’t skip or reduce the salt; it’s critical for flavor. Various types of fat work well; choose your favorite. Add just enough liquid to hold the dough together.
Should pie dough be chilled before rolling?
By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough.
What happens if you don’t Chill pie dough?
Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.
How thick should I roll pie dough?
The dough should be 1/8″ thick and 1″ wider than the pie plate. Here’s a pro tip on measuring the dough’s thickness: stack two quarters next to the dough. That heigh is roughly equivalent to 1/8 of an inch, the Epi Test Kitchen’s recommended thickness for pie dough.
How long should pie dough sit out before rolling?
The good news is that as long as the dough is left in the fridge it should keep for 24 hours. When you want to roll out the dough let it sit out of the fridge for about 30 minutes to warm up slightly, fridge-cold dough tends to crack easily when you start rolling it out.