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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For the DIY, I will share with you this easy pie crust recipe that has worked for me many years. Ingredients:
2 1/2 cups all-purpose flour, plus extra for rolling |
1 cup (2 sticks ) unsalted butter, very-cold, cut into 1 inch cubes |
1 teaspoon salt |
1 teaspoon granulated sugar (for sweet pies i use 3 teaspoons) |
4 to 6 tbsp ice water |
egg wash for a pie: not necessary, but it helps your top crust to get a glossy finish with a nice golden color. |
1 large egg yolk |
1 tbsp heavy cream, half and half, or milk |
mehod |
beat egg yolk with milk and brush on the surface of the pie with a pastry brush. |
Directions:
1. Cut the sticks of butter into 1 inch cubes and place in the freezer for 20 minutes so that they become chilled.
2. Combine flour, salt, and sugar and place in chilled bowl and the use the flat beater. Note: This could be done in KitchenAid mixer as well as in a food processor. Mix on low speed until combined, about 30 seconds. Add the butter and toss with your hands to coat each butter cube with flour, mix on low (stir) until the butter lumps resemble coarse meal, with pea size pieces of butter. Tip: I recommend for machine to be covered with a kitchen towel since there can be a little flour splashes.
3. Add ice water one Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Tip: It is better to under-process than over-process. This step could be done by hand, which is how I prefer to do it some times.
4. Remove dough from machine and place on a clean surface. Gently shape into two discs. Knead the dough just enough to form the discs, do not over-knead. Little bits of butter in the dough should be seen, this is what makes the crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 30 minutes.
5. Remove one crust disk from the refrigerator. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough 1/2 inch of the edge of the pie dish.
6. Add filling to the pie.
7. Roll out the second disk of dough. Remember to cut 3 slashes or small shapes for steam vents, and gently place on the top of filled pie. Pinch edges firmly together. Trim excess dough with kitchen scissors, leaving a 1/2 - 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Do not extend crust beyond the edges of the plate, to avoid breakage or burned edges.
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