Tips For Perfect Pie Crust |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I know that lot of people are afraid to make their own piecrust. Follow these tips and fear no more. Homemade is sooo much better than the prefabricated ones. Ingredients:
these tips can help with any crust recipe. |
Directions:
1. ALWAYS:
2. chill fats
3. chill mix after you have cut in fats
4. use as little liquid as possible to prepare the dough-test to see if you have added enough by pressing some against the side of the bowl with your spatula. If it clumps together, that's enough. The water will spread through the clumps while you refrigerate it.
5. handle the dough as little as possible-don't overmix it
6. chill the dough at least 30 m before rolling out
7. don't cut the fat too fine-no piece larger than small peas, and most of it like coarse cornmeal
8. Preparing the crust:
9. roll dough only radially (from the center out to the edge)
10. resist the temptation to roll back and forth
11. if the dough starts to pull back after you have rolled it, let it rest at least 30 m in the refrigerator before you continue to roll it out
12. after rolling, let the disk rest in the refrigerator on a dinner plate, at least 20 m
13. your disk of dough should be at least 2 larger than your pie plate
14. Baking:
15. use a dark metal or a Pyrex(R) pie plate
16. use bottom heat if at all possible, at least for the first 20 m
17. set pan in the lowest 1/3 of the oven
18. preheat oven to 400-425, depending on your oven. You want a HOT oven
19. bake at this temperature for at least 15 m, or until the dough has set
20. then, lower the temperature to 360
21. bake until deep golden brown. Darker is better than lighter.
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