What are 3 tips for making pie crust?

Use this list of simple tips, from choosing the best ingredients to using the proper technique, to turn out a perfect pie crust every time. Use Very Cold Butter or Fat. ... Retain Some Chunks. ... Limit the Water. ... Make a Disk. ... Chill the Dough. ... Roll the Dough, Turn the Dough. ... Think Curbs, Not Driveways. ... Let the Dough Fall Into the Pan. More items... Oct 20, 2019

Is pie crust better with butter or Crisco?

“ My preferred fat for pie crusts will always be butter . To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

What is one thing you should not do when making pie crust?

The Most Common Pie Crust Mistakes (And Ways To Avoid Them) The ingredients are too warm. ... The pie dough is overworked from excessive mixing or rolling. ... The pie dough isn't given enough time to relax and chill. ... The pie dough is shrinking down the sides of the pan. More items... Oct 18, 2022

What's the secret to a good pie crust?

The number one tip most pie dough recipes will emphasize is using cold butter, cold water, cold hands—really cold everything. The colder the butter (or shortening) stays in the dough, the more it can stay self-contained until it hits the oven, creating bigger pockets of air.

Why do you put vinegar in a pie crust?

The acidic properties of vinegar inhibit gluten , some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Why do people put vodka in pie crust?

The vodka works for two reasons. First, it makes the dough feel way more moist and easier to work with . Second, the ethanol in the vodka stops the gluten in the flour from binding, making for a more tender end product.

What is the best flour for pies?

What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour .

Should you poke holes in bottom of pie crust?

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling . Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Should I bake the bottom pie crust first?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie . you should probably get: Pie weights are super helpful to have for pre-baking.

What are the three 3 basic rules for pastry making?

General rules Mix together the flour and salt by sieving . Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making.

What are 3 characteristics of a good pie crust?

Traditionally, what you're looking for in a pie crust are three basic things: you want it to be fully cooked through, without any doughiness between the filling and the bottom crust, you want the crust to be light and flaky with discernible layers, and, of course, you want there to be a rich, buttery flavor.

What are 3 other types of pie crust?

How to Match Your Pie With the Right Crust Flaky Pie Crust. Flaky pie crust is your most basic crust, made of fat, flour, water and salt. ... Hot Water Crust. ... Paté Sucrée or Sweet Crust. ... Crostata Crust. ... Cream Cheese Crust. ... Cornmeal Crust. ... Puff Pastry or Rough Puff. Sep 16, 2019

Save With These Easy To Make Pie Crust Recipes (2024)

September 30, 2017 By Paula 8 Comments

If you are looking for no-failpie crust recipes, these delicious pie crust recipes are sure to bake up tender, light, and flaky. Each one of them iseasily made with just a few ingredients, which are usually found in most kitchens. Whether you are making a savory meal or a sweet dessert now you’ll have the perfect crust to go with it.

3-2-1 Pie Crust

The simple formula of 3 parts flour, 2 parts fat, and 1 part water makes this one of the easiest pie crust recipes we’ve ever made. This recipe first appeared in 3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
1 stick cold unsalted butter (8 tbsp), cut into small pieces
4 to 5 tablespoons ice water

Directions

Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Omit the sugar if you are making a savory pie.Using a pastry blendercut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough. Shape the dough into a flat disk, cover it with plastic wrap, and refrigerate for at least 30 minutes, then use it inthe pie or tart recipe of your choice.

Whole-Wheat Pie Crust Recipe

If you’re used to eating whole grains, use 100 percent whole-wheat flour or whole-wheat pastry flour (for a more delicate crust). If you’re trying to learn to love whole grains, replace all-purpose flour with whole-wheat flour a quarter cup at a time.

Ingredients

2 cups whole-wheat, whole-wheat pastry or unbleached all-purpose flour, or a mixture, plus extra for rolling
1 teaspoon kosher salt
6 ounces lard or unsalted high-fat butter, cut into small pieces, chilled
1 tablespoon vodka (or substitute apple cider vinegar)
3 to 5 tablespoons strained ice water, as needed

Directions

Whisk together flour and salt in a large bowl. Using a food processor, pastry blender or clean hands, begin to “cut in” the bits of fat into the flour until themixture looks like coarse sand or cornmeal. There shouldn’t be many butter pieces larger than a pea.
Sprinkle vodka and 3 tablespoons water over mixture. Using your hands, form into a thick ball. Add more water a tablespoon or so at a time until thedough just pulls together.
Shape dough into a circle flattened to about 3⁄4-inch thick. Wrap in plastic wrap, and freeze for later use. When you’re ready to use it, thaw in the refrigerator overnight, then roll out crust on a floured surface until it’s about 1⁄4-inch thick.

Gluten Free Pie Crust Recipe

Using Bisquick™ Gluten Free mix, butter, and water you can make a gluten-free crust that can be used for any of the recipes above.

Ingredients

1 cup Bisquick™ Gluten Free mix
5 tablespoons cold butter
3tablespoons water

Directions

To make this crust place Bisquick mix in a medium bowl. Cut in the butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into aball with hands. Then, press dough in bottom and up theside of the pie pan.

Vinegar Butter Pie Crust Recipe

This dough comes together easily and flawlessly, bakes up tender and flaky, and with a lovely butter flavor. This is definitely, a time to use the good butter.

Ingredients

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

Directions

Stir the flour, salt, and sugar together in a large bowl.
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

All Butter Pie Crust Recipe

This simple pie crust relies on butter for both its flakinessand wonderful flavor. This recipe is the one taught by King Arthur’s instructors in their nationwide traveling baking demos.

Ingredients

2 1/2 cups Unbleached All-Purpose Flour or Pastry Flour Blend
1 teaspoon salt
2 tablespoons buttermilk powder, optional
16 tablespoons (1 cup) unsalted butter*
1/4 to 1/2 cup ice water

*Note: If you use salted butter, reduce the salt in this recipe to 1/2 teaspoon.

Directions

Whisk together the flour, salt, and buttermilk powder (if you’re using it).
.Dice the butter into small cubes, or cut it into pats. Work it into the flour until it’s well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it’s ready. If it has dry spots, or pieces break off easily, add a bit more water until it’s totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
Use as directed in your favorite pie recipe.