![]() Your pie is ready to add your pie filling and bake! The reason for poking holes is that it will keep the pie crust from bubbling up as it cooks.įor the edges, take your fingers and press them together to create a fluted side. Take a fork and poke some holes on the bottom of the pie crust and around the sides. Place dough into the pie pan and trim the edges of the dough, or fold the edge under. You can see little bits of butter in the pie crust above which is going to help it come out nice and flaky. I roll it out to about a 12-inch circle (not that it always comes out to a perfect circle as you can see above).įor this recipe, I use a 9-inch pie plate, which is the typical pie size. I will place the pie pan over the crust once I have it rolled out to make sure I have rolled it out wide enough and have at least an inch overhang. Generously sprinkle some flour on the counter top and roll out the dough. Once the 30 minutes are up, take the pie crust out of the fridge. Next, wrap up the pie crust in some plastic wrap and place it in the refrigerator for 30 minutes. You don’t want the dough to be so sticky that it sticks to your hands and everything else. TIP: It’s perfectly fine if the dough is flaky and falls apart a little. Squeeze the pie dough together with your hands and create a ball of dough. You’re going to use ice water because you don’t want warm water to melt the butter and create a doughy pie crust. TIP: Ice water is another must for a flaky pie. Then continue to add the water one tablespoon at a time until the dough sticks together when squeezed between your hands. Once you add the water, mix it a little with a fork or your hands. I usually get a small cup with some ice and water and let it get really cold before using it.Īdd one tablespoon of ice water at a time. Just make sure you don’t cut the butter and shortening too small when mixing. If you don’t have a dough cutter, you can use a couple of sharp knives to do the cutting and mixing.Īnother option is to use a food processor to do the work. Mix the ingredients with a pastry cutter until the mixture resembles the size of small peas and coarse crumbs. If the butter is cold, it won’t melt as fast and will create a flaky pie crust. Once the pie crust starts cooking, the butter will begin to melt and the water in the butter will be released into the crust, making it more doughy. TIP: If you want a flaky crust, make sure the butter is cold. Next, add the salt and whisk the flour mixture together so the salt gets incorporated. Start by adding the flour to a large bowl. Step-By-Step Instructions For Pie Crust Recipe With Shortening And Butter Use your fingers to flute the edges of the pie crust.Trim the edges and poke a few holes in the dough with a fork.Roll the dough with your rolling pin and place it into your pie shell. Sprinkle plenty of flour on the counter and place the dough on top. When rolling the dough, remove it from the plastic wrap.Squeeze the dough into a smooth ball and place it into some plastic wrap.(I usually use about three to four tablespoons). Continue to add water and mixing until the pie sticks together when you squeeze it.Add one tablespoon of ice-cold water and mix with a fork or your hands.Next, add the cubed butter and shortening and cut in with a dough cutter until the mixture resembles coarse crumbs and pea-sized bits.Add the flour and salt to a large bowl and whisk together.Perfect Pie Crust Ingredientsįull printable recipe with measurements and instructions listed at the bottom of the post in the recipe card. If you plan to make a lattice top, adding the butter will help make the top flaky, as well. But, the combination of the two ingredients will help give you the best pie crust. Shortening will help keep the pie crust together and butter will help make it flaky.īutter is also going to give the pie crust a tad bit of flavor, where shortening doesn’t add any flavor. Pie crusts can be made in many different ways, but I love a pie crust that is flaky. I always seemed to mess up on the recipe and the crust would come out too hard, too thick, or terrible tasting.īut, this is the flakiest crust made with simple ingredients, easy to make, and perfect for pecan pies, fruit pies, or just about any type of pie. Making my own homemade pie crust from scratch really used to make me nervous. This is the best pie crust recipe and it’s easier to make than you think. There’s nothing better than a homemade flaky pie crust recipe with shortening and butter.
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