Easy as Pie? Whoever came up with that saying probably ate the pie and didn’t have anything to do with preparing the pie crust. Eating pie is easy but making it, can be a different story.
We really Love Pie
We love pie in my family! In fact, my kids more often than not want a birthday pie rather than a birthday cake. I’m actually totally onboard with that tradition because I’m not a huge cake fan. Now, Give me a chocolate “Nothing Bundt Cake” and I’m a happy camper! I’m kind of obsessed with said establishment!
But I digress. Back to pie, and specifically pie crust, there are so many different types of pie. I love how pie can really make the flavor of fruit or filling shine because the crust doesn’t overwhelm the flavor of the filling.
Pie Crust is Cheap
One great perk with making pie, is that pie crust is super cheap. The ingredients are flour, salt, shortening and water. The single pastry dough recipe requires only a third cup of shortening which is around $.25 and that’s the most expensive ingredient in the crust. We are talking under $1. That’s it!
Did you catch that I mentioned pie crust is cheap and didn’t just generalize all pie? I did that on purpose! Namely, the cost of the pie all depends on the filling. Here are a few of the cheapest pies, banana cream, pumpkin, and apple pie, to name just a few. Overall, it’s a pretty affordable dessert.
My Pie Crust History
My First Pie
I remember my first pie crust that I made from scratch. My mother in-law helped me make it. I was so nervous and I painstakingly read every step, 10 times (perhaps a tad bit exaggerated but you get the point). I wanted to get it right. Miraculously, I did it.
However, the next time I made this finicky pastry was not a success. Looking back, I can remember one of the times I was making it and had a full on tantrum proclaiming to Josh that I would never make pie again! Then, I would make it again and it would turn out perfectly. Pie Crust seemed to be toying with my emotions. This pattern continued for some time; I would make a good one and then I would make a bad crust.
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Forging Ahead with Determination
For whatever reason, I didn’t give up. I guess you could say my love for pie and perhaps the greater love for my pie-loving family pushed me onward.(Yes we are still taking about pie crust and not some huge life-altering obstacle: First world problems, yo!)
The fact that I didn’t give up, led me to some of my greatest pastry-making discoveries. If my melodrama is making things awkward, I apologize but it’s really fun, so I shall continue. Through great trial and tribulation came some of the best tips and tricks that make pie crust so much easier to make. I will proceed to share my top tips with you now! (I’m totally speaking in a British accent!)
My Favorite Pie Crust Tips!
1. Don’t Chill the Dough
Guys, chill and don’t chill your dough! I know it’s unconventional but I like that it’s faster and if you use really cold shortening and can help retain the flakey texture. Furthermore, it’s so much easier to work with. I find that if I chill it, it can become tough.
2. Use a Flexible Turner to Loosen the Dough
Some people prefer to use pie mats which are cool but I have never felt the need to purchase one. I use the good ol’ countertop and simply sprinkle it with flour. I rotate my pastry dough as I roll it out and then when it’s ready, I grab my hand dandy turner, dip it in flour and loosen in from my counter top. Typically, the pie crust will come off very easily.
3. Parchment Paper, Dried Garbanzo Beans and Pie Crust
When I am making a fully baked crust or a partially baked crust I will use this method. Simply, place your parchment paper on top of the pie dough and add your beans. The beans add weight and prevent bubbling. As a matter of fact, I actually reuse the beans and the parchment paper. The parchment paper needs to be replaced more often because it touches the crust but the beans really don’t need replacing unless they get nasty.
Pie Pastry
Ingredients
Single Pie Crust Recipe
- 1 cup all-purpose flour or unbleached flour
- ½ tsp salt
- 1 Tbsp Sugar (optional)
- ⅓ cup plus 1 Tbsp Shortening Crisco is preferred
- 2-3 Tbsp cold water (I usually add ice cubes to mine)
Two-Crust Pie Recipe
- 2 cup all-purpose flour or unbleached flour
- 1 tsp salt
- 2 Tbsp sugar (optional)
- ⅔ cup plus 2 Tbsp Shortening
- 4-6 Tbsp cold water (I usually add ice cubes to mine)
Instructions
- In medium bowl, mix flour and salt (and sugar if you choose). Cut in shortening, using a pastry blender (or pulling 2 table knives through the ingredients in opposite directions), until the clumps of dough coming together are size of small peas. Sprinkle with cold water, 1 Tablespoon at a time, tossing with fork until all four is moistened and pastry almost leaves side of the bowl (1-2 teaspoons water can be added if necessary). You want to make sure the dough is coming together.
- Gather Pastry into Ball. Shape into a flattened round disc. (For Two-Crust Pie separate the dough in half and shape into 2 round discs. I usually make one a little bit bigger for the bottom crust ).
- TIP: The Betty Crocker Recipe says to wrap and chill for 45 minutes because it ill make the crust more flakey. I don't chill my crust and it still comes out flakey. And it's so much easier to manage when it's not been chilled for that long. Perhaps, chill for 15 minutes but I don't chill mine at all anymore.
- Roll Pastry on lightly floured surface, using a floured rolling pin, into circle 2 inches larger than upside down 9 inch pie plate.
- TIP: Take a floured flexible turner and loosen the crust from your counter top. Then Drape part of the crust onto your rolling pin. Lightly and gently roll the crust around the rolling pin and then transfer the dough into the pie plate by gently unrolling the dough. Press dough firmly against the bottom and sides of the pie plate. Try not to stretch the crust because that will cause it to shrink when baked.
Unbaked Pie
- Trim overhanging edge of pastry (about 1 inch from the rim of the pie plate). Fold and roll pastry under, even with the plate; flute (make is fancy)! Fill and bake as directed in specific recipe.
Partially Baked Pie
- To prevent a soggy crust, partially bake pastry before adding filling. Heat oven to 425°F. Carefully line pastry with a double thickness of foil to bottom and sides of pastry and fold over edge of plate to prevent excessive browning. Bake 10 minutes, carefully remove foil and bake for 2 minutes longer until pie begin to brown and set. (If bubbles, just press bubbles down with a back of a spoon)
Baked Pie
- Heat oven to 475°F trim overhanging edge of pastry 1 inch from rim. Fold and roll pastry under even with the pie plate rim. Prick bottom and side of pastry throughly with fork. Bake 8-10 minutes or until light brown. Cool on wire rack.
- TIP: I will use parchment paper and place on my pie crust and fill the empty pie pastry with dried garbanzo beans. The beans act as a weight a½nd allow the pastry to cook. After 7 to 8 minutes, I will remove the parchment paper with the beans and cook 2 additional minutes. You can also use this method for partially baked crusts instead of the foil.
Notes
Pie Crust Visual Steps
Here is the metamorphosis of a pie crust. From an unassuming Caterpillar to beautiful Butterfly!
Cut Shortening into flour 
Add water and toss Shape into round disc 
Roll out pastry 
Use tuner to loosen 
Gently lift dough 
Roll onto rolling pin 
Fold and roll overhanging 
Flute and Bam! 
Put weight into the crust to avoid bubbling 
Bake 
Add Filling
[…] you can really make pie look beautiful without adding too much extra fluff. I have used the same pie crust recipe for years and it works great. The only ingredients required for this particular crust are crisco, […]