• roxstarbakes

recipe: pie crust

I love pie crust! If you're looking for a cookie crust - I'm working on one of those right now! Stay tuned for that ;)


If you click this picture it will take you to a lemon meringue pie video that includes a step by step on pie crust https://youtu.be/3BIaIHdy3oY

roxstarbakes pie crust tutorial


What is this crust perfect for? I've used it for so many pies 馃ェ :

  • apple pie 馃崕 馃崗

  • lemon meringue pie

  • key lime pie

  • blackberry pie

  • blueberry pie

  • strawberry rhubarb pie

  • coconut custard pie

  • pumpkin pie

  • etc

Ingredients:

路 1 录 cups all-purpose flour (150 grams)

路 录 teaspoon fine sea salt

路 10 tablespoons unsalted butter, cold and cut into cubes

路 3 to 6 tablespoons ice water, as needed


Equipment:

路 Mixing bowl

路 Pie weights

路 Parchment or foil

路 Pie dish


Instructions:

How to make pie crust:


Step 1 鈥 making pie dough. I sifted the flour and salt. I use a pastry blender to cut up the flour and butter pieces to form lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and keep cutting until the dough just comes together. It should be moist, but not wet.


Step 2 鈥 prepping dough. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Step 3 鈥 prepping dough for pie pan. I measure the pie pan because I want to add 2 inches wider than the pie pan to leave room for any folding, fluting, crimping or design type thing. Roll out to 1/8鈥 to 录 inch thick. You might notice in the video that I鈥檓 touching the edges here and there 鈥 that鈥檚 so I get a better feeling of where鈥檚 thicker; then I can continue rolling out in that area. Also, I try not to overthink the perfection of the circle too much - it鈥檚 a very organic process. I fold the dough into pieces for the transfer but if you鈥檙e fancy you can roll the dough on the rolling pin for transfer. Lay over pie dish. I press into the bottom edges of the pan so there are no air pockets when I blind bake or add filling later. If for some reason your dough rips or tears, just the tiniest amount of water there and pinch it back together. Use a fork to perforate the dough to help release air during the baking process. Line the pan with wrinkled parchment paper or foil, non-shiny face down. Add pie weights 鈥 I use beans.

  • Tip: The trick to dough not sticking to your surface is rolling a couple times, then moving.

  • Tip: I know this is an extra step but so the pie crust is foolproof I cover the dough with plastic wrap and place it in the fridge for an hour. This is one of my favorite tips! Remove the saran wrap before blind baking. Mid-way through this is when I preheat the oven to 375 degrees Fahrenheit.


Step 4 鈥 baking the crust. Blind bake in the oven at 375 degrees Fahrenheit for 10-12 minutes. I cook on a baking tray for the most even heat distribution. Then remove from oven and remove parchment in beans. Then bake the crust for another 10-15 minutes or until it is light golden tan. When the pie crust is totally cooled, you can add your filling.

  • Tip: The trick to dough not sticking to your surface is rolling a couple times, then moving.

  • Tip: If you're going to cook the filling, don't do the second bake.


Pie crust success!!

Roxie

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