Perfect Pie Crust Recipe Tastes Better From Scratch
This homemade Pie Crust recipe includes a full tutorial for making perfect pie crust every time! The BEST tender, buttery, and flaky pie crust recipe, and it’s so easy!
Cut Fats into Flour: Use a pastry blender or forks to cut the fats into the flour until the mixture resembles crumbs.
Add Moisture: Add some ice water, just one tablespoon at a time, until the mixture starts to come together into a ball. (You may not need all of the ice water).
Perfect Graham Cracker Crust
Refrigerate/Freeze: Cover the dough well with plastic wrap and refrigerate for at least 2 hours or up 24 hours. You can also freeze the dough at this point. Place the wrapped disc of dough in a freezer ziplock bag and freeze for up to three months. Thaw overnight in the fridge before using.
Prepare: Find a large, thin hand towel or cloth and get it barely damp. Lay on countertop and place a large piece of parchment paper over it. (The damp cloth will keep the parchment paper from sliding around as you roll out your pie dough). Remove pie dough from fridge and dust both sides with a little bit of flour. Place on parchment paper.
Roll Out: Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust and work outwards. You want your crust to be thin, and a at least 1or 2 inches larger then the size of your pie tin.
Easy Pie Crust Recipe (video)
Transfer into Dish: Place pie pan next to the rolled out pie crust. Lift the crust placing a hand underneath the parchment paper and gently flip the crust, guiding it into the pie pan. Settle the crust into the bottom and sides of the pan, then gently peel the parchment paper off.
Trim and Crimp Crust: Leave 1 inch overhang of excess crust around the edges, and use a butter-knife or kitchen scissors to trim anything larger. Fold the excess crust behind the outer edges to create a thicker crust border. Crimp or flute the edges, if desired.
Fill or Bake: At this point you can proceed and pie filling that requires baking (like pumpkin pie) and bake according to recipe instructions. Or, blind bake the pie crust to use in pie recipes that call for a pre-baked pie crust (like a pudding pie or this lemon sour cream pie).
Homemade All Butter Pie Crust
Why do I need pie weights? When blind-baking your crust, always use pie weights! You can use dry beans, dry rice, or pie weights. Pie weights help the pie crust to keep its shape. If you bake your crust without pie weights you risk the crust shrinking and shriveling down into the bottom of the pan.
Fill with Pie Weights: Place a large piece of parchment paper inside unbaked pie crust. Pour some dry beans, rice, or pie weights onto the parchment paper and smooth into an even layer.
Bake at 375° F for 15-20 minutes. Remove the pie from the oven and lift the parchment paper and weights out of the crust. Prick the the bottom of the crust all over with a fork, then return the pie to the oven to bake until lightly golden, about 10-15 more minutes.
Easy Gluten Free Pie Crust Recipe (3 Ingredients!)
To freeze pie crust dough: Prepare the pie dough, wrap the dough discs tightly in plastic wrap and place in a freeze ziplock bag. Freeze for up to 3 months. Thaw in refrigerator before rolling out.
To freeze unbaked pie crust: roll out pie crust and place in a freezer safe pie dish. Cover well and freeze for up to 3 months. Thaw in the refrigerator before filling or baking.
To freeze baked pie crust: Allow blind baked pie crust to cool completely. Cover well and freeze for up to 3 months.
No Bake Peanut Butter Pie
This easy homemade Pie Crust recipe is the BEST for any type of pie, whether filling with your favorite flavor, blind baking or freezing for later use.
*This recipe makes 2 pie crusts, perfect for recipes that require a top crust, like Apple Pie, or Chicken Pot Pie. Or, freeze the second crust for another day.
Calories: 258 kcal Carbohydrates: 20 g Protein: 3 g Fat: 19 g Saturated Fat: 7 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 7 g Trans Fat: 2 g Cholesterol: 15 mg Sodium: 196 mg Potassium: 30 mg Fiber: 1 g Sugar: 0.1 g Vitamin A: 175 IU Calcium: 6 mg Iron: 1 mg
The Best Homemade Pie Crust Recipe
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
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