Looking for a totally vegan pie? Or make a crispy cheddar crust, which pairs nicely with apple pie or savory pie fillings: Pulse together 1 1/4 cups flour with 3/4 teaspoon salt. Glaze for baked pie crust: In a small bowl, stir together 1/2 cup powdered sugar, 2 to 3 teaspoons milk, orange juice or lemon juice and if desired, 2 teaspoons grated orange peel or lemon peel. Dark pans absorb heat, causing overbrowning. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. This top-rated butter pie pastry recipe is a favorite among readers and our Test Kitchen cooks. Shiny or disposable pie pans reflect heat and prevent crusts from browning. “That way, the heat of the oven will melt it, creating pockets of steam. Show your family and friends that you've got what it takes to make a pie crust a cut above the rest, by adding that homemade-feel to the pie season. (Here’s the best butter brands, according to our Test Kitchen.). It makes a single crust, so double the recipe when making double-crust pies. If this happens, put a sheet of foil loosely on top of the pie to slow the browning. If you're making a filled and baked pie (like apple or berry) with a double crust, pour filling into pie … Make your kitchen the home of perfect pies with crusts that make everyone around your table cut more than one slice per serving. If you wish to make a vegan pie or are just in a hurry, a crust made with vegetable oil is perfect. Here is your introduction to different types of pie crust, plus a few recipes to get you started. Adding a gourmet touch is simple when you use one of the methods below. You’ll use the same rolling pin drape method to transfer that crust to cover the top of your pie. The easiest way is to use a food processor. As both lard and shortening are solid fats, the pastry should turn out fine. Make pastry for Two-Crust Pie, except trim overhanging edge of bottom crust 1 inch from rim of plate. In a food processor, pulse flour and salt until combined. It is not necessary to grease the pan as pastry is high in fat. When you’re ready to use it, let it thaw in the refrigerator overnight. For rounds of pastry dough, wrap tightly in plastic wrap and freeze. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. 2. Weave remaining strips over and under first strips. After spending time lovingly making a scratch pie crust, you’ll want to know how to store pie properly. Then place your other thumb and index finger on the outside edge and pinch the crust around your finger to form a V. Continue around the entire edge of the pie crust. Overworking the pastry dough will make it tough, so handle it as little as possible. Shape into flattened round on lightly floured surface. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Using knives or a pastry cutter, cut the butter and shortening into the flour mixture. If necessary, add an extra sprinkling of flour to prevent sticking as you go. It is also easy to work with, because it doesn’t melt as quickly as some other fats. Our basic flaky pie crust recipe is the best way to achieve ultra-light, crisp and of course, ethereally flaky pie dough. This seals the pastry and makes fluting easier. 2/3 cup cold shortening or if you prefer, substitute cold butter, cut into ½-inch pieces, for half of the shortening. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Place half of the strips about 1/2-inch apart crosswise over first strips. To serve baked frozen pies, unwrap and bake at 325F for 45 minutes or until thawed and warm. After trimming overhanging edge, fold under to form standing rim; flute edges. Get the recipe @ http://allrecipes.com/recipe/pie-crust-iv/detail.aspxSee how to make a delicious pie crust from scratch. Use a small cookie cutter, and cut shapes from the top crust before placing it on the filling. Completely cool baked pies before freezing. As for the best rolling pin to use, it’s all personal preference. How to make perfect pie crust: Start by adding the flour and salt to a mixing bowl. Roll Out Top Crust: Roll other round out. The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Betty’s Two-Crust Pie Pastry requires 20 minutes of prep and 1 hour and 5 minutes total to make. 1 cup, plus 1 tablespoon Gold Medal™ all-purpose flour. You want to keep the “fats” in the pie crust cold so that when they begin to melt in the oven they have time to create flakey, tender layers of crust. 5. Place shorter strips toward the sides and longer strips toward the middle. At home, you'll find her working on embroidery and other crafts. Cut slits in pastry so steam can escape. But don’t feel hemmed in by tradition, there are even more ways to beautify your pie. Cover and process, using quick on-and-off motions, until particles are the size of small peas. Taste of Home is America's #1 cooking magazine. From fruit pies, like. Thaw before using. Shortening, lard and butter are all used in crusts, but our tests have proved that butter makes the flakiest and tastiest crust. After allowing your pie crust to chill, it’s time to get rolling. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. Now for the fun part — learning how to make a beautiful top crust for your pie. Poke several holes in the bottom and up the sides of the pie crust with the tines of a fork before baking. Fruit pies can be stored at room temperature for up to two days. Allow the pastry to ease into the plate and let it settle before you manipulate it. After all that, it’s time to bake your pie. Using a pastry wheel adds a decorative touch to a lattice crust. You can make pie dough by hand; it just takes longer. It requires 20 minutes of prep and 1 hour and 5 minutes of total time. Make sure you use enough water when preparing your pie dough. Use a heat-resistant glass pie plate or dull aluminum pie pan. Throughout the 20th century, our eating habits changed drastically, and lard fell out of fashion, especially as alternatives, like shortening were introduced around mid-century. Troubleshooting Pie Crust. Thaw in refrigerator before rolling and filling. If you have lard on hand, try swapping it in for the shortening called for in Betty’s recipe for One-Crust and Two-Crust Pie. Read more about water above. Pro Tip: For convenience, you can make the Two-Crust Pie recipe and store half the pastry in the freezer for a quick one-crust pie later. Use a pastry blender to mix the shortening and flour. If making pie crust ahead of time, you can store it in the fridge for up to 5 days or freeze it for a few months or more. For unbaked pastry crust in a pan, wrap tightly in foil or place in a freezer plastic bag. Place filling in crust. “Using a fork, toss (don’t press) cold butter and water into the flour just until everything is mixed and thoroughly coated.”. Learning how to make two-crust pie pastry from scratch isn’t hard. Glazed crust: Brush crust lightly with beaten egg or egg yolk mixed with a teaspoon of water. This can be as simple as adding slashes, but you can also do it by creating a decorative topper like a lattice crust. Fold edge up, forming high, stand-up ridge; flute edges as desired. However as with any substitution, you may notice a slight change in the texture and flavor of your pie crust. thick—about the same thickness as two quarters stacked on top of each other. Just remember to place it on the center rack and keep an eye on it as it bakes to prevent over-browning. Now that you’ve mastered pie crust, here are a few pie recipes you should definitely make! For an extra-pretty pie, make decorative cut-outs on the top of a two-crust pie. 3. Try this method for yourself with Betty’s recipe for Pumpkin Pie. I use 2 tablespoons of sugar for sweet pies, and 1 tablespoon of sugar for savory pies like this Chicken Pot Pie. More tips for making the perfect flaky crust and press the edges, leaving excess. Best results, freeze pastry in a round tightly wrapped in plastic wrap and about. Notice that it only calls for butter cut cooled pies with crusts make... And thickness table cut more than one slice per serving unfilled crust to chill form! By lattice crusts or whole crusts cut up butter ; pop in freezer for 10-12 minutes # cooking! This method for yourself with Betty ’ s tip: making a pie from getting soggy, the. 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