POTS AND PANS CITY BLOG

Let’s face it…you can’t go wrong serving any type of pie, especially one with a super flaky  crust and a tasty good terrific filling.  People love pie.  However, many people are intimidated when making a pie thinking that they could never achieve that flaky melt-in-the-mouth pie crust that they are striving for.  But, making a great pie crust is easier than you might think. 

When baked, your pie crust should be light and flaky.  It shouldn’t be tough, burned or soggy.  When creating your pie, the dough should not be sticky or gummy, but should still hold together well.  Sometimes it takes a bit of practice to get the right texture needed for that perfect pie crust, but really it is quite do-able.

The first important thing to consider when making a pie crust is the temperature of the ingredients you are using.  The ingredients, such as the fats (butter, lard or shortening) and the water, should be ice-cold or at least as cold as possible.  This means you have to work fairly quickly with the ingredients so that they don’t warm up.

To begin making your pie crust, whisk the flour, salt, and sugar together in a bowl and then pop it into the freezer for about 30 minutes.  Cooling these ingredients will help all the other ingredients you are adding to the mixture (the water and fat) stay cold too.

If you resort to the traditional method of using your hands to bring everything together, the heat of your hands can warm up the ingredients too much. Try using a pastry blender instead of your hands as better way of bringing the mixture together.  You can also use a food processor to blend the ingredients together quickly.  This way no warmth from your hands touches the dough and everything stays cold. 

The reason everything needs to stay cold is that the coldness keeps the fat from softening and becoming too mixed up in the flour.  The hard bits of butter, fat or shortening forms little pockets in the dough that fill with air and that is how the pastry becomes flaky.    The fat melting in between the layers of flour what makes the pie crust flaky.  That is where the ‘little peas’ consistency comes in as well. 

If you do use the food processor, to ensure you get the right sized combination of flour/fat “little peas” consistency that you are looking for, it is best to use the pulse button for more control.  The dough pieces should resemble small peas.  Then when you have achieved the right consistency, gradually begin to add the cold, ice water a little at a time, still using the pulse button.  Pulse just until the dough starts to hold together. 

Ideally the dough should be soft and pliable, not sticky or crumbly. If the dough is too sticky, you have added a bit too much water.  Adding a little more flour will fix this problem.  If your dough is too crumbly, then you have added too much flour and will need to add a little more water.  Add only a little drop of water each time until you get the texture you are looking for.  It is easy to add too much if you go too fast.

Once the dough has been made, shape it into a ball, flatten it out, and wrap it in plastic wrap. Then pop it into the refrigerator for at least an hour.  Your dough discs should be about the size of a CD and about a half an inch thick. If you are making a dough-crust pie you may need to separate the dough into two discs.  Try popping your rolling pin in the ‘frig as well to keep even the equipment you are using as cold as possible.

After the allotted time for refrigeration, you are then ready to roll out the crust.  Place your chilled, unwrapped dough on a lightly floured work area.  Working quickly with your cold rolling pin, roll out the dough on the lightly floured surface.  Start from the center and work the rolling pin outwards to the outside edges and forming a circle.  When the right size has been attained (to fit in your pie plate), carefully fold the dough circle around your rolling pin and transfer it into your pie plate.  Add your prepared filling, and then repeat the dough-rolling process for the top. 

The edges of your pie need to be sealed so that the filling is completely enclosed as will not bubble out the edges. You can crimp the edges together pressing down with a fork, or use a finger method of sealing the edges together with your thumb and finger.  Prick the top of the pie crust with a fork, cut slashes in the top with a knife, or cut out small shapes in the top with a cookie cutter, to allow steam to escape.  Place your pie in the oven and bake as directed for the filling you are using.  After baking, let your pie cool on a wire rack and then sit back and enjoy the compliments you are sure to receive!