Don’t worry if it tears, just patch it right back up. Gently fit the dough into the pan, easing it inwards rather than stretching it outwards.Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it you want it just supple enough to roll). Place the dough on top and sprinkle a little flour over the dough. Take the dough out of the refrigerator and dust your work surface lightly with flour.Refrigerate for at least 45 minutes or up to 3 days to rest. Pat the dough into a 5-inch disc and wrap it in plastic wrap.Dump the crumbly dough out onto a work surface and gather it into a ball.Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses. Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade.Remove the parchment and dried beans/pie weights and then proceed with your pie recipe. Fill the crust at least halfway full with dried beans or pie weights.īake for 15 to 20 minutes, or until the crust is pale and partially cooked. Remove the crust from the refrigerator and cover with a piece of parchment paper. If your crust requires blind baking: Preheat the oven to 375☏. Place the crust in the refrigerator for at least 30 minutes before proceeding with your recipe. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas) then press the rim against the lip of the pan, forming it into an even edge as you go. Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.įold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan (the pan should be at least 1-1/2 inches deep). Take the dough out of the refrigerator and dust your work surface lightly with flour. Allowing the dough to rest helps the gluten relax and also ensures that dough stays chilled - both important in making a tender, flaky crust. Wrap it in plastic and refrigerate for at least 45 minutes or up to 3 days to rest. (I know this looks all wrong, but have faith!) It will not come together into a mass - that’s good!ĭump the crumbly dough out onto a work surface. Don’t overprocess the dough: all of those clumps of fat steam in the oven, creating layers in the pastry that make a flaky crust.Īdd ice cold water and pulse a few times until the mixture is just evenly moistened and very crumbly. Pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. To begin, combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade.Īdd the cold butter and shortening in pieces. It helps the crust expand into the pan, rather than shrink and slip down the sides as it bakes (a genius tip from pastry chef Nick Malgieri). (I keep them in the fridge until I’m ready to add them.)Īs for the dry ingredients, in addition to all-purpose flour and salt, I like to add a bit of baking powder to my homemade pie crust. It’s important that the butter and shortening are both very cold. The butter lends delicious flavor and flakiness, while the shortening makes the dough easy to work with and also helps it hold its shape. I like to use a blend of butter and shortening. Some pie crust recipes call for all butter some call for all shortening, lard or oil and some call for a combination of fats. The recipe only requires a few ingredients and if you follow the steps, making a delicious homemade pie crust is totally doable, even for beginners. The dough is relatively easy to work with and roll out, and it holds its shape in the oven. It has a buttery flavor and a tender, flaky texture. With this simple recipe, making a tender and flaky homemade pie crust is totally doable, even for beginners!
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