Follow the pie recipe baking instructions wether the blind bake or not. This pie crust makes two pie crusts (or one if youre doing a pie that requires a top and bottom) and is easily made in a food processor for a deliciously flaky and butter crust in under 10 minutes. If you’re making a pie, you can simply trim off any excess leaving an inch overhang, fold the dough under and with your fingers, crimp the edge. Then gently roll the rolling pin over top so the tart pan literally will trim the dough itself. With your fingers press the dough so it forms to the pan. Then I roll up the dough onto my rolling pin. I set the tart or pie plate on the dough to check that it will fit. But honestly it doesn’t have to be perfect. Using a rolling pin, slowly roll out the dough until it is about a quarter of an inch thick… I think. Once it’s chilled, unwrap it and let it sit for 8-10 minutes on a clean, lightly floured surface. Then just pop it into the fridge to chill for 30 minutes. Mix until the dough becomes firm, adding milk as needed in small amounts just to pull it together. …and wrap it up tight in plastic wrap or stick the whole thing in a ziplock bag. In a large bowl, mix the flour, baking powder, salt, and milk. The consistency should remind you of play dough. I stopped my processor when large wet clumps started to form. Then with the food processor on, I slowly poured in a few tablespoons of ice-cold water. This wasn’t the first of the many times I did this throughout the day.Įither way I pulsed the bejesus out of it until the butter was the size of small peas. I probably should have pulsed this first before adding 1 stick of diced, ice cold unsalted butter, but I was overly eager and excited to make a chocolate crust that I just plowed forward without even thinking. Basically this is my regular pie crust with a wee bit of cocoa and sugar. In the bowl of your food processor measure and add 1-1/8 cup all-purpose flour 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar (granulated or powdered), 1/2 teaspoon kosher salt into the bowl of your food processor. To Make This Chocolate Pie Crust You Will Need: Mix together until all of the crumbs are moistened. Take all of your (okay so maybe not all of them) favorite fall pies and swap out its regular pie crust for chocolate one!Ĭan’t ya just picture it? Pecan pie with a chocolate pie crust- ding! Pumpkin pie with a chocolate pie crust- DING-DING! Winner-winner let’s have pie for dinner?! Scoop the crumbs into a mixing bowl and add the melted butter. When baked, these buttery chunks will melt away and leave pockets of air in between the layers of flour around them.Try this chocolate pie crust with your next pumpkin or pecan pie! It’s so easy and chocolaty! You want the butter to remain cold and in pieces about the size of a dime. Butter is diced then cut into the flour with a pastry blender or by briefly squeezing it between your fingertips. Not only does it affect the flavor, but it also impacts the texture.
If you don’t have vinegar on hand, substitute vodka it offers the same benefits! It's an ideal ingredient to include when cutting decorative shapes, weaving a lattice topping, or if you're making a double-crusted pie. It helps to create a tender, yet stable crust that is easier to roll out and work with. Vinegar is a magic ingredient that many savvy bakers include in their pie crust recipe. If you have shortening in the pantry, try Ree’s perfect pie crust recipe! Both are delicious options for pie crust depending on what you have on hand. Shortening makes a light, crumbly crust and can be more forgiving if it isn't kept at the perfect temperature when rolling. It depends! Butter gives excellent flavor, flaky texture and makes a sturdy pie crust when kept cold. I s pie crust better with butter or shortening?
#Pie crust from scratch how to
It doesn't matter if you're whipping up a fresh strawberry pie, an irresistible peach galette, or a simple chocolate pie, it's always helpful to know how to make a pie crust when you're in a pinch. However you plan to eat it, the magic combination of butter, flour, salt, and water turns into one of the most versatile staples in a cook’s recipe box: an all-butter pie crust. If you ask us, it's always pie season, which means you should have a handy pie crust recipe in your arsenal.
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