Do you’re keen on pie? At our home we love, love, love us some pie! There’s simply one thing so elegantly yummilicious about scrummy pie fillings neatly tucked right into a golden flaky crust.
The one factor is, pie crust is kinda a bitch to make, imho, what with having to blind bake, coping with dough shrinkage after the bake, typically not flaky sufficient, typically not tender sufficient, and so forth. We have tried every kind of pie crust recipes till we lastly discovered the ONE!
Begin with flour combined with salt and sugar. Butter is sat at room temperature till barely softened after which cubed. All that is the standard beginning methodology for any pie crust.
Use your fingers to work the butter and the flour collectively till it reaches a crumblike texture. It is kinda enjoyable simply smooshing that butter round.
For this pie crust dough you do not have to fret about holding the temperature chilly as you’d with regular pie crust recipes. So you should utilize your arms to combine the flour and butter and be achieved with it with little or no effort.
Ta-da! Crumblike texture achieved! And now the flour is coated totally with fats. This pretty coating of fats separates the flour particles from one another, serving to to create a young and flaky crust.
The following step is magic step. Bitter cream is added as a substitute of the water normally used for pie dough.
So what is the magic? Why does the addition of bitter cream make for a young flaky crust? Extra fats, that is what! Bitter cream has a fats content material of 20%. Combined in, all that fats from the bitter cream additionally coats the flour particles, holding water away, which is the trick to a pleasant and tender crust.
Bitter cream additionally has a 74% water content material, which is simply sufficient moisture to carry the dough collectively.
To combine the bitter cream in, we use a fork. Combine till the combination simply comes collectively and no extra. Don’t be concerned if there are little spots of bitter cream nonetheless to be seen. That is okay.
Scrape all of it onto cling movie and press right into a ball. Then flatten that ball down. Time to relax the dough!
Chill the dough simply sufficient as a way to roll it out. Too arduous, it is unimaginable to roll. Too comfortable, it is actually arduous to raise onto the pie/tart onto the pan after rolling. Roll the dough out evenly.
It is at all times difficult to raise the rolled out dough onto the pie/tart pan. My trick to do that simply is to roll out the dough on a silicon mat. As soon as the dough is rolled out to the right measurement I simply raise the dough together with the silicon mat and flip it over onto the pie/tart pan. Severely makes the entire thing a lot simpler! Simply flip and plop.
Use fingers to softly ease the rolled out dough to suit the pie/tart pan. Use a knife to chop off any further dough. Any holes simply use lower off dough to plug.
We lower the dough off on the high of our pan as you possibly can see within the photograph above. You do not actually have to fret about shrinkage with this dough so reducing it even with the pan is completely okay.
This is the good half about this wonderful crust: there is no such thing as a have to blind bake this pie crust dough. Have you learnt how a lot effort and time that saves? Yippee yay!
The dough crammed pie pan simply must be chilled after which the pie filling will be added straight to the dough. Within the photograph above you possibly can see that we used a moist filling, a pumpkin pie filling constructed from the roasted stays of our yearly jack-o’-lantern. 🎃
Even with a moist filling this pie crust is gonna bake up simply effective time after time. You are gonna get a young flaky pie crust, simply as promised. And have a look at the underside of our baked tart. See how properly it holds up even with a very liquid filling? No extra soggy bottoms!
Omgosh I like this crust! It is the bestest and best pie crust ever. Do this wonderful crust for your self and simply see in case you ever return!
(makes sufficient for 10″ double crust) Prep time: Bake time:
Substances:
- 2 1/2 cups flour, 312g
- 10 oz unsalted butter, 283g
- 1/2 cup plus 2 tbsp bitter cream, 154g
- 1 tsp vanilla
- 1 tsp salt
- 2 tsp sugar
Let butter heat up for a couple of minutes at room temperature till simply softened. Minimize the butter into cubes.
Whisk collectively flour, sugar and salt. Add to butter cubes after which work flour into butter utilizing your arms till combination turns into crumblike.
Add bitter cream and vanilla. Use a fork to combine it in till a dough types. Separate dough into two equal balls. (Tip: To get equal sized items weigh the dough.)
Scrape the dough balls onto items of cling movie. Wrap cling movie across the dough after which pat on the wrapped dough to kind spherical disk shapes. Place within the fridge for a few hours or till agency sufficient to roll out. In case you’re utilizing just one piece of the dough now wrap the second dough spherical in a ziplock and place within the freezer. The dough can retailer for as much as 3 months.
Mud working floor calmly with flour. I strongly suggest that you just use a silicon mat to roll out with. Place one spherical of dough on floor. Mud your rolling pin with flour. Roll the dough out to a 12 inch circle. Or nevertheless huge your tart/pie pan must cowl every part. As you roll mud calmly with flour as wanted to forestall sticking.
Now to maneuver your superbly rolled out skinny pie crust dough to the pie pan. This is the place the genius of rolling out on a silicon mat turns into clear. Carry the mat, rolled out dough and all, and flip it over the pie pan, aiming to be centered over the pan. The dough will launch from the mat by itself. Gently press the dough to fill the form of the pan. Use sharp knife to chop off any further dough. Use further dough to patch any areas that want it.
Chill within the fridge for an hour earlier than use. There is no such thing as a have to blind bake this crust. Pour/add filling instantly onto the chilled dough and bake the pie as indicated by your pie recipe.
We hope you discover this pie crust as fantastic as we do and you could make many, many fantastic pies with it! Tell us whatcha assume!