![]() ![]() I make my pie crust using only butter as the source of fat. Ice cold water helps with that.Īll-butter pie crust vs Shortening Pie Crust It is really important to keep everything nice and cold when you are making pie crust. This is a totally optional addition, and you are welcome to use all water here if you like. Apple Cider Vinegar: Adding vinegar to your pie dough helps prevent gluten formation and keep it tender.I add about a teaspoon of sugar to my pie dough recipe, but you are welcome to leave this out. Salt: Just a touch to season the dough.If it is hot where you are, cut the butter into chunks, and put it back into the fridge until you are ready to use so you have nice cold butter. It is important to use cold unsalted butter that is straight from the fridge, in order to avoid it melting. We want to avoid gluten development when making pie crust, so all-purpose (also called plain or standard) flour works well here. Pie Crust has quite a short ingredients list - it is the technique that makes all the difference! Here is what I use in my pie crust recipe: I use one base recipe, and then scale the quantity depending on what I am using it for. This all-butter pie crust recipe can be used for all sorts of homemade pie recipes - single crust pies such as a pumpkin pie or a chocolate cream pie, double crust lattice pies, savory pies, slab pies, and hand pies to name a few. It works great for blind baking, par baking, and for baking sturdy double crust pies. This is the go to method that I have been using for years and the recipe that I use to make detailed lattices. It settles well into the pie pan, and gives a lovely sturdy bottom crust. It just takes a couple of sneaky extra steps to give you a super smooth, homogenous but flaky pie crust. Pie dough that is easy to work with is a dream. It is great to make in bulk and store ahead so that you have frozen pie dough ready to go whenever you need. Homemade pie crust is super easy to make once you get the hang of it. Follow the pie recipe baking instructions wether the blind bake or not.Hi hi! I am just popping in to share this ultimate guide to making your own homemade pie crust! Making pie dough from scratch can be a little intimidating, but I promise with this guide and a couple of steps, we will have you making your own perfect pie crust in no time at all. 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. …and wrap it up tight in plastic wrap or stick the whole thing in a ziplock bag. 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: 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?! Try this chocolate pie crust with your next pumpkin or pecan pie! It’s so easy and chocolaty! ![]()
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