Easy foolproof pastry for pies recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Pies and tarts
- Shortcrust pastry
This is my basic shortcrust pastry recipe that I use for savoury pies, tarts and quiches. Compared to traditional shortcrust pastry, this is much simpler to make as it calls for olive oil instead of butter.
166 people made this
IngredientsMakes: 2 tart cases
- 1 egg
- 120ml warm milk
- 60ml extra virgin olive oil
- 1 pinch salt
- 200 to 250g plain flour
MethodPrep:10min ›Extra time:15min chilling › Ready in:25min
- Whisk egg, warm milk and olive oil together in a large bowl; season with salt. Add 200g flour, in batches, mixing well until dough is formed and adding additional flour if needed.
- Remove pastry dough from bowl and place on lightly floured surface; knead lightly until smooth. Wrap in cling film and chill in the fridge for 15 minutes.
- After chilling, dough is ready to be used.
No need to overknead
Don't knead too much, otherwise the gluten will react and you won't get the flaky texture you are looking for.
By hand or food processor?
This recipe can be prepared either by hand or by using a food processor. You just need to follow the same simple steps.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Homemade Quick Puff Pastry Sheet Recipe | Perfect For Puffs, Tarts & Pies.
Have you ever tried making your own puff at home with homemade puff pastry? Here is a quick and simple recipe of how you can make a homemade puff pastry and create delicious dishes of it.
This Quick puff pastry recipe came after a lot of research and trials on what how to make it simple and yet flaky crispy and delicious with easy ingredients like flour, salt and butter. Here is a quick and simple recipe of how you can make a homemade puff pastry and create delicious dishes of it.
How do you make a pie crust from scratch?
Making a pie crust from scratch is really very easy. The trick is to keep your fat cold when cutting it into the dry ingredients, and not to over mix the pie dough after adding the wet ingredients.
And make sure not to skip the chilling step before rolling out the pie dough. It will be less crumbly and roll out much nicer when it has chilled for at least an hour.
You also want to make sure to roll it out gently. If you push down really hard with the rolling pin and try to roll it out super fast, it will crumble and break apart on you. Chill the dough in a flattened disc and then roll it out gently and it will be perfect.
Easy Perfect Pastry Mix (Pie Crust)
My grandmother used this pastry mix (pie crust) recipe. It is extremely easy and great for beginners who want to make things from scratch. Suitable for those who may not have fancy gadgets or expensive mixers on hand!
- 3-½ cups All-purpose Flour
- ½ teaspoons Salt
- 1 cup Shortening
- 3 Tablespoons Cold Water, Or More As Needed
- ¼ cups Flour, For Rolling Dough
Place flour, salt and shortening in a large mixing bowl and use two knives (or a pastry cutter if you have one) to “cut” the ingredients together. This is a form of mixing that does not mush the flour and the shortening together. You simply sit with the bowl in your lap or on a counter and, using two butter knives, create an “x” and pull apart, just like scissors would do, scraping the blades together. Continue to cut in shortening until the pastry mix looks like coarse meal.
Next, scoop approximately 1 1/4 cup of the pastry mix into a small mixing bowl. Add cold water and mix with a fork until it sticks together and you can form a small baseball sized ball. If it still seems crumbly, add another tablespoon of water. Shape into a ball and refrigerate until ready to use.
Lightly flour a clean surface. Place dough in the center and roll using a lightly floured rolling pin (or clean wine bottle, or pin shaped glass—improvise if you have to). Roll it out into a thin circle, rotating the direction you are rolling your dough to create a circle. If edges split, don’t worry. We can fix that, too (just see below)!
Once pie crust is about the size of a standard size pie plate, flip deep dish pie plate on top of the crust to see if the edges of crust stick out about 2 1/2 inches. If they don’t, keep rolling a bit more until they do.
Once pie crust is the right size, rub a little flour onto pie crust and slowly pull it up from the work surface. Using both hands, transfer crust to dish, floured surface down. Pick up the sides of dough and lay them against the sides of dish, so you don’t over-stretch dough. Then, using a butter knife, cut the extra dough off by running it along the underside of your pie dish lip. If you have one that does not have a lip, cut about a half an inch below the top on the exterior of pie plate. Pie crust will shrink and you want a little extra to make sure that it doesn’t happen to you! Use a fork or some neat edging device to create a pattern around the edge if desired. This also helps keep edges from shrinking down.
The fix if pie crust splits, has a hole, crack, etc.: Take a little bit of the extra pie crust you cut off and lightly moisten it with water. Then use that to patch areas that need a boost. It should stick right in!
If you have to pre-bake crust for things like apple pie or pumpkin pie, then prick it a few times on the bottom and place a sheet of foil on top. Fill with uncooked beans or rice and place in a preheated oven. Bake at 375ºF for 12 minutes. Remove promptly and set on the counter until you are ready to use.
Recipe makes extra baking mix.
Grandmomma Walls made her pastry this way. Now, three generations later, I am teaching my daughter to use it, too. We have five generations of proof that this works!
Perfect Shortcrust Pastry recipe
Every Baker should know how to make a Shortcrust pastry recipe. Made basic or sweet, this simple recipe with egg and butter can be used for a variety of the best sweet and savoury dishes, from pies, tarts, quiche, biscuits, and just for a few ideas. while being easy to use, and perfectly crisp and flaky.
YOU MIGHT ALSO LIKE&hellip
Of course we use this pie crust to make any number of delicious pies. Here&rsquos a sample of reader favourites! To see my traditional way of making Perfect Flaky Pie Crust &ndash Perfect Flaky Pie Crust &ndash check out this recipe and video!
Fool-Proof Pie Crust
- 4 cups flour
- 1¾ cups butter-flavored shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon vinegar
- 1 egg
- ½ cup ice water
Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs.
Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling.
This dough can be divided into individual crust portions, wrapped, and frozen for later use. And speaking of chicken pot pie—let’s make one! It’s such a treat to have a pot pie made from scratch.
One of my goals for 2016 was to develop a foolproof all butter pie crust that anyone could make. I spent hours researching the topic, and countless nights in my kitchen baking one pie after another. It was a long road and I’m not going to lie – it wasn’t always easy! Some of the pie crusts came out too greasy… others too dry… some wouldn’t roll out… some shrank the minute they entered the oven… and on and on and on it went. Until finally, after exactly 26 fails, my hard work paid off. Lucky number 27 was flaky, flavorful, and quickly became my all-time favorite.
So without further ado, allow me to introduce you to my beloved foolproof all butter pie crust!
I should warn you – this recipe is not conventional. For starters, it only makes one pie crust per recipe. You’ll have a little over a pound of pie dough, which will provide you with plenty to cover the pie pan as well as some leftover scraps which you can use to make a braided crust, add decorative cutouts, or simply discard. If you’re making a double crusted pie, you’ll need to make this recipe twice so you have enough dough.
Choosing your ingredients:
- For this recipe you’ll need: flour, cornstarch, sugar, salt, butter, water, and apple cider vinegar.
- Butter is easily the most important ingredient when it comes to making pie crust. Like many serious pie bakers, I love using European-style butter since it’s sweet and higher in fat content than standard butter, however any unsalted butter will work. No matter what brand of butter you use, make sure you keep it as cold as possible! I recommend cubing the chilled butter then sticking the cubes in the freezer for 5 minutes before getting to work.
- Most pie crust recipes use flour as the binder, however my recipe uses a combination of flour and cornstarch. The addition of cornstarch helps reduce the amount of gluten in the crust, which helps keeps it flaky and tender.
- The liquid we’ll be using in this recipe is a mixture of water and apple cider vinegar. You’ll want to combine the two in a measuring cup, then place the mixture in the fridge until needed. If you find you need more liquid to bring the crust together, add one teaspoon of water at a time. Just be careful not to add too much! You’ll want the dough to be just moist enough that it holds together when pinched.
- I love using finely ground sea salt for this foolproof all butter pie crust, but kosher salt and even table salt will both work in a pinch.
- Choose a quality brand of flour you enjoy working with. I use unbleached King Arthur flour in my pie crust and highly recommend checking them out if you’re looking for a new brand to try.
- The most obvious tool you’ll need is a pie dish to bake your pie in! You can click here to check out my favorite glass pie plate and you can click here to check out my favorite ceramic pie plate.
- You’ll need a pastry cutter or dough blender to work the butter into the dry ingredients. I recently purchased this spring chef dough blender and absolutely LOVE it!
- If you don’t already own them, you’ll need accurate measuring cups and spoons. I suggest using stainless steal measuring cups and measuring spoons for the dry ingredients and a glass spouted measuring cup for the liquid ingredients.
- I have a million rolling pins, but this 12″ maple wood rolling pin is my favorite. It’s sturdy, beautiful, and rolls out dough like a champ.
- To prevent your pie crust from burning, buy a pie crust shield and place it on your pie after 30 minutes of baking. I use this Wilton silicon version all the time. You can also make a homemade version using tin foil. To do this, simply tear off a piece of foil about 30 inches long. Fold the sheet of foil into thirds, lengthwise, then fasten the ends with a paperclip. After 30 minutes of baking, gently slip the aluminum foil shield over the crust and leave it on until the pie is done baking.
- If you’re new to rolling out pie crust, a pie crust mat will come in handy! This silicon version is my favorite.
- You’ll need a spatula, so why not get this adorable “keep calm and bake on” one? I have about 30 of them! They’re cheap, durable, and fun.
- I posted a picture of this “I’m just here for dessert” pie server on my instagram last week and received so many questions on where to buy it. You can click here to check it out.
Tips and Tricks for Recipe Success:
- Read the recipe twice and follow it exactly as written! Making any changes to the ingredient list or method will certainly affect the overall outcome of your pie crust.
- Be aware of temperature the entire time you’re making the dough. It must never get warm and the butter must never melt!
- Make the pie crust in advance! It needs at least 2 hours in the fridge before being rolled out, another hour once it’s been fitted into the pie pan, and at least another 20 minutes after its been filled. If you decrease the chill time, the pie crust will most likely shrink when baking. If you plan on baking multiple pies in one day, I suggest making your pie crusts in advance. Pie crust will keep, wrapped well in plastic wrap, in the refrigerator for up to 3 days and in the freezer for up to two months.
- Choose the right pie dish. When I first started baking pies I had no idea how much this mattered! But it really, really does. Pie dishes come in many sizes, shapes, and are made from a variety of materials, such as glass, ceramic, aluminum, and metal. I prefer to bake with glass pie dishes because glass conducts heat evenly, which helps the crust and filling cook consistently. My second choice is ceramic pie dishes, which conduct heat just as well as glass, but can throw off the bake time, especially if you’re using a very thick ceramic plate. I avoid metal pie dishes when possible because they absorb heat very quickly and tend to produce overcooked pie crusts. If you must use a metal pie plate, I suggest keeping an eye on your pie, and adjusting your baking time as needed. This recipe makes enough pie dough to line a 9″ or 10″ pie plate.
- Be careful not to overwork your dough. Overworking the dough activates the gluten in the flour, which can cause the crust to become tough and shrink while baking. The good news? You can deactivate the gluten by placing the dough in the fridge to chill.
- Before rolling out your chilled pie crust, make sure it’s the right temperature by performing a simple test: press the dough lightly with your finger, your fingertip should leave an imprint but shouldn’t easily sink into the dough. If the dough is too soft, place it back in the fridge to continue chilling if the dough is too hard, let it soften at room temperature for 10 to 20 minutes.
So, are you ready to tackle this foolproof all butter pie crust or what?!
Part 2: Rolling it out
You’ll find this dough is pretty easy to work with because it’s not insanely short, like pastries used by high end patisserie chefs. (Rule of thumb: higher butter to flour ratio = more crumbly rich pastry = indulgent = pastry very hard to work with = let’s leave that to the professionals).
So here’s how to roll pie crust dough out:
Start rolling out – Place chilled disc on floured work surface and roll out into a circle. Shift dough around / flip as you roll it out to ensure it’s not sticking to work surface – if it is, slide to the side, sprinkle more flour on the work surface then continue. Sprinkle the top of the pastry and the rolling pin if needed (sometimes it does, sometimes it doesn’t)
Roll out BIG – Roll out into a circle 10cm / 4″ larger than the pie dish. Sounds large – but you need to fit it into the pie dish and want at least 1.25cm / 1/2″ excess around the rim. Patch cracks as you go – just pinch a bit off scraggly edges
Roll onto rolling pin – Gently roll the dough onto the rolling pin. Use a large knife if needed to get the edge started
Transfer to pie tin – Roll the pastry completely onto the rolling pin, then transfer to the pie tin
Unroll over pie tin then slide the pastry around as needed so it’s centred
Drape into pie tin, don’t stretch and pull – this causes shrinkage
Trim edges leaving 1.25cm / 1/2″ excess
Tuck overhang under for neat edges.
Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.