Butter Crust Pie Shell
Everyone has a recipe for pie crust and they're mostly all alike: flour and fat, either shortening or butter. This one uses butter and may be worth reading for comments on technique. This makes two pie shells or a double crust pie. For one crust, use the quantities in parentheses.
- 2 c flour (1-1/4 c flour)
- 6 oz unsalted butter--that's one and a half sticks (4 oz, one stick)
- 1/2 tsp salt (1/4 tsp)
- ice water--1/3 to 1/2 cup (about 1/4 c)
Cut the butter into dice and chill it in the freezer for a bit.
Put flour and salt in a food processor with the metal knife blade and pulse a couple of times to mix. Add the butter and pulse with 1/2-second pulses until the butter disappears. Add ice water a little at a time until the dough begins to clump. Do not overwork the dough.
Divide the dough into two equal portions and gently form each portion into a disk about four inches in diameter. Flour the disks lightly and wrap in plastic wrap. Refrigerate over night, or for at least four hours. (You are letting the dough rest, not trying to chill it.)
Let the dough sit at room temperature for about 10 minutes before rolling. On a well-floured work surface, roll the dough until it is a circle about two incles larger than the diameter of the pie plate, about 11 inches. Pick it up by rolling it around the rolling pin, then unrolling it over the pie plate.
For a double crust, trim to about 1/2" from the edge of the plate to allow for shrinkage. For a single crust, trim to 1" and fold the dough under so you have a double thickness at the edge and it overhangs by about 1/4".
For a double crust pie, add the filling and roll and place the top crust. Cut some slits to allow steam to escape, or get fancy and make a lattice top by cutting the top dough into strips and "weaving" them onto the pie.
Flute the dough with thumb on the bottom and middle and index fingers on top, or press with the tines of a fork. Bake according to the directions for the filling.
For a double-crust pie, make an egg wash by beating a tablespoon of milk or cream with an egg yolk. Brush it on the top crust with a pastry brush. For a single-crust pie, glaze the edges and about halfway down the sides.
Baked Pie Shell
To bake an unfilled shell, prick the bottom all over with a fork and allow the shell to rest in the freezer for 15 minutes. Line with foil, and add pie weights (or pebbles, beans, or rice). Beware: the foil will stick to the egg glaze; make sure the foil doesn't touch the glazed parts, or spray the back of the foil with cooking spray. Bake at 425 for 20 minutes. Remove the foil and weights, reduce temperature to 375. and bake for another 10 minutes. Use a silicone pie shield to keep the edges from burning.
Orignially posted: 2011-10-30
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