Pie Crusts when people want to make a pie there are really 2 ways to go you have a single crust like your pumpkin pie and another is your double crust pies we are talking about apple and blueberry where there’s crust on top today I am gonna make a delicious pie but either way you go
How to make a dough For Pie Crusts
Pie Crusts a delicious pie crust is light and flakey, and it all starts with how to your dough first of all we add our flour and some kosher salt use fork mix very well. Add some fats we have some butter.
And the butter give nice butter richness it is chilled and then use ghee it makes a really nice pie dough Next Step I am gonna do is cut in our fat when I say cutting in fat we are basically going to break our fat up into small pea-size pieces right now you can see it’s super crumbly
Pie Crusts And what I want to do is just kind of squeeze my fat into the flour there are some specialized tools for cutting in I personal like to use your hands mix melt that fats if the butter is small it’s not going to melt out it actually going to give you that puff and that steam between the layers and that’s what we want for delicious pie dough
If I tried put this into the dough what’s going to happen is all the fat going to melt out and you will have like a void or an empty spot in your dough you can see that the flour and the butter have formed good kind of granules
Pie Crusts And then I’m going to add my water I like to use cold water cold water is going to make the fat so it doesn’t melt I am going to start to bring it together Again with this you don’t want to add too much water and you don’t want to work it much the goal here is to add as little water as possible to bring it together fitflvorplate
Pie Crusts I think the recipe is about a half cup I’d like to use my hand when I put the water is that I can feel the dough I see the moisture content is it going to stick together I can stop the water so I am going to dump it on my hand I am going to do what I call the bulldozer
I squeezing it this way squeeze it like this it really not working push it down squeeze it together so that it hold together eventually my dough is not sticking to the table if it’s sticking that’s problem we care about if it’s stick you added too much water if you want to avoid a tough pie crust work it as much and don’t add anymore flour
And I am going to cut my dough in the middle when we cut in our fat what we are looking to do is form layers what happen is I have 2 layers of flour and when that butter or fat get really hot and steam we are gonna get a little push up there and that’s going to give us those flaky layers
And that’s what we want for a good pie dough when we do pie dough chilling in the middle and letting it rest is another crucial step to what we are doing when you let your dough rest it relaxes the gluten and we cook this pie dough it will not shrink up Pie Crusts
Gluten forms stretchy protein strands that give structure to baked goods and add chewiness. But for a pie crust, we want to keep it tender, not chewy we wanna it to be flaky so we are walking tightrope of just enough gluten to hold it together and a lot of butter to make it flaky
And they can go right into the fridge for at least a half hour Pie Crusts
Rolling Out the Crust For Pie Crusts
we put the dough inside the fridge for five minutes I don’t want it to be hot but I don’t want it straight out of the fridge so, basically what I am going to do when I unwrap it so I am going to dust this with a little bit of flour
we don’t go crazy we just want a enough flour to make a good pie so we want doesn’t stick to our surface and I am going to take a roller I am not going to let it spin push down little bit give it to turn before I roll it out if it’s too hard you will see that I am starting to get crack here.
we can fix it It’s not a problem but when we press down on it like that it’s starting the process of softness some of that butter so it’s good to roll rolling back and forth trying to get it as uniform as possible the corner turn is going to help with that uniformity
And then we are going to transfer it to my pan so what I am going to fold it in quarters put the point of that quarter right in the between of the pan and then unfold it into the pan I am push it down into the pan letting every things excess hang over my pie dough in the pan
It’s looking amazing I am going to put this in the fridge and chill it thoroughly and use it for a single crust Pie Crusts
FORMING THE SINGLE CRUST For Pie Crusts
As you know with single crust pie it sounds like it is it’s single crust on the bottom of the pie it’s like your pumpkin pies first of all we need to do is dock our dough it’s mean poke some holes in it the holes are going to be there to let some excess steam out
we don’t want bubble up fold under to get a nice even crust just squeeze a little wanna have that one edge then we get our finger in here and just crimp like you are walking with your fingers
For blind baking we need 2 things parchment paper and some pie weights. don’t use wax paper her
cause then our pie will taste like crayons you have to don’t spend money on ceramic pie weights so we are going to par bake it or blind bake it It mean we are going to cook it before we put the filling In right we get good brown crust for that we want to avoid a soggy crust
before I put my parchment in give it a little crumple fit in there better and then the pie weight so right in we want to with the pie weights is even them out. Pie Crusts
Pie weights are going to hold the dough down so it’s doesn’t puff up we don’t want any like large voids underneath put this in the oven for about 20 minutes TO THE OVEN the pie dough has blind baked but it is done what I am going to do is take my pie weights out put them aside
my pie is needs go back in the oven for 8 to 10 minutes we want it to get nice and lightly golden brown before we put our filling in after 10 minutes we got a lightly brown on it. It is set in the center and that’s what we want not crispy yet ready for our filling whenever I bake pie I like to put it on a street tray this will avoid any spill over from burning to the bottom of my oven
LET’S get our custard filling in I like to fill it as high as I could possibly go without it spilling over we are going to put this into the oven at 350for about 40 to 45 minutes untill our custard is just set
you can see it’s a good liquidy when it’s done it’s slightly wiggly in the center but set on the side the crust is gonna go from like this pale brown to a nice golden brown
DOUBLE CRUST PIE
Pie Crusts When we make a double crust pie or a filled pie has a crust on the bottom and a crust on top we are going to seal that filling in and get a nice golden brown crust on top with the double crust there is no blind baking I do change the temperature in the oven a little
| Baking time | |
| 425o for 15 min | Lower to 350o |
l like to go a little bit higher in the beginning and then lower it down so that we get some of that good browning in the beginning of the bake there are same points between a single and double crust pie and one of the similarities and that I want to dock this dough so that we don’t want any steam from underneath
filling goes in today I am gonna make an apple pie actually one of my favourite ones out there I like to pre -cook my filling and chill it completely it’s good and thickened that I want
we have a egg wash I am going to brush this around the edge and this is going to glue my top and bottom together take it and just flip it right on top now what we are going to do is I am going to push down
so that our pie crust stick to each other and fold it under the bottom crust but the folding under also helps with keeping all that filling in Do little pleating and we can take our finger push so far we have it crimped I want to make some holes
I am going to put nice 5 little vent holes this is going to let any steam to come out if we don’t do vent holes we might get a lot of doming we want to be sitting on the top of the filling egg wash here is not just for sticking our pie dough together it’s give us a shine
Take a egg wash brush it on my pie put a little sugar on I like the sugar and egg wash on top just because it makes our pie a little shiny a little sparkly I like the flavour and adding a little more sugar to something pretty much never hurts it
All right oven set at 425.Let’s go in Bake AT 425O
SINGLE LAYER DOUBLE LAYER
40 TO 45 Minutes And that is how make a flaky, buttery golden brown single crust and that is a double crust pie it’s look amazing it good it’s delicious it a little shiny from my sugar and egg mixture
Pie Crusts Tasting
Pie Crusts so look at this is amazing slice of pie it’s gorgeous nice brown crust the bottom is nice and firm and cooked through the edges brown crispy and flaky I don’t think you can get a butter slice of pie than this let’s get a piece from the back over here
and some of the crunchy crust and and I am going to test this the flakiness we leave the dough rest in between rolling we use cold ingredients we didn’t overwork the dough all of that focus made us have a nice crispy flaky delicate crust
Double Layer
Pie Crusts so look at this amazing slice of pie it’s just like a beautiful the apples are holding together but the crust it’s a little soft in the middle on the bottom but the edges are super crispy you can see that amazing crispiness
