Easy Pie Crust Recipe! - The Scran Line
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Pastry
380g - 2 1/4 cups flour
2 tbsp sugar
1 tsp salt
225g - 1 cup unsalted butter, chilled
3-4 tbsp iced water
1 tbsp vodka
Egg wash
1 large egg
1 tbsp water
Instructions:
Pie Crust
Before we begin making our pie crust there are a couple things we need to prepare. You’ll need cold butter for this recipe. Cut it into cubes and then place it in the fridge until it’s time to use it.
You’ll also need to prepare the chilled water. Add the iced water and vodka (or vinegar) in a small mixing bowl and combine using a spoon. Set aside in the freezer.
Making pie crust by hand
Add flour, sugar (optional) and salt into a medium sized bowl and mix together using a whisk.
Add the chilled and cubed butter and use your hands to break it up into the flour mixture. I’d recommend running your hands under some cold water to help prevent your hands from softening or warming up the butter too much.
Continue rubbing the butter into the flour to break it up into smaller lentil sized pieces. The key here is to work quickly and not overwork the dough. This will overwork the gluten causing it to shrink when you bake it.
Add the iced water mixture into the flour mixture and use a fork to mix it together. If you can squeeze some of the dough mixture together in your hand and it comes together it’s ready to go in the fridge.
Making pie crust using a food processor
Add the flour, sugar and salt into the bowl of a food processor and pulse to combine. Then add the cold butter and pulse (about 19 - 20 times) until the butter is the size of lentils. Add the iced water mixture while the mixer is on high speed. You’ll see some large clumps of dough form. Stop mixing after about 5-10 seconds.
Chilling your dough
Pour the crumbly mixture onto your work bench. Knead about 3-4 times to form a dough. Cut into 2 pieces and wrap in plastic wrap. Roll out flat using a rolling pin and chill in the fridge for one hour, or overnight. The mixture will look crumbly and may crack as you try to bunch it all up but letting it rest in the fridge allows the flour to soak up the water you added and will make it come together.
Rolling out your dough
Preheat your oven to 170C (325F). For this recipe you can either use a 9-inch deep glass pie plate or a 9-inch deep tart tin with removable bottom. If you’re using a tart tin with removable bottom, you’ll need to place it on a baking tray when baking.
Once your dough has rested take it out of the fridge and unwrap it. Allow it to rest at room temperature for 10 minutes. Sprinkle a generous amount of flour on your work bench and your rolling pin and roll the dough out. Continue flipping the dough over and around as you roll it to ensure it’s all once even thickness. You want to roll it to about a 1/4-inch thickness. You’ll notice cracks forming on the outside of your disc as you roll, simply pinch them together each time you roll the dough out to ensure it stays nice and neat.
Sprinkle your rolling pin with a little flour and carefully drape the pastry dough over it to help you transfer it over your pie or tart tin.
Carefully lift the edges and allow them to naturally fall into the edge and bottom of your tin. Do not stretch the dough to the bottom. It will cause your pie crust to shrink as it bakes. Cut off or fold the excess pie dough at the top leaving just a little bit of excess to go above the height of your pie tin. Use a fork to prick holes in the bottom of your pie crust. This will prevent it from bubbling up as it bakes for a final 20 min or until golden brown.
Blind baking your pie
In order to prevent your pie crust from bubbling up and causing an uneven bottom while baking you need to blind bake your pie crust first. This involves adding weights in the pie crust and baking it for a little bit before baking it without.
Place some baking paper on the inside of your pie crust. Add another layer of foil wrap on the inside and place it tightly around the inside of the baking paper. Fill it with baking beads or dried beans like red beans or chickpeas. Bake on 170C for 15 minutes.
Take the pie crust out of the oven and carefully lift the pie crust. Let your beads or beans cool completely before storing them in a container or zip lock back to use again. Brush the bottom and sides of the pie crust with egg wash. Egg wash can be made by whisking an egg and milk together. This will help seal up your pie crust to prevent liquids from leaking through the pie crust after having pricked it with the fork. Bake for a further 10 minutes or 5 minutes if filling and further baking with filling in the pie crust. Once baked, allow to cool to room temp.
Notes
Pie crust can be made up to two days in advance and stored in the fridge until ready to use.
http://thescranline.com
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
Pastry
380g - 2 1/4 cups flour
2 tbsp sugar
1 tsp salt
225g - 1 cup unsalted butter, chilled
3-4 tbsp iced water
1 tbsp vodka
Egg wash
1 large egg
1 tbsp water
Instructions:
Pie Crust
Before we begin making our pie crust there are a couple things we need to prepare. You’ll need cold butter for this recipe. Cut it into cubes and then place it in the fridge until it’s time to use it.
You’ll also need to prepare the chilled water. Add the iced water and vodka (or vinegar) in a small mixing bowl and combine using a spoon. Set aside in the freezer.
Making pie crust by hand
Add flour, sugar (optional) and salt into a medium sized bowl and mix together using a whisk.
Add the chilled and cubed butter and use your hands to break it up into the flour mixture. I’d recommend running your hands under some cold water to help prevent your hands from softening or warming up the butter too much.
Continue rubbing the butter into the flour to break it up into smaller lentil sized pieces. The key here is to work quickly and not overwork the dough. This will overwork the gluten causing it to shrink when you bake it.
Add the iced water mixture into the flour mixture and use a fork to mix it together. If you can squeeze some of the dough mixture together in your hand and it comes together it’s ready to go in the fridge.
Making pie crust using a food processor
Add the flour, sugar and salt into the bowl of a food processor and pulse to combine. Then add the cold butter and pulse (about 19 - 20 times) until the butter is the size of lentils. Add the iced water mixture while the mixer is on high speed. You’ll see some large clumps of dough form. Stop mixing after about 5-10 seconds.
Chilling your dough
Pour the crumbly mixture onto your work bench. Knead about 3-4 times to form a dough. Cut into 2 pieces and wrap in plastic wrap. Roll out flat using a rolling pin and chill in the fridge for one hour, or overnight. The mixture will look crumbly and may crack as you try to bunch it all up but letting it rest in the fridge allows the flour to soak up the water you added and will make it come together.
Rolling out your dough
Preheat your oven to 170C (325F). For this recipe you can either use a 9-inch deep glass pie plate or a 9-inch deep tart tin with removable bottom. If you’re using a tart tin with removable bottom, you’ll need to place it on a baking tray when baking.
Once your dough has rested take it out of the fridge and unwrap it. Allow it to rest at room temperature for 10 minutes. Sprinkle a generous amount of flour on your work bench and your rolling pin and roll the dough out. Continue flipping the dough over and around as you roll it to ensure it’s all once even thickness. You want to roll it to about a 1/4-inch thickness. You’ll notice cracks forming on the outside of your disc as you roll, simply pinch them together each time you roll the dough out to ensure it stays nice and neat.
Sprinkle your rolling pin with a little flour and carefully drape the pastry dough over it to help you transfer it over your pie or tart tin.
Carefully lift the edges and allow them to naturally fall into the edge and bottom of your tin. Do not stretch the dough to the bottom. It will cause your pie crust to shrink as it bakes. Cut off or fold the excess pie dough at the top leaving just a little bit of excess to go above the height of your pie tin. Use a fork to prick holes in the bottom of your pie crust. This will prevent it from bubbling up as it bakes for a final 20 min or until golden brown.
Blind baking your pie
In order to prevent your pie crust from bubbling up and causing an uneven bottom while baking you need to blind bake your pie crust first. This involves adding weights in the pie crust and baking it for a little bit before baking it without.
Place some baking paper on the inside of your pie crust. Add another layer of foil wrap on the inside and place it tightly around the inside of the baking paper. Fill it with baking beads or dried beans like red beans or chickpeas. Bake on 170C for 15 minutes.
Take the pie crust out of the oven and carefully lift the pie crust. Let your beads or beans cool completely before storing them in a container or zip lock back to use again. Brush the bottom and sides of the pie crust with egg wash. Egg wash can be made by whisking an egg and milk together. This will help seal up your pie crust to prevent liquids from leaking through the pie crust after having pricked it with the fork. Bake for a further 10 minutes or 5 minutes if filling and further baking with filling in the pie crust. Once baked, allow to cool to room temp.
Notes
Pie crust can be made up to two days in advance and stored in the fridge until ready to use.
