Adapted from: J. Kenji Lopez-Alt
Serves: 1 pie, (i.e. top + bottom crust)
Prep time: 15 minutes
Rest time: 2 hours
Cook time: 30 minutes
Ingredients:
1 tsp salt
25 g (2 tbsp) sugar
355 g (12.5 oz / 2.5 cups) all-purpose flour, divided
285 g (10 oz) unsalted butter
75-90 mL (5-6 tbsp) cold water
I have a confession to make. I did the unthinkable. I didn't follow directions when working with pastry. I completely forgot to add the cold water. And when I rolled out my dough to form a crust, it spread like the crackles of the base of an ancient, dried-out salt lake. I had to patch that crust together. The image, above, showcases my lapse in rule-following.
To make pastry well is commendable. Pie crust can be finicky and weather-dependent. I first chose this recipe because the original author explained the science behind the process of good pie dough and why it works. It is absolutely delicious, to boot--this brings me to my second confession. It is better than my Grandma's pie crust--which is the pie crust of the family. Fortunately/unfortunately, I cannot find the key ingredient (Crisco) for her pie crust in Australia. So I have had to convert to an all-butter crust. I can't say I'm mad and I may never go back. I speak blasphemy, I know. And for those of you sighing relief at butter vs. Crisco, I hear you too. Butter is better. I know it.
So, if pie crust is daunting to you, I will cheer-lead you all the way to trying this crust (albeit, you have to pinky promise to follow the instructions carefully) and it will turn out so amazing! The crust is firm, yet flakey and buttery all at the same time.
If the crust is for a savoury dish, add in a couple tablespoons of grated parmesan and/or cut the sugar in half. If you forget and keep the sugar, it will still taste amazing against savoury filling!
I love this recipe because the crust is flakey, buttery, with fail-safe instructions to good pie crust (if the directions are followed ;) )
Pie weights: A proper set of pie weights is great. However, I don't categorise them as necessary unless you find yourself using them regularly. I have always used dried beans on the dozen occasions per year I need them. Note that beans can not be cooked for consumption after they act as pie weights).
Pie weights are important because they help a baking crust not puff up. If you will be baking or partially baking a pie crust without filling, lay in the pie dough into the pie tin, and then line the dough with tin foil and fill the bottom with a single layer of dried beans. Ta da! It works. After the bake, lift out the tin foil, compost the beans, and reuse the tin foil as a pie cover or recycle it.
Rolling out pie dough: This dough is very firm when it is time to roll out (butter firms back up in the fridge). This is good! One of the key things for an easy-to-use crust is a well (but not "too well") floured surface.
Ingredients:
1 tsp salt
25 g (2 tbsp) sugar
355 g (12.5 oz / 2.5 cups) all-purpose flour, divided
285 g (10 oz) unsalted butter
75-90 mL (5-6 tbsp) cold water
Directions:
1. Preheat the oven to 220 C / 425 F.
2. In a large bowl, combine salt, sugar, and 2/3 of flour (240 g / 8.4 oz).
3. Spread small butter chunks over flour mixture and combine until well mixed and dough is clumping. A food processor, hand-held pastry blender, or your hands work well.
4. Add the remaining flour (115 g / 4.1 oz) and combine until well mixed.
5. Sprinkle the dough with the cold water and use a spatula to fold dough until it comes together as a ball.
6. Divide the dough ball in half and flatten each disc to 4” rounds. Wrap in plastic and refrigerate for two hours before rolling and baking.
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The following instructions are tips on how to roll out pie dough. If you have a method that works for you, go for it!
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7. Once the dough is ready to come out of the fridge, lightly flour a clean, hard kitchen surface. Lightly flour the rolling pin. How much is enough flour? You don't want the dough caked in flour but, just enough to make it not sticky.
8. Place the dough in the centre of the floured surface and turn it over so both sides are coated.
9. Roll the dough disk with a rolling pin in several different directions (e.g. 2 o'clock, 5 o'clock, and 9 o'clock) until it has increased in size a bit, then flip the dough over, making sure there is more flour under it. This has proven to be an important step in making sure the dough does not stick to the surface as rolling it out will add more "greased" surface area that needs coating.
10. Continue to roll out the dough even further in 3-4 directions again. If possible, flip the dough over once more, making sure there is more flour under it.
11. Continue rolling the dough until it is the right size to fit the pie pan.
12. Once it is ready, lay the rolling pin horizontally in the bottom 1/2 to 1/3 of the dough circle, gently lift up the edges on the smaller side and drape the dough over the rolling pin.
13. With the pie tin close by, gently lift the rolling pin up with the draped dough, adjusting for balance as needed, and transfer the dough to the pie pan. press it in and patch up any holes as needed. Shape the top of the crust as desired!
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