Pie Crust Tutorial
User Reviews
5
Pie Crust Tutorial
Description
The Pie Crust Tutorial demonstrates preparing a traditional double-fat dough using shortening and butter, which contributes to flakiness and flavor. Flour, salt, and sugar are mixed, then the solid fats are cut in until the mixture is coarse and resembles small crumbs. Very cold water is gradually blended just until the dough forms a ball to avoid excess gluten development that could make it tough.
The dough is wrapped and chilled for at least an hour, ideally overnight, allowing the fats to solidify and the flour to hydrate. This rest improves elasticity and handling. When rolling, the dough is floured lightly to prevent sticking and positioned into pie pans gently, ensuring even coverage on bottom and sides while avoiding overworking.
After shaping, the crust is ready for baking or filling as desired. Proper balance of water and fat amount gives a tender yet sturdy crust. Storing raw dough up to five days refrigerated or freezing up to three months retains quality.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt fine
- 1 tablespoon sugar
- 2/3 cup vegetable shortening
- 7 tablespoon butter unsalted
- 1/2 cup water cold
Instructions
- Prep the water by adding 3-4 ice cubes and filling a measuring cup with water. Let it sit so the water gets good and cold. In a large bowl add the flour, salt and sugar and whisk together.
- Cut the butter and shortening into the flour mixture using a pastry cutter or fork. The mixture should look coarse.
- Remove the ice from the cold water and measure ½ cup. Add 1-2 tablespoons at a time into the flour mixture and mix with a large fork.
- Once dough is formed, shape into a ball and cut in half. Wrap each half in plastic wrap and place in the refrigerator for at least 1 hour. Ideally overnight if possible.
- Prepare a lightly floured surface and begin to roll dough from center in all directions to create a circle. Move dough on floured surface so it does not stick.
- Using a rolling pin to roll dough, move the dough to pie pan for baking.
- Lay dough on pie pan and with your hands gently make sure the dough fills the bottom and rests on the sides. Pinching dough with your fingers to create a nice ribbon on the top edge.
- Bake crust according to the pie recipe you are following.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Add cold water gradually and avoid over mixing to prevent a tough pie crust.
- Use ice cubes to chill the water for better dough texture and flakiness.
- Let the dough rest in the refrigerator for at least an hour, preferably overnight for easier rolling and improved texture.
- Store unused dough wrapped tightly in plastic wrap for up to 5 days refrigerated or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pie crusts
Amount Per Serving
Calories 1547 kcal
% Daily Value*
| Calories | 1547kcal | 77% |
| Carbohydrates | 125g | 42% |
| Protein | 17g | 34% |
| Fat | 110g | 169% |
| Saturated Fat | 42g | 210% |
| Trans Fat | 11g | 550% |
| Cholesterol | 105mg | 35% |
| Sodium | 1174mg | 49% |
| Potassium | 179mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1225IU | 25% |
| Calcium | 37mg | 4% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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