Oil Pan Pie Crust: The Secret To Flaky Deliciousness

Whether or not you should oil your pan for a pie crust depends on the type of pie crust you are making. For example, if you are making a traditional pie crust with butter, you may not need to oil your pan as the crust already contains a lot of butter. However, if you are making an oil pie crust, you may want to oil your pan to prevent the crust from sticking. Some recipes for oil pie crusts include oil in the ingredients, which eliminates the need to grease the pan separately. It's important to note that using too much grease or non-stick spray on your pie or tart dish can change the texture of your crust.

Oils with a neutral flavour work best

Oils with a neutral flavour are ideal for pie crusts as they don't overpower the other ingredients in the dish.

Vegetable oil is a popular choice for pie crusts as it is completely neutral in flavour and has a high smoke point of 400-450 ℉. It is also easily accessible and inexpensive compared to other oils. Canola oil is another good option with a similar flavour profile to vegetable oil. However, it has a lower smoke point of around 400 ℉, so it is better suited for lower-heat applications like sautéing or salad dressings.

If you're looking for a healthier option, avocado oil has one of the highest smoke points at 500 ℉ and a neutral flavour, making it great for frying. It is also packed with nutrients and antioxidants. However, it is one of the most expensive cooking oils on the market. For a more affordable option, you can use light refined olive oil, which has a smoke point of 465-470 ℉ and a neutral flavour. Just be sure not to confuse it with extra virgin olive oil, which has a stronger flavour and a lower smoke point.

No need to grease the pan

There is no need to grease the pan when making a pie crust. The crust will contain enough fat to prevent it from sticking to the pan.

For example, an oil-based pie crust will have enough oil in it to prevent the crust from sticking to the pan. The same goes for a pat-in-pan pie crust, where the dough is mixed in the pan and includes oil, meaning there is no need to grease the pan beforehand.

In addition, it is not necessary to grease the pan when using an enameled pie pan. While some recipes may call for greasing the pan with butter or flour, this is not always necessary. The fat content in the crust is usually sufficient to prevent sticking.

However, if you are concerned about the crust sticking, there are a few things you can do. One option is to use a pie pan with a non-stick coating. You can also try using a pastry brush to apply room temperature butter to the inside of the pie pan, or placing a piece of wax paper between the crust and the pan before baking.

The dough can be frozen

There are a few different ways to freeze pie dough, depending on how much time you have now and how much time you want to save later. If you're busy now but want to get a head start, you can make pie crumbs by combining flour, salt, and fat, and then bag and freeze this crumbly mixture. When you're ready to bake, you can turn it into pastry by adding liquid. This method requires very little upfront time and effort, but you'll still need to finish the pastry and roll it out later.

If you have a bit more time now, you can make the pastry, shape it into disks, wrap it, and freeze it. When the pie urge strikes, simply thaw, roll out, and fill. This method saves you from having to use a rolling pin and flour your counter, and it minimizes cleanup. However, you'll still need to leave enough time for the crust to thaw and be rolled out and filled before baking.

If you have enough time now but not enough pie pans, you can roll the pastry and freeze it flat, or fold it in quarters, or roll it into slim pastry tubes. This way, the pastry will thaw quickly at room temperature when you're ready to line your pan. However, this method can be a bit tricky as the pastry's awkward shape takes up more space in the freezer.

If you have plenty of time now but know you won't have time later, you can go all the way and freeze the rolled-out pastry right in its freezer-to-oven pan. When you're ready to bake, simply add filling and give the pie a bit longer in the oven since the crust was frozen. This method saves the most time down the road, but it does take up a lot of space in the freezer and ties up your pans.

Regardless of the method you choose, there are a few general tips to keep in mind. First, use a crust recipe that's heavy on fat and light on liquid—this will help the pastry go through the freeze-and-thaw cycle more successfully. Second, be sure to wrap your dough well to avoid freezer burn and off-flavors from surrounding foods. Double-bagging or wrapping in plastic wrap and then foil can help with this. Finally, store your crusts in the back or bottom of the freezer to reduce their exposure to warm air when the freezer door is opened.

With proper storage, frozen pie dough will last about three months in the freezer. So go ahead and give it a try—freezing pie dough can be a game-changer for your baking game!

Use ice-cold water to make the dough easier to work with

When making pie crust, it is important to use ice-cold water to make the dough easier to work with. This is because the dough heats up during the mixing process, and if it gets too hot, the fermentation process will accelerate. This will cause the dough to rise too much and risk tearing. By using ice-cold water, you can help keep the dough cold and slow down the fermentation process. This will result in bakery products that have a better taste and appearance.

Additionally, cold water helps in the pulping process, while ice ensures that this process is completed most efficiently. The ice integrates perfectly into the dough and keeps it cold, allowing the fermentation to take place gradually. This prevents undesirable flavors from appearing in your dough.

When using ice-cold water, it is important to add it one tablespoon at a time, as the amount of liquid needed will vary based on kitchen conditions like humidity and temperature. For truly ice-cold water, add a few ice cubes to a bowl or glass of water and scoop out the water with a tablespoon as you add it to the dry ingredients.

By using ice-cold water to make your pie crust dough, you can ensure that the dough is easier to work with and that your final product turns out just right.

Use wax paper to roll out the dough

Using wax paper to roll out the dough is a great way to prevent your pie crust from sticking to the counter or rolling pin. It also helps you achieve a nice, even thickness. Here's a step-by-step guide on how to do it:

Start by cutting two large sheets of wax paper, making sure they are larger than the size of your finished pie crust. You can also use parchment paper, but wax paper is thinner and slightly easier to handle. Place your ball or disc of dough between these sheets of wax paper.

Next, use your hand to flatten out the dough, and then place your rolling pin at the centre of the dough. Roll away from yourself, and then turn the dough a quarter turn. Again, start at the centre and roll outwards. Apply even pressure to the rolling pin, and remember to work relatively quickly to prevent the dough from becoming too soft and sticky. If it does get too soft, simply chill the dough in the refrigerator for a few minutes.

Keep turning the paper as you work to ensure the crust spreads evenly. Once your crust is rolled out, place your pie plate on top to check that it is large enough. If the dough is warm or sticks to the paper, put it in the fridge for about 15 minutes to firm up.

Now, simply flip the crust over onto the pie plate and gently peel off the wax paper. Gently press your crust into place, and you're almost done! All that's left to do is crimp the edges and bake according to your recipe instructions.

Using wax paper is a simple and effective way to achieve a perfect pie crust, so give it a try the next time you're making a pie!

Frequently asked questions