Pie Crust Transfer: Easy Guide To Get Crust In Pan

Getting a pie crust into a pan can be a tricky process, but there are several methods to make it easier. One popular method is to use a pat-in-pan technique, where you mix the ingredients directly in the pie dish and then pat the dough out into the pan with your hands. This method is quick, easy, and eliminates the need for extra bowls or a rolling pin. However, if you prefer a more traditional rolled crust, there are a few tips and tricks you can use to ensure your crust transfers smoothly into the pan. These include using plastic wrap to help lift and flip the crust into the pan, chilling the crust before transferring it, and making sure your work surface is well-floured to prevent sticking.

How to make a no-roll pie crust

A no-roll pie crust is a quick and easy way to make a delicious, flaky pie crust without having to roll out the dough. This method is perfect for those who want to avoid the hassle of rolling out the dough or find it difficult to achieve the desired thickness. Here's a step-by-step guide to making a no-roll pie crust:

Ingredients:

• 2 cups (10 oz/284 g) all-purpose flour
• 2 tablespoons granulated sugar
• 6 tablespoons (3 oz/85 g) butter, melted
• 2-3 tablespoons cold water
• A pinch of salt

Instructions:

• Preheat your oven to 450°F (230°C).
• In a 9" or 10" pie pan or baking dish, add the flour, sugar, and salt. Stir the dry ingredients together with a fork.
• Create a well in the center of the dry ingredients and add the melted butter and 2 tablespoons of water. You can also use oil and milk for a dairy-free option.
• Mix the ingredients with a fork until the dough clumps together. If the mixture seems dry, add the additional tablespoon of water gradually until the dough comes together.
• Use your fingers or a spatula to press the dough into the bottom and sides of the pie pan. Aim for an even thickness throughout.
• At this point, you can blind bake the crust, freeze it for later use, or fill it with your chosen pie filling.
• If you choose to blind bake the crust, it is recommended to chill or freeze it for an hour before baking. Prick the bottom of the crust with a fork and bake at 350°F-375°F for about 10-15 minutes, or until it turns golden brown.
• If you're making a pie that requires baking, such as an apple pie or pumpkin pie, fill the crust with your desired filling and bake according to your recipe instructions.
• Enjoy your freshly baked pie!

Tips:

• This recipe can be easily adapted for a savory pie by omitting the sugar.
• For a richer pie crust, substitute milk for the water or heavy cream for the milk.
• You can also replace up to half of the all-purpose flour with whole wheat flour for a more robust flavor.
• The no-roll pie crust can be made gluten-free by substituting gluten-free flour in a 1:1 ratio.
• If you're making a two-crust pie, simply double the recipe and follow the standard instructions for a two-crust pie.

Using a rolling pin to transfer the crust into the pan

Rolling pins can be a matter of personal preference, but a French-style tapered pin is the easiest to use and gives you the most control. To transfer the crust into the pan, you will need to roll out your dough. Here is a step-by-step guide:

• Prepare your work surface by sprinkling flour on it. You can also use a marble pastry board or a large, thin hand towel or cloth. If using a towel, get it barely damp and place a large piece of parchment paper over it.
• Remove the dough from the fridge and dust both sides with a little bit of flour. Place on the parchment paper.
• Use your rolling pin to gently press the dough out into a large circle. Always start at the centre of the crust and work outwards. You want your crust to be thin and at least 1-2 inches larger than the size of your pie tin.
• Place the pie pan next to the rolled-out dough. Lift the crust, placing a hand underneath the parchment paper, and gently flip the crust, guiding it into the pie pan.
• Settle the crust into the bottom and sides of the pan, then gently peel the parchment paper off.
• Trim any excess dough, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp or flute the edges.

If you are making a double-crust pie, simply follow the same steps for the top crust.

How to stop the crust from sticking to the pan

There are several things you can do to prevent your pie crust from sticking to the pan. Firstly, choose the right pan. Non-stick pans are a good option because they have a special coating that prevents sticking. Ceramic, glass, and metal pans made of a material that conducts heat evenly, such as aluminum, are also suitable.

Another factor that might cause the crust to stick to the pan is cracks in the crust. If your pie dough is torn or cracked, the filling can seep into the tear and ooze underneath the crust. That area will then burn and glue your pie crust to the bottom of the pie pan. Before adding your filling, be sure to check that there aren't any cracks in the dough.

To prevent the crust from sticking to the pan, you can use a non-stick pan, which will reduce the chances of the crust sticking. Another option is to grease the pan with butter, shortening, or cooking spray before adding the crust. You can also use parchment paper or aluminum foil to line the pan before adding the crust, which will prevent sticking and make it easier to remove the pie from the pan.

When preparing your pie dough, it is important to work quickly and handle the dough as little as possible to avoid overworking the gluten, which can result in a tough crust. Once the dough is formed, chill it in the refrigerator for at least 30 minutes before rolling it out. Chilling the dough helps to firm it up, making it easier to roll out and less likely to stick to the pan.

When making the pie crust, it is important to use cold butter and ice-cold water. If you use soft butter in the pie crust, the dough will be difficult to shape and roll out, and the butter may leak out while baking, causing the crust to stick.

How to stop the crust from shrinking while baking

Give the pie crust time to rest

The main reason that pie crusts shrink is that the dough is not given adequate time to rest. This resting time allows the gluten to relax at critical points in the pie dough process and will play a big role in preventing shrinking once it is baked. There are three main times that the pie crust needs to rest:

• After mixing the dough: Once you have mixed and shaped it into a flat disk, wrap the dough and place it in the refrigerator to rest until chilled, for about 30 minutes.
• After rolling out the dough: Once you have rolled out the dough, let it rest for about 5 minutes before draping it into your pie plate.
• After adding the filling: If you have time, refrigerate the pie crust once more after adding the filling before placing it in the oven.
• Use pie weights in the bottom of the crust if pre-baking

When pre-baking a crust before filling it, it’s important to weigh the crust down with pie weights so that it will stay in place and not slip down into the crust. You can use aluminium foil and dried beans, uncooked rice, or pie weights to weigh down the crust. Before adding the weights, use a fork to poke holes in the bottom of the crust. This will also keep the bottom from bubbling up.

Avoid glass pans

Glass pans are much more slippery than their metal or ceramic counterparts. They are perfect for crusts that do not require baking. If possible, use metal or ceramic pie plates when baking pies with butter pie crusts.

Don't overwork the dough

Try not to overwork the dough as this can cause it to get overly firm and shrink. Only mix the dough as much as needed to get it to stick together. It’s okay if there are still a few tiny chunks of butter or fat visible.

Don't stretch the dough to fit the pie pan

If you stretch the dough, it will stretch back while baking. When you roll out the dough, be sure that it is large enough to drape into your pie plate and cover it without stretching.

Leave a little room around the edges

Make your pie crusts slightly larger than you hope they will be when baked. Give an extra 1/2 inch of space around the edge of the pie plate so that it has room to shrink very slightly while baking.

Use low baking temperatures if possible

Higher temperatures make the gluten in pie crusts tighten up and shrink. So if your recipe requires pre-baking the pie crust, it will shrink less if you bake it at a lower temperature.

Freeze the dough before baking

Frozen dough is less likely to shrink and slump. Freeze your dough overnight, or for at least an hour or two before baking.

How to store unused pie crust

Preparing a delicious pie is a time-consuming process, and making the perfect crust is a technical challenge. Storing your pie crust overnight can make all the difference and save you time. Here's a detailed guide on how to store unused pie crust:

Preparing the Pie Crust

Start by making your pie crust dough. You can choose a simple butter-based crust, shortcrust, or experiment with other types, depending on your pie. Once the dough is ready, shape it into a disk to make it easier to roll out later. If you have multiple portions, divide the dough and shape them accordingly. Lightly flour your work surface and rolling pin to prevent the dough from sticking. Place the disk of dough on the floured surface and roll it out to your desired thickness, keeping in mind that it will shrink slightly during baking.

Chilling the Pie Crust

After shaping and rolling out the dough, it's time to chill it. Cover the pie crust tightly with plastic wrap or place it in a resealable plastic bag, ensuring it's well-sealed to prevent drying out and odour absorption. Place the wrapped or bagged pie crust in the refrigerator on a flat surface, such as a shelf or drawer, where it won't be disturbed. Let the crust chill for at least 1-2 hours, but preferably overnight. This allows the fat in the crust to solidify, creating a flaky texture, and gives the flavours time to meld.

Storing the Pie Crust

If you're not planning to use the pie crust within a few days, it's best to freeze it. You can store the crust in the refrigerator for up to 2-3 days, but it will stay fresh in the freezer for up to 3 months. To freeze the crust, wrap it in plastic wrap, then place it in a freezer bag. Label the bag with the date, and store it at the back or bottom of the freezer to reduce exposure to warm air when the freezer door is opened.

Thawing the Pie Crust

When you're ready to use the frozen pie crust, thaw it overnight in the refrigerator before rolling and filling it. This slow thawing process ensures that the crust remains cool, which is ideal for pie-making.

Tips

• If your pie crust becomes too soft or sticky during chilling, return it to the refrigerator for a few minutes to firm up, or lightly dust it with flour.
• If you're short on time, you can make pie crumbs by combining flour, salt, and fat, then bag and freeze the mixture. When you're ready to use it, simply add liquid to turn it into pastry.
• For double protection, place the bagged crust in another bag before freezing.
• Do not store the crust for more than 3 months in the freezer, as it will eventually deteriorate, even when well-wrapped.

Frequently asked questions