Tillie Doyle
A pie's success often hinges on its crust, and making a good pie crust can be daunting. However, there are simple ways to make a flaky, buttery, and tender crust in a matter of minutes. The key is to be gentle and treat the dough lightly. The right ratio of flour to shortening to water is also important. The dough should be mixed and pressed by hand in the pie plate to avoid mess. The pan should be flat to make it easier to move the pie in and out of the oven. For a single-crust pie, the dough should be trimmed to about half an inch beyond the rim and folded up, while a two-crust pie requires the bottom crust to be trimmed to the edge of the rim and sealed with the top crust.
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What You'll Learn
Preparing the dough
One method is to mix the dough directly in the pie pan, which is not only quick and easy but also means less cleaning up afterward. To do this, simply add your dry ingredients—typically flour, sugar, and salt—to the pan and stir with a fork to combine. You can then pour in your wet ingredients, such as melted butter, milk, or water, and continue stirring until the dough comes together in a clump. Using your fingers, press the dough into the bottom and sides of the pan, ensuring an even thickness throughout.
Alternatively, you can prepare the dough in a separate bowl before transferring it to the pie pan. This method allows you to make a larger batch of dough, which can be useful if you're making a two-crust pie. First, mix your dry ingredients in a large mixing bowl. Cut or grate in your fats—such as butter or shortening—and combine until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough forms a ball. Be careful not to overmix, and you may not need all of the water. Divide the dough into two pieces and flatten them into discs. Wrap the discs in plastic wrap and chill in the refrigerator for about 2 hours or in the freezer for 30 minutes. Once chilled, you can roll out the dough and transfer it to the pie pan. One way to do this is to fold the dough loosely in half, lift it, and then carefully unfold it into the pan.
Regardless of the method you choose, the key to a great pie crust is to handle the dough gently and keep it cool. A flat pan is also recommended, as it makes it easier to move the pie in and out of the oven.
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Lining the pan
Prepare the Dough:
Before lining the pan, you must first prepare your pie dough. A basic pie dough recipe involves mixing flour, salt, and sugar in a pie pan. Then, you would stir in milk and slowly add oil until the mixture reaches a crumbly, dough-like consistency. You can also use butter and ice water instead of milk and oil.
Press the Dough:
Once you have your dough ready, it's time to line the pan. Press the dough into the bottom of the pan and up the sides, using your fingers or a small ball of scrap dough. Ensure that the thickness is even all around. For a standard 9-inch (23 cm) pie pan, the dough should be no more than 1/8-inch (3 mm) thick.
Trim and Tuck:
If you are making a single-crust pie, trim the dough with a small knife or kitchen scissors so that it extends about 1/2 inch beyond the rim of the pan. Then, fold the excess dough under the outer edges to create a thicker border. You can also crimp or flute the edges for a decorative touch.
Chilling (Optional):
At this point, you may choose to chill the lined pan for at least 20 minutes before baking or filling. This step helps the dough retain its shape and is especially important if you are using a particularly soft dough or if your pie requires an unbaked crust.
Blind Baking (Optional):
If your pie requires a pre-baked or "blind-baked" crust, you will need to weigh down the dough with pie weights, dry beans, or rice before baking. This step prevents the crust from shrinking into the pan as it bakes. Bake the crust according to your recipe instructions, and then let it cool before filling.
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Trimming the crust
To trim the crust, start by allowing the crust to extend evenly around the rim of the pan. For a single-crust pie, trim the excess dough, leaving a one-inch overhang. You can use kitchen scissors or a small knife to trim the crust. Then, fold the overhang behind the outer edges of the pan to create a thicker border. This step also helps to prevent the dough from slipping down into the pan during baking.
If you are making a two-crust pie, the process is slightly different. First, trim the bottom crust so that it aligns with the rim of the pan. Then, fill the pie and top it with the second crust, which should be about half an inch larger than the rim. Tuck the top crust under the bottom crust along the rim, sealing the two layers together. You can use a floured fork to create a decorative edge and ensure a good seal.
Finally, for pies with an unbaked crust, such as pumpkin or apple pie, fill the crust with your desired filling and bake according to your recipe instructions. For pies requiring a baked crust, such as lemon cream or coconut cream pie, you will need to pre-bake or "blind bake" the crust before adding the filling. Blind baking involves using pie weights, dry beans, or rice to weigh down the crust and prevent it from shrinking into the pan as it bakes.
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Blind baking
To blind bake a pie crust, start by pricking the crust all over with a fork to create small holes. This process is known as docking and helps to prevent the pie crust from puffing up during baking. Line the docked crust with parchment paper or aluminium foil. You can also use pie weights, dried beans, or clean coins to weigh down the crust and prevent it from puffing up.
Bake the crust until the edges are golden. For a partially baked crust, remove the weights and parchment paper or foil at this stage. Continue baking until the bottom of the crust looks dry, flaky, and still pale. This will ensure that the crust gets a head start on the baking process and will cook evenly with the filling.
For a fully baked crust, remove the weights and parchment paper or foil, then return the crust to the oven and bake until the bottom turns a light golden brown. This indicates that the crust is fully cooked and ready for a no-bake filling. The total baking time for a fully blind-baked crust should not exceed 15 to 20 minutes.
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Removing the pie from the oven
Removing a pie from the oven can be a delicate process, especially if you want to keep the pie intact and present it nicely. Here are some detailed steps to guide you through the process:
Prepare the Pie Dish:
Before baking your pie, consider preparing your pie dish to make removal easier. You can line your pie dish with parchment paper, creating a sort of sling or handle that will help you lift the pie out after baking. Alternatively, you can use a disposable aluminum pan inside your pie dish, which will allow you to cut the pie away from the pan easily.
Let the Pie Cool:
Once your pie is baked, let it cool down before attempting to remove it from the oven. This is crucial, as a hot pie is more likely to fall apart when handled. Be patient and allow the pie to reach a temperature where you can safely handle it.
Loosen the Pie:
Use a knife or a spatula to gently release the corners and edges of the pie from the dish. Carefully run the knife or spatula along the sides of the dish to ensure that the pie is not stuck to the pan. This step will make it easier to slide or flip the pie out of the dish.
Remove the Pie:
There are a few methods you can use to remove the pie from the dish:
- Sliding: Place a plate over the top of the pie dish and carefully flip the dish and plate together. Then gently lift the pie dish, allowing the pie to slide onto the plate.
- Flipping: Place a plate larger than the pie dish on top of the pie. Hold the plate and dish firmly together and carefully flip them over. Then gently tap the bottom of the pie dish to release the pie onto the plate.
- Lifting: If you have created a parchment paper sling or handle, you can carefully lift the pie out of the dish using the parchment paper. This method ensures that you have a good grip on the pie and reduces the chances of it falling apart.
Presentation and Transport:
If you plan to display the pie, consider the structural integrity of the pie and the ease of slicing. Pies with thicker sidewalls baked in tart pans tend to hold their shape better and are easier to slice when removed from the pan. If you need to transport the pie, be aware that pies removed from their baking dish can be challenging to keep looking neat. Leaving the pie in the dish, especially if it is disposable, may be more convenient for transport and presentation.
Removing a pie from the oven and dish requires some careful planning and technique, but with these steps, you'll be able to confidently showcase your delicious creation.
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Frequently asked questions
Avoid stretching or tearing the dough by folding it loosely in half and then lifting it with both hands. Position it over one side of the pan and carefully unfold. Alternatively, roll the dough loosely around a rolling pin, place the loose edge at the edge of the pan, and unroll the dough directly into the pan.
The key to a flaky crust is to keep the butter cold. Cut it into small pieces and chill in the freezer before incorporating into the flour. Blind-bake your pie shell in the freezer for 30 minutes to an hour to help it keep its shape.
First, make the bottom crust and line your pan. Then, make a second crust in a bowl, shape into a disc of dough, wrap, and chill for two hours. Roll out on a lightly floured surface to 1/8-inch thick and use a cookie cutter to cut out shapes to arrange on top of your filling.
