![]() ![]() Sometimes I feel like this is the step that prevents people from trying to make their own pie crust!Ĭertainly there are some highly skilled pie makers out there, but you don’t need to match those fancy pies when you’re just learning. Roll the overhanging crust under, so that it’s sitting on the edge of the pan, in kind of a loose roll. Ideally, your dough will hang over the side of the pie dish by an inch or two. If you’re making a double-crusted pie, add your filling and top with the second crust. Unfold, and gently work the pie dough into the bottom of the pan. To do this more easily, gently fold the dough in half then lift it over the pie pan with the fold at the center of the pan. Once rolled out, transfer the dough to a pie dish or pie plate. This works brilliantly to prevent the dough from sticking to the rolling surface. Hot tip: Cover your work surface with a flour sack towel sprinkled with flour, and roll the dough out on that. Working from the center of the dough and outward, use a rolling pin to create a thin sheet of dough. Turn the dough over, dusting your work surface with flour again. Use your hands to press the dough into a flat disc, 6-8″ across. This prevents the dough from sticking to your hands or the rolling pin. Sprinkle a little more flour on top of the dough. Turn one half of the pie dough out onto a lightly floured surface. Rolling out the Doughĭivide the pie dough in two. (I wrap mine in a damp towel, as I don’t keep plastic wrap on hand.) You’ll need to let the pie dough sit at room temperature for a bit when you’re ready to roll it out. You can also wrap the pie dough and refrigerate overnight if you’re not ready to bake right away. If you only need one of these, you can freeze the other for another pie another time.Ĭhilling the dough for an hour or so can make it easier to roll, but it’s not entirely necessary. ![]() That is, enough to make one pie with a top and bottom crust or two single-crust pies. Once the dough is done, you’ll divide it in two. It’s not the traditional way Grandma made it, but in a pinch (and we’re all crunched for time, right?) you can certainly use this method. If you try it, just be sure to stop as soon as the ingredients come together don’t over process it. To be honest, I’ve made the entire recipe in a food processor once or twice and nothing bad happened. If you have a food processor, you can use it to cut in the butter to save time. This isn’t like bread dough that requires kneading. Blend the pie dough ingredients just until they come together. When making homemade pie crust with butter, avoid over-working the dough. Once the butter is incorporated, you’ll add the liquids, just until the ingredients come together in a shaggy ball. This evenly distributes the butter throughout the crust. You’ll start by cutting the butter into the dry ingredients with a pastry cutter until it becomes a fine crumble. You could also use a basic white vinegar. Vinegar - I use apple cider vinegar in this recipe. That said, I do choose unbleached all-purpose flour to avoid the bleaching agents that come with sparkling white flours.Īttainable Sustainable the lost art of self-reliant livingĮmbrace handcrafting and homesteading with DIY projects, recipes, and gardening tips! □ Click here to get started □Įgg - Fresh eggs, store bought, use what you have readily available. You could try to incorporate some whole wheat flour, but you’ll get the best results with good old all-purpose. Unsalted butter will work fine, too.įlour - All-purpose flour is the only answer here. (Soybean oil is likely derived from GMO soy and the use of palm oil is an ecological nightmare.) I tend to keep only salted butter on hand, so that’s what I use. I prefer to avoid the ingredients in the Crisco shortening she used. Ingredientsīutter -I’ve altered Grandma’s recipe to use butter rather than shortening. Whether you’re using apples, peaches, blueberries, or making something savory like a chicken pot pie, mastering this recipe is the foundation of baking a pie. ![]() PIE CRUST FROM SCRATCH HOW TOLearning how to make pie crust from scratch means you will always be able to make a dessert that wows people. Plus, perfecting pie crust allows you to skip wonky ingredients that come with pre-packaged pie dough. But a homemade pie crust offers so much more flavor, so much more heart. Get the Guide! Making Pie Crust from ScratchĬertainly, it’s easy to grab a ready-made pie out of the supermarket freezer. PIE CRUST FROM SCRATCH FREEReady to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started. ![]()
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