Many home cooks are discouraged from making their own piecrust because of the perceived difficulty level of making the dough and forming it into the plate. Store-bought piecrusts are pre-made and pre-formed; it is tempting to simply purchase them and forget the hassle. However, for those hoping to pinch pennies and get creative, here are a few ideas to help homemade piecrusts seem less daunting.
Chill the Ingredients
Pie crusts are typically made of flour, fat and liquid. One of the most important factors in making a homemade pie crust is cold ingredients. If the fat gets too warm, melts and mixes with the flour during the mixing process. However, if everything stays cold, the unmelted fat gets layered between the flour and then melts during baking. The result is a much more flaky and flavorful crus.
Bon Appetit recommends chilling the dough for 30 minutes before rolling it out, but chilling the ingredients first can have an even better effect. As you prepare to make the dough, stick all the ingredients and utensils in the freezer. If using butter, freeze it thoroughly and grate it into the flour. If using a food processor, freeze the shortening. Even the liquids added should be cold. Add ice cubes to the water, then remove before mixing with the rest of the dough. It is recommended to keep the entire dough below 60 degrees until it goes in the oven.
Use the Right Tools
While it is possible to make the dough with just your hands, crusts tend to turn out better with the use of other tools. If you have a food processor, use that to pulse the ingredients until they are pea-sized. If a food processor is not available, use a pastry blender. A pastry blender cuts the pieces of fat in quickly and reduces handling time.
Before rolling, place a bit of flour on one piece of parchment paper; top with the dough. Then, place another piece of floured parchment paper on top. This helps to reduce handling and minimizes cleanup. Always roll out with a rolling pin, working from the center, lessening the pressure as you near the edges, and rotating to ensure a perfectly rounded crust (See Reference 1). Once the crust is in the pie plate, place a metal crust cover on the pie to prevent over-browning in the oven. If a metal cover is not available, line the edges lightly with foil. In the last 10 or so minutes of cooking, remove the foil.
Recipes and Variations
There are several different recipes for pie crusts. One of the advantages of homemade pie crusts is the ease with which it can be altered. Real Simple provides several creative recipes for developing pie crusts with a twist.
Another variation is a crust made with pecans and brown sugar.
To finish off the pie crust, prepare the edges. The most common options involve pressing the edges of the pie with a fork or pinching the edges with two fingers. However, you could also use a chopstick or a spoon for a more creative and decorative look.
Tags: food processor, edges with, make dough, parchment paper, pastry blender