easy pie crust
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Anonymous
| I was thinking about making my own crust for pies. Is there an easy foolproof one that you like? |
Anonymous
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Julia Child's Pate Brisee. Here it is broken down at Food 52. It is an easy recipe and virtually fool-proof. I also like the blog Nanna's Cookbook because it has lots of good advice and gives directions using a food processor and by hand. She also talks about the fraisage, which is important. Julia's original recipe of this is in her book Mastering the Art of French Cooking. No one does it better than Julia!
https://food52.com/recipes/14751-julia-s-all-purpose-pie-dough-pate-brisee https://nannascookbook.blogspot.com/2013/11/julia-childs-pate-brisee-sucree-perfect.html |
Anonymous
| Do you have a food processor? I use all butter, make it in the food processor. So easy and always turns out perfect. |
Anonymous
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Kenji Lopez-Alt’s easy pie dough on Serious Eats, assuming you have a food processor.
I’ve been making my own pie crust since I was 10, but this is easier AND better |
Anonymous
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Trick my sister taught me in college: sub all or some of the water out for vodka chilled in the freezer — it has no taste, the alcohol burns off while baking, and ethanol is still liquid at 0C. Makes it much easier to get a good flake. Also, I roll out my pastry between two big sheets of cling wrap which means it doesn’t stick to the counter or the rolling pin.
For a recipe I use my old Fanny Farmer one: 1 2/3 cup flour, 2/3 cup shortening (I use half lard, half margarine but whatever you have on hand will be fine), 1/3 cup water/vodka. Food processor PPs are probably right about that but I don’t have a food processor big enough so I just use a pastry blender/my fingers. |
Anonymous
Do you use a specific recipe? I refuse to use lard or shortening |
Anonymous
| KAF all butter is great and super easy |
Anonymous
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This recipe has never done me wrong. The key is to use your fingers.
https://food52.com/recipes/72570-stella-parks-no-stress-super-flaky-pie-crust |
Anonymous
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Stella's recipe, linked above, is the best. It is super easy to roll and bakes up really light and flaky thanks to the folding. Just made some over the weekend and the squishing of the butter was something the kids enjoyed helping with.
I saved the scraps and baked it into a small apple turnover for myself to enjoy with coffee this morning - yum! |
Anonymous
This one is good. https://sallysbakingaddiction.com/all-butter-pie-crust/ The proportions are generally all about the same from recipe to recipe (although, as a PP noted, some suggest using vodka.) The technique is important—pulsing just enough to get tiny balls of flour/butter, adding just enough ice cold liquid to bind the dough without it being crumbly or soggy, and stopping the food processor as soon as the big ball comes together. |
Anonymous
| Smitten Kitchen is my go-to. They aren't too hard, but they do make a mess. |