How do you make the perfect pie crust?!
How do you make the perfect pie crust?
I used to make a great crust. But recently it gets pasty and crumbly when working with it, sticks to the rolling service no matter how much flour and breaks when trying to put it into the pie dish. I've tried changing different things at different times but it doesn't get any better. Any help greatly appreciated.
Additional Details1 month ago
I've tried refrigeration for a couple hours before rolling but it doesn't help. I follow the instructions on the Tenderlake box as I always have but?
Answers:
1 month ago
I've tried refrigeration for a couple hours before rolling but it doesn't help. I follow the instructions on the Tenderlake box as I always have but?
the best one I have ever used
Never fail Pie Crust
Ingredients:
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 pound lard or shortening
2 tablespoons vingear
2 eggs
Instructions:
Sift dry ingredients.
work in lard or shortening until crumbly.
Beat eggs in a 1 cup measuring cup, add vingear & fill to make 1 cup with cold water.
Mix well
Roll
Crisco.
And go easy on the flour as that's what makes it pasty and crumbly.
You'll have to ask my Aunt Rita..... lol, seriously, she made some awesome crust
Perfect Pie Crust Recipe
Ingredients
2 2/3 cups all-purpose flour, plus extra for rolling
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water, very cold
1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.
making-dough.jpg
Dough is ready to shape into discs.
2 In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
pie-crust-crumbles.jpg pie-crust-disc.jpg
3 Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Add filling to the pie.
6 Roll out second disk of dough, as before. Gently turn over onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
after mixing the ingred together. rest it in the fridge for an hour before rolling it out.
I have tried for years and finally resorted to buying the pre made kind lol Good Luck
I absolutely DETEST making pie crust!! I finally gave up and now only use those Pillsbury refridgerated crusts that unroll. You're able to flute the edges so it looks homemade (not like those frozen crusts). They taste great and are super flakey! I put all my efforts into the filling now!
tell her not to take a bath for a week