What ingredients do you use in your pie crusts?
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M$6 Answers
A pinch of salt - it doesn't sound important but it makes a difference.
Sugar for a sweet crust.
A couple of tablespoons of COLD water. Using almost-freezing-cold water helps to create little tiny pockets of butter (fat) that are not melted and blended with the flour. Then, when it bakes, these pockets fill with steam and give the crust a flakier texture.
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M$
As for why, it's just how my mom taught me to make them, and it always tastes great! Plus, it's easy. :)
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M$Keeping it cold will make the crust flaky and delicious.
I have a degree in the culinary arts.
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M$
Do you ever add eggs? If so, how do you keep the proteins from making the dough stretchy and impossible to roll out?
I don't add eggs for just that reason. Pie crust doesn't need to be terribly rich, the butter and sugar are enough.
I also forgot to mention that you should never overwork the dough. You want to keep the flour from forming too much gluten thus making the crust chewy rather than flaky. The finished product will actually look like its not fully incorporated, like making biscuits.
Rising crusts use yeast (dissolved in warm water and a pinch sugar), the only difference is that you let the dough rise for 2 hours.
True crusts for pies are entirely different: the easiest is to get 1 cup butter for 2 cups flour. Never melt the butter, cut it cold in small pieces and mix with fingers, until the consistency is like sand; add salt and very little water. Use plastic film and let rest before using. Fruit pies in France always add to this basic 3/4 cup sugar (for 1 cup butter) and vanilla and 2 eggs. In this case you can use the mixer and mix it all, add as little water as possible and do not ever let the paste be too soft.
Family stuff
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M$
You probably overmix. Strong men would do that! Mix ingredients with a wooden spoon, to limit your energy and if you use a mixer, use small speed just enough. Some recipes use whipped whites, I never did. It is important to let the mix rest: it gives time to the ingredients to get cohesive without being overworked. I tend to get everything at room temperature, but it is because I am old and slow, I don't know if it has merit.
I have the same follow-up question here as I do above: do you ever have trouble adding eggs?
Personal experience
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M$
If its a two crust fruit pie, after putting the top crust on, I'll brush it with cream, and then sprinkle it with cinnamon sugar.
If its a savory crust, for a quiche or pot pie, I may add a small amount of seasonings that complement the filling--such as black pepper or rosemary.
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M$
