Pie Crust

Pie Crust is a pastry made from flour, water, shortening, and butter or lard. Various fillings can be added to make a pie.

The making of pie crusts has been handed down through the ages and has changed very little over time.

While pie crust requires few ingredients to make, it can be very difficult for many home cooks to replicate the same results that one would find in a professional bakery. This is because either over kneading or under kneading can result in a poor consistency, and it is easy to make the crust tough or too dense. Making pie crust can also get somewhat messy, as it requires that a relatively large surface be covered in flour. For those who do not wish to make their pie crusts from scratch, refrigerated pie crusts (found in most grocery stores) offer a more convenient alternative.

Pie Crust Tips

  1. Refrigerate ingredients prior to mixing even flour
  2. Use pastry or all purpose flour
  3. Lard or shortening make more tender crusts
  4. Use a pastry blender or two knives to blend fat
  5. Handle with hands as little as possible
  6. Liquids should be ice cold
  7. Substitute cold sour cream or heavy cream for water for flakier crust
  8. Sugar sweetens and tenderizes dough
  9. Overworking toughens dough
  10. Refrigerate for 15 minutes to avoid soggy crust before filling

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