Lada's Kitchen: How to Make Pie Crust

When it comes to baking pie, there are tons of pie crust recipes out there as well as you can lean on store-bought version. I did try to do it myself several times and I am happy with this recipe from one of my favorite chefs Ina Garten. Of course I like to add vanilla extract and ground cinnamon in order to flavor my pie crust as well as to delight my Pumpkin Cheese Swirled Pie.

There are several secrets I found from Ina's cookbook. First, the butter, shortening, and water must be very cold. Second, keep the dough in the refrigerator about 30 minutes before rolling. I even leave it over night and it is ok. Lastly, do not stretch the dough when you are placing it into the pan. So now we all know the tips from my beloved chef. For this recipe you will get two-crust pie pastry from scratch. Let's get baking!

Ingredients:

1 1/2 sticks (12 tablespoons)very cold unsalted butter
1/3 cup very cold vegetable shortening (I use Crisco shortening)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
6-8 tablespoons ( about 1/2 cup) ice water
1 teaspoon vanilla extract (optional)
1 teaspoon ground cinnamon (optional)
all-purpose flour for rolling process

These are ingredients for homemade pie crust.

Directions:

Cut unsalted butter about 1/2 inch dice and add vegetable shortening in a 1/3 cup and keep them in the refrigerator. Place flour, sugar, salt, ground cinnamon, and vanilla extract in a food processor and pulse a few times to mix. Add the butter and shortening and pulse until the butter is the size of peas. While the machine running, add a few tablespoons of ice water down the feed tube and pulse it until the dough begins to form a ball.

Dump out on a floured board and roll into two balls. Wrap in plastic wrap and refrigerate at least 30 minutes. I keep it overnight and start rolling next day.

cut the butter in about 1/2 inch dice and add vegetable shortening in a 1/3 cup

Place flour, sugar, and salt in a food processor and pulse a few times

Add the butter and shortening

Pulse 8-12 times or until the butter is size of peas

Pour the ice water down the feed tube and pulse until the dough begins to form a ball

Dump out onto a floured board and roll into the balls

Wrap in plastic wrap and refrigerate at least 30 minutes

How to Roll the Dough

Roll each piece on a well-floured board into a circle 1/4 inch thick or thinner, rolling from the center to the edge. I try to sprinkle flour everywhere including the rolling pin. While rolling, turning and flouring the dough to make sure it doesn't stick to the board. I use the glass cutting board. Measure the dough by placing the pie pan on the dough and a circle should be 1 inch larger than the pan. If the dough is stick, using spatula to get the dough out from the board.

You also can fold the dough in half, ease it into the pie pan without stretching and unfold to fit the pan. I use scissor to trim the edge if it is too large and then fold the edge under. You can crimp the edge with either your fingers or the tines of a fork. Thanksgiving just around the corner, so I use two aluminum pans in order to make yummy pies for my friends.

Roll each piece on a well-floured board(I use glass board)

Roll into a circle about 1/4 inch thick

Trim the edge with scissor

Fold the edge under

Crimp the edge with your fingers

How to Bake the Pie Crusts

This process calls how to blind baking a pie crust, which is simply pre-baking a crust for a little while before adding the filling. I find this useful method from blog.kingarthurflour.com

First, line the unbaked pie crusts with parchment or aluminum foil and weights them down with something like dry beans, rice, or wheat to fill the pan 2/3 full. Chill the crusts about 30 minutes, this will solidify the fat, which helps prevent shrinkage.

Second, bake the pie crusts in a preheated 375 degrees oven about 20 minutes or once the crust is set, the edges will turn light brown. Then carefully lift out paper and remove the weights. Prick the bottom of the crust with a folk to prevent bubbles. Return the crust to the oven and bake for about 15-20 minutes or until the crusts turn light golden. These crisp, flaky and light golden crusts are ready for the delicious filling! Enjoy ka!