There is nothing quite as amazing as the perfect buttery, flaky, pie crust. It really does make or break a pie. The perfect pie crust is a gentle balance between flavor, texture, and ease of handling.
What makes a perfect pie crust?
- Flaky texture: The perfect pie crust is light and flaky with distinct layers that create a tender bite. This is achieved by incorporating cold fats, such as butter, into the flour and leaving small pieces to create steam during the baking process.
- Buttery flavor: A rich, buttery, taste enhances both sweet and savory pies. Quality butter makes all the difference and imparts a delicious flavor that elevates the overall pie experience.
- Well-balanced Dough: Pie dough should have the right balance of flour, fat, and liquid (usually cold water) to ensure it's easy to roll without being to dry or sticky. Typically the best ratio is 3:2:1 (flour: fat: liquid).
- Tenderness: The right dough will be tender and melt-in-your-mouth. This is done by not overworking the dough, and letting it rest before rolling.
- Golden-brown color: A perfectly baked crust has a beautiful golden-brown color, indicating it's cooked through and has a pleasant crunch.
- Stable-structure: The crust should hold it's shape well during baking to adequately support the filling without becoming soggy.
- Easy to handle: The dough should be easy to roll out and transfer without cracking or tearing. Using chilled ingredients and resting the dough helps to achieve this.
- Adaptability: A great pie crust can compliment various fillings, whether sweet, creamy, or savory.
Ultimately, the perfect pie crust is a delightful foundation that enhances the filling, providing a satisfying contrast in texture and flavor.
Here are the best tips for making the perfect pie crust:
- Work with cold ingredients
- Freeze bowls & utensils beforehand
- Use a combination of butter & lard
- For a more pliable dough, add an egg yolk
- If the butter mixture seems to be melting, chill for 20 minutes, then continue.
- For the flakiest crust, incorporate butter down to about the size of walnut halves. This is best for fruit pies.
- For a more mealy and dense crust, incorporate down to about the size of chopped walnuts. This is best for custard pies.
- It is better to undermix than overmix.
- When adding water dip your fingers and flick it in.
- Roll dough out, rotate, then roll, repeat.
- Dough should be 1 inch wider than an upside-down pie pan.
- Use egg yolk & cream wash to glaze the edges or top.
The Perfect Pie Crust Recipe:
Ingredients:
- 2 1/2 cups all-purpose flour, +more
- 1 tsp sugar or sweetener of choice
- 1 tsp salt
- 1/2 cup chilled salted butter, cut into 1/2 inch cubes
- 1/2 cup chilled lard, cut into 1/2 inch cubes
- 1 egg
- 1 tbsp vinegar or vodka
- 3-6 tbsp ice water
Egg Wash:
- 1 egg yolk
- 1-2 tbsp. heavy cream
Directions:
Mix together the flour, sugar, & salt. Add in the egg and vinegar/vodka. Using your hands, incorporate the butter and lard/shortening until desired-sized pieces are left. Add water, starting with 3 tbsps. and then 1 tbsp. at a time until the dough starts to clump together. If dry, add more water slowly - be careful not to overmix. Once the dough comes together, divide it in half, then flatten it into discs. Wrap in plastic wrap and chill in the fridge for 1 hour to overnight. Pre-bake or full bake as necessary for desired pie recipe.
Happy Baking!
