Tag Archives: crust

My Signature Crust

I know that I’ve written about the importance of pie pastry before, but I have found a new signature crust and it is buttery, flaky, a little salty, and a fantastic foil to the sweet pie filling (of course, it is perfect for quiches and pot pies, too). If you haven’t found yours, I recommend Martha Stewart’s Pate Brisee. She uses a food processor, but I use my awesome KitchenAid stand mixer because I have an awesome KitchenAid stand mixer and it works just fine.  I have adapted her recipe to suit me.

Petunia’s Perfect Pie Pastry

2 ½ cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ cup ice water

In the bowl of a stand mixer, combine flour, salt, and sugar. Add butter bit by bit and mix at the slowest speed until the mixture resembles coarse crumbs, 1-2 minutes.

Continue mixing, and slowly add ice water, about 1 tablespoon at a time until dough forms larger clumps and holds together without being wet or sticky.

Divide dough into two balls. Flatten each ball into a disc and wrap in waxed paper. Chill in refrigerator for at least 30 minutes to 1 hour.

Roll out dough between two sheets of waxed paper. You want a 12-inch circle, about the width of the waxed paper. Return to refrigerator or freezer for a few minutes to let the dough rest and chill. You will want the dough cold and stiff if you are going to do lattice work or cut-outs. Peel off one side of the waxed paper and center into the pie plate. Remove waxed paper and gently press dough into pan. Trim any excess dough and crimp edges as desired. Place back into freezer for a few minutes. Cold dough is key to flaky pastry.

Now, the rest of the pastry story will differ for each pie, single- or double-crust, so carefully read the recipe for details.

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Easy as Pie Pastry for the Pie-tard

After playing with many different recipes for pie pastry, I have finally figured out one that is absolutely fool-proof. Meaning even a klutz like me can cut out pretty shapes, make an awesome fluted edge, and even achieve the dreaded lattice top.

I realized that the key is adding a whole egg to the dough. That will hold it together.  All of my preview pie pastry tips apply. Cold, ice cold, baby. Keep the dough cold, let it rest, do not add too much water or overwork the dough.

Now, you can either go with Crisco or butter, but you know that I am going to tell you BUTTAH is best. The flavor is outstanding. And I don’t do butter-flavored Crisco, but have at it if you like it.

This one is for you, LivingLearninEating. Good luck!

Easy as Pie Pastry

2¾ cups all-purpose flour

2 sticks cold butter (real, unsalted), cut into small bits

1 whole egg, slightly beaten

1 tsp salt

1 tsp sugar

1 tbs lemon juice

3-5 tbs ice water

Measure flour, salt, and sugar in a large mixing bowl. You can mix by hand, using a pastry cutter, or a stand mixer. Your choice. Mix the dry ingredients together then toss in the cut up butter. Coat butter with flour before mixing. Mix until it resembles coarse crumbs. Beat an egg with a fork and add to dough. Add lemon juice and mix to incorporate.  Add ice water 1 tbs at a time until dough begins sticking together. Form two balls of dough and flatten slightly into a disc between waxed paper or plastic wrap. Let chill in refrigerator for at least an hour.

Please refer to my original pie pastry post for more details on rolling, rolling, rolling.

Let's do this!