Making a homemade pie crust might seem daunting, but it's easier than you think! This recipe guides you through the process with simple instructions and helpful tips. This recipe makes enough for one 9-inch pie crust recipe. If you need a double crust (top and bottom), just double all the...
Read more... ingredients. With just a few basic ingredients and tools, you can create a flaky, delicious crust that will elevate your pies to new heights. So grab your apron and let's get baking!
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Chef Jeff Cool Cook
Start with preparing the dough for the pie crust recipe.
Pop the flour and butter in the freezer for 15 minutes to get them nice and cold. Mix the salt into the ice water and put that in the fridge to chill too.
In a food processor, pulse the flour and butter together until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. If you don’t have a food processor, use a pastry blender or two knives to cut the butter into the flour.
While the food processor is running, slowly add the ice water until the dough just starts to come together. Don’t overmix! If it seems a bit dry, add a tiny bit more water, one teaspoon at a time.
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it tightly in plastic wrap and let it chill in the refrigerator for at least 1 hour before rolling.
Lightly flour a clean work surface and your rolling pin.
Place the chilled dough on the floured surface. Roll from the center outward, applying even pressure. Rotate the dough a quarter turn every few rolls to ensure it doesn’t stick and to maintain a circular shape. Aim for a circle about ⅛ inch thick and slightly larger than your pie plate.
Carefully fold the dough in half or roll it loosely around your rolling pin to lift it. Gently place it in your pie plate, unfolding or unrolling it as you go.
Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough hanging over the edge, leaving about ½ inch.
Fold the overhanging edge under itself to create a thicker rim. Then, use your fingers or a fork to crimp the edges decoratively.
If your pie filling requires a pre-baked crust, dock the bottom of the crust with a fork (prick it all over with the tines). Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove the weights and parchment paper before adding the filling.
Pour your prepared pie filling into the crust. If you’re using a top crust, place it over the filling, crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
Baking times and temperatures vary depending on the type of pie. Refer to your specific pie recipe for instructions. Generally, pies are baked at temperatures between 350°F (175°C) and 425°F (220°C) until the crust is golden brown and the filling is set.
ChefLynn Cool CookThis recipe elevates the classic sweet potato pie to new heights! With a creamy, spiced sweet potato and banana filling nestled in a flaky, homemade crust, and topped with a luscious bourbon caramel, this dessert is sure to impress. While there are a few steps involved, the end result is a truly unforgettable treat that’s perfect for any occasion.
Bill Resident ChefNo-bake lemon pie features a zesty lemon filling blended with sweetened condensed milk, all nestled in a crunchy graham cracker crust. Topped with whipped cream and lemon zest, it’s a light, refreshing dessert perfect for warm weather or any special occasion!
ChefLynn Cool Cook ChefLynn Cool Cook
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