Love your recipes and tips. When I worked in a professional kitchen, it was not unusual to bake dozens of crusts piled upon each other instead of one crust at a time. Great tips, thanks! Curious about bakeware - is there anything special about baking a crust in a cast-iron pan? Or do they all function similarly, just with varying baking times?
Hi Danielle, cast iron, being both black and iron, conducts heat extremely well; set it on the lowest rack of your oven, and I guarantee your pie's bottom crust will be wonderfully browned. You'll enjoy reading our blog, 16 Tips For Better Pie. Happy baking! View our privacy policy. Blog Tips and Techniques Prebaking pie crust 5 things you need to know.
Recipe in this post. Not something you want for your baby. Or your pie crust. The filling requires only a short bake at a relatively low temperature e. Chocolate Cream Pie Photo by Liz Neily But some fillings might instead cook fully on the stovetop, like the rich, thick filling for chocolate cream pie. In these cases, you need to prebake your crust. But if it doesn't, follow this process: First, roll your bottom crust and place it in the pan.
Dried navy beans and a 9" parchment round are one simple way to keep your bottom crust from bubbling as it bakes. Simple metal pie pans are your best bet for an upside-down bake: there's no danger of dropping and breaking them, and their rims are nice and flat. The best part? Homemade pie crust is easier than you think and a great way to impress friends and family. The hard part is deciding on the filling for your delicious, flaky pie crust. From Lemon Meringue, Banana Cream, there's no wrong answer.
Let the baking begin! By Betty Crocker Kitchens. Make With. Steps 1. Water contributes to the development of gluten proteins. If you add more than necessary, the resulting crust may still be flaky, but it will be tough rather than tender.
For these reasons, trust your fingertips over your eyes: The dough should hold together when pressed between your fingers, although it will still look pretty shaggy. Easy rolling. Take the time before chilling the dough to form an even, circular disk with clean, smooth edges. This will make rolling out the dough much easier because the edges are less likely to crack.
Crisp crust. Bake filled pies on a preheated, rimmed baking sheet and use a lightweight metal pie dish. Both will help set the crust quickly, preventing it from getting soggy. Baking on a sheet is also handy for catching bubbling juices. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Learn the secrets to flaky, buttery perfection, then choose from four delicious fillings that are just right for the season.
Featured in our Thanksgiving Guide. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Recipe All-Butter Piecrust. Recipe Jamaican-Spiced Pumpkin Pie. Recipe Coffee-Toffee Pecan Pie. Some gluten is okay and actually needed for structure, but too much can really mess things up. Back to the vodka. In their recipe, the vodka replaced some of the water. So, by replacing part of the water with vodka, it helps the pie crust become flakier and more tender.
Remember that gluten is our enemy when it comes to pie dough? Think of each particle of flour with butter raincoats. These raincoats make it very difficult for the flour to absorb water. In other words, it helps to prevent the development of too much gluten.
Then, you can add the remaining flour so the perfect amount of gluten develops. This means perfect pie crust, every time. It really did. Our pie crust was tender with long thin layers of dough , making it perfectly flaky.
The folks at Cooks Illustrated insist on using a food processor for this method. We sort of agree — It makes making the flour and butter paste easy. Use the food processor to make the paste then add the remaining flour. Pulse a few times then transfer everything to a bowl and add water until the dough comes together. With all that said, we hate cleaning dishes and since a food processor means 5 parts to clean yes we counted we tried this method by hand.
We used a pastry cutter to cut the butter into part of the flour and made it as close to a paste as possible. The flour was moistened by the butter and the mixture looked like fresh breadcrumbs — it was not powdery from flour.
Then, we cut in the remaining flour and added water until the dough came together. The dough made by hand was just as easy to roll out and turned out just as flaky. In fact, the photo above is actually from dough made by hand, not the food processor.
Recipe updated, originally posted May Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.
Pulse 2 to 3 times until combined. The remaining cup of flour will be added later. Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. There should be no uncoated flour. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour.
Pulse 4 to 5 times until flour is evenly distributed. Dough should look broken up and a little crumbly. Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there.
Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months just thaw it overnight in the fridge before using it.
Stir 2 to 3 times until combined. Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour. Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs.
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