When it comes to Pie Recipes, the crust is just as important as the filling. Perfecting the skill of baking Pie Crust can take some time, but with my step-by-step instructions and tips you will be an expert in no time. Get ready to impress all your relatives this Holiday Season!!
Here are a few things you need to know that will make baking pie crust a lot easier:
What you need: Pie dough (click here for Tips On How to Make and Freeze Pie Dough), rolling-pin, pie plate, flour.
How To Roll Out Dough: Lightly flour a work surface, place dough disk on flour surface. Using a rolling-pin apply even pressure into dough, rolling away from you and back. This Marble Rolling Pin with Wooden Handle works great and is non-stick! Lift the dough and rotate the disk as you go, flipping it over occasionally. This will give you an even circle. If the dough starts to feel sticky, lightly dust the top of the dough or the rolling-pin with more flour. The dough should be roughly 12 inches in diameter and about 1/8 inch thick. You can check that your dough is large enough by placing your pie plate in the center of the dough. You want a few extra inches because you will be covering the entire plate with dough and you want enough dough to fold edges in for a thicker border.
Transfer dough into Pie Plate: Cover the entire plate with dough. It might be easier to fold the dough in half and gently set it down to cover half the plate, then open it up to cover the whole plate. Using your fingers, gently push the dough into the bottom and sides of the plate.
Trim the edges: I use a knife to trim the edges of the dough, leaving a 1/2 inch overhang. Then fold the edge of the dough underneath itself to create a thicker border.
Crimp the edges: Create a patterned edge on the outside of the pie plate by gently pressing your thumb of one hand against the edge of the dough while pressing your other thumb from the inside. Complete the crimped pattern around the whole pie plate, rotating until done.
Pre-bake your Pie Dough: Pre-heat oven at 375 degree F. Poke wholes in bottom of crust using your fork. Bake for roughly 25 to 30 minutes or until edges start to brown and crisp. Poking holds in the bottom of the crust allows for steam to escape during the baking process.
Why Should You Pre-bake?
Pre-baking keeps the rising steam from puffing up the layers of crust during baking resulting in a flaky pie crust. Pre-baking ensures that the crust doesn’t end up soggy and prevents an undercooked crust or filling. This step is essential for pie recipes that have a wet center.
Resist The Urge to Open The Oven Door
I know it’s so tempting to open that oven door to sneak a peek and enjoy that savory smell, but don’t do it!!! When you open the oven door you release a lot of heat resulting in a much longer cooking time and it can affect the shape and flakiness of your pie crust.
Start prepping for the Holidays NOW!! Click here for Tips on How to Make Pie Dough ahead of time and freeze.
- 1¼ cups unbleached all-purpose flour
- 1 Tbsp. sugar
- ¼ tsp. salt
- 8 Tbsp. (1 stick) cold unsalted butter, cut into ¼-inch cubes
- 3 Tbsp. cold water
- In a stand mixer or using a handheld mixer, stir together the flour, sugar and salt in the mixer bowl.
- Add the cold, cubed butter and toss with a fork to coat with the flour mixture.
- Mix on medium-low speed until the butter pieces are no larger than small peas, the texture should resemble coarse cornmeal.
- Add the water and mix on low speed just until the dough pulls together.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk.
- *Makes enough dough for one 9-inch single-crust pie*
- If freezing for later use: Cover tightly with plastic wrap and freeze until ready to use (dough will last up to 2 months in freezer).
- If pre-baking pie crust: Preheat oven to 375 degrees F. Flour your rolling surface and rolling pin. Place chilled dough disk onto a floured surface. Roll out the dough, rotating the dough as you go. Transfer the dough into the pie plate. Press the dough into the pie plate. Trim the edges. Crimp the edges using your fingers. Prick the bottom of pastry all over with a fork. Bake for about 30 minutes or until crust begins to color around the edges.
TO MAKE THIS PIE DOUGH, I USE MY KITCHEN AID STAND MIXER, TRULY EVERY WELL DRESSED KITCHEN NEEDS ONE SO I HAVE LINKED BELOW.
I got this recipe on Audrey’s Apron Food Blog. She calls it the Best Apple Pie Ever and I agree! I have made this Apple Pie Recipe a handful of times and I just love it, the sauce smells amazing and tastes even better, it’s hard not to eat all of the filling before you have even have a chance to fill the pie crust!