Blind Bake Pie Crust With NO Slipping | AMAZING HACK & RECIPE!
This super simple and foolproof blind bake pie crust recipe will have your pie crust turning out perfect each time! Here are some tips & tricks to help you get the most amazing pie crust.
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INGREDIENTS
1 pie crust, homemade or store bought, rolled out into an approximately 12-inch circle
1 disposable aluminum pie plate
1 baking sheet lined with parchment paper
INSTRUCTIONS
Gently place your pie crust in your pie plate. Press the bottom and sides of the dough against the plate, being carefully not to stretch the crust. (If you stretch it, it will shrink back when baking.) Tuck the edge of the crust under itself and rest it on the lip of the pie plate. You should have a nice, thick even edge all the way around the pie plate.
Using the knuckle of your right hand and two fingers of your left, press the dough between your fingers and knuckle to form a fluted edge. Gently pull the fluted edge back up on the lip of the pie plate if it sunk down. Place the crust and pie plate in the freezer for 20-30 minutes.
Preheat the oven to 400 degrees F. Set the chilled pie plate and crust on a baking sheet lined with parchment paper. Take your aluminum disposable pie plate and flatten out the lip around the edge. Fit the disposable pie plate inside the pie crust, pressing down gently on the bottom and sides to ensure a secure fit. Set an oven-proof ramekin in the center to weigh it down.
Bake crust on the baking sheet at 400 degrees for 20 minutes. Then take the baking sheet with crust out of the oven and remove the disposable pie plate. Using tines of a fork, prick holes all over the bottom of the crust (to prevent air bubbles while baking for remaining time). Reduce heat to 350 degrees, return baking sheet with crust to oven and bake until golden on edges and bottom, about 20-25 minutes more. Cool crust and use as desired.
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#pie #piecrust #homemade #howtorecipe
Pie Crust 101 in King Arthur Flour Test Kitchen
Whether you're making a 1-crust or 2-crust pie, it starts with making the best dough for the job. Susan Reid shows you how from her test kitchen at King Arthur Flour. Ingredient amounts are in the captions of the video but you can find them below as well. The full recipe is on our website as well:
Ingredients:
3 cups (12¾ oz) King Arthur unbleached all-purpose flour
1½ tsp salt
8 tbsp shortening, chilled
1 stick butter, chilled
4-6 oz cold water
How to Make Grandma's PIE CRUST Recipe! {Hints for a Flaky Pie Crust}
How to Make GRANDMA’S PIE CRUST RECIPE I Tastes of Lizzy T
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Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust is buttery, flaky, and takes just a few minutes to make. It’s our long-time family favorite!
HOW TO MIX PIE DOUGH
We use a pastry cutter to cut the cold butter and shortening into the flour. This is one of our newest kitchen tools that we got for making scones. Don’t have one? You can get one here. It is easy to use for making crumbs out of your flour/butter mixture for pie crusts, streusels, scones and more.
HOW TO ROLL PIE DOUGH
Another kitchen tool we use when making pie crust is our pastry mat. We happened to find an awesome deal on a new pastry mat at a garage sale this summer, but it is very similar to the one found here. I don’t know what we did without this mat. It’s a non-slip mat that makes rolling out your dough so easy. And you don’t have to clean all that extra flour off your counter after you are finished. Just pick up the mat and rinse it in the sink. Normally I am against using “extra” kitchen tools that are supposed to help the cooking process, but this one really does make life easier.
Ingredients
3 cups pastry flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon white vinegar
Instructions
Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
If you are making just a bottom crust, turn the edge under and use thumbs flute the edges of the dough.
If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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World's Best Pie Crust | Cooking Italian with Joe
Who has the best pie crust? JOE DOES! and now SO DO YOU! This is the old school Italian way of making the most authentic and delicious pie crust. Use it for Thanksgiving, pumpkin pies, pecan pies, Christmas pies, or my best Blueberry pie recipe! RECIPE & INGREDIENTS:
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100 Yr Old Pie Crust Recipe & Demo
This is the best pie crust I've ever eaten so I asked Nikki's permission to share it with all of you. It's a long video but will help those who have trouble making pie dough. It has really helped me. The recipe is below, enjoy!!
****I tried making this with a food processor and as careful as I was, it severely affected the results. It was not flaky and very ordinary. Try at your own risk!*****
Nikki's Grandmothers Pie Crust Recipe
3 cups of AP flour,
1/4 tsp. baking powder (you're going to add this to the AP flour, just like Nikki's Grandmother)
1&1/2 tsps. of salt
1 cup of lard or shortening (Nikkis Grandmother used lard)
1 tblsp. vinegar - white or apple cider, it doesn't matter
Some ice water. You may use close to a cup of ice water. It could be a little more or a little less.
The flour and lard being used is kept in the freezer at least 2 hours till very cold and lard is very cold
Start with 4 tblsp. very cold water (3 tblsp. ice water + 1 tblsp vinegar mixed with the ice water ). You may need to add up to (or a little more or less) 2/3 cups of ice water. This WILL include the 1 tblsp of vinegar added to the 1st 4 tblsp to equal 4 tblsp. AFTER the vinegar is added. Mix this into the flour with a fork to combine. Mix gingerly, not with a heavy hand! The amount of water will probably never be the same because of the amount of humidity in the air and in the flour itself. More than likely you will use 2/3 to 3/4 cups of ice water. Do NOT knead the dough, squeeze it instead. If it holds a ball easily, you've added enough water. WATCH THE VIDEO AS I TRY TO SQUEEZE THE DOUGH INTO A BALL, ADD MORE WATER AND SQUEEZE AGAIN. NO KNEADING, JUST SQUEEZING!!
FYI.....4 tblsps. equals 1/4 cup of liquid if measured
When mixing the lard or shortening with the flour, leave the lumps on the larger size. More like a dry pinto bean than a pea. Not like cornmeal at all, unless you don't want flaky crust. You need kinda lumpy to get flaky. This is according to Nikki & what I did to get my flakey crust.
Mix it quick, if your hands are hot, use 2 knives or a pastry cutter. Do it with a happy heart and a light hand. This isn't bread dough to take out your anger on. The less you handle it, the lighter and flakier it will turn out. The dough is never kneaded but only squeezed to determine the amount of water needed.
It's easier to turn the crust on your rolling surface than to roll sideways. A pastry cloth is a pretty good idea. You can keep it in a zip bag in the freezer, so it doesn't get bugs, all floured and ready for next time.
Roll your crust onto your pin to put it in the pie pan. It's easier to get it centered just right. If you roll your crusts a little thinner at the edge, you can turn them under to flute and they don't become giant chunks of crust nobody eats.
If judging thickness is a problem, you can buy bands for your rolling pin, or use something like chopsticks
I have never frozen my grandmother's pie crust. They didn't have freezers in the 1880's or 1890's when she started making this recipe
How To Make A Perfect Pie Crust | Thanksgiving Recipes | Everyday Food with Sarah Carey
There are so many shortcuts and convenience items I swear by for getting dinner on the table, but when it comes to making a pie, a homemade crust is something that's truly worth the trouble. That's partly because it tastes so great and partly because it's really no trouble at all! A few ingredients -- flour, butter, sugar, and salt -- are all it takes to make a perfect pie crust. And the best part is, you can make it up to a month ahead and freeze it until you're ready to use it -- one less thing on the Thanksgiving to do list!
Sarah's Tip of the Day:
Watch the video to see what it should look like at every step of the way. Plus, I'll show you the secret to getting a flaky crust, and the best way to store the dough so that it's easier to roll out later on.
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Recipe Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How To Make A Perfect Pie Crust | Everyday Food with Sarah Carey