Sunday, November 27, 2016

Easy Pie Crust

This recipe can make at the very least 3 full pie crusts and some leftover for decoration...or a really, really, REALLY large pie crust. It's your life.

Heads up. I prefer to pre-bake my pie crusts to avoid a soggy bottom. If the bottom of your pie is falling apart, you can't really get to the yummy filling. If you can, you are also greeted by soggy crust which can just destroy a taste. Let's face it, most people are in it for the filling.

Easy Pie Crust
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 cup butter
  • 2 tbsp sugar (plus 1 tbsp for sprinkling)
  • 1/4 cup ice water
  • 1 egg white
  • 2 tbsp heavy whipping cream
  • 1
    Sift flour, baking powder, and sugar into a mixing bowl
  • 2
    Cut in the softened butter
  • 3
    Mix butter in until crumbly
  • 4
    Add half the water to the crumbs and gently mix.
  • 5
    Once the water has been adsorbed add in the remaining water and repeat
  • 6
    When the dough can form a ball, put into the fridge for 30 minutes.
  • 7
    Grease and flour the pie pans. At this point I like to also sprinkle sugar with the flour to add extra sweetness and crunch.
  • 8
    Set the oven to 375
  • 9
    Remove the dough from the fridge and cut in half.
  • 10
    Roll out one of the halves until large enough for your desired pie dish.
  • 11
    Repeat of you have multiple crusts to bake.
  • 12
    Whisk the heavy whipping cream and egg white together.
  • 13
    Brush on liberally to your pie crust.
  • 14
    Bake for 15 minutes or until the bottom begins the to darken.
  • 15
    Remove from the oven and use when needed.

I saw this neat little trick either on Facebook or Reddit (the only two social networks worth visiting lately). We had gotten back from the store when we decided to start prepping for our 2nd Annual Friendsgiving, therefore the butter had we just bought for the pies was more brick like than I'd like for kneading into flour. I took a glass storage container we had, put it in the sink with the water turned on as hot as it would go, and let it run for at five minutes. I took my cubed butter and squished underneath the glass container for as long as it took the glass the cool down. Depending on the ambient temperature in your home it took longer or even shorter. If you have a cold house you might have to do it at least twice, but it worked!

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