Baker's Secret Pie Crust
Oh my, this is my go-to recipe for pie crust from now on! I've always been known for my pies, but this really steps it up a notch. Melt-in-your-mouth buttery, flaky... it's definitely the best I've ever tried. And using the food processor makes it a snap... how come I didn't ever think of that?! I followed the recipe exactly, but here are a my tips (many of which came from previous reviewers):
*You can make your own cake flour by using 3/4 cup all-purpose flour, taking out 1 1/2 tbsp and replacing it with 1 1/2 tbsp cornstarch, and then sifting 5-6 times. Works perfectly :)
*I use organic unsalted butter. I just think it makes a flakier, better tasting crust.
*I hardly ever need to use more than 4-5 tbsp of the water/vinegar/egg yolk mixture. You don't want your dough too wet. Handle the dough as little as possible.
*Rolling out the dough between layers of plastic wrap or waxed paper is the way to go. Be careful to roll it out evenly, and not too thickly, however. You want a light crust that's not too heavy. This recipe makes quite a bit of dough, enough for a very large deep-dish pie. If you're using a smaller pie tin, decrease the amount of dough you try to roll. When making a two-crust pie, I make 1 1/2 recipes and it's plenty.
*Definitely refrigerate the pie crust for 30-40 minutes after you've rolled it and molded it into the pie plate. As others have noted, this reduces shrinkage.
1 user found this review helpful
May 18, 2013