Basic Pie Pastry 101
|SWEET PIE CRUST|
|2 cups all purpose flour|
|3/4 cup plus 2 tbs unsalted butter, cut into small pieces|
|1/2 cup sugar|
|SAVORY PIE CRUST|
|1 and 1/3 cups all purpose flour|
|7 tbs unsalted butter cut into small pieces|
|pinch of salt|
|3 tbs ice water|
If you follow the basic rules for making this pastry (pie crust) you can be sure of success. Basic pie pastry is quick and easy to prepare. Store brought crusts can’t compare. One of the keys to a great crust is to let it rest, wrapped in plastic in the refrigerator before rolling out. If a sweet crust is required, sugar is added to the basic ingredients. Sugar adds to the crispness of the pastry. Eggs can be added to make a richer dough. The higher the fat content in relation to the flour, the more crumbly the pastry will be. Here are the recipes for both sweet and savory pastry.
- Measure all the ingredients exactly.
- Butter can be used straight from the refrigerator if it is already in small pieces
- Sift the flour to remove any lumps.
- Add the butter the the flour and cut in with a pastry knife or a fork and work until butter is evenly distributed and mixture resembles bread crumbs.
- Lightly mix the sugar and egg to give a smooth dough. (If making the sweet dough).
- Do not overwork as dough will be come crumbly and tough.
- Press the dough into a ball and wrap in plastic wrap and refrigerate it for at least 30 minutes.
- Pastry dough that is well chilled is much easier to shape.
- When shaping for a pie crust, remove dough from refrigerator and knead gently.
- On a floured surface roll out the dough in the desired shape. Use as little flour as possible on the work surface.
- For a sweet pie crust add 1/2 of sugar to the savory recipe. (reference the ingredients list)