When you fancy flavorful homemade pies as much as we do at #FoodieScore, you spend a lot of time thinking about how to make your favorite recipes better in your own kitchen. And any great pie, no matter the rest of the ingredients, starts with a firm foundation—a great crust.
So, naturally, much of my musing about pie pertains to the pastry process and the question: How can I improve this essential building block on which the entire enterprise deliciously rests?
I’m still very much in the infancy phase of my pie-making life, but I have already learned a couple of must-succeed steps and a couple more optional tricks that help lead to a better crust. But as my mother and wife, two extraordinary and seasoned bakers, have told me, so much of the process and its positive result depends on a wide array of factors, such as climate, oven quality and specific ingredients.
Despite those wildcard variables, I believe you’ll find something useful and encouraging in the following lessons I’ve learned through my first batch of crusts. As with your pastry dough, please be gentle when working with these tips!
BE COLD: My favorite simple crust recipe so far uses unsalted butter, all-purpose flour, white sugar, salt and ice water. In short, you want these ingredients to be as cold as possible without being frozen, especially the butter and the ice water. The dough will form best and be far less sticky if they’re ice cold. I’ve even tested placing the mixed dough in the freezer for about five minutes before rolling it out flat to help keep it from sticking to my pin and paper.
PROCESS IT: Once you mix your dry ingredients, there are many ways to incorporate your butter. You can use your fingers or forks, or you can let a machine do the work. In several test runs, I’ve found that our food processor best turns the butter-flour mixture into the “gravel” consistency I’m looking for in this step of the process. Just a few solid pulses will do the trick. As you’ve probably read elsewhere, you don’t want to overwork your crust dough.
CONSERVE WATER: Your recipe likely calls for several tablespoons of water. Don’t pour all of that liquid into your mixture at one time. Add a couple tablespoons and start to work the dough. You’ll literally get a feel for how much more water you need. Once you’ve added too much, it becomes a pendulum game of add dry ingredients, add more liquid, and that becomes blatant guesswork. While there’s some guessing and intuition to forming your crust, as with baking and cooking in general, you don’t want to take a complete shot in the dark. Just drizzle a little water at a time, and remember that you might not need all of it.
Do you have tried-and-true tips for making pie crust? We’d love to hear all about your experiences! Comment below, share on our Facebook, Twitter or Instagram pages, or email us here. Thanks for reading, and enjoy that pie!