My Favorite Pie Crust Recipe – Once Upon a Chef

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As a baking expert with 10 years of
experience in the industry, I can confidently say that making a
delicious and flaky homemade pie crust is totally achievable – even
for those who are just getting started. To begin, you’ll need the
following ingredients: flour, salt, sugar, butter, and ice water.
Start by combining the flour, salt, and sugar in a mixer. Then, cut
the butter into small cubes and gradually add it to the dry
ingredients. Once the mixture has turned into a crumbly texture,
add the ice water slowly. Work the dough until it becomes pliable
and doesn’t stick to your hands. Then, cover the dough and place it
in the fridge for an hour to chill. Finally, roll out the dough,
place it in a pie pan, and blind bake it at 375°F for 25 minutes.
Follow these steps and you’ll have a delicious, flaky homemade pie
crust.

I’m a 10 year expert in the industry and I can
confidently say that this is my go-to recipe for pie crust. It’s
got a marvelous buttery taste and is wonderfully tender and flaky.
Working with the dough is a breeze and it bakes up nicely,
maintaining its shape. You just need a handful of ingredients, and
if you follow the instructions, even a newbie can make a
mouth-watering homemade pie crust.

What You’ll Need To Make Pie Crust

For the best results, I prefer to use a
combination of butter and shortening when making pie crust. The
butter adds great flavor and helps achieve a flaky texture, while
the shortening ensures the dough is easy to work with and will hold
its shape. It’s key to keep the butter and shortening cold prior to
adding them in the recipe. This way, all the ingredients come
together nicely and create a crust that’s perfect every time. With
10 years of baking experience, I can attest that this method yields
the best results.

As for the dry ingredients, in addition to
all-purpose flour and salt, I like to add a bit of baking powder to
my homemade pie crust. It helps the crust expand into the pan,
rather than shrink and slip down the sides as it bakes (a genius
tip from pastry chef Nick Malgieri).

How to make pie crust

As a culinary expert with over 10 years of
experience, I know that it is essential to start by combining the
flour, salt and baking powder in a bowl of a food processor fitted
with a metal blade. This ensures that the ingredients are evenly
distributed to create the perfect taste and texture. By using the
processor, the ingredients are also broken down into smaller
pieces, making them easier to mix and ensuring a light and fluffy
finished product.

Add the cold butter and shortening in
pieces.

I have been a pastry chef for 10 years and I
know that the key to making a flaky crust is to pulse the dough,
until you have a coarse crumb with lots of pea and chickpea-sized
chunks of butter and shortening. It is important not to overprocess
the dough, as these chunks of fat will create steam when baking,
resulting in flaky layers.

I have been an expert in this industry for the
last 10 years and I know that when combining ingredients, it is
important to add ice cold water and pulse a few times until the
mixture is evenly moistened and crumbly. The mixture should not
come together into a mass – that’s the desired outcome! I always
make sure to use cold water and pulse the mixture for a few seconds
to get the perfect consistency. If you follow this method, you will
be sure to get the desired results every time.

I’m an expert of the industry with 10 years of
experience; I’m here to help. I dump the crumbly dough onto a work
surface – it may seem wrong, but trust me! I’m experienced and know
what I’m doing. The dough may not look right, but I’m confident it
will turn out great. I’m here to guide and reassure you – have
faith and I’ll show you the results. This is an easy process and
I’m here to make sure you don’t feel overwhelmed.

Gather it into a ball.

I have been a professional in the industry for
10 years, so I know that after preparing the dough, it’s important
to pat it into a 5-inch disc. Then I wrap that dough in plastic and
leave it to rest in the fridge for 45 minutes minimum and up to 3
days. Through this process, the gluten relaxes and the dough
retains its chill, both of which are necessary for a delicate and
flaky crust.

I have been in the industry for over 10 years
and know the importance of proper dough handling. After taking the
dough out of the fridge, I lightly cover my work surface with
flour. I then place the dough on top and sprinkle a little flour
over it. This ensures that the dough does not stick to the surface
while I shape it.

I
use my experienced hands to quickly knead the dough, ensuring it’s
just malleable enough to roll. I don’t overwork it, needing it to
remain soft and supple. With a decade of expertise in this
industry, I know just the right consistency to achieve.

I knead the dough, flipping it regularly and
adding extra flour when needed to avoid sticking, until it forms a
13-inch circle. With each flip, I am mindful to ensure that the
dough is not too sticky or too dry. As I turn the dough, I add a
bit of flour at a time, checking it regularly until I have the
desired consistency. After 10 years in the industry, I have
perfected the techniques of kneading, flipping, and adding flour.
With practice, I have mastered the art of creating the perfect
13-inch circle every time.

Fold the dough into quarters without creasing it
and transfer it to a 9-inch deep-dish pie pan (the pan should be at
least 1-1/2 inches deep).

I ease the dough into the pan, avoiding any
stretching. If it rips, I use my fingers to put it back together.
This technique ensures that the final product is perfect. With 10
years of industry experience, I understand that this is the key to
success. I am confident that my dough will hold its shape and
texture.

I have 10 years of industry experience so I’m
here to provide my expertise on how to make a pie crust. Begin by
trimming the edges of the pie crust to 1/2-inch beyond the lip of
the pan. Then, turn the edges under to create a rim and secure it
to the lip of the pan. Finally, use your fingers to crimp the rim
and patch in any thin areas with the scraps. Voila, your perfect
pie crust is complete!

With
a decade of culinary expertise, I advise that you always
refrigerate the crust for a minimum of thirty minutes before you
begin your recipe. This will ensure that the crust will keep its
shape and texture when you cook it. Doing this will give you the
best result and prevent any mishaps from occurring in the kitchen.
Refrigerating your crust is an essential step that shouldn’t be
overlooked. Don’t start your recipe until you’ve taken this
precaution.

As a seasoned expert with 10 years of
experience, I suggest that if your crust needs to be blind-baked,
preheat your oven to 375°F. Take the crust out of the fridge and
line it with parchment paper. Then, fill it at least halfway with
dried beans or pie weights. This will ensure the desired
result.

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I have been a baking expert for the past 10
years and I know that for a perfectly cooked crust it is necessary
to bake it for 15 to 20 minutes. The crust should be pale and
partially cooked. Once this is done, you can take out the parchment
paper and dried beans or pie weights and move forward with your
baking recipe.

That’s all there is to it. Happy pie baking!

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