January 6, 2012 § 1 Comment
It just takes patience and lots of cool dough.
What is difficult is making croissants, which makes me think of how insane people must have been when croissants were invents because of the copious amounts of butter it involves. Seriously, what kind of food requires you to “laminate” it in butter? Of course it is totally worth it, but that is some unhealthy indulgence right there.
Anyway, making a pie crust isn’t like that. It is relatively simple, and just requires a lot of patience and cool dough.
I know this because I made my first pies this holiday season and they came out light, and flakey, and just perfectly saturated with the pie filing. So since I don’t consider myself a master chef, I know that you too can be good at pie making.
Oven Temperature: 450
Yield: 2 crusts
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup butter
- Place 1 cup of water into the freezer just before beginning your pie
- Mix together flour, sugar, and salt
- Cut up butter into small pieces and add to the flour-mixture
- Using a pastry blender, two knives, two forks, or your hands, cut the butter into the flour. This means you are mixing the butter into the flour until the butter pieces are the size of peas and the mixture is very shaggy and crumbly. The mixture should not be totally even, but make sure to turn the mixture over as you cut the butter. I use my hands because I don’t own a pastry blender and I learned the old school way from my mom, but if you don’t have experience with cutting butter this way you can end up melting all of your butter. You want your butter super cold and visible, melted butter leads to a tough pie crust.
- Take your water out of the freezer, and make sure there is no ice in it. Drizzle 1/2 cup over the butter and flour.
- Begin gathering the dough together (preferably not with your hands, remember we want to warm it up as little as possible, plus that water is cold!) and add small amounts of water as needed to help the dough stick together.
- Divide the dough in half and wrap each in plastic wrap.
- Chill dough for 2 hours or overnight.
- Flour your surface and your pin.
- Take out your chilled dough and flour that too. Don’t skimp or it will stick and oh man you don’t want a broken pie crust. If it does stick, use a dough scraper or a metal spatula to scrape it off of your rolling surface.
- Roll your dough slowly and gently. Roll out a few times, lift up the dough, and then turn it 90 degrees. Add flour. Repeat. This will take a while. If you are a weakling like me, your arms will hurt and you will wonder why you needed to make so many pies. Endure and think of the deliciousness your oven will deliver you.
- To trim the dough, I use a pizza cutter and add about 2-3 inches to the circumference of my pie pan.
- Let crust rest for 10 minutes before baking to help prevent shrinkage.
- To transfer, fold the pie dough into quarters loosely but first folding in half and then folding that in half again. Let it loose in your pan!
- Press the dough gently into the bottom of the pan, centering the dough as you go.
- There should be some overhang of dough over the edge of the pan. This will be your pie crust. If this is a single crust pie (like pumpkin pie) you will crimp the edges by pushing the dough into the knuckle of your pointer finger on one hand, with the thumb and pointer knuckle of the other hand, If it is a double crust, you put the top layer on after filling and crimp it then with an egg wash to help it stick.
- Let crust rest in the fridge 20 minutes before baking.
Blind baking a pie is when you baker the pie crust before putting in the filling. Why would you do that? Well, it is mainly done when you are going to make a pie with a liquid filling that might make the crust too soggy, like pumpkin pie. You can also do it just to store the crust for later.
- Preheat the oven to 450 degrees Fahrenheit.
- Use a fork to prick the bottom of the pie. Try to get an even distribution since this helps prevent the bottom from poofing up.
- Weigh the pie done with pie weights. Some people use commercial pie weights, some people use beans or pennies (ewwww). I used rice since it was what I had on hand. I put wax paper over the crust and then poured in rice. This is now my pie baking rice and it is chilling in the freezer.
- Bake pie for 30 minutes, until the crust is a light brown.
- If you are worried about burning the crust when baking the filling, use a pie shield or cover the crust in foil to protect it.
Woo, that was a long post!
Relax and enjoy your pie! You deserve it!
P.S. Check out Smitten Kitchen’s Pie Tutorial for awesome pictures and step by step help!
November 24, 2011 § Leave a comment
Before I made these, as a by-product of making pumpkin pie, I had never eaten a pumpkin seed before.
In the game Glitch, recently there was a holiday called Zille-o-ween which was an in game version of Halloween. Players grew pumpkins and got to make jack-o-lanterns, pumpkin pie, pumpkin ale, and other pumpkin based foods. When you cut up the pumpkins to make these foods, you got roasted pepitas!
So, when I was cutting up some pumpkins to make pie and pulled out the seeds, I thought “Hey! I got pepitas!”
So anyway these are amazingly delicious and super duper healthy for you. Just don’t eat them all at once!
- 1 1/2 cup of pepitas
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp olive oil
- Scoop seeds out of pumpkin
- Rinse with cold water to remove as much membrane as possible
- (optional) Boil with salt water for 10 minutes, this gives it a flavor more similar to sunflower seeds
- Place on paper towels in a single layer and let dry overnight
- Pre-heat oven to 325 degrees
- Mix seeds, oil, salt, and pepper together
- Spread seeds out in single layer on foil lined baking sheet
- Cook for about 25 minutes or until golden brown
- Try to wait for them to cool before eating!
November 22, 2011 § Leave a comment
I don’t know why I volunteered to make pumpkin pie from scratch, but I am simultaneously super excited and super scared I will poison my whole family.
Lets see what happens!
So, of course, you need pumpkin purée for a pumpkin pie.
- 2 small pumpkins
- Pre-heat oven to 325 degrees
- Cut pumpkins in half from top to bottom
- Place pumpkins face down in baking pan on top of a cooking sheet
- Cook for about 1 hour
- When pumpkins are removed they will be browned and soft, allow to cool slightly (unless you are impatient like me)
- Scoop out the flesh ( I used one of those ice-cream scoops with the mechanical release to make it easier)
- Blend the scooped out flesh
- Store in fridge or freezer once thoroughly cooled