Homemade pie crust

[moroccangirl]

Does it have to be baked before you put your filling in, or do you bake it along with the pie filling? I have to learn how to make a pie crust from scratch since they are like the chupacabra here.

I'll probably use this recipe:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe/index.html

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe/index.html?oc=linkback

[CheryG]

It depends on the kind of pie you're making.  Usually the crust baked with the pie, but if you're doing something like a Maple Cream Pie the crust is baked beforehand.  The recipe will tell you.

[moroccangirl]

It depends on the kind of pie you're making.  Usually the crust baked with the pie, but if you're doing something like a Maple Cream Pie the crust is baked beforehand.  The recipe will tell you.

I'm doing a pumpkin pie and a chocolate pecan pie. But they both call for the frozen pie crust.

[fancypants]

I put it in for a little bit and then put the filling stuff in. That way the pie crust doesn't get all mushy.


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[moroccangirl]

ok thanks. I didn't know i'd have to do all of this homemade stuff when I agreed to move here!!!

[caribougrrl]

I'm doing a pumpkin pie and a chocolate pecan pie. But they both call for the frozen pie crust.

frozen pie crust is uncooked, so just follow the directions once you get your pastry made


typically, if your filling gets cooked for a lengthy time, you don't cook the crust ahead (e.g. apple pie, blueberry pie, meat pies); if your filling is only in the oven for a short period of time or is cooked before it hits the crust, you cook the crust before filling (e.g. lemon meringue pie, banana cream pie)

[ihop]

frozen pie crust is uncooked, so just follow the directions once you get your pastry made


typically, if your filling gets cooked for a lengthy time, you don't cook the crust ahead (e.g. apple pie, blueberry pie, meat pies); if your filling is only in the oven for a short period of time or is cooked before it hits the crust, you cook the crust before filling (e.g. lemon meringue pie, banana cream pie)

This.

And the Food Network has Nick Malgieri (sp?)'s pie crust recipe.  I love it - no shortening and he has food processor instructions.

[witchypoo]

jacques pépin's crust recipe is absolutely the best.  i recently started using it - the ratio of flour to fat is different from what i've always used in the past, and it really makes for a great crust.

[Natasha]

I like Jacques Pepin. I haven't tried any of his recipes yet. But he seems to know what he's doing

[moroccangirl]

Thank the good Lord above I found frozen crust at Safeway, so I didn't have to fight that battle. But I think i'll still try to make one. I'll check out that one witchy. Thanks!

[Cool Foot Luke]

I've got this one down.

Yield: 2 crusts (top and bottom of one pie, or two open-faced pies)

Place into freezer:
1 cup butter (2 sticks), cut into 1/2" cubes
1/2 c water

Combine:
1 t salt
1 t sugar
2.5 cups flour (I also chill this ahead of time). King Arthur is the best

Add butter and, if using a food processor pulse until mixture resembles a coarse meal, with pea sized pieces of butter
I use my fingers and work the dough for a long time until I get the desired texture. This takes a long time, which is why I chill everything ahead of time.

Add ice water, a little at a time, until the mixture starts to clump together. You probably won't end up using all of it.

Then I push the dough together and smoosh it a couple of times. Then cut the dough into two pieces and shape into two small disks.

Wrap in plastic with a bit of extra flour and refrigerate for at least an hour (overnight is fine)

Then roll each disk out to about 12 inches, using more flour as necessary.

When baking, depending on the filling, I put it on on a high temperature for the first 10 minutes or so, then turn it down.