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Easy Homemade Pie Crust
by Allison Boelcke
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Overview
Baking is a science, and as with any laboratory experiment, factors like precise measurements and temperatures are key. Homemade pie crust can be especially temperamental. It is light and flaky when prepared correctly but can become dense and flavorless if something goes wrong. Even if you're a novice baker, you can make a delicious pie crust if you follow some basic guidelines.
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Making Dough
When making a pie crust, it's crucial that the solid fats be cold. If they're room temperature, they may melt and make a tough dough. Cut into 1/4-inch pieces and chill about six tbsp. butter and two tbsp. lard in your freezer about 15 minutes before making the dough. (Lard is the ingredient that gives pie crust its flakiness, but you can substitute vegetable shortening.) Mix one cup flour and 1/2 tsp. salt in a food processor, then add the butter and lard to the flour mixture. Process the dough until the mixture forms into pea-sized balls, then sprinkle with 1/4 cup ice water and quickly combine. The water will help bind the dough. If you don't have a food processor, mix the dough with two butter knives, cutting the dough with "X" movements until it forms the small balls, then add the ice water.
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Rolling Crust
Cut the dough in half, then gently flatten each portion into a circle, so it will be easier to roll out. Cover each piece of dough with plastic wrap, then place in the refrigerator for 30 minutes so it can firm up. If you try to use it at room temperature, it won't hold its shape.
Sprinkle your rolling pin and work surface lightly with flour, then remove a piece of dough from the plastic. Use your rolling pin to flatten the dough evenly into an 11-inch circle. Repeat the process with the other dough. If you're making a single-crust pie, you can keep the other piece of wrapped dough in the freezer to use another time.
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Shaping Edges
Place one piece of dough directly onto the bottom of a pie plate. Use a sharp knife to trim any excess dough hanging over the edge of the plate, making sure to leave about 1/2 inch hanging over to form the crust edges. If you're making a single-crust pie without a top crust, then gently roll the extra 1/2-inch of overhanging dough inward one time, so it now hangs 1/4 inch off the side. If you're using a fruit filling, pre-bake the crust at 375 degrees F. for about 10 minutes, then add the filling. This will prevent the crust from becoming soggy and breaking. Bake your pie until the crust is golden and the filling is warmed through (the time and temperature varies according to the pie recipe).
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Top Crust
If you want a top crust, place the second piece of dough directly onto the filling, trimming it so it also only hangs a 1/2 inch over the pie plate. Work your way evenly around the pie crust and use your thumb and index fingers to quickly pinch the edges of the top and bottom crusts together to close them. Brush the top crust with water, milk or beaten egg yolk and sprinkle with sugar. This will help the crust become more shiny and golden. Use a sharp knife to make two to four cuts (about an inch long) into the top crust to let out steam while it bakes.
