Adaptable Pie Crust
Ingredients (makes 2)
2 cups all-purpose flour or simple gluten free flour
1 tsp sugar or 4 tiny scoops stevia (omit for savory pies)
1 tsp salt
1 cup lard, butter, coconut oil or tallow (freeze in teaspoon amounts)
1 tsp distilled white vinegar
1/2 cup ice water
1 egg + 1 Tbsp water
Directions
1. Divide fat of choice into teaspoon amounts or grate with cheese grater and place in freezer to chill for about 10 minutes.
2. In a small bowl whisk together vinegar and ice water and set aside.
3. In a large bowl, mix together flour, sugar, and salt. Cut in fat of choice until mixture resembles a coarse meal.
4. Pour liquid mixture into flour mixture and stir until dough forms a ball. Divide into 2 portions. Freeze or use for pies.
5. If you are making more than one pie crust, roll all but one into a ball, put the remainder in a sealed container and place in the fridge.
6. Lay out some parchment paper on the counter, sprinkle with some starch or flour and start rolling into a circle. Stop rolling it out once it's a bit larger than what you need for your pie pan and about 1/8" in thickness.
7. Place your pie pan face down on it and put your hand under the parchment to flip it into the pie pan. Press it in neatly, trim to fit inside the pan and crimp the edges.
8. Prick the bottom crust with a fork and chill in the freezer for 10 min before par-baking or using in a recipe. Right before baking or filling brush the crust with the egg wash. Continue these steps for all pie crusts.
9. If you need to par-bake a crust for a pie such as pumpkin or chicken pot pie, then preheat oven to 350℉ and bake for 10-12 min. (You can achieve an even less soggy crust by brushing the crust with an egg right after it comes out of the oven)
10. If you need to fully bake a crust for a pie that has a no bake filling such as french silk pie or lemon meringue pie, then preheat oven to 350℉ and bake for 40-45 min. until light brown in color.
11. If you are baking a fruit pie, there is usually no need to par-bake or fully bake your crust.
2 cups all-purpose flour or simple gluten free flour
1 tsp sugar or 4 tiny scoops stevia (omit for savory pies)
1 tsp salt
1 cup lard, butter, coconut oil or tallow (freeze in teaspoon amounts)
1 tsp distilled white vinegar
1/2 cup ice water
1 egg + 1 Tbsp water
Directions
1. Divide fat of choice into teaspoon amounts or grate with cheese grater and place in freezer to chill for about 10 minutes.
2. In a small bowl whisk together vinegar and ice water and set aside.
3. In a large bowl, mix together flour, sugar, and salt. Cut in fat of choice until mixture resembles a coarse meal.
4. Pour liquid mixture into flour mixture and stir until dough forms a ball. Divide into 2 portions. Freeze or use for pies.
5. If you are making more than one pie crust, roll all but one into a ball, put the remainder in a sealed container and place in the fridge.
6. Lay out some parchment paper on the counter, sprinkle with some starch or flour and start rolling into a circle. Stop rolling it out once it's a bit larger than what you need for your pie pan and about 1/8" in thickness.
7. Place your pie pan face down on it and put your hand under the parchment to flip it into the pie pan. Press it in neatly, trim to fit inside the pan and crimp the edges.
8. Prick the bottom crust with a fork and chill in the freezer for 10 min before par-baking or using in a recipe. Right before baking or filling brush the crust with the egg wash. Continue these steps for all pie crusts.
9. If you need to par-bake a crust for a pie such as pumpkin or chicken pot pie, then preheat oven to 350℉ and bake for 10-12 min. (You can achieve an even less soggy crust by brushing the crust with an egg right after it comes out of the oven)
10. If you need to fully bake a crust for a pie that has a no bake filling such as french silk pie or lemon meringue pie, then preheat oven to 350℉ and bake for 40-45 min. until light brown in color.
11. If you are baking a fruit pie, there is usually no need to par-bake or fully bake your crust.
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