Pie Crust Recipe

Summary

In this video, John Kanell from Preppy Kitchen demonstrates how to create the perfect pie crust. He shares detailed steps, tips, and tricks, whether using a food processor or making the dough by hand. From using cold butter to incorporating vodka for a flaky crust, John walks through each stage, from mixing the ingredients to rolling and shaping the dough. He also emphasizes techniques for blind baking and preventing crust shrinkage. His instructions make it easy to achieve a golden, crisp pie crust for any recipe, all while keeping the process fun and stress-free.

Takeaways

• 🍰 You can make the perfect pie crust with either a food processor or by hand.
• 🥄 Ingredients include 300 grams of flour, 1/4 cup sugar (or less for a less sweet crust), and 1/2 teaspoon salt.
• 🧈 Use 1 cup (226 grams) of cold cubed butter instead of shortening for a buttery, flaky crust.
• ❄️ Keep the butter cold and use ice water (or vodka) to bring the dough together without activating too much gluten.
• 🍴 If making by hand, grate frozen butter into the flour and mix while drizzling in the liquid.
• 👨‍🍳 Don’t worry if the dough looks crumbly; it will come together as you press it, and resting in the fridge will even out the moisture.
• 🍪 Roll out the dough carefully, applying even pressure to avoid cracking, and use flour to prevent sticking.
• 🥧 When lining a pie dish, don’t stretch the dough; pressing it in will prevent shrinkage during baking.
• 🔄 Tent the edges of the pie with foil to prevent them from burning while the rest bakes to a golden brown.
• 🍫 This pie crust can be used for various recipes, including chocolate pie and apple hand pies.

Q & A

What type of fat does John Kanell prefer to use in his pie crust recipe, and why?

John prefers to use plain cold butter instead of shortening. He explains that while shortening can produce a really flaky pie crust, he avoids it because it is a hydrogenated fat and not something he prefers to use in his recipes.

What is the purpose of adding vodka to the pie dough?

Vodka is used because it helps bring the dough together without hydrating the flour as much. This prevents the gluten from activating too much, resulting in a more tender pie crust. The alcohol evaporates during baking, so it doesn’t affect the taste.

What is a key difference between making pie crust by hand versus using a food processor?

When making pie crust by hand, John recommends freezing the butter and grating it into the flour mixture with a cheese grater. This helps distribute the butter evenly without melting it, which is crucial for a flaky crust. In contrast, the food processor can quickly pulse the butter into the flour, achieving the same texture.

What technique does John use to prevent the pie dough from shrinking during baking?

John avoids stretching the dough when pressing it into the pie pan. Instead, he presses it gently and allows it to settle naturally. He also uses a rustic edge technique that helps the dough cling to the glass pie form, reducing the chance of it sliding down.

How does John recommend preventing the pie crust edges from burning during baking?

John suggests tenting the edges with a ring of aluminum foil. This protects the delicate edges from overbaking and becoming too dark while the rest of the crust finishes baking.

Why does John add an egg wash to the pie crust before the final bake?

The egg wash, made with a mix of cream and one egg, gives the crust a golden brown color and a glossy finish. It also acts as a moisture barrier, preventing the crust from becoming soggy when a wet filling is added.

What steps does John recommend taking if the dough cracks while rolling it out?

If the dough cracks, John suggests pinching it together and continuing to roll gently. He advises not to worry too much about small cracks since they can be easily fixed by pressing the dough together again.

What mistake did John mention about one of his test batches, and what caused it?

John showed a failed test batch where the pie crust sagged. This happened because the foil support was removed too early during blind baking, which led to the sides collapsing without enough structure to hold them up.

What is the advantage of using a pastry mat when working with pie dough?

A pastry mat makes it easier to lift, move, and manipulate the dough. It helps prevent sticking and allows for a smoother transfer of the dough into the pie pan without tearing or distorting it.

How does John recommend chilling the dough, and why is this step important?

John recommends chilling the wrapped dough in the fridge for at least an hour, or overnight if needed. This step is crucial as it helps the butter re-solidify and the moisture distribute evenly throughout the dough, resulting in a more stable and less sticky dough when rolling out.