Easy Homemade Pie Crust and Blind Baking

Cliquez sur les étoiles pour voter

Easy Homemade Pie Crust – Learn how to make a flaky, buttery crust that’s easy to roll, line, and blind bake for a perfectly golden, crisp base.

SERVING: pie crust

PREPARATION5

PRINT PIN SAVE

Course: Basic recipe, tart

Cuisine: American, French cuisine

Author: Rachida

INGREDIENTS

You will have some leftover dough that you can use to make cookies.
300  g flour
180  g cold butter cut into small cubes
1 level tablespoon sugar optional, the dough is more flavorful; do not add for a savory pie
1/2 teaspoon salt
1 egg yolk optional, for a more crumbly and flavorful dough
1/2 teaspoon vinegar optional, helps with preservation
60  ml cold water more or less depending on flour absorption and butter quality
For the Egg Wash Optional
1 egg yolk
1/2 teaspoon milk

PREPARATION

Prepare the dough

Place the flour, cold diced butter, sugar, and salt in the food processor bowl and pulse until the mixture resembles coarse sand.
Whisk the egg with two-thirds of the water and the vinegar. Pour into the food processor and pulse until the dough just starts to come together. Do not worry about forming a ball.
Turn the dough out onto a work surface. Using the palm of your hand, press it down and push it forward, fold it back, and repeat once or twice. Gather the dough into a ball, flatten it slightly into a disc, and wrap it in plastic wrap.
Note: To keep the dough slightly flaky, skip the pressing and folding step.
Let it rest in the refrigerator for at least two hours to let the gluten relax and to prevent the dough from shrinking when rolled out or collapsing during baking.

Roll out the Dough and Line the Pan

Remove the dough from the refrigerator and roll it out on a lightly floured work surface. Lightly flour the top as well if it starts to stick to the rolling pin.
Roll the dough to about 3 mm (1/8 inch) thick, giving it a quarter turn regularly to keep it even and round.
Form a disc larger than the diameter of the pan, keeping in mind the height of the sides and leaving extra dough if you want to create a thicker crimped edge.
Note: If the dough becomes too soft as you roll it, transfer it to a baking sheet lined with parchment paper and chill it in the refrigerator for about 15 minutes.
Fold the dough in half and place it in the center of the pan, then gently unfold it and ease it into the bottom and sides without stretching or tearing it.
Press the dough against the sides and bottom of the pan, making sure to remove any air bubbles or creases.
Trim the excess dough flush with the pan for a classic crust, or leave about 2 cm (3/4 inch) overhanging. Fold this excess back onto itself toward the inside of the pan to form a slightly thicker edge.
Decorate the edge with your fingers, a crimper, or a fork, depending on the style you want. For the hand crimping technique, place your index finger and thumb on the outside of the crust and press from the inside with the thumb of your other hand.
Prick the bottom and sides of the dough with a fork, then place the pan in the refrigerator or freezer for a few minutes to firm up the dough before baking.
Note: You can fill and bake the pie at this stage, but I recommend giving the crust at least a partial bake until it turns lightly golden. It really makes a difference in flavor.

Blind Baking