Pie Crust Recipe | How to make Pie Crust

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INGREDIENT LIST:

DOUBLE CRUST PIE SHELL:

2 1/2 cups (350g) all-purpose flour
Salt – Add: 1/2 teaspoon when using salted butter
1 Teaspoon when using unsalted butter
2 Tablespoon Maple Syrup
1 cup / 226g Vegan butter, chilled, and cut into 1 inch (2.5 cm) pieces
2 to 3 Tablespoon Ice water (I have added total 3 tablespoons of water)

SINGLE CRUST PIE SHELL:

1 1/4 cup (175g) all-purpose flour
Salt – Add 1/4 teaspoon when using salted butter
1/2 Teaspoon when using unsalted butter
1 Tablespoon Maple Syrup
1 cup / 113g Vegan butter, chilled, and cut into 1 inch (2.5 cm) pieces
1 to 2 Tablespoon Ice water (I have added 1 tablespoon of water)

METHOD:
In a large bowl, place the flour, salt, maple syrup and butter. Now break the butter into the flour with your finger tips, until the mixture is crumbly (resembles coarse bread crumbs). Pour the ice water 1 tablespoon at a time until the dough starts to clump together when pinched. Add remaining water, if necessary. Press the mixture into a ball and slightly knead it very lightly.

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Now divide the dough into two equal pieces, flatten each portion into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for at least one hour or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax). At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using.

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Place the dough on a floured surface and roll it out to fit into a 9 inch pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll. Roll from the center of the pastry outwards to get uniform thickness. To make sure it is the right size, take your pie pan, flip it over, and place it on the rolled out pastry. The pastry should be about 2 inches larger than your pan.

Now if it happens that the dough falls apart while rolling – Don’t worry! Gather it into a ball, very lightly knead it and start rolling it again on a floured surface.

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When the pastry is rolled to the desired size, gently roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan. Do not pull or stretch the pastry (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with your fingertips, lightly press the pastry onto the bottom and up the sides of the pan. Pattern the edges of the pastry as you like. If possible, chill the pie crust before filling and baking. The pastry is now ready to use.

This recipe makes two – 9 inch (23 cm) pie crusts.

Enjoy!

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