Simple and Amazing Pie crust

Salty or Sweet, Pies are always welcomed in our lives. The combination of a delicious and crispy crust hiding the juicy moist filling is like unwrapping a present... Except this time you get to enjoy the wrapping! Same as presents, the wrapping is always quite important, as it gives its first impression and you gear your eye to the nicest one... At least I do... Same goes for a pie.. You can't see the inside but the outside is the first thing that triggers your attention and if that stands well... Usually the rest comes together. So how important is a crust?? Might I add more to state the obvious answer?

After much cooking, baking and of course eating, we have "magically" found an Amazing recipe for a pie crust, salty or sweet, and it's simple.. Trust me it wasn't a fluke, every time we made it, never has it failed us from the prepping to the baking! I can't recall where we found it but it was no other than a French recipe.. After all they know their cooking! 

I made this pie crust for a few recipes, basically make it and have fun filling it! 

See blog for Pie ideas

Ingredients:

270ml (1 cup + 1 tbsp) All purpose flour unbleached preferably 

30ml (2 tbsp) Corn starch

150g (150ml) Butter cold in cubes (you can use salted or unsalted, depending what you cook)

1 tsp salt (no matter salty or sweet pie)

100ml cold water

What you'll need 

Stand mixer with Bread hook preferably (flat beater can be use - not wire)

Mesh Strainer-sifter

Spatula 

Some flour for rolling

Rolling pin

Plastic wrap 

average cooking time for cooked filling 40-60 minutes

Oven temperature 365 degrees f

Let's start:

 Step 1. Place a mesh strainer-sifter above the stand mixing bowl. Sift Flour, Corn starch and salt

 Step 2. Gently add the cold butter cubes in the bowl while mixing on low speed. Mix for approx 1 minute

 Step 3. Gently add the water in slow parts, scraping the edge of the bowl with your spatula to make sure all is well combined.

Step 4. Let the Stand mixer do the work. You can increase one speed up for a few seconds, but make sure to keep it at a low speed most of the time.. Give it time, you'll notice the dough will turn into a ball. Usually when using a hook, no kneading is required, at least not for this recipe! 

Step 5. Once nice and soft, wrap the dough in a plastic wrap and keep in the fridge for approx 30 minutes. (The dough will not rise, no need to put into a bowl and cover)

Once time elapsed, remove dough from plastic and cut in half with a knife. Place first half on a lightly floured counter top. Lightly flour your rolling pin as well and start rolling, larger than you pie pan. Butter/flour your pie pan before placing the dough base. Form around pressing gently and set aside. Continue on rolling the second half of your dough. Once ready, fill your pie and cover with second dough. Press around securing edges, and with a sharp knife, carefully cut excess dough around. (Only fill the pie once you are ready to avoid moistening the bottom dough)   

The key thing to remember, always keep the dough cold until ready to work it, in order to have a crispy and flaky crust. 

6. Once filled, before cooking, remember to always give your top crust a few holes to let out steam and an egg-wash which give a nice crust to the pie. 

"For your egg-wash, separate your egg and use the yolk only in a bowl with less than 1 tsp of water. Whisk your wash and using a basting-pastry brush, lightly brush the top raw dough with the mixture."

Cooking time for most pies can vary from 40-60 minutes. In my case, for the salty cooked fillings, cooking time was 45 minutes at 365 degrees f. 

Once ready, let stand a few minutes before cutting... Enjoy

Sincerely
T @stuffedfaces