The Everything Pie Cookbook (6 page)

1 tablespoon sugar

into the flour until the mixture looks like coarse sand

½ teaspoon salt

studded with pea-sized pieces of butter.

8 tablespoons unsalted butter, cubed

and chilled

3. Add 2 tablespoons of water and mix until the dough

3–4 tablespoons ice water

forms a rough ball. Add more water, 1 tablespoon at a

time, if needed.

Working with Butter

Butter can be tricky to work with since it

4. Turn the dough out onto a lightly floured surface and

melts at around 90°F. When making a pie

form a disk. Wrap in plastic and chill for at least 30

crust with butter, it is best to use very cold

minutes or up to 3 days.

butter that is cut into ½-inch cubes. Chill-

ing the butter in the freezer for 10 minutes

will help make cutting it easier.

5. Remove the dough from the refrigerator for 10 minutes

before rolling out. Roll out on a lightly floured surface

to a 1⁄8-inch-thick, 12-inch circle, turning the dough

often to make sure it does not stick. Dust the surface

with additional flour if needed.

6. Fold the dough in half and place it into a 9-inch pie

plate. Unfold and carefully press the dough into the

pan. Use kitchen scissors or a paring knife to trim the

dough to 1 inch of the pan’s edge.

7. Cover with plastic and chill until ready to bake.

C h a p t e r 2
  C ru st s

2 3

Food Processor Pie Crust

The food processor is a great tool in pastry making because it saves

time and makes homemade pie crusts a snap to prepare.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In the work bowl of a food processor, add the flour,

1¼ cups all-purpose flour

sugar, and salt. Pulse 5 times to combine.

1 tablespoon sugar

2. Add the shortening and pulse until the mixture looks

½ teaspoon salt

like coarse sand. Add the butter and pulse until the

4 tablespoons vegetable shortening,

chilled

butter is the size of hazelnuts, about 5 pulses.

4 tablespoons unsalted butter, cubed

and chilled

3. Add 2 tablespoons of water and pulse until the dough

3–4 tablespoons ice water

begins to clump around the blade. Add more water, 1

tablespoon at a time, if needed. The dough should hold

together when pinched and should not feel wet or

Butter and Vegetable

sticky.

Shortening

Vegetable shortening has a higher melting

4. Turn the dough out onto a lightly floured surface and

point than butter, making it easier to work

with, but it does not have a lot of flavor.

form a disk. Wrap in plastic and chill for at least 30

Using a mixture of butter and shortening

minutes or up to 3 days.

means a flavorful crust that is easy to work

with.

5. Remove the dough from the refrigerator for 10 minutes

to warm up. Roll out on a lightly floured surface to a

1⁄8-inch-thick, 12-inch circle, turning the dough often to

make sure it does not stick. Dust the surface with

additional flour if needed.

6. Fold the dough in half and place it into a 9-inch pie

plate. Unfold and carefully press the dough into the

pan. Use kitchen scissors or a paring knife to trim the

dough to 1 inch of the pan’s edge.

7. Cover with plastic and chill until ready to bake.

2 4

Almond Pastry Crust

Ground almonds give this crust a nutty flavor that is perfect for fruit pies . . . particularly cherry!

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, whisk together the flour, almonds,

1 cup plus 2 tablespoons all-purpose

sugar, and salt.

flour

¼ cup ground almonds

2. Add the butter and shortening, and with your fingers

2 tablespoons sugar

rub it into the flour until the mixture looks like coarse

½ teaspoon salt

sand studded with pea-sized pieces of butter.

4 tablespoons butter, cubed and chilled

3. Add the almond extract and 2 tablespoons of water

4 tablespoons vegetable shortening,

chilled

and mix until the dough forms a rough ball. Add more

¼ teaspoon almond extract

water, 1 tablespoon at a time, if needed.

2–4 tablespoons ice water

4. Turn the dough out onto a lightly floured surface and

form a disk. Wrap in plastic and chill for at least 30

Ground Almonds

minutes or up to 3 days.

Ground almonds can be purchased at most

natural food stores, but it is easy to make

5. Remove the dough from the refrigerator for 10 minutes

at home. Grind whole, blanched almonds in

a food processor until they are the texture

to warm up. Roll out on a lightly floured surface to a

of coarse sand. Be careful not to overgrind

1⁄8-inch-thick, 12-inch circle, turning the dough often to

or you will end up with almond butter.

make sure it does not stick. Dust the surface with

additional flour if needed.

6. Fold the dough in half and place it into a 9-inch pie

plate. Unfold and carefully press the dough into the

pan. Use kitchen scissors or a paring knife to trim the

dough to 1 inch of the pan’s edge.

7. Cover with plastic and chill until ready to bake.

C h a p t e r 2
  C ru st s

2 5

Lard Crust

Pie crusts made with lard have a refined, flaky texture that vegetable shortening and butter cannot
match. They also have a neutral flavor, making them a good crust for any type of pie.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. In a large bowl, sift together the flour and salt.

1¼ cups all-purpose flour

2. Add the lard and with your fingers rub it into the flour

½ teaspoon salt

until the mixture looks like coarse sand studded with

½ cup lard, chilled

pea-sized pieces of fat.

1 egg yolk

1 teaspoon white distilled vinegar

3. In a bowl, whisk together the egg yolk, vinegar, and

2 tablespoons ice water

water. Add 2 tablespoons of the liquid and mix until the

dough forms a rough ball. Add more liquid, 1

Why Lard?

tablespoon at a time, if needed.

Lard was widely used in baking and cook-

ing until the 1900s, when vegetable short-

4. Turn the dough out onto a lightly floured surface and

ening came to the market. Lard is low in

form a disk. Wrap in plastic and chill for at least 30

saturated fat, high in unsaturated fat, and

trans-fat-free. Lard offers the higher melt-

minutes or up to 3 days.

ing point of vegetable shortening with the

flavor and crisping qualities of butter.

5. Remove the dough from the refrigerator for 10 minutes

to warm up. Roll out on a lightly floured surface to a

1⁄8-inch-thick, 12-inch circle, turning the dough often to

make sure it does not stick. Dust the surface with

additional flour if needed.

6. Fold the dough in half and place it into a 9-inch pie

plate. Unfold and carefully press the dough into the

pan. Use kitchen scissors or a paring knife to trim the

dough to 1 inch of the pan’s edge.

7. Cover with plastic and chill until ready to bake.

2 6

Traditional Graham Cracker Crust

For simplicity and versatility, you can’t beat a graham cracker crust. Consider this crust for fruit pies, too!

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. Heat the oven to 350°F.

11⁄3 cups graham cracker crumbs

2. Combine the graham cracker crumbs, sugar, and butter

3 tablespoons sugar

in a medium bowl until well combined. Press the

6 tablespoons unsalted butter, melted

mixture evenly into a 9-inch pie pan.

Flavoring Cookie Crusts

3. Bake for 10 to 12 minutes, or until the crust is golden

Cookie crusts are a good place to add a lit-

brown and the center is firm when pressed lightly. Cool

tle extra flavor. Try adding ¼ teaspoon of

completely before filling.

cinnamon or pumpkin pie spice to give the

crust a spicy kick. If you want to add some

chocolate flavor, add 1 tablespoon of

cocoa powder.

Pretzel Crust

Pretzel crusts are especially good with peanut butter and chocolate fillings, or used with tangy citrus pies.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. Heat the oven to 350°F.

1¼ cups finely crushed pretzels

2. Combine the pretzel crumbs, sugar, and butter in a

¼ cup sugar

medium bowl until well combined. Press the mixture

¼ cup unsalted butter, melted

evenly into a 9-inch pie pan.

Getting the Right Crumbs

3. Bake for 10 to 12 minutes, or until the crust is golden

The best way to get fine crumbs for cookie-

brown and the center is firm when pressed lightly. Cool

style pie crusts is to use a food processor.

completely before filling.

Process until the mixture looks like sand.

Large pieces of cookies or pretzels will

make the crust too fragile and the slices

will fall apart when sliced.

C h a p t e r 2
  C ru st s

2 7

Short Crust for Tarts

This buttery crust is similar to a shortbread cookie and is perfect for dessert tarts.

IngredIents  | YIeldS 1 (10-InCh) tart

1. Cream together the sugar and butter until just combined.

CruSt

Add in the egg yolk and vanilla and mix well.

¼ cup sugar

1 stick unsalted butter, slightly softened

2. Add in the flour and mix until the dough is smooth.

1 egg yolk

Wrap in plastic and chill for 1 hour or up to 3 days.

½ teaspoon vanilla

3. Remove dough from the refrigerator for 10 minutes to

11⁄3 cups all-purpose flour

warm up. Roll out on a lightly floured surface to a

1⁄8-inch-thick, 12-inch circle, turning the dough often.

Dust the surface with additional flour if needed.

4. Roll the dough around the rolling pin and unroll it into

a 10-inch tart pan. pressing the dough into the pan.

Press your fingers against the rim of the pan to trim the

dough. Cover with plastic and chill until ready to bake.

Chocolate Cookie Crust

This crust is a crowd pleaser, and when filled with mocha ice cream, it is absolute heaven!

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. Heat the oven to 350°F.

11⁄3 cups chocolate wafer cookie crumbs

2. Combine the cookie crumbs, sugar, and butter in a

2 tablespoons sugar

medium bowl until well combined. Press the mixture

6 tablespoons unsalted butter, melted

evenly into a 9-inch pie pan.

Chocolate Wafer Cookie

3. Bake for 10 to 12 minutes, or until the crust is firm in

Substitutes

the center when pressed lightly. Cool completely before

If chocolate wafer cookies are not avail-

filling.

able, then a good substitute is chocolate

graham crackers. To punch up the choco-

late flavor, add a tablespoon of Dutch-

processed cocoa powder to the crumbs.

2 8

Graham Pecan Crust

As the pecans bake in this crust, they become aromatic and toasty!

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. Heat the oven to 350°F.

1 cup plus 2 tablespoons graham cracker

2. Combine the graham cracker crumbs, ground pecans,

crumbs

1⁄3 cup ground pecans

cinnamon, sugar, and butter in a medium bowl until

¼ teaspoon cinnamon

well combined. Press the mixture evenly into a 9-inch

¼ cup sugar

pie pan.

6 tablespoons unsalted butter, melted

3. Bake for 10 to 12 minutes, or until the crust is golden

brown and the center is firm when pressed lightly. Cool

completely before filling.

Gingersnap Crust

Gingersnaps give this crust a spicy edge that is perfect with rich fillings.

IngredIents  | YIeldS 1 (9-InCh) CruSt

1. Heat the oven to 350°F.

2⁄3 cups graham cracker crumbs

2. Combine the graham cracker crumbs, gingersnap

2⁄3 cups gingersnap crumbs

crumbs, sugar, and butter in a medium bowl until well

2 tablespoons sugar

combined. Press the mixture evenly into a 9-inch pie

6 tablespoons unsalted butter, melted

pan.

3. Bake for 10 to 12 minutes, or until the crust is golden

brown and the center is firm when pressed lightly. Cool

completely before filling.

C h a p t e r 2
  C ru st s

2 9

Blitz Puff Pastry

This recipe produces a flaky pastry dough that can be used in place of puff pastry in most recipes.

IngredIents  | ServeS 8

1. In a large bowl, combine the flour, sugar, and salt. Mix

11⁄3 cups all-purpose flour

well. Add the chilled butter and blend it into the flour

1 tablespoon sugar

mixture with your fingers until 10 percent of the fat is

¼ teaspoon salt

blended in well, leaving the rest as very large chunks,