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Flour Bakery's Homemade Pie Shell Recipe

Flour Bakery's Homemade Pie Shell Recipe

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Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium speed for 2–3 minutes, or until pale and light. Scrape the sides and bottom of the bowl with a rubber spatula. Add the flour and beat on low speed for about 30 seconds, or until the flour mixes with the butter-sugar mixture. The mixture will look like wet sand. Add the the egg yolk and continue to mix on low speed for about 30 seconds, or until the dough comes together.

Wrap the dough tightly in plastic wrap and refrigerate for about 1 hour. (At this point, the dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. If frozen, thaw it in the refrigerator for up to 2 weeks. If frozen, thaw it in the refrigerator overnight before using.)

If making a pie shell, have read a 9-inch pie pan dish. If making a tart shell, line a baking sheet with parchment paper and place a 10-inch tart right on top. Remove the dough from the refrigerator and let soften at room temperature for about 30 minutes. Using a rolling pin, bang and flatten the dough into a disk about 1/2-inch thick. Flour the work surface, and sprinkle the dough disk with a little flour. Roll out the dough into a circle 10–11 inches in diameter and about 1/4-inch thick for a 9-inch pie shell, or about 12 inches in diameter and just under 1/4-inch thick for a 10-inch tart shell. Make sure the work surface is well floured so the dough doesn't stick to it, and make sure the disk itself is floured well enough to keep the rolling pin from sticking to it. Roll from the center of the disk outward, and gently rotate the disk a quarter stretched into a nice circle. Don't worry if the dough breaks a bit, especially toward the edges. You can easily patch any tears once you have lined the pan.

Roll the dough circle around the pin and then unfurl it on top of the 9-inch pie pan or the 10-inch tart ring. Press the dough well into the bottom and sides of the pan or ring, and use any scraps or odd pieces to patch up any tears or missing bits. Make sure the entire interior is well covered with dough, and then press one last time all the way around to ensure any holes have been patched. Trim the edge of the dough so it is even with the rim of the pan or ring.

Refrigerate the pastry shell for at least 30 minutes. The gluten needs a little time to relax so the pastry doesn't shrink in the oven. (The pastry shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from the refrigerator or freezer.)

Position a rack in the center of the oven, and heat the oven to 350 degrees.

Bake for 30–35 minutes, or until golden brown. Let cool to room temperature on a wire rack. If you are making a tart shell, remove the tart ring. Proceed as directed in individual recipes.

Click here to see the Toasted Coconut Cream Pie with Lime Whipped Cream recipe.

Recipe Summary

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter - chilled, cut into tablespoon-size pieces
  • ½ teaspoon salt
  • 7 tablespoons ice water
  • 1 tablespoon cider vinegar

Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.

Stir water and vinegar in a small bowl.

Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.

Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.

Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

I get many questions asking about shortening, as well as questions about any substitutions for shortening. First off, shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life.

Shortening is 100% fat, which helps pie crusts (like this one) and pastries turn out so flaky and crumbly. And because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.

So, can you use butter or margarine in place of shortening or lard? It’s not your best bet in a recipe like this pie crust. Butter is 80% fat, which is close but made of water, which may keep the crust from being light and flaky. Margarine has been used to replace shortening because it is also made with vegetable oil, but it can be as low as 35% fat.

Again, making any substitutions in recipes can have an effect on the final product.

The method for making pie crust or shortcrust pastry involves “cutting” the fat and flour into each other versus mixing them together. There’s a good reason for this technique and in order for it to work properly it’s imperative that the ingredients are very cold. The ingredients are kept cold so that the fat doesn’t melt too soon – instead the fat molecules remain intact in the pastry crust so that as the pastry heats during baking the fat slowly melts, creating airy “pockets” in the crust, making it nice and flaky.

The reason the ice water is added only after the fat and flour have been thoroughly combined is to ensure the flour particles are covered in a fat coating thereby keeping the water from penetrating the flour particles and developing gluten. This likewise ensures the perfect texture.

A food processor works very quickly and efficiently, ensuring the ingredients remain cold and it’s what we use and recommend. However if you don’t have a food processor you can also use a pastry blender.

The most important aspect of making pastry crust, other than ensuring the ingredients are very cold, is to not overwork the dough. Overworking it has the effect of elongating the gluten strands which creates a tougher texture more akin to bread than the light and flaky texture of a pie crust.

Flour Bakery's Homemade Pie Shell Recipe - Recipes

Pie Crust Recipe Ingredients, Tips and Equipment

  • Ingredients: Local and national foodservice distributors such as Sysco and US Foodservice sell wholesale bakery products at competitive prices.
  • Flour:King Arthur all purpose, unbleached flour in 50 pound bags is this bakers choice, but any all purpose flour is acceptable. Do NOT use self-rising flour! Whole wheat makes a heartier crust, but it can also come out gummy and tough.
  • Shortening: Any solid vegetable shortening works in this application. Foodservice shortening in a 50 pound cube is the cheapest way to go. Do not use butter for this recipe.
  • Portion Scale: An accurate kitchen scale is the most important piece of equipment in a bakery or restaurant. Always weigh ingredients and dough.
  • Pastry Blender: The small Betty Crocker stainless pastry blender won’t work for this size recipe. There’s just too much pastry dough to work with such a small utensil. Bare or gloved hands work best for this size pie crust recipe.
  • Pie Pans: Disposable aluminum pie pans sized to fit the pie press (see below), glass Pyrex, stoneware or Grandma’s favorite embossed tin. Do not spray or grease the pie pans.
  • Rolling Pins: Wooden rolling pin or stainless steel, it doesn’t matter as long as it’s kept coated with flour as the pie crust is rolled.
  • Pie Press: A manual, heated or hydraulic pie press is a great time saver in any size bakery. This piece of commercial bakery equipment usually comes with different size dies for various size pie pans. It flutes and crimps the pie press automatically without rolling it out by hand.

Pie Crust Recipe for Commercial Bakeries & Restaurants

  • 6 pounds all purpose flour
  • 2 Tablespoons salt
  • 3 pounds solid vegetable shortening
  • 4 1/2 cups cool water (more or less) not cold

1st Step: How to Make a Large Batch of Pie Crust

Weigh flour and salt into a large stainless steel bowl and make a well in the middle. Put shortening into the well. Coat both hands well with flour. Being careful not to touch the shortening, break up the shortening into chunks. This is an important step. Do not let warm hands melt the shortening. The least amount of contact with the shortening the better. With both hands, work the shortening into the flour using a circular, rubbing motion, always keeping contact with the flour, not the shortening, pick up more flour and shortening as it is mixed in. Make sure to keep the shortening in the middle of the flour. It should look like a small peas, with the shortening being incorporated into the flour.

2nd Step: How to Mix & Weigh a Big Batch of Pie Crust

Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. More or less water may be needed depending on the humidity. Do NOT knead the dough as in bread making. Work the dough as little as needed, just enough to form it into a large ball. With an accurate scale, weigh the dough into 9-10 ounce balls. If a scale is not available, divide the batch into 20-22 equal balls. Use the dough now, or cover and refrigerate it for later. Flatten the balls into round shaped disks before wrapping to freeze.

3rd Step: How to Roll Out & Crimp Pie Crust

  1. Take a handful of flour and throw/sprinkle it down on a stainless steel bench or counter top. Put the ball of dough in the middle of the flour. Coat the rolling pin with flour. Start rolling the dough with the pin, turning the dough to get a round shape. This may take several passes over the dough, turning this way and that. Flip the dough over carefully, adding flour to the surface as needed. Finish rolling on this side to make a circle that is 4″ bigger than the pie pan. Fold the dough in half, place it in the pan unfolding to fit. Trim if necessary, but not too much. There needs to be enough pie crust overhang to fold the edges under. Fold the edges under, turning the pan and pressing the edge as it’s turned.
  2. What is the finished crust for? If the crust is for an open pie, such as pumpkin pie or pecan, crimp the edges using the thumb and forefinger of the left hand and the forefinger of the right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.
  3. If a pie press is used, place a pie pan into the press, place one ball of dough in the pie pan and press according to manufacturers directions, until the crust is fluted and crimped.
  4. The finished pie crusts can be wrapped in foodservice film and frozen for later use.
  5. Yield: 20-22, 8 or 9 inch single crusts.

Note: Temperature, humidity, inaccurate weights and human error can all play a part in differing results and yield sizes.

While you’re here, be sure to check out our kitchen product reviews!

Homemade Pie Crusts

If you compare homemade vs. store bought pie crusts, each has its pros and cons. A store bought crust will win when it comes to time and convenience taking just seconds to unwrap while a homemade crust takes closer to 20 minutes to make. However, that’s just about where it ends for the store bought crust.

When it comes to price, homemade crusts are slightly cheaper costing the same (about $3.50) to make three pie crusts as it does to buy two.

And of course, when it comes to taste, homemade has store bought beat by a mile. Store bought crusts are generally tasteless and crumbly as opposed to flakey. And while some can be found with limited unhealthy ingredients, many of them are high in processed additives.

Other bonuses of homemade pie crusts are that you can make them any way you like. Also, the dough can be frozen so you can make a big batch and then use the rest as needed.

Related Video

Most impressive simple recipe!. ❤️

This dough ended up being amazing. I used it for some homemade pizza pockets! I made the dough exactly as directed, then separated it into rectangles instead of circles, and it was perfect! Soft and flaky, and I added my own custom seasoning to give it another level of life! I would recommend this!

I used a 420 Fahrenheit oven and put the dough in for 15 minutes.

This was my first time I came across this website and tries pizza dough recipes. Fantastic, easy to make pizza dough recipe! I used bread flour and loved the crispy golden brown texture. Also, my previous experience of trying pizza recipes and pizza equipment's by ilFornino was too amazing. If you are a pizza lover then you can explore ilFornino too.

I tried this recipe tonight and we love it. I’ve used other, more complicated, pizza dough recipes in the past and the taste and crispness surpasses all of the others.

What can I make with this dough please anyone? And do I bake it all together or just the dough by itself ?

Can u make homemade cinnamon rolls with this?

To anyone who read this recipe: - This teaches us how to make the dough. not cook it. So the other idiots, who misunderstood this recipe, just ignore their complaint.

Ok you cook it for a hour but preheat to what

Good recipe - I substitute 1 Tbsp of apple cider vinegar for one of the Tbsp of ice water, which helps against shrinking.

to cook it takes approximately 1 hour as much through the process I will keep this recipe, so I can read it again when I would try it http://www.grosirkuekeringmurah.com

Re: cooking the dough, copied from recipe Frangipane Tart Make tart shell: Set flan ring on a parchment-paper-lined baking sheet. (If using a tart pan, parchment is not necessary.) Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into flan ring and trim excess dough. Chill until firm, at least 30 minutes. Preheat oven to 375°F with rack in middle. Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Remove foil and weights and bake until bottom is golden, about 10 minutes more. Cool completely in pan, about 30 minutes.

where does it say the temperature to put the oven on.

I haven't had much experience or luck with pie crusts. This helped me so much. It was easy to make and it works for sweet or non sweet pies. Thank you!

I'm an awful awful pie crust maker. This is the very first time I've actually ever made a crust from scratch with success! Very easy recipe, very easy to work with, if it tastes good I will definitely make it again!

Pie Crust Tutorial

(Print-friendly recipe below!) Start with flour and salt in a large bowl. Add the cold fats. Use a pastry cutter (or two forks) to cut in the fats. Cut in the fats until the mixture resembles coarse meal. You should have some larger pieces of butter and shortening when you’re done.

Next: ice water. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water (since the ice has melted a bit!). Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use 1/2 cup (120ml) of water.

If too much water is added, the pie dough will require more flour and thus become tough. If too little water is added, you’ll notice the dough is dry and crumbly when you try to roll it out and handle it.

Vodka in Pie Crust? Speaking of liquids. Have you heard of adding cold vodka to pie dough? It comes as no surprise to me that the geniuses at Cook’s Illustrated rave about it. They say that half of the pie dough’s moisture should come from vodka, which is 40% pure alcohol. This alcohol doesn’t promote gluten formation, helping the crust stay flaky and tender. Basically, it is a BLESSING to those of us who accidentally overwork pie dough. If you want to try using vodka– use 1/4 cup cold vodka and 1/4 cup ice cold water in the below recipe.

Back to my pie crust recipe. After the ice water is added, let’s chill it. Here are the steps:

  • Transfer the dough to a floured work surface.
  • Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats.
  • Form it into a ball. The dough should come together easily and should not feel overly sticky.
  • Cut the dough in half.
  • Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap.
  • Refrigerate for at least 2 hours or up to 5 days. Or freeze!

How To Blind Bake a Pie Crust

For those of you who are making a pie that features a no-bake filling, you will want to pre-bake your crust, or “blind bake” it. This is super easy, let’s talk about how…

  1. You will follow all the steps in the recipe as stated.
  2. Place one of the rolled out dough circles into a pie plate, pinching the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to help prevent bubbles. Place the crust in the freezer for at least 30 minutes. This will prevent your crust from shrinking as it’s baked.
  3. Preheat the oven to 375°F.
  4. Cut a circle of parchment paper out as large as you rolled your crust, and place it into the frozen crust. Top the parchment paper with pie weights or dried beans.This mimics a filling of a pie as you bake it, holding it into place and preventing bubbles in your crust, along with the pricked holes you made with the fork.
  5. Bake the crust for 15 minutes. Remove the crust from the oven and remove the weights and the parchment paper. Place the crust back in the oven for an additional 10- 15 minutes until the crust is golden. If the crust begins to brown too much, use a pie crust shield or aluminum foil to cover the crust and continue baking.

Recipe Summary

  • ¾ cup cake flour
  • ¾ cup all-purpose flour
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • ⅛ teaspoon baking powder
  • 4 tablespoons unsalted butter
  • 5 tablespoons shortening
  • 1 egg yolk
  • 2 teaspoons distilled white vinegar
  • 3 cubes ice
  • ½ cup cold water

Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Watch the video: Übernacht Vollkorn Brötchen besser als beim Bäcker I Brötchen selber backen I Bun overnight


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