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Expert Tip: Rolling the Perfect Pie Crust

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Emily Luchetti
Emily Luchetti
Making your own pie crust is the easy part; rolling it out and knowing how to create beautiful pies and tarts is where you need a professional's advice! In this Grokker premium video Executive Pastry Chef Emily Luchetti shares her techniques for handling pie crust dough to create the most elegant looking finished desserts. So pick up your rolling pin and learn how to handle your pie dough with confidence with these great tips.

Cooking Recipe

Servings/Yield: 1 pie crust
Cook Time: 5 minutes
Prep Time: 5 minutes
Ready In: 10 minutes

3 cups All-Purpose Flour
4 sticks Cold Butter
1/4 cup Sugar (You can leave out if you want to make quiche dough)
2 tbsp Salt
3 tbsp Water

1. Pour the 3 cups flour into your mixer. Cut up the 4 sticks of cold butter in uniform sizes and put it in the mixer. Add 1/4 cup of sugar and 2 tablespoon of salt. Turn the mixer on low speed.

2. Stop the mixer to check the mixture and mix gently with your hand breaking up large chunks. Don't mix too much, the butter and flour should have been mixed into very small pieces. If there is larger chunks break it gently with your hands.

3. Add in 3 tablespoons of cold water to begin and mix again. After mixing it for a couple of seconds, test your dough by removing a fist full of dough and checking whether you can form it into a ball that holds together. If the dough forms easily into a moist ball and there are no floury crumbles left on your hands then you have added enough water. If it does break and there is a floury consistency add another tablespoon of cold water and repeat until the desired consistency is reached.

4. Turn on the mixer again and mix it for another 10 to 30 seconds just until right before the dough comes together completely into a ball. It should not take long at all. Stop the mixer and take out the dough, using your hand roll it into a disc, then flatten it out and wrap it with plastic wrap.

5. Place it in the refrigerator for at least an hour. It can be in the refrigerator for up to 3 days but if you leave it in the refrigerator for an extended period of time, take it out of the refrigerator for approximately 30 minutes before rolling it out into a round large enough to line your pie pan. Place dough gently in pie pan and trim edges off evenly using kitchen scissors. Chill your pie dough in the freezer for 10 minutes to ensure the butter within is cold, this is the key to a flaky crust.

Baking Pie Crust:

6. Preheat oven to 425°F. Place dough gently in pie pan and trim edges off preferably using kitchen scissors. Use a fork to lightly prick the flat surface of the pie pastry. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.

7. Bake crust for 20 minutes, then remove it from the oven and take out the pie weights and the foil or parchment liner.

8. Lower the oven temperature to 375F. Return the pie to the oven and bake for an additional 15 minutes, or until the crust is golden brown. Remove from oven and allow to cool completely before using.3. Add in 3 tablespoon of cold water and mix again. After mixing it for a couple of seconds check again to see if the dough is coming together nicely. When making it into a ball in your hand if there is no floury crumbles left on your hands then you have added enough water. If it does break and there is floury consistency add another tablespoon of cold water.

Rolling Perfect Pie Crust
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