HOW THICK SHOULD A PIE CRUST BE RECIPES

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PERFECT BAKED PIE CRUST RECIPE - BETTYCROCKER.COM



Perfect Baked Pie Crust Recipe - BettyCrocker.com image

If you've ever been tempted to make the perfect pie crust, this is your sign to mix it up in the kitchen. You'll need only four ingredients and 25 minutes to make our pie crust from scratch. The best part? Homemade pie crust is easier than you think and a great way to impress friends and family. The hard part is deciding on the filling for your delicious, flaky pie crust. From Lemon Meringue, Banana Cream, there's no wrong answer. Let the baking begin!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 4

1 cup plus 1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 to 5 tablespoons ice-cold water

Steps:

  • Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
  • Bake 8 to 10 minutes or until light brown; cool on wire rack.

Nutrition Facts : ServingSize 1 Serving

HOW TO MAKE SURE YOUR PIE CRUST IS THE RIGHT THICKNESS
From insider.com
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10 TIPS FOR MAKING PERFECT PIE CRUST - THE SPRUCE EATS
From thespruceeats.com
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THE PIE (DOUGH) CHART - MY NEBRASKA KITCHEN
Oct 16, 2020 · 625. 16.5. 469. As you can see, an 11 1/2 inch diameter circle has an area of 103.9 square inches and is our standard weight for pie dough that is 1/8? thick–9.0 ounces or 255 grams. A standard 1/8? thick top crust for a 9 inch pie pan would be a 9 1/2 inch circle, which has a weight of 6.1 ounces or 174 grams.
From mynebraskakitchen.com
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HOW TO ROLL OUT PIE DOUGH AND CRUST | EPICURIOUS
From epicurious.com
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HOW TO MAKE THE BEST PIE CRUST - KING ARTHUR BAKING
Oct 03, 2018 · 4. Liquid: The ultimate key to texture. As mentioned before, liquid + the protein in flour = gluten. And once that gluten forms, working it — by mixing the pie crust dough, then rolling it out — increases gluten’s strength and decreases the resulting crust’s tenderness. The best pie crust is a perfect balance between fat, flour, and liquid.
From kingarthurbaking.com
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HOW TO MAKE THE PERFECT APPLE PIE CRUST RECIPE | TASTE OF HOME
Sep 14, 2018 · Roll out your crust. Flour your rolling surface and rolling pin. Roll one half of dough out to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the pastry even with the plate’s rim. Add your apple pie filling. Then, roll out the remaining dough to another 1/8-in.-thick circle.
From tasteofhome.com
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WHY AND WHEN TO PRE-BAKE YOUR PIE CRUST - IMPERIAL SUGAR
When it comes to pie recipes, the crust is just as important as the filing. Now whether the pie crust should be thick-and-chewy or thin-and-crispy, is a matter of personal preference. But what's not up for debate is the fact that most pie recipes turn out better if the crust is pre-baked. What is pre-baking exactly? Pre-baking, or blind baking, is a process in which pie dough is placed into ...
From imperialsugar.com
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FIVE COMMON PIE CRUST FAILS … AND WHAT TO DO ABOUT THEM ...
Pie crust can be a tricky thing to master but the results are worth the practice. Here are five common pie crust problems and how to avoid them.
From landolakes.com
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HOW THICK SHOULD PASTRY BE FOR A PIE? – COLORS-NEWYORK.COM
Oct 27, 2020 · The dough should be 1/8? thick and 1? wider than the pie plate. Here’s a pro tip on measuring the dough’s thickness: stack two quarters next to the dough. That heigh is roughly equivalent to 1/8 of an inch, the Epi Test Kitchen’s recommended thickness for pie dough.
From colors-newyork.com
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CLASSIC SINGLE PIE CRUST - KING ARTHUR BAKING
Think about it; can you guess? A single-crust recipe is made assuming it will be used as the bottom crust of a pie; and the bottom crust, usually rolled to a diameter of 12" or so, requires more pastry than a top crust, usually rolled 9" to 10" diameter. Thus this recipe is slightly more than half the size of a typical double-crust recipe.
From kingarthurbaking.com
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PERFECT HOMEMADE PIE CRUST - I AM BAKER
Oct 23, 2020 · To use this homemade pie crust for a cold pie, divide the chilled dough in half and set it on a flour work surface. Roll out half of the dough to about 1/4 inch thickness and then transfer it to a 9-inch pie pan. Continue with the instructions of the cold pie recipe you are using. Docking a Crust vs. Pie Weights
From iambaker.net
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HOW TO MAKE THE BEST PIE CRUST - KING ARTHUR BAKING
Oct 03, 2018 · 4. Liquid: The ultimate key to texture. As mentioned before, liquid + the protein in flour = gluten. And once that gluten forms, working it — by mixing the pie crust dough, then rolling it out — increases gluten’s strength and decreases the resulting crust’s tenderness. The best pie crust is a perfect balance between fat, flour, and liquid.
From kingarthurbaking.com
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HOW TO MAKE THE PERFECT APPLE PIE CRUST RECIPE | TASTE OF HOME
Sep 14, 2018 · Roll out your crust. Flour your rolling surface and rolling pin. Roll one half of dough out to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the pastry even with the plate’s rim. Add your apple pie filling. Then, roll out the remaining dough to another 1/8-in.-thick circle.
From tasteofhome.com
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HOMEMADE PIE CRUST RECIPE - LIVE WELL BAKE OFTEN
Oct 05, 2020 · Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F (190°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights.
From livewellbakeoften.com
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WHY AND WHEN TO PRE-BAKE YOUR PIE CRUST - IMPERIAL SUGAR
When it comes to pie recipes, the crust is just as important as the filing. Now whether the pie crust should be thick-and-chewy or thin-and-crispy, is a matter of personal preference. But what's not up for debate is the fact that most pie recipes turn out better if the crust is pre-baked. What is pre-baking exactly? Pre-baking, or blind baking, is a process in which pie dough is placed into ...
From imperialsugar.com
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HOW TO MAKE A PERFECT CRUST FOR PUMPKIN PIE
Oct 21, 2021 · So, blind bake that pie crust. Make your pastry dough, refrigerate it, roll it out, and put it in your pie plate. Prick it all over with a fork. Add a sheet of parchment paper and then some pie weights or dry beans. Bake it for 15 minutes at 425ºF. Let cool before filling.
From thecookful.com
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LEARN HOW TO PREVENT A SOGGY BOTTOM PIE CRUST
Nov 12, 2020 · The bottom crust has to be sturdier than the top crust, so a little extra added heft is a good idea. Roll the bottom crust slightly thicker than the top crust, which should prevent the filling's moisture from seeping through the entire layer of dough.
From thespruceeats.com
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HOW TO BAKE A DOUBLE CRUST PIE - EVERYDAY PIE
Nov 21, 2021 · Brush the crust with an egg wash and sprinkle with coarse sugar, if desired. Bake on the lower rack for 25 minutes. Lower the oven temperature to 400ºF (see note about precooked filling). If the crust is browning, cover the outer edges with aluminum foil or a pie shield, leaving the middle of the crust exposed.
From everydaypie.com
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PERFECT TART CRUST RECIPE - BAKING A MOMENT
Oct 03, 2018 · Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. Wrap the dough tightly in plastic wrap, and chill for 1 hour. On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
From bakingamoment.com
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HOMEMADE CHERRY PIE WITH THICKER FILLING - SALLY'S BAKING ...
Jun 24, 2021 · This recipe is better than ever. My homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust.The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling ...
From sallysbakingaddiction.com
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CAN I MAKE A PIE IN A ROUND CAKE PAN?
Pie can be made in a bowl if you can make it at home. Pie crust is rolled out and placed in your bowl – just like you would place pie crust in a pie plate after it’s been made. You would crimp the edge 1/2-inch thick, just as you would with a regular pie.
From cupcakejones.net
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