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Reluctant Chef Topics..

Bakery and Confectionary

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You are here : home > Reluctant Chef > Bakery and Confectionary > Homemade Pie Crust

Homemade Pie Crust

Preparation Time: 30 mints

Serves No. Of People: 4

INGREDIENTS

This homemade pie crust recipe makes tender flaky pie crust with a rich buttery flavour.

Preparation is very easy but baking and chilling does take some time.

Ingredients:

Maida (all purpose flour)
Butter
Sugar
Salt

METHOD

Method: (this is a method for blind bake, meaning only the crust, without the filling)

In a blender mix 2.5 cups of Maida with of 1/2 tbsp granulated sugar and 1 tsp sea salt. Then add 100 gms cold diced butter and run the blender. There should be pea-sized lumps. Then add 7 tbsp of ice water) Take it out and gather it into one ball for a thick crust, or two balls in case you like want one crust for the bottom and crust for the top. Do not kneed the dough.

Wrap in a thin plastic film and refrigerate it for atleast 6 hours. In case you want to keep it for baking at a later date, you can also freeze it).

After 6 hours or longer, keep it at room temperature and allow it to thaw for 10-15 minutes.

Preheat the oven at 220 degrees C for 10 min.

Roll it out or press it into your baking dish. (If you have enough dough, roll it our into a circle bigger than you baking dish. This way the sides of your pie will also have a crust. I had just enough for the base).

Cover it with butter paper and then press a silver foil over it to prevent the pie crust from rising. (Another way is to add weights like beans or rice on the foil or butter paper, not directly on the crust. But note you cannot use the beans or rice once it has got baked). Put it in the over at 220 degrees C for 15 min. Stop here if you are going to add filling and bake again.

If you are only going to add on the filling (not bake with the filling), then bake again (this method is called double bake). Remove the butter paper and the silver foil and poke folded in the crust with a fork. Reduce the oven heat to 190 degrees C and keep it in the overnight for another 10 -12 min. Check that it is golden brown.

Your pie crust is ready ...for a Lemon Meringue pie or any other pie!

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