There are many different ways to make a pie crust. Every baker I know seems to have their favourite recipe or trick.
The most classic pie or pastry crust is made with butter. That one can take some practice to master because if you handle it too much it will end up tough.
A more forgiving pie crust is one that is made with a mixture of butter and shortening. That way you get the flavour of the butter, with the easy flakiness that comes from using shortening.
Some people use all vegetable oil, and some swear by lard. One of my favourite ways to make a pie crust is to use sour cream these days as the fat, along with butter. No need for a food processor; the dough is easy to roll out, and the crust is wonderfully flaky.
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The following are instructions for making 1) a basic butter crust (pâte brisée) for sweet and savory pies and tarts, 2) a pre-baked pie crust needed for dishes such as quiche, 3) a combination butter and shortening crust, and 4) an egg wash finish for the pie.
The instructions will yield enough dough for 1 10-inch pie with a crust top, or 2 10-inch topless pies or tarts. If you are making a tart or just a pie bottom, cut all ingredients in half.
There are many different ways to make a pie crust. Every baker I know seems to have their favourite recipe or trick.
The most classic pie or pastry crust is made with butter. That one can take some practice to master because if you handle it too much it will end up tough.
A more forgiving pie crust is one that is made with a mixture of butter and shortening. That way you get the flavour of the butter, with the easy flakiness that comes from using shortening.
Some people use all vegetable oil, and some swear by lard. One of my favourite ways to make a pie crust is to use sour cream these days as the fat, along with butter. No need for a food processor; the dough is easy to roll out, and the crust is wonderfully flaky.
The following are instructions for making 1) a basic butter crust (pâte brisée) for sweet and savory pies and tarts, 2) a pre-baked pie crust needed for dishes such as quiche, 3) a combination butter and shortening crust, and 4) an egg wash finish for the pie.
The instructions will yield enough dough for 1 10-inch pie with a crust top, or 2 10-inch topless pies or tarts. If you are making a tart or just a pie bottom, cut all ingredients in half.
