- 1 How do you measure the thickness of a pie crust?
- 2 What should the consistency of pie crust be?
- 3 What do I do if my pie crust is too thick?
- 4 How is pastry thickness measured?
- 5 How thick should Pastry be?
- 6 Is it better to make pie crust with butter or shortening?
- 7 Is pie crust better with butter or Crisco?
- 8 What does adding egg to pie crust do?
- 9 What happens if you dont Chill pie crust?
- 10 What is the best type of flour to use for pie crust?
- 11 Do you grease a pie pan before putting the crust in?
- 12 Should I bake the bottom pie crust first?
- 13 Why would you put vinegar in pie crust?
How do you measure the thickness of a pie crust?
Here’s how it works: Place your pie dough on the counter. Using a rolling pin (preferably with a thicker center and tapered ends, which prevents your crust from being too thick in the middle), start to roll out the dough into a disc. Now take two quarters and stack them up next to the dough.
What should the consistency of pie crust be?
Mix lightly for flaky pastry Most pie doughs are basically made of flour, fat, and water. The fat is cut into the flour to form crumbs, varying from a meal-like consistency to pea-size pieces. When these crumbs are moistened with liquid, they form a malleable dough.
What do I do if my pie crust is too thick?
If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don’t sweat it: You’ll do better next time.
How is pastry thickness measured?
If you’re making a thin pastry or dough, its thickness is often stated as 3mm (millimetres), or occasionally 5mm. I find it nearly impossible to measure 3mm using a ruler or measuring tape on my work surface because the first few millimetres are either blank or covered with a metal L-shape bracket.
How thick should Pastry be?
Turn the pastry 90° after every few rolls. 3 Once the pastry is rolled to the required thickness (usually about 3mm ), the pastry should be an even thickness and circular in shape with no excessive cracking at the edges.
Is it better to make pie crust with butter or shortening?
The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.
Is pie crust better with butter or Crisco?
The Pie Crust Takeaways Butter made a tastier, flakier, sturdier crust by far. This isn’t to say that shortening and lard aren’t useful ingredients. Shortening is a great way to get incredibly tender desserts.
What does adding egg to pie crust do?
Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.
What happens if you dont Chill pie crust?
Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.
What is the best type of flour to use for pie crust?
Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.
Do you grease a pie pan before putting the crust in?
For a tender flaky pie crust, do not oil or grease pie pans. Greasing the pan will change the texture of the crust. If you want to remove the pie from the pie for serving, lightly grease the pie pan with Pan Release or lightly spray with cooking spray before lining it with the pastry.
But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.
Why would you put vinegar in pie crust?
But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray. Fresh All-Butter Pie Dough with vinegar (right) and without (left).