- 1 What causes flaky pie crust?
- 2 What three ingredients do you need to make a flaky pie crust?
- 3 How do you make a flaky tender crust?
- 4 Why do you put vinegar in pie crust?
- 5 What is better for pie crust butter or shortening?
- 6 Is lard or butter better for pie crust?
- 7 What is the easiest and safest way to move pie crust?
- 8 What are the two types of pie dough?
- 9 What are the three main ingredients for pie dough *?
- 10 Which flour is commonly used for a flaky pie crust?
- 11 What is the best type of flour to use for pie crust?
- 12 Why is my pastry flaky?
- 13 What does adding egg to pie crust do?
- 14 What does adding vodka to pie crust do?
- 15 How do you keep pie crust from getting tough?
What causes flaky pie crust?
Flakiness comes from the solid fat (butter, shortening, lard, or cream cheese) that’s used to make the dough. During baking, the pieces of fat melt away, leaving air pockets that then expand a little from steam. The result is a slightly risen crust of layers separated by the air pockets-in other words, a flaky crust.
What three ingredients do you need to make a flaky pie crust?
- 1 1/4 cups all-purpose flour.
- 1/2 cup COLD unsalted butter, cubed*
- 1/4 cup ice water**
How do you make a flaky tender crust?
Answer: If you prefer, you can substitute cake flour for the pastry flour. The pastry or cake flour keeps the pastry dough tender, and the vinegar strengthens the gluten and adds elasticity.
Why do you put vinegar in pie crust?
The basic ingredients in a pie crust are butter, flour, salt and water. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.
What is better for pie crust 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 lard or butter better for pie crust?
Lard makes an excellent fat for a pie crust. Butter being superior in flavor in most doughs and crusts, does make for a harder fat to work with. It melts quickly, and if not handled correctly, can create a chewy crust rather than flaky. If baked to perfection, butter-based crusts almost always win out.
What is the easiest and safest way to move pie crust?
You gently fold the dough in half, then in half again, making a triangle. It’s less likely to tear as you pick it up, and the beauty is that the point of the triangle goes right in the middle of the pie plate. So, if you’ve rolled out a decently uniform circle, the dough will unfold perfectly centered.
What are the two types of pie dough?
There are two types of textures to pie dough: flaky and mealy, always being tender, depending on how the fat is blended in with the flour and its temperature.
What are the three main ingredients for pie dough *?
When making a basic pie dough, the three main ingredients used are 6 cups All-Purpose Flour, 4 oz cold butter and 4 oz water. The equipment you will use are 2 medium sized mixing bowls, some kind of sifter or strainer and your hands.
Which flour is commonly used for a flaky 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.
What is the best type of flour to use for pie crust?
Choose all-purpose flour or pastry flour. Don’t skip or reduce the salt; it’s critical for flavor. Various types of fat work well; choose your favorite. Add just enough liquid to hold the dough together.
Why is my pastry flaky?
Usually, the reason for this is fairly simple – haste. If you look in the oven you can watch the pastry puffing up. That is because the water in the butter is turning to steam and forcing each layer apart. Once forced apart, the fat in the butter or lard cooks each layer of pastry giving the flake.
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 does adding vodka to pie crust do?
By using vodka instead of water, you can add more liquid to your dough, making it easier to roll, while still limiting the gluten development that can threaten to turn your tender dough tough.
How do you keep pie crust from getting tough?
If you are baking the crust without filling (this is referred to as blind baking) a few things can help. Prick the crust all over with a fork. Cover your crust with parchment paper and then fill with pie weights or dried beans. Be sure to fill the lined pie crust to the rim of the pie plate so the sides don’t slump.