- 1 What causes flaky pie crust?
- 2 What is flaky pie dough made of?
- 3 What three ingredients do you need to make a flaky pie crust?
- 4 What is better for pie crust butter or shortening?
- 5 Why would you put vinegar in pie crust?
- 6 Should you poke holes in bottom of pie crust?
- 7 Should I bake the bottom pie crust first?
- 8 Should I Prebake pie crust?
- 9 What is the difference between flaky and mealy pie dough?
- 10 What is the best pie crust to buy?
- 11 What is flaky pastry used for?
- 12 What is the easiest and safest way to move pie crust?
- 13 What are the two types of pie dough?
- 14 What role does fat play in a pie crust?
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 is flaky pie dough made of?
Pie crusts are made by working fat into flour — when the fat melts during baking, it leaves behind layers of crispy, 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**
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.
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).
Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Do this whenever you need to fully or partially bake the crust before adding the filling.
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.
Should I Prebake pie crust?
Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn’t be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.
What is the difference between flaky and mealy pie dough?
Flaky crust is used for non-liquid or cooked fillings. It’s achieved by keeping your fat pieces larger after combining. Mealy dough is used for pies with a liquid or custard filling. It’s more dense, so it can withstand the heavier fillings, and is made by rubbing your fat and flour down to cornmeal-sized pieces.
What is the best pie crust to buy?
- Wholly Wholesome Organic Traditional – BEST OVERALL.
- Trader Joe’s Pie Crust – BEST VALUE.
- Wholly Gluten Free Pie Shell – GOOD GF OPTION.
- Leadbetter’s All Natural French Picnic Flaky Pastry Sheet – BEST TASTING.
- Pillsbury Pie Crusts.
- Wholly Wholesome Organic Pie Dough.
- Wholly Wholesome Organic Whole Wheat.
What is flaky pastry used for?
Flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits.
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 role does fat play in a pie crust?
Flaky crusts are made by leaving larger pieces of fat in the crust – the size of walnut halves or smaller. These large pieces of fat begin to evaporate moisture when the pie goes into the oven. This evaporation creates steam, and this steam forms air pockets in the crust, creating a flaky final texture.