For some well-known dishes like steak and ale pies and apple crumbles, a delicious flaky pie crust is necessary. The success of this technique allows your pies to taste great and look wonderful. You can create an ideal pie crust at home using this method and the items available in UK shops.
What Is the Reason to Make Your Pie Crust at Home?
Sometimes making your own crust matters to achieve the features you desire in your crust, so making it yourself can help a lot.
Benefits:
There are no chemicals added to the oil.
Its recipe can be adjusted to make sweet bakes or savoury ones.
The dish can be made early on and frozen.
Furnishing your new home will be low priced.
After making a pie crust myself, I wouldn’t ever settle for getting one at the store. It’s not as sweet, becomes crumbly in the oven and always comes out perfectly. – Women in Manchester
Serves 8.
They are made for making pie in a 9-inch (23cm) dish.
In the UK, you would use these measures for the ingredients:
Plain flour 315g (this is approximately 2½ cups)
Use 225g of unsalted butter (keep it in the fridge and cut into cubes before using)
Use 1 tsp of salt.
Optional: You can add granulated sugar to your sweet pies.
If more is needed, use additional 6-8 tablespoons of ice-cold water
Fact: The most flaky texture comes from using cold butter. Leave out the sugar when baking a savoury pie.
Equipment Needed
Mixing bowl
You can use a pastry cutter, forks (or just your hands).
Rolling pin
Either cling film or reusable wrap will do.
Traditional pie tins are 9 inches in size.
Keep a pastry brush nearby for applying an egg wash (on bread before baking).
Step-by-Step Instructions
Mix all of the dry ingredients in Step 1.
Mix the plain flour, salt and (if present) sugar in a large bowl. Incorporate the seasoning into the soups by using a spoon to stir.
Step 2: Place the butter into the dough.
Cubes of butter should be added now. Once cut, add the butter to the flour and, using a pastry cutter, tortilla forks or your fingertips, mix it in until the dough looks like large crumbs with some smaller ones.
To keep your butter cool, work swiftly whenever you’re making a recipe. When you have small bits of butter, steam is produced throughout the baking which forms the flaky parts in the pastry.
For the next step, pour in some ice water.
Put in 1 tablespoon of ice water at a time. Mix the dough gently with the fork and finally check if you can gently press it between your fingers and it holds together. Avoid overmixing.
Before cooking in a UK kitchen, place some ice cubes in the tap water and spoon it out when needed.
The next thing to do is form and chill the bars.
Roll the dough into two equally sized spaces. Place each in an airtight container and put it in the fridge for at least 1 hour (until you need them).
Jennifer suggests taking a break to relax your gluten, since this makes shaping and rising the crust much simpler.
First, I roll out the dough and shape it into the pan.
In the fifth step, roll out the dough.
Put one cheesecake disc in the fridge and allow it to sit for 5 to 10 minutes. After lightly dusting the area with flour, roll the dough to a circle measuring 12 inches (30cm) and 3mm thick.
Without stretching the dough, press it into your pie dish with your hands.
Step 6: Clip and squeeze your hair.
Cut off any extra dough so that 2cm is left over the edge. Push the pastry’s edge beneath the rest and finish it by folding with your fingers or a fork.
Once your filling is in the crust, place the second disc over your filling. Seal the entire edge and cut some holes in the top for steam to get out.
The Process for Blind Baking (As Needed)
You should blind bake if the filling in your pie is liquid such as for custard pies.
Heat the oven to 190°C (170°C when using a fan oven) / 375°F / Gas Mark 5.
Lay a piece of parchment paper into the pan and spread in baking beans or dry rice.
After 15 minutes with the weights on, take out the fish cakes and continue baking them for 8 to 10 more minutes until they become golden in color.
How We Can Apply Fuzzy Logic
Use this dough to make a pie out of your leftover Sunday roast.
Sweet Fruit Pie: A great way to make it is by putting apples, cinnamon and lemon juice in.
Prepare the crust in the oven beforehand and place into it eggs, cream, your preferred veggies and cheese.
Here Are the Tips That Expert Men Live By
Be sure to use everything from the fridge – and refrigerate the flour if it’s a hot day in the kitchen.
ielerre the dough is done when it can just hold together without falling apart.
It is best to temperature control your joints before and after you roll.
To achieve a golden shine on the crust, brush an egg wash (1 beaten egg mixed with 1 tbsp milk) before baking your crust.
In several old British homes, you could find lard mixed with butter for a richer taste. If you’d like the taste of an age-old pie, combine butter and lard in equal portions.
Respectively, storage and freezing catch the eye of consumers.
Method Duration
Holiday Star = Refrigerated (wrapped dough)
Good for up to 3 months (when the dough is frozen).
The crust can be aired and stored for up to 2 days.
After wrapping tightly in cling film, cover the food again with foil. Leave pot roast in the fridge to thaw overnight before cooking.
One serving of the pie (1/8 pie shell) is approximately ROM 58.
Nutrient Amount
The amount of calories in this food is 190 kcal.
Fat 13g
Carbs 18g
Protein 2g
Sugar 0.5g
Fibre 1g
Solving Frequent Problems
Are the crusts tough? – The dough was too tired or there was an extra drink of water in the mixture.
❌ It is decreasing during cooking in the oven. – I didn’t give the dough time to cool down.
Is your ground too flakey? – Either too little water or very cold butter.
The pastry did not crisp up on the bottom. When the pastry does not have any wet filling, it is not necessary to blind bake the crust.
People often ask these questions.
Would it be possible for there to be no gluten in this?
Yes! You can use gluten-free baking flour in place of the usual plain flour. When xanthan gum is not mentioned, add ½ tsp to the mix.
Is it possible to use a food processor?
Just be alert when making such adjustments. When the dough is processed too much, it becomes a paste.
Are herbs or cheese something that can be added?
Absolutely. While making savoury pies, add both chopped rosemary and grated cheddar to the dry flour mix before the butter is added.
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