Apple Pie

How to make a homemade apple pie crust?

What is the trick to making pie crust?

  1. Use Very Cold Butter or Fat.
  2. Retain Some Chunks.
  3. Limit the Water.
  4. Make a Disk.
  5. Chill the Dough.
  6. Roll the Dough, Turn the Dough.
  7. Think Curbs, Not Driveways.
  8. Let the Dough Fall Into the Pan.

Is it worth it to make homemade pie crust?

Making your own pie crust is definitely something worth mastering. In terms of cost, tastiness, and healthfulness, it wins hands down. Convenience is more of a tie, with the store-bought edging ahead. But ultimately, we think it’s worth the TLC it takes to make a good pie crust.

What does adding an 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.

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Why does my pie crust crack when I roll it out?

Chilled pie dough cracks when rolled out Dough was too cold or not kneaded enough, making the edges of the dough disk ragged and dry. Also, the dough may not have rested enough to allow the flour to hydrate evenly. If there are many cracks and the edges seem dry, gather the dough into a ball.

How do you make a pie crust better?

Throw a few handfuls of cookies and some granulated sugar into a food processor (about 3 parts cookies to 1 part sugar), and grind until fine. Depending on how you’re using the crust, you can even get fancy and toss in a little cinnamon or something.

Is homemade pie crust better than store bought?

If you want to maximize pie crust flavor, homemade pie crust is the superior choice. There’s just no comparison to the taste and versatility you can make at home. You can choose your fat base to adjust the flavor, whether you prefer butter, lard, or shortening (or a combination of all three).

Is making a pie crust hard?

It’s easy and creates hardly any mess. You’ll need at least an 8-cup food processor to make a crust (even bigger if you think you’ll want to make two at a time for a double or lattice top pie). Crusts made in a food processor are said to be more mealy or doughy.

Why does pie crust need vinegar?

The Theory: Gluten formation is inhibited in acidic environments, thus adding vinegar or lemon juice to a pie crust will keep it more tender. The Fact: Gluten formation is actually improved in mildly acidic environments—down to a pH of around 6 or so.

Is pie crust better with butter or Crisco?

The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. … The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily.

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Should I put sugar in my pie crust?

Salt & Sugar: The salt and sugar help to enhance the flavor of the pie crust. Salt is a very important ingredient when it comes to making your own homemade pie crust, so don’t leave it out or cut the amount down. As far as the sugar, you can leave it out if you prefer.

Should pie dough be chilled before rolling?

Cover the pie dough with plastic wrap and chill at least 30 minutes before rolling it out. This lets the liquid absorb into the dough, firms the fat and allows the gluten to relax.

How do I make my bottom pie crust crispy?

Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn’t get overly browned. Brush beaten egg white or whole egg onto the sides and bottom of pie shells (for single-crust pies).

Why do you use cold water in making a crust?

Water mixed with flour helps swell the flour granules so they can next form gluten. Water, however, is absorbed much less easily into flour proteins when the temperature is colder. That’s why purists recommend cold ingredients, cold equipment and marble boards.

How do you doctor a store bought apple pie?

How do you roll out a refrigerated pie crust?

Place well-chilled dough on floured counter and sprinkle lightly with flour. Place tapered rolling pin in center of dough with ends at 9 o’clock and 3 o’clock and roll dough outward from center to edge, applying even, gentle pressure.

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How do you spruce a store bought pie?

Is Trader Joe’s Pie Crust good?

At $3.99 for two 11-ounce pie crusts, the Trader Joe’s Pie crust is clearly the best value for the money. The taste is good and the crust itself closely approximates a homemade crust. That said, many people have issues with the pie dough not unrolling easily from the package.

How do you use Marie Callender’s frozen pie crust?

Thaw pie shell 10 minutes at room temperature; prick bottom and sides thoroughly with fork. 3. Bake pie shell on baking sheet in center of over 12 to 15 minutes. Handle carefully; it’s hot!

Why should pie dough not be stretched when putting in pie?

Why is this important? Because pastry dough that’s stretched to fit a pan will try like heck to revert to its original size as it bakes. If you’ve stretched a too-small round of dough to cover the pan, it’ll most likely shrink down the sides of the pan, disappearing into the filling as the pie bakes. FAIL.

Why should Pastry be chilled in the refrigerator before cooking?

It’s important to rest and chill your pastry dough for about half an hour before baking: this firms up the fat and lets the strands of gluten relax, both of which will improve the end result. Pat it into a flat shape, wrap in cling film and place in the fridge.

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