Pie crust is a lost art.
Your grandparents probably take it for granted, but it can be made better, and cheaper, at home, and without any corn or corn byproducts if you make it yourself.
Sure, for most people, they can just hit the freezer aisle and pick up a premade one for a couple of bucks, but if you're trying to avoid corn this might be nigh on impossible.
Good thing! It's not difficult, but it is a bit technical, so, if you give it a go yourself, make sure to do it maybe 3 or 4 times before you feel comfortable.
And the best part? Once you have made the dough, it can sit in the fridge or freezer for up to 6 months to turn a supper of leftovers into a new and exciting dish, or be used to serve a delicious desert!
INGREDIENTS
360g AP Flour (Separated in two equal portions)
2 sticks of butter
1 teaspoon sugar
1 teaspoon salt
Ice cold water
EQUIPMENT
Pie tin
Food Processor
Aluminum Foil
Rolling pin
Pie Beads (or dehydrated beans)
STEP 1
Remove the butter from the fridge and cut into chunks, using the wrapper to hold the remanents of each stick back into the fridge.
STEP 2
Pour one of the portions of flour into a food processor, with the blade attachment installed, with both the salt and sugar.
Pulse to combine.
STEP 3
Remove one of the piles of butter and add it to the flour mix and pulse. You're looking for an almost sand like consistency here. DO NOT USE the low or high setting, PULSE ONLY!
STEP 4
Once you've achieved the sandlike consistency add the rest of the flour and the remaining pile of butter.
Pulse 2 or 3 times ONLY. You still want large chunks.
STEP 5
Begin to add the ice cold water, starting with around 4 Tbsp and pulse until the mix barely holds together when you squeeze it in your hand, it should still look like sand when loose. If not, add only 1 Tbsp and repeat until it just begins to hold together when you squeeze it, no more.
STEP 6
Pour out onto the middle of a fresh 2 foot long sheet of cling wrap. Use to narrow sides to gather in the pile and fold upwards against the pile to hold it together. Now bring one end up and over to contain 3 sides of the pile. Bring the last end up and over to contain the mixture within. Now press down on the pile and as it begins to spread within the cling wrap press the sides in from opposing sides, rotating as you go, and flipping occasionally. The “sand” will magically begin to turn into a disc. Keep going until you have a solid disc.
If, for some reason, it remains sandy, return the pile to the food processor, add another Tbsp of water, pulse and try this step again
Place into the fridge for about an hour.
STEP 7
After at least an hour (up to 2 days) remove from the fridge, unwrap onto a floured cutting board, cut in half, and place the other half back into the fridge.
Form into a disc, or as much as you can before proceeding.
STEP 8
Using a floured rolling pin, roll out into a disc that will cover your pie tin, no less than 1/8 inch thick, and place in the tin, you may need to slide the pie tin under the dough to keep it from breaking. DO NOT force it into the edge of the tin, allow it to gently fall by moving the edge inward and rotating as you go. Trim the edges of the dough that fall over the edges of the pie tin. Use as many of these pieces to fill in the gaps or breaks in the dough, but you may still have leftovers. Throw those away
STEP 9
Using a fork, puch several holes in the bottom, you almost can't do too many of them, make sure there's not a section of a half inch between holes. Cover it completely.
Place into the freezer for 30 minutes and preheat the oven to 425F.
STEP 10
Remove from the freezer and wrap with aluminum foil, pressing the aluminum down so as it form into the shape. Pour in the pie beads or beans to weight down the dough and place into the oven for 30 minutes.
STEP 11
Remove from oven, and remove the aluminum foil.
Beat and egg to create an egg wash, paint the entire crust with it, and place back into the oven for 15 minutes.
STEP 12
Remove from oven and place on a cooling rack. Allow to cool at least 30 minutes before adding your filling.
Congratulations, you've just made one of the most versitile delivery systems for food available.
And you should always have it on hand.