Homemade Pies – Mastering the Crust!

Written by Maureen Murphy & Sarah Palmer Empty Pie Crust When it comes to baking a pie, mastering the crust is key! While you can purchase pre-made pie crusts in the dairy & frozen section of our stores, making a pie crust from scratch will make your pie the star of the dessert table!  Below are some tried & true tips to help get you started!  
  • Your butter & water must be cold; even frozen butter works as long as you cut it into cubes before freezing
  • Measure ingredients carefully to prevent a tough, greasy or soggy crust
  • Cut the fat into the flour just until the size of peas (use a fork or pastry blender)
  • Handle pie dough as little as possible to ensure a flaky and tender crust
  • Chill pie dough for several hours to tenderize the dough, and prevent shrinkage during baking
  • Allow the dough to come to room temperature before rolling
  • Roll dough from the center out to a 1/8̋ thickness or less
  • To place the pie crust in the pie pan, carefully loosen it from the cutting board; fold it over the rolling pin. Unroll it into the pan and press down lightly
  • Trim any excess dough, leaving approximately ½ ̋ for fluting the edge
  • Flute the edge by pinching dough between the thumb and forefinger or seal the edge by pressing the dough with a fork against the rim of the pie pan
  • When baking a crust without the filling, prick the dough with a fork and place dry beans or rice in the bottom to prevent shrinkage while baking. Bake in a preheated 450°F oven for 10 -12 minutes or until lightly browned.
  • For the crust to be baked with a filling, do not prick the crust. For pies with juicy fillings, brush the bottom of the crust with egg white or melted butter to prevent a soggy crust.
  • For pies that bake more than 30 minutes, place a rim of foil around the edge of the crust during the first half of baking to prevent over-browning
  Now that your pie crust skills are feeling confident, fill your crust with this delicious Chocolate-Pecan filling for a sweet pie your holiday guests will love! Chocolate Pecan Pie
  • 2 PICS eggs
  • 1 cup PICS sugar
  • ½ cup Price Chopper flour
  • ½ cup PICS butter, melted
  • 1 T. PICS vanilla
  • 1 cup PICS pecans, chopped
  • 6 oz. semi sweet chocolate morsels
  • 1 pastry shell, unbaked
Preheat oven to 350°F. Beat eggs slightly in mixing bowl.  Blend in sugar, flour, butter and vanilla.  Stir in pecans and chocolate.  Pour into pie shell.  Bake for 45-50 minutes or until golden brown.  Cool and serve.  Serves 6-8.

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