Making pie dough from scratch can seem daunting, but it’s really very easy to make. If making pie dough from scratch intimidates you, I promise you that with this guide, you’ll be a pro in no time! I’m here to walk you through the simple steps so that you can make your own delectable pie dough entirely from scratch. Not only that, but I’m sharing my favorite pie dough recipe that’s foolproof, flaky, and filled with a buttery flavor.
How To Make Homemade Pie Crust
Process the flour, sugar, and salt together in a food processor until well combined (about 10 seconds). Scatter shortening and cold butter over the mixture. Process until it resembles bread crumbs, about 15 seconds. Sprinkle 6 tablespoons of ice water over the mixture and pulse until the mixture is evenly moistened and very crumbly. Dump the crumbly dough out onto a clean work surface and divide it into two piles, with one pile about 15% bigger than the other. Use your hands to quickly knead the dough into a soft and malleable disk. Wrap the dough disk tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use.
Rolling Pie Crust
Roll the disks of dough into 12-inch circles on a lightly floured surface. The dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If freezing, let the dough thaw completely on the counter before rolling it out. Loosely roll one round of rolled dough around a rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over the edge. Ease dough into plate by gently lifting the edge of dough with one hand while pressing into plate bottom with the other hands. Leave any dough that overhangs the plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. If using for a double-crust pie, roll the remaining disk of dough into a 12-inch circle on a lightly floured surface, then transfer to a parchment paper-lined baking sheet; cover with plastic and refrigerate for 30 minutes before using.
To Dock Or Not To Dock
Poking holes in rolled-out pie dough helps to prevent shrinking of the dough (this is called docking). It also allows steam to escape while baking. Without docking, the steam would build up and cause it to puff up in bubbles and cause pockets in the crust, which causes uneven baking. Docking is simple to do. After pressing it in and shaping the edge, prick it with a fork on the surface and sides. This is done whenever you need to fully or partially bake the crust before adding the filling. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
