Hi Bold Bakers!
Fall is when we tend to make a lot of pies so I wanted to share my Master Recipe for Pie Crust to ensure you know how to make pie crust perfectly every time.
This recipe is the best I have come across in all of my years of working as a pastry chef. So it will be easy for you to recreate at home so you don’t have to buy pre-made pie shells in the supermarkets. Please don’t buy pre-made pie shells. They make my heart sad.
Tips for Making Pie Crust:
- Adding in liquid – Add liquid bit by bit. All flour absorbs water differently so you might need less or more. You don’t want wet pastry.
- Leaving the egg out – Replace the egg with 2 tablespoons of cold water. Egg makes it richer but if you don’t eat eggs, use water.
- Don’t freak out – If you think you pastry is too dry, keep on bringing it together with your fingers. Take care not to add too much liquid.
- Refrigerate before rolling – Wrap up and place in the fridge for a minimum of 30 minutes. This will help the gluten relax and it will be easier to roll.
- Freeze the pie crust – Freeze for up to 8 weeks. Roll out your pie crust and place it in the tin. When ready to use take out of the oven and bake directly from frozen. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans. Just bake the crust from frozen eliminating the task of blind baking ever again. Yay!!!
- Using for savory – Leave out the sugar and this pie works great for savory pies also.
- 1 ⅓ cups (7½oz/213g) all purpose flour
- Pinch of salt
- 1 tablespoon icing sugar
- 7 tablespoons (3 ½ oz/100g) cold unsalted butter, cubed
- 1 egg yolk*
- 2- 3 tablespoons cold water
Put flour, butter, icing sugar and salt in a food processor. Pulse until fine crumbs form.
Mix together the egg yolks and water and add to the dry ingredients.
Pulse until a dough forms, around 10 seconds.
Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling
Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch
The pastry can be frozen for up to 8 weeks
if you don't eat eggs then leave the egg yolk out and add 2 tablespoons of cold water instead.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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