10 Rules to Make a Perfect Pie Crust

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Pie Crust

It goes without saying that the home cooked pie crust is anytime better than a typical frozen one you buy from the store. But a pie is as good as its crust and making a tender, flaky, and appetizing crust can be a challenging proposition for cooking enthusiasts, especially beginners. Making a perfect pie crust is an art that not only requires appropriate cooking ingredients and kitchen tools, such as 7 speed hand mixer, but also requires certain tips and tricks to master the art. For starters, here are ten golden rules to prepare the pie crust, the right way.

1. Add Water Carefully:

You need to add water carefully; drop by drop. Use the minimum that’s required in a recipe. Excess water results in more gluten formation and a tough crust.

2. Add Some Lemon Juice and Vinegar:

Replace a little water in a recipe with lemon juice or vinegar. Acid restricts the growth of gluten and helps keep crust tender and crisp.

3. Use Cold Ingredients:

Make sure the flour, butter, and lard are icy cold before you begin. The reason: when you mix the dough, it will blend with the unmelted nuggets of fat. After the dough gets into the oven, the fat heats up and creates steam pockets resulting in a flaky crust.

4. Don’t Touch the Dough Too Much:

Don’t over-handle the dough. The heat from your hands and overstretching can result in more gluten production and make the pastry seize up.

5. Roll it the Right Way:

Sandwich the dough between sheets of parchment paper before you roll it. It will keep your workspace clean and keep the fragile dough from tearing and sticking.

6. Cool Down the Dough before Baking:

Chill the dough for at least 30 minutes or longer before you roll it on the non-stick jelly roll pan. This period will give the gluten some time to relax and help prevent sudden shrinking during baking. It will also make shaping and rolling the dough easier.

7. Brush Up a Little:

Everybody likes to have a rich golden hue and shine on the top of a pie. So, brush the pie’s top portion with a wash made from egg and cream using a 7 Speed Hand Mixer.

8. Let the Steam Escape:

If you’re preparing a double crust pie, don’t forget to slice vents into the top. Doing so will let the steam escape from the pie and prevent the crust from getting soggy.

9. Get the Temperature Right:

If your oven isn’t hot enough, the crust tends to absorb the pie’s juices and does not get crispy. So, always begin by baking at 425 degrees F and then reduce the temperature after around 30 minutes. It will ensure the oven is at the right temperature before you place the pie inside.

10. Use a Pie Shield:

The fillings and crust cook at different speeds. Always use a pie shield to prevent burnt bits and spots place during the last minutes of baking.

Wrapping Up:

Nothing beats the taste of a delicious home cooked pie crust. Whether you are a beginner or have been baking for quite some time now, these ten rules should do the trick to help you master a perfect pie crust. That said, before you get started with the preparation, it is advisable to have all required kitchen tools, such as nonstick jelly roll pan, 7 speed hand mixer handy to avoid last minute delays.

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