How to make crust pie

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How to make crust pie

This is a guide for visual learners. The complete recipe is below. Also, this method uses an electric mixer, but I also have instructions for making sourdough by hand, with a dough cutter.

Start by making the sour dough:

  1. Beat butter and sugar on medium-high speed until pale and fluffy.
  2. Scrape down the sides of the bowl and add the egg. Continue mixing until combined, scraping the bowl as needed. Add vanilla and salt, mix until combined.
  3. Mix flour and baking powder on low speed.
  4. Scrape the dough into a piece of plastic wrap. Wrap well and chill for at least 1 hour.

Next, blindly bake the sour crust:

  1. Roll dough to 1/8 inch to 1/4 inch thick.
  2. Loosely roll the dough around the rolling pin and then gently roll it onto the tart pan.
  3. Press the dough firmly into the bottom of the pan and to the sides. Trim any excess dough.
  4. Cover the dough with parchment paper or aluminum foil. Fill with cake weights or dried beans and bake for 12 minutes.
  5. Remove tart weights (affiliate link) or beans and parchment paper or aluminum foil. Return to the oven and bake until golden and fully cooked, 10 to 15 minutes more. Cool completely.

How to make pie dough by hand

If you don't have an electric mixer, you can mix the sour dough by hand with a dough cutter or two forks.

  1. Whisk the butter and sugar together with a dough cutter or two forks until thick crumbs form.
  2. Add the egg and continue mixing until combined, scraping the bowl as needed. Add vanilla and salt, mix until combined.
  3. Mix flour and baking powder.
  4. Scrape the dough into a piece of plastic wrap. Wrap well and chill for at least 1 hour.

How do you transfer the dough to a pie or tart pan?

I learned this little trick in culinary school.

  1. Roll the dough loosely around a rolling pin.
  2. Then gently unroll it from the rolling pin onto the tart pan or tart plate.

What is the difference between the pie crust and the pie crust?

While the regular pie crust is tender and flaky (made with twice as much fat as the pie crust), the classic pie crust has a fine crumb and is buttery, crisp, and crumbly (similar to shortbread).

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In both crusts, the butter provides most of the flavor. Pie batter is also stronger than sourdough; the pie crust can be stretched a bit, but the sour crust is much more tender and requires gentle handling. However, the sourdough can be easily patched and crushed if it cracks or crumbles.

Can you bake a tart on a tart plate?

If you don't have a cake pan, you can use a cake pan. However, you may need to adjust the amount of fill and bake time.

However, the opposite is not necessarily true. While technically a cake batter can be baked on a cake pan, it will most likely rise and puff leaving little room for filling.

Can you freeze sour dough?

The sour dough freezes very well; Here are a few options.

  • For long-term storage: Flatten the dough on a disk and wrap it tightly in a plastic wrap followed by aluminum foil, or place it in a freezer-safe container (avoid freezer burn and freezer flavors with the extra wrap).
  • For short-term storage: Roll out the dough into a thin round and freeze it. The dough should still be wrapped tightly in plastic, then in foil. The downside to this method is that you need a large flat area inside the freezer and you risk breaking it. However, if it breaks, you can easily reattach it when it thaws.
  • If you have a cake to spare: Roll out the sourdough, cool it, then press it into the tart pan and freeze. Prick the pie crust with a fork, press plastic wrap, wax paper, or parchment against the surface of the pie crust, then wrap tightly in plastic wrap and foil for up to 1-2 weeks. With this method, the pie crust can be baked directly from the freezer, and you don't even need to use pie weights.

What is the cake?

The puff pastry tart is the same as the crust tart. "Pastry" is a term used to indicate that the dough will be used to create the crust of a tart.

Learn how to make a sour crust that is buttery, crisp, and slightly sweet, neither too thick nor thin. Since the ratio of filling to dough is narrower than that of the pie, it is important to make sure that the crust is as delicious as the filling.

  • 7 tablespoons butter, softened
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1 1/4 cups all-purpose flour, sifted
  • 1/4 teaspoon of baking powder

To make sour dough:

  • In a stand mixer with paddle attachment, or with an electric mixer handy, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
  • Scrape down the sides of the bowl and add the egg. Continue mixing until combined, scraping the bowl as needed. Add vanilla and salt, mix until combined.
  • Reduce mixer speed to low. Add flour and baking powder and mix until dough comes together (don't mix too much).
  • Scrape the dough into a piece of plastic wrap. Wrap well and chill for at least 1 hour.

To blindly bake the sour crust:

  • Preheat the oven to 350 degrees (177 degrees Celsius).
  • On a lightly floured surface, roll out dough to a thickness of 1/8 inch to 1/4 inch (0.3 cm to 0.6 cm). If the dough crumbles or breaks, press again with your fingertips.
  • Loosely roll the dough around the rolling pin, then gently roll it onto the tart pan, preferably with a removable bottom (9 inches or 24.4 cm in diameter, or substitute a tart plate).
  • Press the dough firmly into the bottom of the pan and to the sides. Trim any excess dough. Cover the dough with parchment paper or aluminum foil. Fill with cake weights or dried beans (you will need about 2 pounds or 1 kilogram, see notes). Bake 12 minutes.
  • Remove tart or bean weights and parchment paper or aluminum foil. Return to the oven and bake until golden and fully cooked, 10 to 15 minutes more. Cool completely.

Nutrition

Calories :: 194kcal

How to crust make cake

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