The type of pie crust to prepare depends on the filling of the pie. With thicker fillings, a thicker crust should be made and vice versa. Following a few tips and tricks in the kitchen may assist when baking a high quality pie crust.
1. Throw the bag of flour in the freezer for a few minutes to shrink the risk of an overworked crust. Start with a tablespoon of cold water and cold butter to mix with flour, adding only one tablespoon of water at a time. The flour gives off the flakiness of the crust. Stir until a dough molds with dissipating stickiness. The dough will form tough if overly touched.
2. Depending on the amount of dough prepared, roll into a ball and split in half. Bind the dough balls with plastic then place into the refrigerator for thirty minutes to an hour, allowing elasticity to form.
3. Clear an area on a counter, or table then sprinkle rice flour on the clean surface to roll the dough. Rice flour characterizes as gluten-free, therefore lessens a tough crust. Parchment paper reserves as an alternative to roll dough, in between sheets, to avoid a mess.
4. Remove chilled dough from the refrigerator to begin the rolling process. Using a floured rolling pin, flatten the dough from the middle, rolling outwards using a clockwise rotation. Replace the flour on the rolling pin and surface as needed to evade cracks and rips in the dough.
5. Once the dough successfully shapes a two-dimensional circle, fold down to make a half circle and again fold to the side. Place dough into a lightly greased pie dish. A greased pan allows the bottom of the crust to brown.
6. Unfold the quartered dough to cover the pie dish, gently pressing down, at the center of the dough, to fill out the pan. Begin to cast the edge of the crust until a desired design establishes. Cover the crust in plastic to refrigerate for an additional thirty minutes.
7. Ground a few graham crackers to spread a shrill layer across the bottom of the crust, as the crackers will absorb any spare liquid from the pie filling reducing a soggy end result. Slightly brush the edges of the crust with an egg mixture to achieve a golden brown, crunchiness when baking. To avoid burning the edge of the crust, place foil around, thin enough to cover the edge only.
The results of using these tips should aid in constructing a next to perfect pie crust.