This blog comes from the Ask a Food Blogger thread in the forums. I had to divide it in half because it was getting just plain long. So here I will explain some science behind making the pie crust. Make sure to check back tomorrow for tips on making a pie crust so good it’ll make your guests say things like, “Oh, tell me where you got this pie. It’s so professional–surely you didn’t do this yourself. You did? Oh my gosh–you are a baking GODDESS.” (Okay, maybe they won’t say it in those words exactly but they’ll totally be thinking it!)
I know some people would say cooking is an art but as an avid science enthusiast. . .I have to disagree somewhat. It is true that a good chef will know when the food is done by how it looks and/or feels. . .but there is a lot of science that goes into cooking–especially breads and pastries.
You may think Pillsbury crust is just fine and you may even think that Comstock makes great filling. But once you go homemade, there will be no turning back. In the early days of my marriage I did a lot of baking but it was my husband that made the pie crusts. We became known as “those people who make pie from scratch” and we were repeatedly told we could start a business. No such business has emerged but we do know a thing or two about pie baking.
There are two basic tricks to great pie crusts. The first is the ingredients–more specifically the fat you use and the second is in adding cold fat and ice cold water to your crust rather than room temperature ingredients.
Butter vs. Shortening
Housewives everywhere debate which is better to use: shortening or butter? Shortening makes pie crust flaky but butter makes it tasty. (Think about it. . .would you want to eat shortening on a piece of bread?) We say add both to your pie crust and you will end up with a buttery, flaky crust that your grandma would be proud to call her own.
Chill Your Ingredients
When it says cold butter. . .it means hard, cold butter. When it says ice cold water. . .it means pull the water out of the fridge or even the freezer (before it’s frozen obviously). You want to coat the fat globules with flour, not blend the fat and flour as you would with cookie dough. When you mix in your fat, your mixture should resemble coarse meal. Pea sized chunks (no bigger) of butter and fat throughout your pie crust is fine! To achieve this unique consistency, cut your butter and shortening before you add them to the crust. Add them quickly with a pair of knives or a pastry blender. The more quickly you can add them and coat the globs of fat with flour. . .the better.
Check back later for my pie crust recipe (borrowed from the Joy of Cooking), and tips to achieve the perfect pie crust every time!
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