This Is The Ultimate Delish Dessert Recipe Guide To Making The Perfect Pie Crusts

From tarts to pies and quiches, pie crusts are an essential base. If you’re a frequent baker, you might want to learn how to make your very own pie crust from scratch. It’s a bit tricky to get right. It should be soft, flaky, buttery and flavourful. It should be strong enough to hold whatever filling you choose. Making crusts from scratch might seem a bit intimidating, but by following this delish dessert recipe guide and keeping certain things in mind, you can ensure you get the perfect pie crust every time.

Ingredients:

• 315 gm all-purpose flour, spooned & leveled, plus more for shaping and rolling
• 1 teaspoon salt
• 85 gm unsalted butter, chilled and cubed
• 130 gm vegetable shortening, chilled
• 120 ml ice cold water

Directions:

• In a large bowl, mix together the flour and salt.
• Then add the butter and the shortening and mix well.
• Take water in a cup and add some ice. One spoon at a time, start adding the water to the mixing bowl. The dough will start to clump. Be patient and be sure not to add more water than needed. The dough should not become runny or too watery.
• Move the dough to a work surface that has been powdered with flour. Also flour your hands and then start to slowly fold the dough. It wont be too sticky and will let itself be shaped with ease. Do not overwork the dough. If the dough feels too dry or crumbly, add some more ice water. And if it's too sticky, sprinkle on some more flour. Shape the dough into a ball and use a knife to cut the ball in half. Flatten each half using the palm of your hand.
• Wrap each flattened half in a plastic wrap and refrigerate for at least two hours. The dough can be stored in this way for up to five days.
• Once the dough has been chilled, you can roll it out. Lightly flour your work station and rolling pin. Also, sprinkle some flour on the dough. Use medium force to roll out the dough. Start from the centre and work your way out in every direction, and turn the dough as you roll. The dough will be quite thin. It’s normal to see specks of butter and fat in the dough.
• Now, transfer the crust to the pie dish and bake.

Tips, tricks and notes:

• Make sure the butter you use is completely chilled.
• If you're making a tart or pie, you can also add some sugar to the dough, although this step is entirely optional.
• When working on the dough, if you don't want to use your hands, you can just as easily use a blender. First add the flour, salt and sugar and blend. Then add the butter. A paste should start to form. Scrape down the sides periodically. Then add the remaining flour and pulse again. The final mixture should be flaky and dry. Then start adding ice water, one spoon at a time, until it starts to hold together. Then remove the dough from the blender and shape into a ball. Then wrap with plastic wrap and store in fridge as usual.
• Once the dough has been prepared and wrapped in plastic wrap, it can be stored in the freezer for up to three months. Before using, thaw overnight in the fridge.
• If, while rolling out the dough, it's dry and cracking around the edges, use more ice water to meld the edges back together. Then, try to roll it out again.
• Before baking, use a fork to poke some holes into the crust. Line the crust with parchment paper and fill it with dried rice or beans. Bake until the crust is golden.
• If you want to give your crusts a shine, make an egg wash by whisking one egg yolk and one spoon of cream together and brush that onto the crust. Remove the weight and brush it onto the base as well. Bake for about five minutes and it will be good to go.
• If you need more than two pie crusts, make a separate batch of dough. If you try to double as is, it might over or underwork the dough.
• Let the crusts cool completely before adding any filling to them.