Hey everyone. Hope you had a wonderful winter break and Christmas. Sorry for being gone for so long; life has just been so busy. Even so, when you don’t blog for a bit, you think you only missed a week not a month. I will try to blog again everyday, but I cannot promise it.
To begin with this blog post, there are several pie crust recipes out there. Different recipes work for different pies, but there should ALWAYS be a large amount of butter or shortening (never margarine) and a strong flour (usually all-purpose). I would rarely just use cake flour or pastry flour, just because that flour isn’t strong enough to hold a pie crust together. Same as a recipe with all butter and no shortening; I would add just a bit shortening to allow the pie crust to hold together better.
1. Mama Pie Crust
I got this recipe from culinary school and it works with every pie. So always remember this pie crust recipe if you do not have a specific crust for a specific pie.
Single Pie Crust:
- 1 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/4 cup unsalted butter
- 1/4 cup shortening
- In a mixing bowl, mix the flour and salt together. Cut in the shortening and butter with a pastry blender until the fat is the size of peas.
If using later, put the mixture in an air-tight container. IF using right away, mix three or four tablespoons in the mixture with a fork.
- Work the dough until you can form a ball.
- On a slightly flour surface, roll the pie crust into a 9-inch pie pan.
- If blind baking, puncture the dough and cover with parchment paper and unbaked beans. Bake for 15 minutes on 425F. Remove the unbaked beans and turn down the heat to 350F. Bake for an additional 10- 15 minutes. Cover crust if needed.
2. Lomelino’s Pie Crust by Linda Lomelino
I got this wonderful pie book for Christmas. I absolutely tried the cherry pie crust and I have gotten so many compliments for it. If you want the actual cherry pie filling, I would recommend buying the book for the recipe.
Cherry Pie Crust:
- 1 1/3 cup all-purpose flour
- 2/3 cup almond flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 14 tbsp cold butter (I would recommend 10 tbsp butter, 2 ounces shortening)
- 3-5 tbsp ice-cold water (do not use room temperature water)
- In a mixing bowl, mix the all-purpose flour, almond flour, sugar and sea salt.
- Cut in the butter/fat with a pastry blender or your fingers until the dough is crumbly/ pea sized.
- Add the ice-cold water and mix it in with your fork. When it can be formed into a dough, the pie crust doesn’t need more water.
- Flatten the dough in the bowl and cover with plastic wrap for an hour or overnight. Overnight would be preferred because the dough can rest and become firm in that time frame.
- Can be used with a 7 or 9 inch pie pan
Thanks for reading and if you want any other pie crust, let me know. I will be adding a gluten free recipe once I find a good one.
Here is a gluten free recipe from Lomelino’s Pies. I do have several gluten-free cookbooks, but it seems this cookbook was the only one with a pie recipe. Well here it is 🙂
For a 9inch pan or three small galettes
- 2/3 cup buckwheat flour
- 2/3 cup rice flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon sea salt
- 12 tablespoons cold butter
- 3-4 tablespoons ice-cold water.
- Mix the flours, sugar and salt in a mixing bowl.
- Dice the butter and add to the bowl. With a pastry blender, mix the butter in the flour mixture until it becomes pea-sized. If you do not have a pastry blender, just ‘ pinch the butter’ in the flour until the dough is crumbly.
- Add the ice-cold water to the mixture and mix with a fork. There is enough water when the mixture starts sticking together.
- Like the gluten pie crust, put in a airtight container and refrigerate for an hour or overnight.