Nobody wants that piece of pie with no pie crust!
So all-butter it is.
And always will be!
Pumpkin Pie
The little bits of butter melt in the oven and create air pockets which makes the pastry flaky.
Nowadays, I opt for the simple,foolproof, 1 minute methodusing a food processor.
Crumble = good = leads to flaky pastry.
Pumpkin Pie
Crumbly dough will stick together!
Patinto disc shape;
Refrigerate Wrap with cling wrap and refrigerate.
This makes the teeny tiny butter bits cold again = flaky pastry.
Shortcrust pastry is the base for Aussie Meat Pies
OK, so maybe that takes you 90 seconds.
Its still super duper fast!
For no lid pies, tuck overhang underfor neat edges.
(Optional)
Theres loads of ways to decorate a pie crust edge.
You really can get creative!
Heres one classic way to do it large crimps.
PRO TIP:Thicker pie crust on edge = crimps maintain shape better when baked.
Thin pastry = floppage.
Fully bake If the pie crust will be filled with a no bake filling such as Chocolate Cream Pie.
No bake When you fill the uncooked pie crust then bake.
Do you have to blind bake?No, its optional.
;
Remove pie weightsusing paper overhang.
Be careful here nobody wants hot beads bouncing all over the kitchen!!
Return to ovenfor just 5 minutes to set the base;
Removefrom oven and voila!
Ready for your favourite filling!
This particular crust was filled withPecan Pie Filling.
To fully bake the pie crust, simple follow theFully bakedpie crust directions in the recipe card below.
I shouldve gotten closer to thePecan Pieso you might really see how flaky and delicate that pie crust is!
Youll get a good look in thePumpkin PieandPecan Pierecipe videos though.
And heres a close up look at this shortcrust pastry used for the base of the greatAussie Meat Pie.
The lid of Meat Pies is puff pastry.
I hope you found this to be a concise but complete post on how to make pie crust.
But finally Ive buckled down and done it.
Now from hereon, I can focus on the fun part the FILLINGS!!
Isnt this what we all do?
Prevent screen from sleeping
