The flaky texture of baked pie dough is developed by rubbing together the fat and the flour, rather than blending them into a smooth dough.
Flakes of fat should be visible as the dough is being mixed.
Flour is used in pie dough, because of its low protein content, which results in a tender crust.
Sifting your flour is always a good idea for flour has a tendency to clump together.
The fat may be shortening, butter or lard; it should be cut up into small pieces, before adding to the flour and chilled.
In some recipes they may call for cream cheese or sour cream to replace some of the butter or shortening.
The flavour of the dough depends, for the most part on the type of fat used.
Pie dough made with vegetable shortening does not have any taste, yet if you use butter Or a combination of lard and butter the pie will have a buttery flavour.
The liquid for pie dough is customarily water, but milk or cream may be used, because Of the fat in milk and cream, the amount of fat should be decreased if these ingredients are used.
Liquid should always be very cold, if you want to have a flaky Pie Crust.
It is always a good rule to dissolve the salt in the water, so that is it evenly distributed.
Some of the flour can be replaced with groundnuts.
Eggs are added to some dough for a Golden color, and a firmer texture.
A mixture of 1 egg and 1 tablespoon of water will make an egg wash, you can use to Brush over unbaked pie crust, top and bottom, now bake.
This method of preparing a single pie crust is also called blind baking, the dough is rolled Out, fitted into the pan, and pierced all over with a fork (also called docking) to prevent blisters from forming in the dough as it bakes.
Another method of blind baking is to place a sheet of parchment paper over dough After piercing with a fork, then add weights or dried beans before baking.
Now remove the weights or beans and fill the crust with cream, custard or fruit fillings, there are so many great recipes you will never run out of something to bake for breakfast, lunch or dinner.
Yes it is true that the more pies you make the better you will become.
This is a tried and true recipe, I use all the time, please try it and see if I am right.
Perfect Pastry in six easy steps.
6 cups of Pastry flour or 5 1/2 cups of all-purpose flour 2 tsp Salt 2 cups (1 lb-454g) Vegetable shortening 1 tbsp vinegar 1 Egg lightly beaten Ice Water 1.
Mix together flour and salt (place in freezer for 1 hour) 2.
Cut in shortening with pastry blender or 2 knives until mixture resembles course oatmeal.
In a 1 cup (250ml) measure, vinegar and egg...
Add ice water to make 1 cup of liquid, gradually stir liquid into flour and salt mixture.
Add only enough liquid to make dough cling together.
Gather into a ball and divide into 6 portions.
Now place in the refrigerator and chill for 1 hour.
If desired, wrap unused dough and refrigerate or freeze.
Roll out each portion of dough on lightly floured surface.
If dough is sticking, chill some more.
Transfer dough to pie plate.
Trim and flute shells or crust and bake according to your recipes.
Makes 3 9-inch double crust pies or 6 shells.
Bake shells at 400 degrees for 10 minutes or until golden.
Bake filled pies at 400 degrees for 15 minutes then turn down to 375 degrees for 40-60 minutes depending on your recipe.