| Serves | 8 |
| Preparation Time | 2 hours |
| Cooking Time | 30 minutes |
| Oven Temp | 220°C |
| Oven Setting | Bakers Function |
22cm Pie Crust or Pastry Case
The perfect pie crust is both tender and flaky, It’s tender enough to bite easily and it is also flaky so that distinct layers of dough are clearly visible. There is more than one type of pie crust that different bakers swear by. In fact, bakers will swear by their favourite recipes.
When you decide to make your own pie crust, there are a dozen methods out there for doing so. Every cook and every cookbook seems to have their own favourite. All butter, all shortening, vegetable oil, olive oil, part butter/part shortening, lard; the list goes on. I use butter that I freeze first, pastry flour because it's finer and lighter and gives a great result, and chilled water.
I also use a food processor to incorporate the butter and flour because it's quicker and keeps the butter and flour colder, which is an essential aspect of good pastry. For tips on pastry making, see Pastry (Case) Hints & Tips and Pastry (General) Hints & Tips. Also check out Lighthouse Flours for the perfect pastry flour.
Ingredients
Double Pie Crust (top and bottom)
- 2 qty short crust pastry
Single Pie Crust (bottom only)
- 1 qty short crust pastry
Method
- Process flour, butter and a pinch of salt in a food processor until the mixture looks like breadcrumbs.
- Transfer to a bowl.
- Whisk the egg and 1 tablespoon of chilled water in a bowl until combined.
- Add to the flour mixture and mix with a bread and butter knife until the dough forms large clumps before it forms a ball.
- Turn the dough out onto a work surface e.g. onto baking paper, and knead gently to bring together.
- Form into a disc then wrap in cling wrap and refrigerate overnight or for at least 2 hours.
- On a lightly floured surface, form pastry into a ball; then divide pastry into halves and shape into two rounds.
- Roll half the pastry 5cm larger than an inverted pie plate with a floured rolling pin.
- Roll the rolled pastry onto the rolling pin, then unroll over the pie plate and gently ease it into the plate, pressing firmly against bottom and side so the pastry fits the shape of the plate.
- Trim overhanging edge of pastry 2cm from rim of pie plate.
- Fold and roll pastry under the pie plate, then using a floured fork, press the edges of the pastry to the plate.
- Fill the pie with dry filling, or if using a wet filling, blind bake the base first for 25-30 minutes in a 220°C oven set on bakers function before the filling is added and cooked.
- If you're making a double pie crust, roll second amount of pastry 2cm larger than an inverted pie plate with a floured rolling pin.
- Roll the rolled pastry onto the rolling pin, then unroll over the pie filling.
- Fold and roll top edge under lower edge, pressing on rim to seal, then using a floured fork, press the edges of the pastry to the plate.
- Cut slits so steam can escape.
- Cover edge with strip of aluminium foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake as directed in recipe.
For Blind Baked Pie Shell:
If it's to be used for a pie with a wet filling, blind bake first for 25-30 minutes in a 220°C oven set on bakers function before the filling is added and cooked.
