How to make double Pie Crust

How to make Pie Crust

How to make Pie Crust from scratch

And LKBE adventures in making a Gingerbread House

I’m sharing the skinny-NO WAIT- I mean the fat on How to a make a pie crust. And it’s pretty EASY!

PLUS a FREE Template for making a gingerbread house!

Have you ever made pie crust before?

If you are anything like me, I used to be afraid of making pie crust because I failed several times. 

It was soggy on the sides, or didn’t have enough salt or it was really hard & tough.

Now that I know how to make a pie crust I can look back at those failed attempts and can tell what I did wrong.

But I had given up!

I decided that I wouldn’t make pie crust again

That is, until the day my son came home with a project in school. And wouldn’t you know that this was a cooking assignment he signed up for?

I believe he said something like,

“Hey mom I have a project to make and I signed up to make pie and I get extra credit if it’s homemade. I signed up because I know you would make it for me.”

WHAT!!!!

He thinks I’m going to make his project for him?!? AND he gets extra credit if it was homemade?!?

He was thrilled and all I could do was cringe at that thought.

I couldn’t bring myself to tell him of my ‘fear’ of making pie crust. So I decided this would be an “US” project and not a “Mom do it for me.”

So we did research together on pie crust-internet and library. And guess what?

I made my first successful pie crust with my son!

It’s the same recipe I’ve used ever since.

So if I am making pie for dessert I add salt & sugar to the crust to flavor it. AND if I am making a savory crust  I add salt & pepper.

Keys to success

The keys to the success in my pie crust was… Cold ingredients for pie crust

Very cold ingredients and some time to allow the crust to rest.

That was it!

There are some store brand pie crusts out there (both frozen & refrigerated) that are good.

I know this, because when I was ‘afraid’ to make my own, I reached for those.

But after making a successful double pie crust with my son, I realized that nothing beats a made from scratch pie AND crust.

freezer cold butter in small piece
freezer cold butter in small piece

So if you want to make your pie extra special try to make your pie crust from scratch.

The beauty of this too is you can make several and store in the freezer until you need it.

Tips and things to know that will help:

I found small ‘freezer cold’ pieces of butter, ice cold water and cold hands work best.
Sprinkle ice cold water in your food processor. When using the food processor use PULSE not letting it run on any speed.

I am hot natured so I placing ice cubes in my hands before I touched the dough helped me.

Why the cold? Cold butter results in a flaky crust. If the butter warms up the crust isn’t so flaky. And like with a couple of my crust were soggy.

A couple of other tips that made a difference in my crust is:

NOT TO KNEAD or over work the dough as this creates a tough dough. (Trust me!)
And allowing the dough to rest before you roll it out is a key.
If I am making a savory dish, I will brush the crust with cream and sprinkle salt & pepper over the top. Or for a dessert, I sprinkle with raw sugar instead.

One important thing to note: you do not need a food processor to make a pie crust.

This can easily be done by hand-with cold hands- working quickly to keep from warming up the butter as it gets worked into the flour.

13 days until Christmas is here…Gingerbread time!

In between hosting parties, going to parties and all the holiday baking I’ve wanted to do I also wanted to make gingerbread housed with my children.

Today, December 12, is National Gingerbread House day. So I wanted to share our craft with you.

I always wanted to make them every year when I was a little girl.

about to cut house
template from craftstorming.com about to cut pieces for gingerbread house

And I get to carry that on with my own children.

In the past I’ve bought the ‘OH-SO-FUN! gingerbread house’ in the box. But realizing we end up chucking it because it’s so big I decided to make smaller ones  this year.

glue gingerbread house in stages
‘glue’ gingerbread house in stages

Fellow blogger, Laura at Craftstorming.com has allowed me to share her gingerbread house template with you. It is PERFECT for making small gingerbread houses with your kids.

Laura turned her small houses into adorable ornaments for her tree. So if you don’t have kids or your kids are older you may still want to make some of these cute little gingerbread houses as ornaments.

We decided to decorate AND eat our little houses and gingerbread people.

And if you look below my son started eating the gingerbread people ornaments. He stopped when he realized he ‘ate his own foot.’

use chopsticks
*TIP* use chopsticks to guide as you roll the dough so it’s even

 

 

 

 

 

 

finished small gingerbread house
finished small gingerbread house

Have you ever done your kids homework or project for them? I am sure I am not the only mom who has ever done this!

I can admit that I have a time or two. But if I don’t let my children do projects (or homework) on their own, then I’m setting them up to fail in life.

So I chalk this up like this: “this is lessons in parenting with your first child that you don’t do with your other children.”

Are you inspired?

I hope that I’ve inspired to you make your own pie crust. How to make double Pie Crust

And for the kids or kid inside you, try making these small gingerbread houses this holiday season!

If you do, please let me know! Tag me on Instagram or Twitter #LKBE or #novalkbe.

I’m on Pinterest. If you haven’t already done so, sign up for my newsletter so we can stay connected!

Happy Holidays & Season’s greetings! Nova & Family

gingerbread family
My gingerbread family

 

 

 

 

[the_ad id=”229″]

Serves 2- 9" pie crust

How to make (double) Pie Crust

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 1/2 cups All-purpose flour (plus extra for rolling called bench flour)
  • 1 cup unsalted butter cut into small pieces-toss in freezer for 10 minutes
  • 2 tsp kosher salt (if making savor crust add 1/2 more of salt & 1-1/2 tsp of pepper; reduce amount of sugar)
  • 2 tsp of sugar (if making dessert crust, reduce amount of salt by half & add 1/2 more of sugar)
  • 7-8 tbsp ice water (about 1/2 cup-you may need a tad more or maybe less)
  • 2-3 cubes of ice for your hands (if you are hot natured)

Instructions

  1. Keys to success: COLD small pieces of butter, ice cold water and cold hands.
  2. Place flour, salt, sugar in the bowl of food processor. Pulse to combine.
  3. Pull butter out of freezer and pulse half the butter in food processor until it resembles size of large peas. And rest of cold from the freezer butter.
  4. Sprinkle in 1/4 cup of ice cold water (no ice cubes). Pulse again. Only add a tablespoon at a time, pulsing a couple of times each addition.
  5. Place extra ice cubes in your hands if you are hot natured-I am so this steps helps me when I handle the dough. When the dough will barely hold together you've done well!
  6. Empty mixture on clean dry surface using your 'bench flour' to keep the dough from sticking to your hands.
  7. Gather your dough into equal mounds to make disk (use ice to cool your hands, dry and flour your hands) and push down the mounds to combine with your hands to flatten the buttery dough to create flaky layers of your finished crust. DO NOT KNEAD or work your dough like a bread-this creates tough dough.
  8. If you had freezer cold butter you are going to see the chunks-that is a good thing!
  9. Sprinkle each mound turned disk with flour and wrap tightly in plastic wrap. Refrigerate to rest for minimum 30 minutes up to several hours before you roll out. Will keep for about 2 days in this state.
  10. Remove rested dough, let sit for 8-10 minutes to soften enough to roll out. Using bench flour on clean surface and rolling pin, roll out a couple of times, and turn your dough a quarter at time. If the dough gets sticky use flour as needed but not heavy handed. When your dough is rolled out bigger than your pie plate, roll the dough on the pin. Unroll dough over pie plate.
  11. Repeat for top crust of your pie. And fill your pie plate, and add top crust.
  12. Using a knife or shears, trim dough so the bottom & top crust are 1/2 - 3/4 inch overhang. Closing the edges of the dough and them creating the crimp with your fingers-using the over-under pinch or flute the edges with a fork.
  13. Score your double crust pie so air can vent during baking.
  14. If I am making a savory dish, I will brush the crust with cream and sprinkle salt & pepper over the top. Or for a dessert, I will sprinkle raw sugar instead.
  15. YOU DO NOT NEED A FOOD PROCESSOR TO MAKE PIE CRUST. This can all be done by hand-with cold hands working quickly to keep from warming up the butter without over working the dough. The food processor can essentially heat up the butter if you do not pulse in stages.
Cuisine: Dessert or Savory Pastry Dough | Recipe Type: intermediate

Notes

This double crust recipe has resulted in a buttery flaky pastry crust. The recipe can be halved if you only need one crust. I am hot natured and found that by keeping my hands cold by holding ice cubes, then drying them before I handle the dough has helped me with making the dough.

7.6.3
20
http://www.littlekitchenbigeats.com/how-to-make-pie-crust/

 

Leave a Reply

Your email address will not be published. Required fields are marked *