How To Make Homemade Pie Crust in 3 Minutes (Video)

How To Make Homemade Pie Crust in 3 Minutes (Video) Recipe

This is a quick and easy recipe to make your own pie crust. I usually have homemade dough stored in either my refrigerator or freezer for last-minute dinner items. You can use the dough for savory tarts, fruit pies or the crust for pecan squares just like those I prepared yesterday (I added 3 tablespoons of granulated sugar to the dough to sweeten the dessert a bit). 

The proportions are great for a (9-inch) tart mold (I made an artichoke tart). If you don't have one, no worries; you can improvise a free-form galette without requiring any specific kitchen equipment.

For easier readability, I added the recipe in print below. So without further ado, here it is. 

 

https://www.youtube.com/watch?v=7l6jsEpZUmw&var=0

 

Preheat the oven to 350°F.

For the tart shell:

In a mixing bowl, combine 1¼ cups flour and ¾ teaspoon salt.

Note: For extra-smooth dough, remember to sift the dry ingredients twice, then place in the freezer for 30 minutes. Remove from the freezer and add the 8 tablespoons of cold butter, 1 egg and ice water. Blend until the mixture becomes thick. Make sure not to over-mix it. 

Dust a flat surface with additional flour (up to 1 tablespoon). Place the dough and roll it out into a 13-inch dough round.

Transfer to a round, non-stick, loose-bottomed, (9-inch) tart mold. Following the curve of the mold, crimp the dough against the edge and remove the excess a little above the edge (the dough will shrink a bit while it bakes). . You could also form a crostata (free-formed pie). Bake for 10 minutes, then let sit for at least 10 minutes. 

Once cooled, add your favorite filling. Store-bought sauce topped with grilled veggies and sharp shredded cheese is a great option. 

Bake for an addition 20 minutes at 350°F. 

Bon appétit!

 

Instead of making one large tart, you could also form individual-serving sizes or spread the dough onto a baking pan, top with a mixture of dried fruit, oatmeal and honey, bake the same way you would for the other dish and cut into bars. They make a great snack!

If you plan on storing the dough for a few days, I would suggest that you add ¼ teaspoon white vinegar to the dough to prevent it from darkening.

You can browse through recipes from my first cookbook Haute Potato to find inspiration for tart fillings. It's available at Barnes and Noble and Walmart

 

 


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