It is the season of pie. Oddly enough, I never make pie at Thanksgiving, I only make tarts. Why tarts? I think they are a bit prettier than a pie, and for some inexplicable reason; I find it easier. Plus there is a bigger crust to filling ratio. And I don’t know about you, but I mainly eat pies in order to get the crust.
Yes, lots of crust is of supreme importance…
This crust is as easy as can be in the food processor. What do you give up when making a crust in the processor? Flakiness – which is created when the big lumps of butter are smeared together with the flour. The blade cuts the butter up too much. But what do you gain? Time, less mess, greater ease and success. So I am willing to make the sacrifice most of the time.
Feel free to shape up your dough disk more neatly than mine, it will cause less cracks along the edges when you are rolling it out. However, if it does crack along the edges do not worry because you will be trimming most of it off. Also, the dough is very forgiving and you can easily patch up mistakes!
To even out the lack of flakiness, I like to add a bit of egg and milk to the dough. These ingredients lend tenderness. The dough can be made into a sweet dough by adding a tablespoon of sugar. But don’t feel this dough is just for dessert, it can be used for savory dishes such as quiche or pot pie.
How to roll out a round pie crust. Place your dough on a well floured surface (I like to use my silpat). Start from the middle and roll up. Turn the dough a quarter turn and start again from the middle and roll up. Repeat until the dough is the size needed. It’s easy to check if it is big enough by placing the pan over the dough and making sure you have several extra inches on all sides.
How to lift a pie crust into the pan: Roll your dough up over the pin, then hold the ends of the pin to lift up over pan.
I use this rolling pin. It’s actually called a rolling dowel. I love the weight of it, it’s very easy to roll out a dough. I also have a tapered french rolling pin, but I find rolling the dough out evenly to be difficult because of the taper.
Then trim up the edges using kitchen scissors and shape as desired. For tarts I like to fold over about an inch of extra dough and press in towards the tart. I find this makes the sides that much sturdier and more likely to hold their shape. I generally make sure the sides of the tart are up over the edge of the pan, because there can be some shrinkage.
There will be scraps, that can be re-rolled and baked with cinnamon sugar for a little snack. Somehow mine didn’t make it that far 😉
As I’ve mentioned before when making empanada dough, it is possible to use all white whole wheat flour, however the dough will be harder to roll out. I am using a mix in this pie crust of white whole wheat and unbleached white flour.
After the dough is in your pie or tart pan it is ready to use in your favorite pie recipe!
Hoping for a tart recipe and not just the crust? Stayed tuned for my all time favorite, dark chocolate pecan tart.
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Shared with: Thank Goodness It’s Monday