If you are in charge of making pies during the holidays you know that the crust can make or break your dessert. With so many recipes to choose from here is a list of what each of the ingredients in your pie dough is and how it functions.
- Use all-purpose flour or pastry flour for best results. Wheat flour can be used but it produces heavy dough that doesn’t roll out well. It works better when combined with all-purpose flour.
- Fat adds tenderness to crusts. Shortening and lard produce a flakier, tenderer crust. Butter in a crust recipe may cause it to be less tender and flaky but it will have a rich, buttery smell and taste. Oil will produce a crust that is crumbly rather than flaky. Make sure that the fat is cold and mix it quickly since over mixing can result in an oily crust. If you are mixing more than one type of fat combine them, then chill before mixing with the other ingredients.
- A liquid is necessary to develop the gluten in the flour. It also helps to leaven the dough since the liquid is turned to steam during baking. If you add too much liquid your crust will be tough so add the smallest amount listed on your recipe, and then add more if needed. Using ice cold liquids will keep the fat from melting, making the crust flakier. Milk can be used but the baked crust will be less crisp.
- Sometimes lemon juice, vinegar or sour cream is added to the dough. The acidity helps to relax the dough and tenderize the crust.
- Salt is added mostly for flavor.
Understanding the function of the ingredients will make pie baking easier and more successful!
