If you’re in the mood for a cozy homemade pie filled with your favorite cooked ingredients – whether it’s a classic chicken pot pie, a savory quiche, or a luscious fruit pie – having a perfectly flaky and delicious pie crust is essential. This recipe for “Pie Crust For Cooked Fillings” will guide you through creating a buttery and tender crust that complements your fillings beautifully. With simple ingredients and easy steps, you’ll be on your way to crafting delectable pies that are sure to impress your family and friends.
**Pie Crust For Cooked Fillings**
**Ingredients:**
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter, cold and cut into cubes
– 6-8 tablespoons ice water
**Instructions:**
1. In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
2. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to hold together and looks moist but not overly wet.
4. Turn the dough out onto a clean, floured surface. Gently knead the dough a few times until it comes together into a cohesive ball. Be careful not to overwork the dough, as this can result in a tough crust.
5. Divide the dough in half and shape each half into a disk. Wrap the disks tightly in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and chill.
6. Preheat your oven to the temperature specified in your pie recipe.
7. Once the dough has chilled, remove one disk from the refrigerator. On a floured surface, roll out the dough into a circle that is about 12 inches in diameter, or large enough to fit your pie dish with some overhang.
8. Carefully transfer the rolled-out dough to your pie dish by gently folding it in half and then in quarters to lift it without tearing. Unfold the dough in the pie dish.
9. Press the dough into the bottom and sides of the dish, being careful not to stretch the dough, which can cause shrinkage during baking.
10. Trim any excess dough hanging over the edge of the pie dish, leaving a slight overhang to crimp the edges.
11. Proceed with your pie recipe’s instructions for pre-baking or adding the cooked fillings.
12. For pre-baking the crust, prick the bottom with a fork, line the crust with parchment paper, fill with pie weights or dried beans, and bake according to the recipe’s directions.
13. For pies with cooked fillings, follow your recipe’s instructions for adding the filling to the prepped crust and baking until the crust is golden brown and the filling is heated through.
Enjoy crafting delicious pies with this versatile and reliable pie crust recipe for cooked fillings. Whether you’re indulging in a comforting dinner pie or a delightful dessert pie, this flaky and buttery crust is sure to elevate your culinary creations. Experiment with different fillings and create your signature pies that will become a cherished homemade favorite.
