Step-By-Step Pie Dough
Pies are a versatile and beloved dish consisting of a pastry crust filled with sweet or savory ingredients. Their origins trace back to ancient Egypt, where early versions were made with honey and oats. Pies gained popularity in medieval Europe, evolving into various regional specialties with the introduction of different fillings and techniques. Today, pies are enjoyed worldwide, celebrated for their ability to combine diverse flavors and textures within a flaky, buttery crust.
Ingredients
680 g Pastry Flour
454 g Butter, cut in cubes
9 g Salt
260 g Milk
Zest of 2 oranges
Method
Cut the cold butter into very small 1/4”-1/2” cubes and combine with the flour in a large bowl. Using a pastry cutter, work the butter into the flour until the whole mixture resembles fine sand. The tiny pieces dispersed throughout the flour are what will create flaky layers in your crust.
Tip: You can save time and energy, as well as achieve a superior result, by using a food processor. Put approximately 1/3 of the flour in the food processor along with approximately 1/3 of the cubed butter. Toss by hand, and then pulse for 5-10 seconds until the butter is cut into tiny pieces. Remove that mixture and set aside. Repeat 2 more times with remaining thirds of butter and flour.
In a mixing bowl with the hook attachment, combine the flour/ butter mixture, salt, zest, and ice cold milk (to ensure butter doesn’t melt). Mix on first speed. Unlike other pie recipes, you don’t want this dough to be a shaggy mess; you want it to come together.
Finish the dough by kneading it by hand until smooth. Divide the dough into 4 or 6 equal pieces (giving you 2 double crusted pies with thick crust, or 3 double crusted pies with thinner crust). Shape the divided dough into discs, cover with plastic wrap, and let rest in fridge for at least 30 minutes to an hour, or overnight. This allows the gluten to relax, making it easier to roll out.
Tip: Starting with a flat smooth disc will help reduce cracking when you roll out the crust.
Take the dough out of the fridge, and allow it to rest on a warm counter for 5-10 minutes to minimize cracking as you roll. Remove cling wrap.
Set the dough on a lightly floured surface. Place the rolling pin in the centre of the dough and roll it away from you and then roll it back to you. Turn the dough 45 degrees and repeat until you get an even circle. From time to time, run your hands under the dough to allow it to relax before continuing. Make sure to throw just enough flour underneath the dough so it does not stick. It is crucial that the butter doesn’t melt at this stage, so try to avoid overworking the dough. If the dough starts to get too warm, place it in the fridge for 10 minutes or the freezer for 5 minutes.
Use your pie pan to determine the final size of your dough. Add about 2 inches to the diameter of the pan to allow for enough crust to cover the sides and edges.
Tip: Before you cut the dough, run your hands under it one last time to allow it to relax and shrink back. This will prevent it from shrinking in the pan.
Carefully lift the dough onto the pie plate, letting it fall into place without stretching it. Be sure that it fits snuggly to the bottom of the pie plate or it will pull away from the sides during baking.
Tip: Place the bottom crust in the freezer for 10 minutes. Once the dough is very cold/frozen, brush melted butter onto the surface of the pie. The butter will immediately freeze and create a layer between the dough and the filling which will help keep the crust crisp.
Roll out the dough to be slightly larger than the diameter of your pan. Add the filling of your choice into your bottom crust. To transfer delicate dough, fold the dough in half and then in half again. Place it carefully on top of the filled pie. Unfold the dough and centre it to cover the top.
There are several methods for sealing the top crust to the bottom. Our favourite method is to gently tuck the excess top dough underneath the bottom dough. Pressing the dough between your thumb on one hand and two fingers on the other hand, crimp the edges of the pie. Let the pie chill in the freezer for 10 minutes. Make several cuts in the top dough to allow steam to escape during baking.
Tip: You can get artistic here if you want. Try using a small cookie cutter or experiment with lattice to create a pattern on the top of your pie.
Optional: To add colour and shine to a baked pie, brush the pie with egg wash. Whisk together one yolk, one whole egg, and 1 tsp cream. For added crunch and sparkle, sprinkle the top with turbinado sugar.
Bake on the bottom rack of a 350 F oven for 40-50 minutes, until the centre is bubbling or has reached 190 F. The pie should be a beautiful golden brown. If the top crust is darkening too quickly, cover the edges with a pie shield or aluminium foil.
Tip: If you are using a thickener in your filling such as flour, tapioca, or corn starch, the internal temperature of the pie must reach at least 190 F to properly gelatinize and activate the starch so the filling will set when cooled.
Brew up some coffee and enjoy!
