New Foolproof Method For Pie Crust

Making pies is a Haines family tradition. While Grammy and Aunt Cheryl always favored Coco’s Harvest Pie, many of us went with Grandma Haines’ pumpkin.  Aunt Maureen took it a step further with her rhubarb (don’t muck it up with strawberries!).

Either way, pie needs a proper crust.. Flaky, buttery, but most importantly – foolproof!

Make 1 standard crust

2 tsp cornstarch
3 Tbl water
159 grams (1 1/2 cups) all purpose flour
2 tsp sugar
1/4 salt
10 Tbl cold butter cut into small pieces
2 Tbl sour cream, regular, not light

Combine cornstarch and water. Microwave 15 seconds, stir, heat 15 seconds more. Chill in freezer for 10 minutes.

In food processor, combine sugar, flour, salt and process until combined. Add cold cornstarch gel, and pulse until dispersed evenly.  Add butter and sour cream.  Process until dough comes together, about 30 seconds. Take the dough, form into a 4 inch disk, then wrap and refrigerate for 1 hour at least, up to 24.

Heat oven to 375º. Roll and fit dough to pie plate. Crimp edges. Freeze for 15 minutes to set it.

Blind baking: line with foil and fill with weights (rice, beans, or pennies). Bake until light brown on the edges, about 25 minutes. Remove weights and foil and bake for 6-10 minutes longer or until the bottom starts to brown.

Tip. I love using a pie crust bag for rolling out dough. It is so much neater.

Set of 2 – Easy Baking Pie Crust Maker Bag
by ChefLand
Link:Easy Baking Bag, Amazon

Tip:  dedicate a bag of rice or beans for your pie weights. Let them cool off before storing for reuse. Always fill the pie pan all the way up with the weights. It keeps the dough from shrinking while baking.