pie crust

KNR, p. 274 “Pie Crusts for Double Crust Meat Pies”

Lots of taste testing went into this pie crust. A lighter crust that we use for fruit pies did not stand up to the weight of a meat and veggie pie, but this one stays tender and has great flavor as well.

Pair it with the Chicken Pot Pie recipe here.

 

Pie Crusts for Double Crust Meat Pies

Recipe by Sheila Kerrian
Print Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 2 1/2 cups unbleached all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 1 cup butter (16 Tablespoons) cut into 1/4 inch cubes
  • 6 Tablespoons very cold water
  • Egg yolk wash (one yolk and 2 Tablespoons water lightly whisked together) 

Instructions
 

  • Use food processor to briefly pulse together flour, sugar, and sea salt.
  • Add cubed butter and pulse together until size of small peas.
  • Add water and pulse together until dough forms.
  • Remove dough, (no need to chill) divide in half, flour dust work surface and roll out each half until 1/8 inch thick – makes two 11-12”rounds.
  • Place one in 9” pie pan and set aside the other (on parchment paper for best results).
  • Make chosen filling and spread evenly onto bottom crust.
  • Cover filling with top crust and crimp two crusts together to seal in filling.
  • After the pie has been created and the two crusts have been crimped together, brush the top and edges with the egg yolk wash before baking.
  • Follow pie directions for baking time and temperature, baking until golden brown.
  • Remove from oven and let sit for about 10 minutes for easier slicing.
  • Serve while still warm.

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

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KNR, p. 262 “Reduced-Gluten Cheesy Rustic Pie Crust”

 

 

We have been moving toward a gluten-free diet in our house – not completely, but definitely reduced. Sheila has experimented with flour combinations and this flavor-packed crust is a soft version that stands up to hearty veggie fillings. The flavor in the crust complements all veggie and some meat fillings. We have a Savory Tomato-Squash filling that when combined with this crust, is delicioso! Give the crust a try.  🙂

 

Print
"Reduced-Gluten Cheesy Rustic Pie Crust"
Author: 
Recipe type: Pie Crust
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup all-purpose flour + 1 Tablespoon for roll-out
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup fine ground almond flour
  • 1/2 teaspoon sea salt
  • 1 cup butter (straight butter, or butter with canola oil added)
  • 1/4 cup shredded thin, cheddar mix
  • 1 Tablespoon grated parmesan cheese
  • 4-5 Tablespoons cold water
  • Plastic wrap
  • Parchment paper, 15” wide
Instructions
  1. Place all flours (except 1 Tablespoon) and sea salt in large mixing bowl, and whisk to combine.
  2. Dice butter into 1/4 inch pieces and add to bowl.
  3. Add cheddar and Parmesan cheeses to the bowl.
  4. Use pastry blender and cut butter and cheeses into the dry ingredients, until well blended and resembles pea sized clumps.
  5. Make a well in the center of the mixture and pour in water.
  6. Use hands to combine water and the rest of the mixture until dough comes together.
  7. Form into a disk (about 1 to 1.5 inches thick), then cover in plastic wrap and refrigerate for no more than an hour.
  8. Prep your chosen pie filling while waiting for the dough to chill.
  9. When ready to roll out the dough, get two large pieces of parchment paper ready, one to place under the dough and one to place on top. Sprinkle small amount of all-purpose flour on the bottom paper, center the disk on the sheet, and sprinkle small amount of flour on the disk.
  10. Roll out the dough between the papers until 12” in diameter, keeping it centered.
  11. Remove the top paper and trim the extra dough from the 12” circle.
  12. Place the circle of dough (still centered on the paper) onto a disposable aluminum cookie sheet.
  13. It is ready to receive the savory filling of your choice.
  14. Place the filling in the center, leaving a 1.5 to 2 inch edge all around.

This dough can be folded and pleated easily to create the rustic look, and will hold in the moisture from the filling. 

*Tips:

Bake on bottom oven rack after filled for ‘no-soggy-bottom.’

Time and temperature depends on your chosen filling, but between 350 and 400 degrees for 50-60 minutes are the target ranges.

Enjoy!

 

 

 

KNR, p. 262 “Reduced-Gluten Cheesy Rustic Pie Crust” Read More »

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