Isn’t it time to master the perfect pie crust recipe?
While many people spent hours baking and creating during the holidays, the new year doesn’t mean that the joy of baking disappeared. Whether it is National Pie Day, Sunday dinner or just because, the perfect pie crust recipe is a baking resolution that everyone should make.
Although there are many reasons why some people resolve to cut back on dessert, it doesn’t mean that that one particular food has to be banished from the table. Even though the dessert buffet doesn’t have to be overflowing like during the holidays, a sweet ending to a meal is delightful.
In addition, knowing a perfect pie crust recipe doesn’t have to be just used in a dessert. That pie crust can be used in a savory dish. From a pot pie to a Shepherd’s pie, having a great recipe proves its versatility in the kitchen.
While there are many recipe sites that tout their prowess in the kitchen, Rouxbe sets its sights on showing home cooks that they can learn the tricks of the trade like professional chefs. The online platform is led by culinary professionals. From videos to teacher guided tutorials, the explanation is as important as the final product.
Given the strong knowledge based of the professionals behind Rouxbe, the tips and tricks from these online classes have been proven in real kitchens. Even if the home cooks are just building their cooking confidence, these cooking techniques will have them discovering the secrets of success.
What is the secret to the perfect pie crust recipe?
Many people believe they know the key ingredients to making the flaky, tender pie crust. Putting aside any soggy bottom baking issues, the truth is that a great pie crust starts with the right measured ingredients.
As seen in this recipe, the ingredients and combinations make for the perfect crust. From the vodka that keeps it tender to the butter fat percentage to add the luscious mouth feel, one bite will prove why this recipe is pure perfection.
Here’s Rouxbe’s perfect pie crust recipe.
Ingredients
- 200g pastry or all-purpose flour
- 15g granulated sugar
- 40g vodka (optional) or water
- 150g unsalted butter, 82% fat, soft peak
- 4g sea salt
- 10g egg yolks
Description
- To begin, scale the ingredients precisely and bring to room temperature.
- Sift the flour onto parchment paper and set aside.
- Whisk the sugar and vodka (or water) in a bowl. Set aside and let the sugar dissolve.
- Cream butter and salt together in a stand mixer bowl using a spatula. Add the egg yolks and combine.
- Mix in one-third of the flour on low speed. Then combine the vodka mixture and the remaining flour and mix until fully incorporated, but do not overmix.
- To ensure the dough is lump-free, the next step is to fraser the dough. Transfer the dough to your work surface and scrape the dough towards you using a flat dough scraper while making sure you don’t overmix. Otherwise, you will activate the gluten in the dough making it rubbery and shrink during baking.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours, preferably overnight.
What will you make with this perfect pie crust recipe? Do you have alternative recipe that you think is better?