Calculating the Perfect Pie

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by Hannah (BitterSweet)
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Be it custard or fruit, mousse or chiffon, a pie is only as good as its crust. Drawing as much passion as it does ire, the art of crafting the perfect pastry is a contentious subject among bakers and eaters alike. Everyone has an opinion about this essential dessert foundation, ranging from the most minimalist approaches inspired by the sage advice of grandmothers the world over, to high-end culinary graduate specifications that require a firm grasp of the scientific intricacies of baking to appreciate. There’s more than one way to go about the circumference of the dough, but there is one important rule that must be obeyed: Never let the hype go to your head.

When you find a solid formula, stick with it. There will always be new suggestions to explore, such as the substitution of vodka instead of water, or coconut oil as the primary fat, but if it’s not broken, don’t fix it.

Since Pi Day, March 14th (3.14) is right around the corner, now has never been a better time to strengthen your pie making prowess. That all begins with the crust.

What follows is the crust that’s seen me through the stickiest of fillings, the most temperamental of ovens, and the hottest of summers. This “Old Reliable” is a baker’s best friend, capable of standing and delivering anything loaded into it. The ingredients are nothing noteworthy; it’s all a matter of how they’re combined for the magic to happen. Keep everything, including bowls and utensils, as cold as possible so as not to melt the fat. Though a point of contention, I do adhere firmly to the belief that an all-“butter” crust is best. You may lose a little bit of flakiness, but the added flavor and crisp texture is worth that small sacrifice. For a lighter texture, feel free to sub out half of the butter for pure vegetable shortening, and proceed as written otherwise. Do not be tempted to play around with coconut oil or any liquid oils in this one, as the structure simply isn’t built for that kind of tinkering.

Even when I’m planning to make a single-crusted pie, I always use the double-crust proportions, to make the most of my time. The extra disk of dough can be frozen for up to 6 months with no harm, as long as it’s thawed gradually in the fridge before use. That way, you’re always prepared to whip up a pie at a moment’s notice.

Yield: Makes 1 or 2 Crusts

Classic Pie Crust

Classic Pie Crust

This “Old Reliable” is a baker’s best friend, capable of standing and delivering anything loaded into it. The ingredients are nothing noteworthy; it’s all a matter of how they’re combined for the magic to happen.

Even when I’m planning to make a single-crusted pie, I always use the double-crust proportions, to make the most of my time. The extra disk of dough can be frozen for up to 6 months with no harm, as long as it’s thawed gradually in the fridge before use. That way, you’re always prepared to whip up a pie at a moment’s notice.

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

Two Crusts (For a Double-Crust):

  • 2 1/2 Cups All-Purpose Flour
  • 2 Teaspoons Granulated Sugar
  • 1/2 Teaspoon Salt
  • 3/4 Cup Vegan Butter, Chilled, Cut into Small Pieces
  • 1 Tablespoon Lemon Juice
  • 2–4 Tablespoons Ice-Cold Water

Single Crust:

  • 1 1/4 Cups All-Purpose Flour
  • 1 Teaspoon Granulated Sugar
  • 1/4 Teaspoon Salt
  • 6 Tablespoons Vegan Butter, Chilled, Cut into Small Pieces
  • 1 1/2 Teaspoons Lemon Juice
  • 1–2 Tablespoons Ice-Cold Water

Instructions

  1. The easiest, quickest way to make a traditional pie crust is to get a helping hand from your food processor. Some say this approach sacrifices flakiness in favor of convenience, but I don’t believe that any of my pies have suffered as a result. If you have the equipment, my advice is to use it! Place the flour, sugar, and salt in the bowl of your food processor and pulse to combine. Add the butter and pulse 6–8 times, until the mixture resembles very coarsely ground almond meal. A few small chunks of butter should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and the first tablespoon of water in while pulsing a few times to incorporate. If the dough holds together when squeezed, you’re good to go. If it remains crumbly, keep adding water while pulsing, just a teaspoon at a time, until the dough is cohesive.
  2. In case you don’t have a food processor or just don’t want to clean the darn thing afterward, the old-fashioned method is just as effective, if a bit more labor-intensive. Place the flour, sugar, and salt in a large bowl and use a pastry cutter or two forks to cut in the pieces of butter. A few small chunks of butter should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and one tablespoon of water into the bowl and stir well with a wide spatula. Sometimes it can be difficult to get the liquids properly incorporated, so it may be helpful to drop the formalities and just get in there to mix with your hands. If the dough holds together when squeezed, you’re set. If it remains crumbly, keep adding water and mixing thoroughly, just a teaspoon at a time, until the dough is cohesive. Do your best not to over-mix or over-handle the dough, as this will make it tough when baked.
  3. If making a double crust, divide the dough into two equal portions. Regardless of how many portions you now have, shape them into rough rounds and flatten them into disks about 1/2 inch in thickness. Wrap each tightly with plastic wrap and stash them in the fridge. Let chill for at least an hour, or up to a week. To save the unbaked dough even
    longer, store the pieces in your freezer for up to 6 months. (Don’t forget to label them clearly!)
  4. When you’re ready to roll, lightly dust a clean, flat surface with an even coating of flour. Work on one disk of dough at a time, and coat both sides lightly with additional flour. Starting at the center of the disk, use your rolling pin to apply light pressure while rolling outwards to the edges. Try to maintain the round shape as best you can, turning the dough as needed. It may be helpful to periodically lift the dough to ensure that it’s not adhering to the counter. Keep rolling until the dough extends at least 2 inches beyond the size of your pie pan all around.
  5. Carefully transfer the dough to your desired pie pan, and crimp the edges or decorate to your heart’s content. See page 24 of Easy as Vegan Pie for ideas. At the very least, trim away the excess dough so that only 1/2 inch is overhanging the lip of the pan. Tuck the extra dough underneath itself along the edge so that it’s smooth.
  6. For an unbaked crust, you’re done here! Let the crust rest in the fridge while you prepare the filling. To blind-bake, see page 24 of Easy as Vegan Pie for the procedure.
  7. If you’re making pie with a top crust, roll out the second disk of dough in the same fashion as before, reapplying flour to the counter if need. Use cookie cutters to cut out decorative vents before moving the dough, or simply cut six vents with a sharp knife. Gently place the flattened dough onto the filled pie, centering it as best you can. Use
    kitchen shears or a sharp knife to trim the overhang to an inch. Tuck the excess from the top crust under the edge of the bottom piece of dough, pressing together firmly but gently to seal. Bake according to the recipe for the filling.

Notes

To Make a Chocolate Pastry Crust: Reduce the flour to 2 1/3 cups and add 1/4 cup Dutch-processed cocoa powder.

Recommended Products

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 224Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 34mgSodium: 204mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Pies and Tarts

16 thoughts on “Calculating the Perfect Pie”

  1. Whenever I read or hear the word “pie” I immediately think back to the movie, “Michael”, and
    Andi McDowell – why? because Andi’s character sings a short, sweet little ditty about pie.

    https://www.youtube.com/watch?v=qXG3l4FdviU

    My favorite pies are, but not necessarily in this order: Peach, French or Dutch Apple, Pumpkin, Key Lime, Cherry, Chocolate Cream, and Strawberry Rhubarb. Truth to tell, I would NEVER turn down any kind of slice of pie.
    I hope everyone enjoys a wonderful “Pi Day” this Wednesday – Have a great, tasty day!!

    1. Ah, I love this tribute to pie so much! Thank you, your comment truly sweetened my day. :)

    1. Do you like quiche or other savory pies – fruit pie is in great, great company with those!

  5. The pie crust really does make the pie. I use the same food processor recipe I have had for a long time. I feel sometimes I look forward to the crust more then the filling something about the buttery crust that is just so satisfying. I think I need to make a pie now I’m hankering for some now.

  7. Hello! I’m always super inspired by your tutorials, this one too! Have you ever had any luck with buckwheat (or other gf flours/combination) I have tried a few different things, but always been a bit dissapointed with the results, one time was sweet potato and rice flour, but it had an odd waxy texture, which degraded quite quickly after a day or two into a brick hard texture!

    1. Gluten-free baking is quite the challenge at times! I must admit, I’m not the biggest fan of buckwheat in general. As a flour, it’s very heavy, dense, and has a distinctively earthy flavor that’s rarely a good fit for sweet pastries. I’ve had the best luck with ready-made flour blends and typically recommend Bob’s Red Mill Gluten-Free Flour Mix. It’s really hard to balance out the right ratios of proteins to starches with all the other possibilities you could pull out of the pantry otherwise!

      1. Would you go for a binder of any kind with Bob’s flour? Chemical/flax egg/follow your heart product or anything to help glue the pastry together? Or is it just a straight swap flour mix for pastry flour, or shall I just experiment and let you know how I get on!
        A lot of gf stuff (here in the uk at least) ends up not being vegan ’cause they put egg in it, for binding I presume, so I guess its a good idea to use something that does a similar job.

      2. The beauty of Bob’s Red Mill I’d that it already includes xanthan gum and doesn’t need any further binding or egg replacers beyond what’s already called for in the recipe. I always just do a 1 for 1 swap and have yet to be disappointed. The texture will necessarily be different, but never bad!

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