Making a delicious and flaky pie crust is a lot easier than you may think. You don’t even need a stand mixer to do it! With the right ingredients and a few simple steps, you can make a delicious homemade pie crust without ever having to turn on an electric mixer.
The key to making a great pie crust without a stand mixer is to keep everything cold. This means using cold butter and cold water. Start by combining two cups of all-purpose flour, a teaspoon of salt, and a teaspoon of sugar in a large bowl. Cut in one cup of cold butter, using a pastry blender or two knives, until the mixture resembles coarse meal. Slowly add in cold water, a tablespoon at a time, stirring it into the flour mixture until it forms a ball.
Once the dough has formed a ball, turn it out onto a lightly floured surface and knead it together a few times. Wrap it in plastic wrap and refrigerate it for at least 30 minutes. This will help the butter to solidify and give the dough a chance to rest.
When you’re ready to roll out the dough, lightly flour the surface and your rolling pin. Roll the dough out to the desired size and shape and press it into a pie dish. If you’re making a double-crust pie, roll out the second dough and place it on top of the first. Trim the edges of the dough and crimp them together.
To bake the pie crust, preheat your oven to 375°F. Place the pie dish on a baking sheet and bake it for 25 minutes or until the crust is golden brown. Let the pie cool before serving.
Making a delicious and flaky pie crust without a stand mixer is easy and rewarding. With the right ingredients and a few simple steps, you can make a delicious homemade pie crust that tastes like it was made in a bakery.
Frequently Asked Questions
Q1. What type of flour should I use to make a pie crust?
A1. All-purpose flour is the best choice for making a pie crust. You can also use pastry or cake flour for a more delicate crust.
Q2. What is the best fat to use for a pie crust?
A2. Unsalted butter is the best fat to use for a pie crust. It provides flavor and a flaky texture. You can also use shortening or lard, but butter is generally the preferred choice.
Q3. How much water should I use when making a pie crust?
A3. You should use very cold water when making a pie crust. Start with about 3 tablespoons of cold water for every cup of flour and add more as needed, one tablespoon at a time.
Q4. How do I make a pie crust without a stand mixer?
A4. You can make a pie crust without a stand mixer by using a pastry blender or two knives. To do this, cut the fat into the flour until the mixture resembles coarse crumbs, then add the cold water a tablespoon at a time, mixing until the dough holds together.
Q5. How do I prevent a soggy pie crust?
A5. To prevent a soggy pie crust, pre-bake the crust before adding the filling. Brush the crust with a beaten egg white, then bake at 350°F for 10-15 minutes. This will help create a barrier that will keep the filling from making the crust soggy.