Question 1

Using a food processor to make pie dough

Accepted Answer

A food processor can make the process of mixing the pie dough quick and easy.

However, make sure you only pulse the processor just enough to mix the ingredients. The motor in the processor heats up while in use, so take care to not lose the chill needed in the dough.

When adding the water, stream it in through the feeder tube and pulse while pouring.

Question 2

Freezing pie dough

Accepted Answer

If you are making pie dough, I always recommend doubling or even tripling the recipe to have extra on hand.

Pie dough freezes very well, so you can do just a little bit of extra work today and have all your pie crusts ready for holiday baking!

To freeze pie dough, shape into discs as usual. Wrap each disc tightly in two layers of plastic wrap, then transfer to a freezer bag.

Remove as much air as possible from the bag, then seal and label.

Pie dough can be frozen for up to 3 months. Freezing for longer can deteriorate the quality.

Thaw overnight in the refrigerator.

Question 3

Blind baking pie crust

Accepted Answer

If you are making a custard-based pie like pumpkin, a quiche, or a no-bake pie, you'll need to blind bake the crust.

Blind baking ensures the crust is fully cooked, especially on the bottom, after filling and baking. While skipping this step will save time, the results are worth it!

To blind bake a pie crust, shape to your pan and crimp edges as desired. Place a piece of parchment paper or aluminum foil inside the crust, covering all the edges.

I prefer using foil for this step, as it fits tightly against the dough.

Pour in pie weights, dried beans, or sugar to fill. I keep some beans on hand just for this purpose!

Bake the pie crust at 400°F for 20 minutes, then carefully remove the foil and beans, and continue to bake for 8 minutes.

If you have a no-bake pie, you can skip using pie weights and simply dock the crust all over with a fork. This allows steam to escape and prevents the crust from puffing up during baking.

Question 4

Why did my pie crust shrink?

Accepted Answer

Pie crusts can shrink during baking if you are not using the right ratios of flour, fat, and liquid.

This is why a scale is essential when making pie dough! While it may be tempting to offset a too-dry crust with more ice water, it can result in a crust that shrinks and slumps too much during baking.

Keep in mind, too, that humidity levels can affect pie crusts. Use LESS water when it is hot and humid, and MORE water when it is cold and dry.

Desserts

Homemade Pie Crust

Pumpkin Pie with Graham Cracker Crust

Apple Pie Filling

Buttermilk Pie

Apple Danish

Blueberry Bars

Peach Galette with Mascarpone

Cherry Pie

No-Churn Ice Cream

Peppermint Ice Cream

Shoofly Pie

Pumpkin Ice Cream

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