Dear Adventure Avenue,
I learned to make a pie crust when I was very young and over the years I have developed the crust making process to become my own. One of those things is fairly recent: Using a food scale.
I started to use a food scale thanks to my college French Cuisine class because French recipes are all in grams. (And trying to convert grams to cups is just not accurate and resulted in some terrible first recipe attempts). I use this one.
The thing with a pie crust is it’s a bit of a science- that’s why I decided to make a perfect pie crust and weigh all my ingredients as I did it. I wanted to be exact! And I want my pie crusts to be perfect every single time.
So here’s hoping I can spread a little pie making knowledge…
Click here to Jump to Printable RecipeThis recipe will make one pie crust.
Ingredients
- 150 grams flour – Plus a little extra for rolling out the dough.
- 65 grams & 1 tablespoon shortening (I used Crisco)
- 1 pinch salt
- 2-4 tablespoons cold water
Steps
- Combine flour, salt, and shortening with a pastry knife or 2 knives.
2. Once it is the consistency of crumbles, add 2 tablespoons of water, and combine the flour into a ball. Add more water as necessary. It needs to be wet enough so that it sticks to itself, but not so wet that it turns to mush.
3. Use a rolling pin to roll the crust out to fit your pie tin. I roll it out on a piece of parchment paper for an easy clean up.
4. Transfer the crust to the pie tin. Trim the edges of the pie crust so there isn’t too much pie crust hanging. You can do a crimp if you’re feeling fancy. Poke holes in the crust with a fork.
5. For an unfilled pie crust, bake for 8-10 minutes at 475 F. If your recipe is a filled crust, follow your pie filling recipe for baking instructions.
6. If you have extra crust, you can make mini tarts by putting a bit of jam in the center and folding the crust over. I love to use strawberry jam.
Happy Baking!
A
Pie Crust using a Food Scale
Ingredients
- 150 grams flour Plus a little extra for rolling out the dough.
- 65 grams & 1 tbsp shortening I used Crisco
- 1 pinch salt
- 2-4 tbsp cold water
Instructions
- Combine flour, salt, and shortening with a pastry knife or 2 knives.
- Once it is the consistency of crumbles, add 2 tablespoons of water, and combine the flour into a ball. Add more water as necessary. It needs to be wet enough so that it sticks to itself, but not so wet that it turns to mush.
- Use a rolling pin to roll the crust out to fit your pie tin. I roll it out on a piece of parchment paper for an easy clean up.
- Transfer the crust to the pie tin. Trim the edges of the pie crust so there isn't too much pie crust hanging. You can do a crimp if you're feeling fancy. Poke holes in the crust with a fork.
- For an unfilled pie crust, bake for 8-10 minutes at 475 F. If your recipe is a filled crust, follow your pie filling recipe for baking instructions.
PS
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