PIE CRUST MASTER CLASS with Baking Powder | Light and Flakey! 🙌🏽

Описание: Hi everyone! Welcome back to Marie's Kitchen! I'm so glad you're here 🥰

Have you ever heard of using BAKING POWDER in your pie crust??? We tried it last week but, because of time constraints, I didn't get a chance to show you how it ultimately turns out!

So today I'll walk you through the process, start to finish. First, we'll make a homemade all-butter pie crust with a little baking powder mixed into the dry ingredients. Then we'll roll out the crust, fit it into the pie plate, and add a decorative edge. Finally, we'll blind bake the crust using my favorite technique, and then we'll cut a slice and see the texture up close! Can't wait for you to see how it turns out!

Yes, it's a long video 😅, but this is THE MOST COMPREHENSIVE pie crust lesson I've recorded to date, so if you've ever had trouble with pie crust, you don't want to miss this! I'll answer many of the questions submitted by viewers over the past few months. (Thanks for your questions! Leave more in the comments if you have them!)

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Big hugs,
Marie

Links to Supplies ⬇️

Pyrex pie plate
https://amzn.to/4aapgLz

SILPAT Rolling Mat:
https://amzn.to/48Auz76

Rolling pin
https://amzn.to/3YEzD7s

Sheet pan
https://amzn.to/3A6HDEV

Precut Parchment
https://amzn.to/4f1kZwD

Pie Crust Shield 10”
https://amzn.to/3YmIDN7

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1 1/4 cup (170 g) all-purpose flour (plus extra for rolling out the dough)
1 tablespoon (12 g) sugar
1/4 teaspoon (1 g) salt*
1 1/2 teaspoons (6 g) baking powder
1/2 cup (113 g) unsalted butter (cold), cut into cubes
5 tablespoons (75 mL) ice-cold water

METRIC
170 g flour
12 g sugar
1g salt*
6g baking powder
113g unsalted butter*
75 mL water
*or use salted butter and leave out salt

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
Place flour, sugar, salt and baking powder in a bowl. Stir to combine.

Add butter. Using a pastry cutter, cut the butter into the dry ingredients until the butter is coated in flour and in various sizes (ranging from pea size to almond size).

Add 5 tablespoons very cold water. Use a fork or spatula to toss the butter and flour with the water, until there are no more dry patches. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand. (If it does not hold together, add 1-2 teaspoons additional water and toss again.)

Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 20 minutes, and up to 2 days.

When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.

Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate under itself, resting on the lip of the pie plate, into an even edge.

Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 2 months. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes. Baking times and temps will depend on the type of pie you are making.

#piecrust #piecrustrecipe #easyrecipe