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Rose's Favorite Flaky & Tender Pie Crust
INGREDIENTS |
MEASUREMENTS |
WEIGHT |
|
|---|---|---|---|
cold |
volume |
ounces |
grams |
frozen unsalted butter, 1/2 inch cubes |
8 tablespoons |
4 ounces |
113 grams |
bleached all purpose flour, preferably Wondra |
1-1/3 cups, sifted into the cup |
6.5 ounces |
184 grams |
sea salt |
1/8 teaspoon |
- |
- |
baking powder (preferably Rumford or another non-aluminum variety) |
1/8 teaspoon |
- |
- |
cream cheese, cut into 4 pieces and chilled |
1-3 ounce package |
3 ounces |
85 grams |
heavy cream |
2 tablespoons |
- |
- |
cider vinegar |
2 teaspoons |
- |
- |
Food Processor Method
1) Process flour, salt, and baking powder to blend.
2) Add cream cheese and process until coarse.
3) Add butter cubes and pulse until peanut size.
4) Add cream and vinegar and pulse until butter is the size of small peas.
5) Scrape dough onto a lightly floured work surface. Use latex gloves or cover hands with plastic bags and press dough until it holds together in one smooth flat disc.
6) Wrap, and refrigerate 45 minutes before rolling.
Note: Baking powder containing aluminum has a bitter flavor. Most health food stores and many supermarkets carry the calcium variety.You can eliminate the baking powder and double the salt but the crust will be less tender.
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Comments
At the time Julia's recipe was published, pastry flour probably wasn't as available as it is today. She obviously would have been able to get a hold of it, but home bakers probably couldn't - I'll bet they designed the recipe around the availability of ingredients most home bakers could get at the time.
Reply to this Posted by: Patrincia | June 2, 2009 9:51 AM #
Maureen, yes, plus now you can watch it on youtube. Rose goes in extent how to achieve a flaky and tender pie crust. It isn't just a matter of what ingredients go in, but also about preventing the butter from getting warm or soft, zero to minimal kneading which also means running the food processor for only seconds and only till the mix appears crumbly and prior to forming a dough ball. I use gold medal bleached all purpose flour or a mix with wondra flour.
Reply to this Posted by: hector | June 2, 2009 12:48 AM #
Quick question. I have an order that calls for pate brisee. I used to use Julia Child's recipe, which calls for shortening. She said American all purpose flour made all butter crusts tough. If I use Rose's recipe from P&PB -- pastry flour and all butter -- will I be delivering on my promise to make pate brisee?
Thank you!
Reply to this Posted by: Maureen | June 2, 2009 12:11 AM #
I have baked with both gas and electric ovens and don't really have a preference.
Our fairly-new stove has an electric oven with convection option. We use the convection for some types of bread and for roasting chickens and turkeys. It makes for a very brown crust which is good for some things and not for others.
Do you do a lot of broiling? We had an old gas oven where you had to broil by pulling out the drawer below the oven. It was a pain to use. I like electric broiling better but the truth is, I hardly ever broil things anyway.
So, my advice is to think about what sort of baking you do, and what you might want. We do love having an oven where you can use it as conventional or convection.
Reply to this Posted by: Barbara | January 5, 2009 8:55 PM #
welcome to the blog! my preference is a gas oven because gas is less expensive than electricity. however, you need exhaust to outdoors ventilation.
electric is usually more even baking.
a must to have convection on either above, but plus if you can turn convection off as needed. not all things bake better with convection.
Reply to this Posted by: Hector | January 3, 2009 8:01 PM #
Hi,
I have never posted before but I have enjoyed reading your posts. Y'all sound like you so enjoy baking and so do I.
Is there anyone out there that could tell me which is better for baked goods, a gas oven, electric oven or a convection oven. I am planning to buy a new stove and would like to get whichever is best for baking.
Thanks for any help you might offer.
Marylouise
Reply to this Posted by: Marylouise | January 3, 2009 12:07 AM #
Dan, thanks for sharing these news!
Reply to this Posted by: Hector | December 31, 2008 11:58 PM #
thank you for this great new year's gift-- I had no idea!
Reply to this Posted by: Anonymous | December 31, 2008 8:21 PM #
Just felt everyone should know that Rose's flaky cream cheese pie crust was the most viewed recipe on Washington Post this year. Her Perfect Peach Pie was second. Woohoo Rose!
http://www.washingtonpost.com/wp-dyn/content/article/2008/12/30/AR2008123000611.html?sub=AR
Reply to this Posted by: Dan | December 31, 2008 2:49 PM #
Angus, I usually blind-bake on the bottom rack with a round pizza stone on the rack. (Put the stone in before you preheat the oven.) It seems to work well enough. I don't know if the bottom of the oven would work better or not.
I find that if you are partially blind-baking the crust and then baking again when you add the filling, it is a very good idea to cover the crust with foil or a pie shield. It will get too brown otherwise.
I haven't made a pie with an unbaked filling so I can't say what you should do in that case.
Reply to this Posted by: Barbara | December 22, 2008 8:30 PM #
1. Is it better to blind bake on the base of an oven, or on the lowest shelf?
2. Should a pie shield be used when baking blind?
Reply to this Posted by: angus cook | December 18, 2008 11:43 AM #
I made two of the Peach Galettes yesterday and was so happy with the results. Right now I have a white sheet cake baking. I am using a recipe from the "Confetti cake book". I made a sheet cake yesterday and plan on filling both cakes with homemade strawberry butter-cream and then carving cakes to look like a book for a Baptism tomorrow at church. I also will be making a plum tart and chicken and noodles. I just love your recipes and you make it so easy to turn out delicious food. Thanks so much.
Reply to this Posted by: Ramona | August 16, 2008 12:14 PM #
I had a (probably insignificant to everyone else! but) major revelation to me today when I read p. 18 of Rose's Pie and Pastry Bible. Ever since I first attempted to blind-bake a pie crust, I've been baffled by how to avoid the parchment sinking into the pastry around the edges during pre-baking. And there, in a small, line drawing on p. 18, was my answer. Until now, I've always cut a circle of parchment the exact size of the base of the pie dish and placed that onto my pastry before weighting it with dried peas. No wonder I always end up having to dig out the lining from under the base rim of the crust when the pastry has risen and browned! Instead, the diagram on p. 18 shows very clearly how to pleat the parchment lining so that it rises up the sides, even above the containing pie crust walls. Tomorrow, we're having bangers and mash. The day after, I'm planning to make a homity pie with the potato leftovers ... inc. blind-baking. I'll let you know how it goes!
Reply to this Posted by: Kate | July 26, 2008 2:26 PM #
OR you can buy a set of letter cutters and cut out the letters from the leftover dough! (my father, by the way, said i should skip the candle.)
BIG NEWS for pie lovers: the cherry pie reheated PERFECTLY even two days later: i cut two pieces and then set them on non-stick foil though regular probably would be fine. i snuggled the foil around them to support them and keep the cherry filling from drying and baked them in a preheated 400F oven for 10 minutes. despite the humidity the recrisped--even the lattice!
Reply to this Posted by: Rose Levy Beranbaum | July 26, 2008 11:31 AM #
Bill, you can roll a thin snake of leftover dough and "write" happy birthday on the crust before baking.
Reply to this Posted by: Patrincia | July 25, 2008 8:20 PM #
Rose:
I just love love love this pie crust. My best friend is having her 49th birthday party on Sunday. This is a gal who LOVES pie, and is ho hum about cake. (She admits that the cakes I make from your recipies are the best she's had, but she still much prefers pie). So I'm going to bake a Birthday Pie for the party...why not? You can stick a candle in it...and still sing the song! She loves apple pie, it is her favorite dessert. So I will be baking your apple pie for her party, I will pipe Happy Birthday Denise on top, and will be making the vanilla icecream recipe you have in the cake bible to go with it. It is soooo delicious. I've made it twice before and it disappears as fast as I can make it (Mostly into my mouth). thanks again for your marvelous recipies.
Reply to this Posted by: Bill | July 25, 2008 4:22 PM #
to prevent drying and other odors and butter and chocolate are excellent absorbers and you don't want them to taste like garlic!
Reply to this Posted by: Rose Levy Beranbaum | July 25, 2008 3:38 PM #
Quick question, what is the purpose of covering with plastic wrap? Is it just to prevent the dough from drying out? Or is it to increase the temperature of the dough?
When I roll pizza dough, I do the same when it becomes strechy, to relax it. Latelly, I haven't been covering it with plastic wrap, specially during the humid days.
Reply to this Posted by: Hector | July 25, 2008 3:31 PM #
foil doesn't allow the pastry to breathe which is why i recommend parchment. also peas and beans smell dreadful when baking. rice on the other hand absorbs a little of the butter from the crust (through the parchment, browns lightly, and is perfect for pilaf!
Reply to this Posted by: Rose Levy Beranbaum | July 25, 2008 2:32 PM #
and if the sides are still shrinking and falling try this: (always covered with plastic wrap when resting/chilling) frig 1 hour, freezer 30 minutes. but the suggestions below are also very valid--don't stretch the dough--ease it in. don't over work the dough so it's too stretchy, etc etc.
Reply to this Posted by: Rose Levy Beranbaum | July 25, 2008 2:27 PM #
Thanks so much Hector - keep them coming.
Reply to this Posted by: Patrincia | July 25, 2008 1:40 PM #
and here is how Rose rolls the crust:
http://video.google.com/videoplay?docid=-5691625893999868754&hl=en
Reply to this Posted by: Hector | July 25, 2008 1:02 PM #
Erika:
1- never stretch/pull when rolling, the dough will stretch back when baking.
2- rest the dough before and after rolling, so it relaxes.
3- always blind bake with a coffee filter plus rice.
Here is how Rose makes the dough:
http://video.google.com/videoplay?docid=4847696856338055321&hl=en
Reply to this Posted by: Hector | July 25, 2008 1:00 PM #
Yes, 10-15 minutes it not nearly enough resting time.
Reply to this Posted by: Matthew | July 25, 2008 9:40 AM #
The subject of pre-baking was recently discussed somewhere on the blog... Rose suggests blind baking with the use of a paper coffee filter filled with uncooked rice (the toasted rice can be cooked as usual afterwards - Rose says it has a lovely flavor).
Erika - when rolling, are you fighting to keep the dough from shrinking as you roll it out? If so, you need to let it rest longer. Be sure to push the dough down into the corners of the pie/tart pan too, and I like to leave a bit of extra crust around the top edge of the pan.
Reply to this Posted by: Patrincia | July 25, 2008 9:30 AM #
Do you use baking beans? I usually line with foil and fill the cavity with dried peas/beans to add weight and to hold the foil in place, i don't have a problem with falling sides.
Reply to this Posted by: Jeannette | July 25, 2008 8:19 AM #
I have tried blind baking several times and always end up with the same problem - The sides end up shrinking down. What am I doing wrong ? I always roll, prick and then let sit in the fridge for 10-15 minutes. Remove, line with foil and bake.
Reply to this Posted by: Erika | July 25, 2008 7:45 AM #
YES, I realized that folding the sides under, making it double thickness, makes the best looking pie/tart edges.
Reply to this Posted by: Hector | May 18, 2008 11:01 PM #
brenda, next time use the pie shield right from the beginning. also be sure to have a double thickness of dough on the rim, i.e. fold it under and press it down. if too thin it will bake too much faster than the rest of the pie. i think you'll be much happer with it this way.
Reply to this Posted by: Rose Levy Beranbaum | May 17, 2008 2:55 PM #
I forgot to leave my name about the blog with the hard rim. Please help if you can.
Reply to this Posted by: Brenda | April 18, 2008 10:00 PM #
I made this pie crust twice and both times my crust came out hard. The rest of the pie was fine, it was just the crust (the rim of the pie). So I do not understand why it wasn't the whole crust. As it started to get brown, I used a pie shield so it wouldn't over-brown, and I followed the directions exactly as stated. Please tell me why I could of had a hard rim!! The first time I made it I didn't brush with milk and sugar but the second time I did but the results were the same both times!! I am a little confused to what happened.
Reply to this Posted by: Anonymous | April 18, 2008 9:54 PM #
Oh wait a minute... by "rolled", do you mean rolled-out flat???
Reply to this Posted by: Patrincia | October 24, 2007 6:06 PM #
I would thaw the rolled crust in the fridge first, otherwise it will be too firm to unroll.
Reply to this Posted by: Patrincia | October 24, 2007 6:05 PM #
When you freeze an unbaked pie crust, rolled, do you thaw it first in the refrigerator before blind-baking it? And for recipes not calling blind-baking, do you thaw the frozen crust first before filling it?
Reply to this Posted by: Hector | October 23, 2007 12:11 PM #
Blanche,
Your post intrigued me because I had never heard of hot water pie crust. I looked up and read through a recipe. I think this would fall under a separate type of pastry other than traditional pie crust--like fillo, strudel, and Pâte à Choux are other categories.
I am not well enough versed in pastry taxonomy, but perhaps someone knows a name for this genre. This is the type of pastry where the fat is added in liquid form. I know my great-grandmother used to make pie crusts using oil. My only experience with this type of pastry is cooking Indian foods--samosa pastry uses a similar technique.
From the reviews I read, most people praise its tenderness. This would make sense because tenderness in regular pie dough results, in part, from the absorption of some of the fat in the flour to keep it from forming gluten with water. Reviewers also claim that it is flaky; not having tried this recipe, I can't say for sure, but I can't imagine that it could be as flaky as a regular crust made with big streaks of butter.
I know that the oil based pastries I mentioned do have some flakiness, but it doesn't seem to be on the same level as traditional pie crust. I'm not sure I understand exactly how oil based pastries become flaky. I assume the mechanism must be similar to how pie crust becomes flaky (layers of fat). Since there aren't any large pieces of fat or visible layers, this must happen on a very small scale--perhaps, resulting in the equally reduced flakiness.
Reply to this Posted by: Matthew | September 11, 2007 10:56 PM #
Every recipe I see for a flaky pie crust says to use ice water. I found " an easy foolproof method" for a pie crust using HOT WATER! If all recipes specify ICE water, how does using HOT water work?
Reply to this Posted by: blanche james | September 11, 2007 8:16 PM #
Shuang - pie crust will absorb moisture from the fridge. Best to eat your pie quickly.
Reply to this Posted by: Patrincia | August 28, 2007 7:18 PM #
I tried the pie crust, and it came out very nice. However, after putting the filling in and leaving it in the fridge for a few hours, the crust is no longer flaky and crisp. It had gotten gummy! What did I do wrong? What can I do to avoid that next time?
Reply to this Posted by: Shuang | August 28, 2007 4:10 AM #
constance--this is wonderful and for now you'll have to content yourself with the written recipe as pbs is "independent" which means each station can air when it choses. you could call and brow beat your local pbs station--if enough people showed interest it could work. they are SUPPOSED to be responsive to their audience!
with all the details in the recipes plus this blog you won't go wrong!
Reply to this Posted by: Rose Levy Beranbaum | August 30, 2006 2:28 PM #
Hi Rose,
Constance again, I would like to know if your show, "Baking Magic", will be returning to PBS ch. 13, if so, when will the show air?
Every time I make a cake or pie from your books the people go crazy.
The first time I made the egg white butter cream was without the chocolate. When I tell you I almost screamed soo loud! I called my friend and told her "I found it, I found it!!!!" We have been looking for "real buttercream" for years.
When you go to bakeries you get something they call "buttercream" and after it's gone, you still have some kind of greasy film in your mouth. But Rose I must say THANK YOU, THANK YOU!! From everyone I know, they love your buttercreams and cakes!!!
Once again much Luv,
Constance
Reply to this Posted by: Constance | August 30, 2006 2:07 PM #
thank you for your beautiful inspiring note. it means a lot to me.
re the sea salt, the only reason i specify it is i don't want to add iodized salt, especially to a pie crust where you could really taste it. but i'll bet anything that no one could ever detect the difference in a pie crust between sea salt and uniodized table salt!
love back!and i hope you are having the rewarding career you deserve.
Reply to this Posted by: Rose Levy Beranbaum | August 20, 2006 5:57 PM #
Hello Rose,
I have two questions:
1)Is there a substitute for the sea salt for this pie crust (the cream cheese crust is my favorate too, it's wonderful with your pecan pie)?
2)Will you be returning to PBS ch. 13 soon? I was soooo excited when I saw you on television! I really miss your show.
PS I have all of your books but after buying 'The Cake Bible', in 1997 I went to NYRS in 1998 and have my cert. in Pastry Arts. I would just like to add a hardy thank you and a great big hug for changing the course of my life.
Much love,
Constance
Reply to this Posted by: Constance | August 16, 2006 11:45 AM #
baking low in the oven is the best way to get a crisper bottom crust but unfortunately the heat eminating from the bottom will soften the border before it has a chance to set. for this reason i use a less raised border such as the checkerboard which fares well even low in the oven.
other solutions are:
the pie plate i designed that protects the scalloped border
putting the foil ring on right at the beginning will help
Reply to this Posted by: Rose Levy Beranbaum | August 2, 2006 8:21 AM #
Hi Rose,
I made a pie crust from your Basic Pastry recipe in the PIe and Pastry Bible. I did not cook the pie on the bottom of the oven, but I cooked it on the lowest rack. I noticed after 10 minutes that the edges were getting melty. The pie had just come from being in the freezer for 1 hour and the edges had a raised fluting. I let the dough rest overnight in the fridge before rolling out. Just wondering what I did wrong.
Thanks, Monica
Reply to this Posted by: monica | August 1, 2006 5:46 AM #
thank you elizabeth! yes--do bake on the floor of the oven for the first 20 min. i think you'll be very happy with this technique.
Reply to this Posted by: Rose Levy Beranbaum | June 4, 2006 9:27 PM #
I found your Rose's Pie Plate in a shop today and bought it! I won't be able to use it for a couple of weeks because of other projects in the works but when I do, would it still be best to bake the crust on the oven floor for the first 20 minutes or will this pie plate eliminate the need for that? By the way, it's a beautiful pie plate.
Elizabeth H
Reply to this Posted by: Elizabeth | June 4, 2006 8:56 PM #