Homemade Piecrust: How To Make and What To Bake!
A Guide To Piecrust! Learn how to make two classic French piecrust recipes and what to make with them.
Light, flaky, and flavorful: these are the hallmarks of a perfect Tarts, galettes, and pies of the sweet or savory type all rely on the classic pastry dough.
What does it take to make your own, you might be wondering? Read on to learn more about homemade piecrust!
How To Make Piecrust
The basic ingredients necessary to make homemade pie crust include:
- Flour
- Butter
- Water
- Salt
Eggs, sugar, and vodka (really!) are other common ingredients depending on the type of dough you’r making. The addition of vodka (or vinegar) impacts the texture of the tough, lending a more tender bite. Try substituting some of the water in your recipe (start with 1-2 teaspoons).
There are two classic types of French piecrust I use on a regular basis: Pate Brisee and Pate Sucrée.
Pate Sucrée Versus Pate Brisee
These two French styles of piecrust feature similar methods and ingredients, but they differ slightly.
Pate Brisee is made with flour, butter, water, and salt. The butter is cut into the flour and salt, with the water gradually being added until the dough just comes together. The butter needs to be completely chilled, and the water added should be ice cold as well. This is key in ensuring that the end result is nice and flaky.
Pate Sucrée is made the same way as pate brisee, but the ingredients differ slightly. Flour, butter, and water are included, while sugar replaces the salt. The addition of eggs (or just yolks) add richness that is perfect for sweeter dishes (think pie).
Personally I opt to use pate brisee in most recipes, both sweet and savory. Find the recipe I’ve used time and time again below!
Steps To Make Piecrust
- In a food processor combine flour and salt, pulsing to combine
- Add cubed and chilled butter and pulse until mixture resembles sand
- With the motor running, add 1 tablespoon of ice water at a time
- Pulse until mixture just comes together, and holds its shape when pressed in your hand
- Pour mixture out on a clean surface and shape into one flat disk
- Divide the disk in two, shaping each portion in to two flat disks, placing them on plastic wrap
- Using plastic wrap continue to flatten and shape the disk in to a round
- Wrap each round completely and refrigerate at least 1 hour
Recipes Using Piecrust To Try
If you found this Guide To Piecrust helpful or you try any of my recipes be sure to use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
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Pate Brisee
Ingredients
- 2 3/4 cups all purpose flour
- 1 1/2 tsp coarse salt
- 1 cup cold unsalted butter cut in to cubes (2 sticks)
- 7 Tbsp ice water more as needed
Instructions
- Pulse flour, sugar, and salt in a food processor until combined.
- Add butter and pulse until coarse crumbs are formed. You can use a pastry cutter or two forks if you don't have a food processor.
- Once the dough has a rough crumb (there will be pieces roughly the size of small peas), start adding in the ice water. Start with 7 tablespoons and see how it looks: the dough should hold together when presed between your fingers. Add additional water if needed. Note that you shouldn't over process in this step: you'll be forming and pressing the dough together next, and it should still be crumbly in this stage.
- Turn the dough out on to a clean working surface, and begin to form the dough. Split in half, forming two compact disks. Wrap each in plastic wrap and refrigerate at least one hour. Dough can be frozen up to one month, just thaw in the refrigerator overnight before using.
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