Overview
This episode of "Bake It Up a Notch" by Erin Jeanne McDowell, in collaboration with Food52, focuses on the fundamentals of pie dough and crusts, including equipment, ingredients, dough varieties, mixing, rolling, decorating, par baking, common issues, and alternative crusts.
Essential Equipment for Pie Making
- Rolling pins are a personal preference; use what's comfortable (French style, handled, engraved, or even pasta pins).
- Bench scrapers help clean surfaces and portion butter or dough.
- Pastry cutters assist when mixing by hand is difficult, especially for "hot hands."
- Pastry wheels, dough/crust tampers, and pie weights (ceramic, beans, or sugar) aid in dough shaping and blind baking.
- Pie plates come in ceramic, metal, or glass; glass is recommended for beginners to monitor doneness.
- Other suitable baking vessels include cake pans, cast iron skillets, and springform pans.
- Baking steels or pizza stones improve bottom crust crispness and bake consistency.
Pie Dough Ingredients and Fat Choices
- Classic pie dough requires flour, fat, salt, and water—keep all ingredients cold.
- All-purpose flour is standard; other flours can be blended in but need some all-purpose for structure.
- Butter provides the best flavor but can be harder for beginners; shortening and lard offer easier handling and flakiness.
- Optional ingredients like sugar (for sweetness), vinegar, or vodka (for tenderness) can be added for specific results.
Types of Pie Dough and Fat Distribution
- Fat size and distribution affect dough texture:
- Dough for decor (crumbly, holds shape for cutouts)
- Mealy dough (butter cubed to pea-size, crisp/tender)
- Flaky dough (walnut-size butter, steam creates flakes)
- Extra flaky dough (bigger butter pieces, folded for shingled layers)
- Rough puff (large butter pieces, multiple folds for flakiness)
Mixing, Hydrating, and Chilling Dough
- Mix dough by hand when possible for best feel; pastry cutter or food processor may be used.
- Hydration should be adjusted by feel; err slightly wetter for easier correction.
- Chill dough after mixing, after shaping in the pan, and before baking for best results.
- Use cold tools, ingredients, and hands throughout the process.
Rolling, Lining, and Sealing Dough
- Roll dough from the center outwards, rotating frequently to ensure evenness and prevent sticking.
- Fit dough into the pie plate by lifting and settling; chill before trimming and crimping.
- Fold excess dough under itself for a strong edge before crimping.
Pie Types and Scrap Usage
- Double crust pies require sealing top and bottom crusts together.
- Free-form pies (like galettes) offer flexible presentation and crisp bottoms.
- Save pie scraps for decorative elements, mini treats, or crunchy toppings.
Crimping and Decorating Techniques
- Common crimps include fork chevron, epis (snipped), classic finger, rope, and combo fork-finger crimps.
- Crimps not only decorate but help seal dough to the pie plate.
Par Baking and Blind Baking
- Par baking partially bakes the crust; blind baking fully bakes before filling.
- Dock crust, fill with weights up to the crimp, bake with pie weights, then finish baking as required.
- Par or blind baking prevents soggy bottoms and can be done ahead of time.
- Double crusts can be par baked by leaving excess over edge, trimming after baking.
Alternative and No-Roll Crusts
- Nut crusts, coconut macaroon crusts, crumb crusts, phyllo dough, and meringue crusts offer variety and gluten-free options.
Common Mistakes and Fixes
- Too dry dough: Flick with water, fold, rechill.
- Too wet dough: Use extra flour during rolling, fold, rechill.
- Not enough pie weights: Results in slumped sides and uneven crust.
- Uneven baking: Use foil shields for darkening edges.
- Insufficient chilling: Causes fat to melt out and produces brittle, tough crusts.
- Fat not coated in flour: Leads to melted-out fat and poor texture.
Questions / Follow-Ups
- For further clarification on par or blind baking, viewers are encouraged to comment or DM Erin on Instagram.