Pie Crust

Pie crusts can be used for a wide range of pies, from sweet dessert pies to savory meat pies. In a pinch you can use Graham Cracker Crusts, they are ideal for sweet pies. Mix crushed graham crackers with melted butter and sugar, then press into a pie dish and bake briefly. Puff Pastry or Phyllo Dough, for a flaky crust, these can be used, especially for savory pies. Crushed Cookie Crumbs are similar to the graham cracker crust, but with cookies like Oreos or shortbread for different flavors.

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For a flaky crust, make sure your butter, or other fat, and water are very cold before mixing. This prevents the fat from melting into the flour before baking which would give you a greasy pie crust. After mixing, chill the dough in the refrigerator before rolling it out. It makes it easier to handle the crust and also keeps the fat solid.

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If you're making a pie with a wet filling, 'blind bake' your crust first. Place parchment paper on the dough in the pie plate and fill to 3/4 with rice or dried beans. Bake the crust, remove the rice or beans and your crust is ready for your filling. Store the beans or rice in a labelled container in your cupboard. You can use them over and over again.

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Patch those cracks. If your rolled-out dough cracks or breaks, all is not lost. Patch it with extra dough and a bit of water to seal up the cracks before filling or blind baking. Homemade pie crust can be stored in the refrigerator for a few days before use. For longer storage, wrap it tightly in plastic wrap and freeze it. It can last in the freezer for up to 3 months. Store bought crusts should be used by the 'best before' date.

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Pre-made pie crusts can be found in the baking aisle of the grocery store, often near the flour and baking mixes. They may come in a disposable pie tin or as a rolled-up dough that you fit into your own pie dish. You can also find graham cracker crusts in this section, usually pre-formed and ready to fill.

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