In this post, I show step by step how to prepare the so-called pie dough. by hand, i.e. without a universal machine or other aids. The dough can be made either in a sweet or savory version - the same base works for both.
All in all, this recipe is so simple and perfect and works for every pie that I use this all the time. The pie base is tasty, wonderfully leafy and easy to cut. If you've never made your own pie crust before, you should try it now! The ingredients cost almost nothing, and you can easily adjust the amount of salt / sugar to your liking.
- Vegan Quiche Lorraine, or French ham and cheese pie
- The most wonderful pumpkin pie
- A wonderfully fresh vegan lemon curd pie
The recipe is vegan, but you can use any margarine or real butter. The instructions are otherwise completely the same, whether the dough is vegan or not.
I have taken a model from Anna Bergenström's book for the recipe A little book of pies, but the instructions and tips for handling the dough are completely my own.
Choice of flour
For the pie base, preferably use regular semi-coarse wheat flour, especially if you are making a sweet pie, such as this pumpkin pie.
If you are making a savory pie, you can also use whole wheat flour. Whole wheat flour creates a very tasty and tender pie base!
You can make this pie dough even at your summer cottage, because you don't really need any special equipment. All you need is:
- a bowl (or any container that serves as a bowl, a pot will also work)
- two dinner knives
- measuring cup for measuring flour
Yes, these really do!
Making the dough
Measure the flour into a bowl and add salt or sugar, depending on whether you are making a savory or sweet pie.
Measure in refrigerator-cold (vegan) margarine or butter. Cut it into pieces about the size of a tablespoon, as in the picture, and place them here and there on top of the flour. Do not handle the margarine with your hands so that it does not heat up or melt - it must be as cold as possible.
Next, take two dinner knives and use them to pick the dough until the end result is crumbly and smooth. In terms of a good end result, it is important that the margarine mixes as evenly as possible with the flour.
Then take a couple of small amounts of cold water in a bowl, and add it about a tablespoon at a time to the flour. Whenever you have added water, stir the dough with a knife, e.g. clockwise. If the dough still sticks, add a splash of water and knead the dough again. When the dough is ready, it starts to form a loose dough ball, as in the picture. Do not add any more water to prevent the dough from spoiling.
Transfer the dough to a small freezer bag and shape it into a round 'puck'. If you can't find a freezer bag, you can also shape a disc on the bottom of a dough bowl.
Move the dough disc to the refrigerator for half an hour or to the freezer for 15 minutes before use. The dough is then ready to use.
Making the dough with a universal machine or a blender
If using a food processor or blender, add the dry ingredients and margarine as above. Then add water a little at a time through the hole in the lid of the universal machine while the machine rotates the dough.
Stop as soon as the dough starts to form a loose ball. This only takes about 10 seconds in total.
Rolling out the dough and transferring it to the pie pan
In my opinion, the easiest and most effortless way to roll out the pie base is to do it on baking paper, as it helps to transfer the dough to the pie pan. In addition, the baking paper can be thrown in the trash after use, and no dough or flour will stick to the base, which should eventually be washed away.
Tip: If the baking paper feels very slippery on the base, sprinkle a couple of drops of water under the baking paper, as in the picture below.
Sprinkle about a teaspoon of flour on the baking paper before rolling.
Try to roll the disc of dough into a disk slightly larger than the pie pan. You can test whether the plate is the right size by placing a pie pan on top of the plate. The dough should extend slightly over the edges of the pan.
Note: If you use whole wheat flour, the dough tears more easily when rolling. Press the tears together and roll again over them; in addition, you can patch torn areas even when the pie crust is in the pan.
When the pie base is rolled out, place the pie pan on top of it but with the inside facing down. Place your other hand under the baking paper, in the center of the pie pan, and support the bottom of the pie pan with your free hand. Then turn the pan with the baking paper around, i.e. the right way round. Try to do this quickly so the dough doesn't tear.
Now that the dough is inside the pan, press it down to the bottom and sides of the pan. You can also easily repair this point if the dough has managed to tear at the edge.
Cut the excess strips of dough from the edges along the outside of the pan. However, leave enough dough to shape the edges as desired.
Tip: From the remaining pieces of dough, you can press decorative patterns with a mold, which can be added as a decoration on top of the pie or baked separately on a baking sheet.
If you want, you can make decorative patterns on the edge of the pie before baking it. For example, you can wrinkle a pattern like this with your fingers:
Pre-baking the pie base
Most pie crusts made with this recipe don't need to be pre-baked - I haven't found it necessary. The pie base is usually pre-baked so that the edges hold their shape during baking, but that hasn't been a problem with this dough.
However, if you want to ensure a perfect end result, pre-baking is really easy to do:
- Support the edges of the pie base with foil.
- Bake the base in the oven without fillings for 10 minutes.
- Remove the foil, add the fillings and continue baking.
Can the dough be frozen?
Yes, the finished disc of dough can be frozen for later use. You can prepare any number of these in advance and freeze them for future use.
Before use, thaw the dough in time, or melt it with the defrosting power of the microwave oven.Tulosta
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