Press-Inn Pie Crust - Easy, easy good

 

Press In Pie Crust

Servings: 8 (makes one 9-inch crust)

• 8 tablespoons (113 grams/1 stick) unsalted butter, at room temperature
• 1/4 cup (50 grams) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract (optional)
• 1 3/4 cups (218 grams) all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 tablespoon water
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Directions

1. Step 1

   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-low speed until smooth, 2 to 3 minutes.

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3. Step 2

   Raise the mixer speed to medium, add the egg yolk and vanilla, if using, and mix to combine. Stop the mixer and scrape the bowl down thoroughly. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, 1 minute more.

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5. Step 3

   Turn out the dough and use your fingers to press it into a 9-inch pie plate, working up the sides. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight. (For the most pristine look, dock the crust all over with a fork, though feel free to skip this step entirely, as the crust will bake up nicely without docking.

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7. Step 4

   The crust can now be filled and baked, or par-/blind-baked for filling later. When ready to bake, position a rack in the center of the oven and preheat to 350 degrees.

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9. Step 5

   To use with fruit filling(s): Pour the cooled fruit filling into the unbaked, assembled pie crust and bake for about 35 minutes, or until the filling appears a bit matte on the surface. If needed, cover the crust edges with foil to prevent over-browning.

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11. Step 6

    To use with pudding filling(s): Blind-bake the crust before filling, for 20 to 22 minutes, or until evenly golden brown. Cool completely on a wire rack before adding the filling.

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13. Step 7

    Variations: Oatmeal Press-In Cookie Crust: Replace the granulated sugar with 1/4 cup (53 grams) of light brown sugar. Replace 1/4 cup (31 grams) of the flour with 3/4 cup (74 grams) of rolled oats.

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15. Step 8

    Spiced Press-In Cookie Crust: Add 1 to 3 teaspoons of ground spices — either one or a combination, such as cinnamon, turmeric or a mixture of equal parts cinnamon, ginger and clove.

SHORTBREAD COOKIE PIE CRUST,- 

• ▢1 cup unsalted butter, 2 sticks
• ▢2 cups flour
• ▢1/2 cup confectioners sugar
• ▢1 teaspoon vanilla extract
• ▢1/4 teaspoon baking powder

• In a mixing bowl or food processor, beat the butter until fluffy, and add in the sugar.
• Then, add in the flour and lightly mix with the paddle attachment or your hands. Add in the vanilla extract and baking powder and mix until the mixture is crumbly.
• Roll the dough or press it into a pie dish, up the sides and make a nice crust, and bake in a preheated 350 degree oven for 10 to 15 minutes.
• Let the crust cool before adding the filling.
• Proceed with the pie filling instructions for whatever pie you’re making.