At the base of any good pie is a really good crust. At Pacific Pie Co. you’ll find one really, really good pie crust! It’s flaky, buttery, crispy and strong enough to hold lots of yummy ingredients like Tillamook Sour Cream and lemon filling or Chicken and Black Beans (stay tuned for these recipes!) According to our pie guru, and the owner of Pacific Pie Co., Sarah, the key to a great pie crust is working the cold butter in quickly with your flour with your finger tips and adding a dash of apple cider vinegar!
Yield: 2 pie dough rounds (one top and one bottom or two bottoms)
2 ²⁄₃ cups all-purpose flour
¾ teaspoons salt
¼ teaspoons baking powder
8 ounces (2 sticks) Tillamook Unsalted Butter
1 tablespoons apple cider vinegar
½ cup ice water + more as required
1. Combine dry ingredients in a metal mixing bowl, stir with a fork to combine. Cut butter into half inch pieces and place in a small bowl. Chill flour mixture and butter in the freezer for 15 minutes or refrigerate overnight.
2. When you are ready to make your pastry, fill a 2 cup measuring cup with ice water. Place the butter pieces in the flour mixture and gently toss to coat butter with flour.
3. Begin breaking up the pieces of butter with your fingers. Do not squeeze or knead butter into the flour as you want to maintain pieces of butter to ensure a flaky crust. Continue to break up the butter until the flour mixture is a pale yellow color and all of the butter is pea-sized.
4. Add apple cider vinegar and ½ cup cold water (omit pieces of ice). Gently toss the mix with your fingertips. Again, resist the temptation to squeeze or knead the pastry. When the liquid is absorbed, gather a golf-ball size of pastry and gently squeeze together. If it crumbles too easily, add 1 tablespoon of water at a time until pastry starts to hold together. Your pastry will still seem a bit dry, but the flour will continue to hydrate when it is resting, so don’t add too much liquid!
5. Divide pastry into two equal portions, wrap in plastic wrap, and chill for several hours or overnight. Pastry can also be frozen for up to 1 month (defrost in refrigerator for 24 hours before using).
6. When you are ready to roll out your pastry, liberally flour your work surface. Break your disc of pastry in half and gently knead it back together – this will make it pliable and easier to roll. Flour the top of your pastry.
7. Apply pressure down and out as you roll your pastry. Roll straight out across the pastry and then lift and turn it a quarter-turn to the right. Think of the spokes of a bicycle wheel when rolling your pastry, rolling evenly in all directions as you continue rolling and turning, adding more flour underneath the pastry if it starts to stick at any point.
8. If the pastry starts to tear or crack while rolling don’t worry about fixing it until you have finished rolling. You can apply a small amount of water to ‘glue’ the torn edges together, or use excess scraps of pastry to mend holes.
9. To check if your pastry is large enough to fit in your pie plate, invert your pie plate on the piece of pastry. You want about 2 inches of overhang all the way around your pie plate to allow enough pastry for a nice edge.
10. Fold the piece of pastry into quarters and gently place into your pie plate. Unfold the pastry and gently drape over the edge. Do not press your pastry down into the pie plate. Using a paring knife or kitchen shears, trim the excess pastry, leaving a 1 inch overhang.
11. Roll the pastry forward and gently pinch together to create a ridge. Ensure the ridge is resting on the edge of the pie plate for support. Crimp pastry by pushing forward with your thumb and back with your fingers.
12. Put finished pie shell in the freezer for 15 minutes (or up to 1 month, wrapped) to relax pastry and set the edges before filling and baking. Pie can be filled with your choice of filling and baked directly from frozen.