Pie Crust Hack For Home Cooks
A pie crust hack is the perfect tip for individual size baked goods.
Servings 12 servings
Equipment
- 12 Mason Jar Lids
Ingredients
- 8 tbsp Butter cold
- 1 1/2 cups All purpose flour more for dusting
- 1/2 cup Crushed nuts or oats optional
- 1 tbsp Sugar for sweet pies
- 1/4 tsp Salt more for savory pies
- 1 Egg
- 2-4 tbsp Cold water
- 1 tbsp Mustard for savory only *see notes
Instructions
- With a fork, or in a food processor, incorporate the butter into flour until mixture becomes like coarse meal.Add crushed nuts and sugar for sweet pies, salt and mix.Whisk in the egg and 1 tablespoon of water at a time until the dough comes together. For a savory pie, less water will be needed as the mustard adds moisture to the dough. Dough should not be sticky nor dry. Balance water and flour to achieve this.
- For a savory crust - Roll out the dough on a floured surface. Roll thinner than you ordinarily would a pie crust, about 1/8 inch thick.Press circles of dough with a cup the diameter of the sides and bottom of the lid, about 4 inches (if using Mason jar wide-mouth lids), and press the rounds into the lid.Crimp the edges and the crust is ready to fill and bake, or freeze in an airtight container.
- For a sweet crust - Divide the dough into 12 equal portions. Rather than roll this dough, it is easily pressed and formed into the lids. Crimp the edges and the crust is ready to fill and bake, or freeze in an airtight container.
- Baking time will vary, depending on the filling. However, since the tart tins don't hold a large amount of filling, the baking time averages around 15-minutes in a 350 degree oven.
Video
Notes
For sweet pies, the addition of crushed nuts adds texture to the crust.
For savory pies, the addition of mustard adds flavor and color to the crust.