My Favorite Pie Crust
My mothers pie crust. I have not included the baking directions as it depends upon your filling choice. Single crust.
My mothers pie crust. I have not included the baking directions as it depends upon your filling choice. Single crust.
- Carbohydrate 25.1272883333333 g
- Cholesterol 0 mg
- Fat 15.2528448333333 g
- Fiber 0 g
- Protein 0.0302373333333333 g
- Saturated Fat 2.87046785 g
- Serving Size 1 1 (47g)
- Sodium 229.987366666667 mg
- Sugar 25.1272883333333 g
- Trans Fat 0.442598966666666 g
- Calories 232 calories
Step-by-step
- Set out the solid margarine stick for a while on the kitchen counter to soften it.
- Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
- Mix until you have pea-sized pebbles.
- Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
- Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
- Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
- Put additional flour onto counter and rolling pin.
- Roll dough into a circle for your pie.
Swapping solid margarine for softened butter alters the melting point and moisture content entirely, yielding a denser pastry that resists the classic flaking action. Achieving the correct crumb structure relies entirely on thermodynamics. When solid fat coats the flour proteins, it creates waterproof barriers. As the pastry bakes, water inside that fat evaporates, leaving pockets of empty space behind. Keeping ingredients cold prevents the fat from melting prematurely into the flour.
The Mechanics of Margarine and Flour Integration
Working the fat into the flour requires deliberate physical action. Using two knives or fingertips breaks the margarine into distinct pieces roughly the size of small peas. If the pieces disappear completely into a yellow paste, the resulting baked crust will turn tough and bready. Chilling the mixed bowl for thirty minutes solidifies the fat fractions before hydration begins. Adding icy cold water then binds the starches without dissolving the remaining fat chunks. Rolling the chilled ball on a floured surface requires light, even pressure to prevent sticking.
- Overworking the dough dissolves fat pockets into the flour, destroying flakiness.
- Using room-temperature water hydrates gluten prematurely, toughening the pastry.
- Skipping the thirty-minute chill period allows friction heat from hands to melt the fat.
