Rose Levy Beranbaum Shares Timeless Techniques for Perfect Piecrust

Mastering a Pie Crust Recipe That Has Endured for Over Three Decades

By Rose Levy Beranbaum

When it comes to pie crust, my tried-and-true recipe is the Flaky Cream Cheese and Butter Pie Crust. This version has evolved since it first appeared in The Pie and Pastry Bible, now in its 12th printing, and I’m excited to share some new tips along the way. While I have a range of recipes for various pies and tarts, this crust stands out as my go-to.

Crafting the Ideal Pie Crust

The foundation of this recipe stems from my original 1-2-3 crust, a blend of equal parts cream cheese, butter, and flour. This mix works well for miniature tartlets but tends to be a bit too delicate for larger applications. Early on, I experimented with adding water to the crust recipe, which led to a dough that was unyieldingly tough. After some trial and error, I decided to replace the water with heavy cream, which provided the optimal blend of tenderness and flakiness. I also introduced a splash of vinegar to relax the gluten structure, making the dough much simpler to roll out, particularly when crafting lattice strips for pies. For achieving a slight rise and additional tenderness, I turned to non-aluminum baking powder, like Rumford. These adjustments transformed the crust, making it both more resilient and easier to work with.

Choosing the Right Flour

Flour selection isn't just an afterthought. It’s pivotal to the crust's success. Traditionally, I relied on pastry flour, but it can be elusive in many grocery stores. So, I began experimenting with all-purpose flour, especially when teaching others who might not have access to specialty flours. Interestingly, I found that adding just a tablespoon of sugar to either bleached or unbleached all-purpose flour closely mimicked the tenderness typically associated with pastry flour. This simple technique worked wonders for single-crust pies. However, for double-crust pies, which require longer baking times, a shift in attention is necessary. The higher protein content in all-purpose flour often leads to quicker browning. Thus, if you choose to experiment with this method, lying a tent of foil over the pie midway through the baking process can prevent an overly dark crust, ensuring you still get that golden brown finish.

Roll and Bake with Precision

Optimal results can hinge on the chilling process. I recommend chilling the crust for about 45 minutes before rolling it out. This cooling period ensures the dough is firm enough to handle but pliable enough to shape. When you're working with a pie plate or tart pan, gentle pressure is key; pressing too hard can stretch the dough, risking shrinkage during baking. If you're preparing a single-crust pie, consider taking the extra step of freezing the crust overnight followed by blind-baking. This technique involves using parchment paper and pie weights to maintain shape. Another trick is to add a protective foil ring to the crust's rim from the very start of the process. This technique not only aids in even browning but also serves to retain moisture, preventing the crust from drying out too quickly.

An Appreciation for Pies and Fruits

While my professional background leans more toward cakes, my passion for pies and tarts runs deep. There's something ungated about the process of assembling different flavors—fruit pies, in particular, showcase a wonderful interplay between crisp crusts and juicy fillings. At times, I even layer pastry cream within fruit pies for that extra depth of flavor and creaminess. A technique I take pride in is fruit reduction. I developed Rose’s Reduction Spatula, crafted with precision by ThermoWorks, featuring markings to track liquid volume reduction. This piece of equipment allows both novice and seasoned bakers to focus on flavor concentration rather than simply relying on starch thickeners. By letting your fruit macerate with sugar before cooking, you draw out the liquid. Reducing this liquid not only enhances the flavor but also results in a superior texture. (And this is the part most people overlook.) For anyone looking to elevate their baking, paying close attention to how fruit interacts with sugar can offer remarkable results.

Future Outlook: The Enduring Pie Crust Recipe

This pie crust recipe isn't just a reflection of personal taste; it embodies years of baking knowledge that resonate with both novice and seasoned bakers. As trends evolve, such as the increasing demand for gluten-free options, there could be future adaptations of this classic crust. Bakeries and home cooks alike may experiment with alternative flours or adjust techniques that respect the essence of flavor while catering to dietary needs. What this means for you, the reader, is a unique opportunity to explore not only my tried-and-true methods but also to engage in your own culinary evolution. As you familiarize yourself with this recipe, consider how you might adapt it to suit your palate or accommodate the preferences of those you're baking for. Innovation and tradition can go hand-in-hand in the kitchen.

For those looking to try my favorite pie crust recipe, find it on my blog at realbakingwithrose.com.

Connect with me on Instagram at @realbakingwithrose and discover more at realbakingwithrose.com.

You can also check out Rose’s Reduction Spatula here.

The post Rose Levy Beranbaum Shares Timeless Techniques for Perfect Piecrust first appeared on Bake from Scratch.