A pie crust for people who are afraid of pie crust

There’s not so much I’m afraid of. Snakes, clowns, needles, tripping whereas climbing and falling off a cliff — typical stuff. Within the kitchen, I’m terrified that I’ll overlook about proofing bread dough or depart a cake within the oven and not using a timer. However pie crust, one of the fear-inducing recipes round, has by no means made me blink. That’s as a result of I’ve this methodology for melted butter pie crust up my sleeve — and I wager it’ll enable you to cross pie off your worry checklist, too.

Within the Take a look at Kitchen, we frequently speak about why there may be a lot nervousness round making pie crust, and the way we will empower bakers to beat their fears and make extra pie. We are able to’t stand subsequent to everybody of their kitchens and whisper “You’re doing nice! Hold going!”, however we will develop a recipe to expel their ever-common pie crust fears. Which led to this new methodology: a pie crust made with melted butter as an alternative of chilly. Let’s flip the script on the whole lot you thought you knew about pie crust with a straightforward methodology that anybody can grasp.  

Accessibility and approachability have been high of thoughts once I got down to develop this recipe — I wished to simplify the tactic to eradicate sophisticated steps and strategies. Have you ever ever made a crumble topping? You may make this pie crust. Ever pressed a graham cracker crust right into a pan? You may make this pie crust. Don’t have a floor large enough to roll out a pie crust? Hate your rolling pin? Don’t personal a rolling pin? You may make this pie crust!

Images by Danielle Sykes; meals styling by Kaitlin Wayne

Why melted butter makes nice pie crust

The most important profit of creating a melted butter pie crust is that it’s fast and tremendous straightforward. Once you make a melted butter pie crust, you’ll commerce flaky (and generally finicky) layers for the fast comfort of blending dry components collectively in a bowl, stirring in melted butter and a few water, mixing till crumbs kind, then urgent it straight right into a pie pan. No want to stress about ensuring your butter and water (and flour, and ambient kitchen temperature, and mixing bowl, and arms, and so forth.) are chilly. No want to sit back the crust earlier than rolling. No want to fret concerning the crust cracking when rolling it out — truly, you don’t must roll it in any respect. And no want to fret about transferring the crust to the pan in a single piece.

Let’s be clear and set some expectations: A pie crust made with melted butter can be totally different than a pie crust made with chilly butter. Not higher, not worse; simply totally different. With chilly butter, your pie crust can be mild and flaky (that’s as a result of because the chilly butter melts within the oven, it produces steam that creates flaky layers). With melted butter, your pie crust can be thicker, sturdier, and harking back to shortbread cookies: tender, buttery, and flavorful. A melted butter pie crust is a detailed cousin to Sizzling Water Pastry, however with some added sugar (for taste) and a contact of baking powder (for a lighter texture). 

Let’s speak about one other crucial issue: taste! Butter stays a outstanding taste right here; in the meantime, White Complete Wheat Flour helps hold the crust tender whereas additionally including one other layer of taste. A contact of cinnamon enhances the flavour of the entire grains, however you may also mess around and substitute the cinnamon with different spices that will complement your fillings. Apples and cardamom, cherries and black pepper, peaches and ginger. Go wild!

Images by Danielle Sykes; Meals Styling by Kaitlin Wayne

What to bake with melted butter pie crust

A pie crust made with melted butter can be sturdy with out being robust, and whereas it may be too heavy to pair with a cream or meringue pie, it’s good for any sort of fruit pie. Even when paired with the juiciest of fruits, this cookie-like crust is a robust car, guaranteeing you get a clear slice of pie that doesn’t collapse. That’s why it’s good for this Quick Summer time Berry Pie, a recipe that may have pie in your desk in simply two hours, begin to end.

I do know I’ll be busy making strawberry peach pies all summer season lengthy and am excited to pair this crust with pecan pie filling come fall. Inform me — what sort of pie will you bake first?

Cowl picture by Danielle Sykes; meals styling by Kaitlin Wayne.