Best Alton Browns Pie Crust Recipes
CLASSIC PIE CRUST
How to make a classic buttery pie crust from scratch - it's easier than you might think. This recipe first appeared in Season 7 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.
Provided by Kate Itrich-Williams
Categories Sweets
Time 1h40m
Number Of Ingredients 6
Steps:
- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Heat oven to 425°F. Place 2 (9-inch) metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary. Crump as desired. Poke holes in dough and place in refrigerator for 15 minutes.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
PUMPKIN PIE
Try Alton Brown's classic Pumpkin Pie recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 3h50m
Yield 1 9-inch pie or 5 5-inch mini-pies
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F.
- For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
- Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
- For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
- Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
- For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
ALTON BROWN'S PIE CRUST
Make and share this Alton Brown's Pie Crust recipe from Food.com.
Provided by DaHomeCooker
Categories Pie
Time 40m
Yield 1 Crust, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Preheat oven to 425 degrees F.
- Place 2 metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
Nutrition Facts : Calories 188.9, Fat 12.7, SaturatedFat 7, Cholesterol 26.5, Sodium 207.2, Carbohydrate 16.4, Fiber 0.6, Sugar 0.1, Protein 2.3
PREMADE PIE CRUST
Before you begin, gather ingredients and equipment. Measure out ingredients.
Provided by Alton Brown
Categories dessert
Time 3h40m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Chill the butter in the freezer for 15 minutes along with two identical 9-inch metal pie pans.
- In the bowl of a food processor, pulse the flour and salt to combine (about 4 pulses). Scatter the butter over the top of the flour and pulse until the texture looks mealy and no large lumps remain, 8 to 10 pulses. Add the ice water and pulse 5 times. At this point the mixture should just hold together when squeezed.
- Turn the dough out on a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a disk approximately 1 inch thick and 5 inches in diameter. Refrigerate for 30 minutes.
- Remove the dough from the refrigerator, unwrap, and place on a lightly floured sheet of parchment paper. Lightly flour the disk then top with another sheet of parchment. Roll with a rolling pin, with the dough between the two pieces of paper, turning the dough a quarter turn after every few rolls until the disk is 12 inches in diameter. (If the dough seems too firm to roll at first, let it sit for 5 minutes at room temperature to soften.)
- Retrieve the pie pans from the freezer and place one upside down on the counter. Remove the top layer of parchment from the dough disk and lift the bottom layer of parchment with the dough and set on top of the inverted pie pan. Invert the second pan, place over the dough, and press down gently to shape the dough. Trim away any excess dough with a paring knife.
- Flip both pans right-side up, lift off the top pan, peel away the last piece of parchment, and place the pan back on top, thus sandwiching the bare dough between the two cold pans. Return to the freezer for a minimum of 30 minutes. (See Cook's Note.)
- When ready to bake, heat the oven to 300 degrees F. Position a rack in the center of the oven and a second one just beneath it.
- Place the dough-pan sandwich upside-down directly on the center oven rack. Place an empty sheet pan on the lower rack to catch any butter that might render out. Bake for 1 hour, then increase the oven temperature to 375 degrees F. Bake 15 minutes more.
- Carefully remove the crust from the oven and let cool for 20 minutes with both pie pans in place. Invert so the pie pans are right-side up, remove the top pan, and continue to cool to room temperature. At this point, fill the pie or place back between the pans and keep at room temperature for up to 3 days. (Do not wrap in plastic if storing at room temperature.)
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Alton Brown is a renowned chef, author, and TV personality best known for his innovative cooking techniques and expert food knowledge. Among his many specialties, Alton has also mastered the art of pie making, and his pie crust recipes are considered some of the best in the business. In this article, we will explore the concept of Alton Brown's pie crust recipes and what makes them so popular among home bakers and professional chefs alike.
History of Pie Crust
Pie crust is an essential component of any pie, and its origins can be traced back to ancient civilizations such as the Greeks and Romans, who created simple pastry shells for meat or fruit fillings. However, it was not until the 14th century that pies became popular in England, where the crust was used not just as a container but also as a decorative element. The traditional English pie crust, known as the "hot water crust," uses boiling water and lard to create a crust that is crisp and sturdy enough to hold up to hearty fillings. Over time, various types of pie crusts have emerged, including the flaky, buttery crusts that are now popular in America.The Basics of Alton Brown's Pie Crust Recipes
Alton Brown's pie crust recipes are known for their simplicity, using only a handful of ingredients that are easy to find and work with. The primary ingredients for the crust include flour, salt, sugar, butter, and sometimes water or vinegar. Alton is also known for adding unique ingredients, such as vodka or sour cream, to his recipes to achieve a flakier, flavorful crust.Flour
The type of flour used in a pie crust is important because it affects the texture and flavor of the finished product. Alton Brown recommends using a combination of all-purpose flour and cake flour. All-purpose flour has a higher protein content than cake flour, which helps the crust hold together, while the cake flour provides tenderness and a light texture.Salt and Sugar
Salt and sugar are added to enhance the flavor of the crust. The salt also helps to activate the gluten in the flour, which helps the crust hold its shape. The amount of salt and sugar used in the recipe can vary depending on personal preference.Butter
Butter is the primary fat used in Alton Brown's pie crust recipes. The butter must be chilled and cut into small pieces before being added to the flour mixture. The cold butter helps to create a flaky texture in the crust when the pockets of fat melt during baking.Water and Vinegar
Many pie crust recipes call for water to bring the dough together, but Alton Brown recommends using a combination of ice water and vinegar to achieve a more tender, flavorful crust. The vinegar helps to break down the gluten in the flour, resulting in a softer texture.Alton Brown's Techniques for Perfect Pie Crust
In addition to using quality ingredients, Alton Brown also has several techniques that he recommends to ensure a perfect pie crust every time. Here are some of his top tips:Use a Food Processor to Cut in the Butter
Alton Brown recommends using a food processor to cut the butter into the flour mixture. This helps to evenly distribute the fat throughout the dough, creating pockets of air that will expand during baking and create a flaky crust.Chill the Dough
Chilling the dough is important because it helps to solidify the fat so that it does not melt too quickly during baking. Alton Brown recommends chilling the dough for at least 30 minutes before rolling it out.Roll the Dough to the Right Thickness
Rolling the dough to the right thickness is essential for achieving the desired texture and structure of the crust. A thicker crust will be more sturdy, while a thinner crust will be more delicate. Alton Brown recommends rolling the crust to a thickness of about 1/8 inch.Blind Bake the Crust
Blind baking is when the crust is pre-baked before adding the filling. This helps to prevent the crust from getting soggy from the filling. Alton Brown recommends piercing the crust with a fork and placing parchment paper and pie weights on top of the crust before blind baking.Conclusion
Alton Brown's pie crust recipes are a favorite among home bakers and professional chefs alike because of their simplicity and delicious results. By using quality ingredients and following Alton's techniques, anyone can create a perfect pie crust that is flaky, tender, and full of flavor. So, next time you are looking to make a pie, try one of Alton Brown's recipes and see for yourself why they are so popular.
Alton Brown's pie crust recipe is a popular go-to recipe for anyone who wants to make the perfect pie crust. His recipe is known for its buttery flavor and flaky texture, making it a favorite among bakers. However, while the recipe itself may be easy to follow, there are some valuable tips that you need to keep in mind to ensure that your pie crust comes out exactly as you want it to. In this article, we will look at some of these tips and tricks that will help you make the perfect pie crust every time.
Tip 1: Use the Right Ingredients
The first step to making a perfect pie crust is to use the right ingredients. While the recipe may call for just a few ingredients, the quality of those ingredients is crucial. For instance, it's essential to use cold butter, as this will help to keep the dough flaky. Similarly, using ice-cold water will also help to prevent the dough from becoming too soft.
Moreover, it's vital to use high-quality flour when making the pie crust. While you may think that all flour is the same, it's not. The best flour for making pie crusts is usually an all-purpose flour, and it should be unbleached. This type of flour has a higher protein content, which will help your crust hold together better.
Tip 2: Keep the Dough Cold
One of the most important tips for making a perfect pie crust is keeping the dough cold. This is because warm dough is harder to handle and will often result in a tougher crust. To keep the dough cold, one trick is to freeze the butter before mixing it with the flour. Another method is to chill the dough for at least 30 minutes before rolling it out.
Moreover, you should handle the dough as little as possible. The more you handle it, the warmer it will become, resulting in a less flaky crust. Also, rolling out the dough on a cold surface, like a marble or granite countertop, will help to keep it cool.
Tip 3: Don't Overwork the Dough
Another common mistake that many bakers make when making pie crusts is overworking the dough. This can happen when you try to knead the dough too much or when you keep rolling it out repeatedly. Overworking the dough will cause the gluten in the flour to develop too much, resulting in a tough crust.
Instead, you should aim to work the dough as little as possible. Once the dough comes together in a ball, stop kneading it. Roll it out as quickly as possible, and avoid rolling it out more than twice. If you need to patch any holes in the crust, use a little bit of extra dough and handle it as little as possible.
Tip 4: Use the Right Pan
The type of pan you use to bake your pie can have a significant impact on the quality of your crust. Alton Brown's recipe calls for a 9-inch glass or aluminum pie pan. A glass pan will help you see the bottom of the crust while it's baking, which can be helpful if you're worried about it burning.
Moreover, make sure to grease the pan properly before adding the dough. This will help to prevent the dough from sticking to the pan and also make it easy to remove the finished crust.
Tip 5: Prebake the Crust
Prebaking your pie crust can help to ensure that the bottom is fully cooked and doesn't become soggy. Prebaking is especially important when making pies with ingredients that don't need to be cooked for an extended period, like cheesecake or custard.
To prebake your crust, simply line it with parchment paper or aluminum foil and fill it with weights like dry beans or rice. Bake it in the oven for 15 minutes, remove the weights, and bake it for another 5-10 minutes until it's golden brown. Once the crust has cooled, you're ready to fill it with your desired ingredients.
Tip 6: Use the Right Temperature
Finally, the last tip for making a perfect pie crust is to bake it at the right temperature. The ideal temperature typically ranges between 375 to 425 degrees Fahrenheit, depending on the recipe's specifications. However, some recipes may require a slightly higher or lower temperature, so it's important to follow the recipe carefully.
Moreover, make sure to keep an eye on the crust as it bakes. Cover the edges with foil if they start to brown too quickly, and if the recipe calls for it, use an egg wash to create a shiny finish.
Conclusion:
Making the perfect pie crust may seem daunting, but by following these valuable tips, you can make a crust that's flaky, buttery, and delicious every time. Remember to use the right ingredients, keep the dough cold, work the dough as little as possible, use the right pan, prebake the crust, and bake it at the right temperature. With these tips in mind, you'll be able to make a pie crust that's guaranteed to impress your family and friends.