6.3 Pie Crust Techniques Explained

Key Concepts

• Single Crust
• Double Crust
• Lattice Crust
• Press-In Crust
• Flaky Crust
• Short Crust

Single Crust

A single crust pie involves using one layer of dough, typically for pies that do not require a top crust, such as fruit pies or cream pies. The dough is rolled out and fitted into the pie dish, then filled and baked. This technique is simple and allows the filling to be the star of the pie.

Example: In a classic apple pie recipe, a single crust is used for the bottom layer. The dough is rolled out to fit the pie dish, then the sliced apples are arranged on top before baking.

Double Crust

Double crust pies involve using two layers of dough: one for the bottom and one for the top. This technique is common for pies that require a closed top, such as meat pies or fruit pies. The top crust can be sealed to the bottom crust by crimping the edges or using a decorative technique.

Example: A traditional cherry pie uses a double crust. The bottom crust is fitted into the pie dish, filled with cherries, and then the top crust is laid over the filling. The edges are crimped together to seal the pie before baking.

Lattice Crust

A lattice crust involves creating a decorative top crust using strips of dough woven in a lattice pattern. This technique allows steam to escape while adding a visually appealing element to the pie. The dough strips are typically cut and woven over the filling before baking.

Example: In a blueberry pie recipe, a lattice crust is used for the top. Strips of dough are cut and woven over the blueberry filling, creating a beautiful pattern that enhances the pie's appearance.

Press-In Crust

A press-in crust involves pressing dough directly into the pie dish without rolling it out. This technique is often used for no-bake or chilled pies, such as cheesecakes or custard pies. The dough is crumbled or pressed evenly into the dish to form the crust.

Example: A key lime pie recipe often uses a press-in crust. The graham cracker crumbs are mixed with melted butter and pressed into the pie dish to form a solid base before adding the lime filling.

Flaky Crust

Flaky crust is characterized by its layers of dough that create a tender, flaky texture. This technique involves incorporating fat, such as butter or shortening, into the dough and rolling it out multiple times to create layers. The fat melts during baking, creating the flaky layers.

Example: A classic pecan pie uses a flaky crust. The dough is made with butter, rolled out, and folded several times to create layers. This results in a crust that is tender and flaky, complementing the rich pecan filling.

Short Crust

Short crust is a dense, crumbly type of pie crust that is often used for savory pies, such as quiches or meat pies. This technique involves using a higher proportion of fat to flour, which creates a crumbly texture. The dough is typically rolled out and fitted into the pie dish.

Example: A quiche Lorraine uses a short crust. The dough is made with a higher proportion of butter to flour, resulting in a crumbly, dense crust that holds up well to the liquid filling of the quiche.

Analogies

Think of a single crust pie as a one-layer cake, where the filling is the main attraction. A double crust pie is like a sandwich, with dough on both the top and bottom to hold the filling together. A lattice crust is akin to a woven basket, allowing the filling to peek through while adding visual interest. A press-in crust is like packing soil into a flower pot, creating a solid base without the need for rolling. Flaky crust is like a stack of paper, with layers that separate when baked. Short crust is like a dense cookie, providing a sturdy base for heavier fillings.