Perfect Pie Dough
A good basic pie or tart dough keeps in the freezer indefinitely, so it’s easy to keep on hand for whenever you need to whip up a quick Pumpkin Pie, Gallette or Apple Tart (Click or see below for recipes) This simple, crumbly, scrumptious shortcrust works just as well for savory applications like quiche and chicken pot pie. This style of dough became common in medieval Europe in the mid 1500s. While it is most common to use white flour to make this type of shortcrust, i prefer whole wheat, which makes a more tender crust and adds more depth of flavor. It requires a slightly different approach. With a white flour crust, it’s really important not to overwork the dough or it will make a tough crust. With whole wheat, it is the opposite – if you don’t work the dough enough, it will be too delicate to roll out and shape into your baking mold. If you go to roll it out and it falls apart, just ball it up and start again (it may need 5 minutes to rest before it’s manageable).
Ingredients
- 2.5 cups whole wheat flour
- 1/2 tsp salt
- 8 ounces butter
- 1–2 tbsp water
Instructions
- The simplest way to make this dough is to put all the ingredients in a food processor and blitz it for 30-60 seconds.
- As described in the scone recipe (link here), you can also cut the butter in by hand or using a stand mixer.
- Once mixed, dust generously with flour and shape the dough into 44-oz discs about 5-6 inches wide and ½-inches thick. This makes them easy to roll out.
- Place in the fridge to chill and relax for at least one hour and as long as overnight. They can be kept frozen and ready for use indefinitely.
Perfect Pumpkin Pie
This recipe is the definition of easy as pie. The secret is simple: use roasted sugar pumpkin and a half whole wheat. Most pumpkin pie recipes call for evaporated milk, but this isn’t necessary. If you like you can roast your pumpkin and prepare your pie dough a day ahead.
- Total Time: 0 hours
- Yield: 1 pie 1x
Ingredients
Pie Dough
This recipe makes enough dough for two pie shells or one pie shell and one top crust.
- 1.5 cups whole wheat flour
- 3/4 cup white bread flour
- 1/3 tsp salt
- 7.5 oz butter
- 1/6 cup water (as needed)
Pie Filling
- 2 cups roasted sugar pumpkin
- 3/4 cup brown sugar
- 4 large eggs
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp nutmeg
Instructions
Dough
- measure and mix the flour and salt together.
- Cut cold butter into thin slices and add to the flour mixture.
- Mix in a food processor or work the butter into the flour, wither with your fingertips, potato masher, or pastry cutter.
- Once the butter is mostly worked in, add just enough water to bring together into a dough.
- Knead dough just long enough to incorporate most of the flour.
- Portion dough into two 7-8 oz pieces and shape into discs 6-inches round and 1/2-inches thick.
- Wrap in plastic wrap and place in refrigerator to rest for at least 1 hour.
- Roll into a sheet 1/8-inch thick and 1-2 inches wider than your pan.
- Line your pie pan, pinching the edges as you like.
- Rest shell in the fridge of 30-60 minutes before filling.
- bake at 350° for 40-50 minutes until filling is set and crust is nicely browned.
Filling
- Press roasted pumpkin flesh through a sieve or blend in a food processor until smooth.
- Add remaining ingredients in a large mixing bowl and combine thoroughly.
- Pour the filling into the pie shell and you’re ready for the oven!
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes
Apple Tart
I learned to make this apple tart from a French Chef in one of the first restaurants I worked in. It is simply made by turning some apples into applesauce, rolling out and blind baking a tart shell, filling it with the apple sauce, and topping with sliced apples for the bake. A good basic pie or tart dough is always a good thing to have on hand. It is useful both for sweet and savory applications as well as closed or open pies and tarts. Simple, crumbly shortcrust doughs like this one became common in medieval Europe in the mid 1500s. While it is most common to use white flour to make this type of shortcrust, I prefer whole wheat, which makes a more tender crust and adds more depth of flavor to any pie or tart. It requires a slightly different approach. With a white flour crust, it is really important not to overwork it or it will make a tough crust. With whole wheat, it is the opposite – if you don’t work the dough enough, it will be too delicate to roll out and shape into your baking mold. If you go to roll it out and it falls apart, just ball it up and start again (It may need 5 minutes to rest before it’s manageable).
Ingredients
tart shell –
- 2.5 cups whole wheat flour
- 1/2 tsp salt
- 8 ounces butter
- 1–2 tbsp water
filling –
- 6 medium-sized apples
- Sugar, honey or maple syrup
- Cinnamon
- Vanilla extract
Instructions
- The simplest way to make this dough is to put all the ingredients in a food processor and blitz it for 30-60 seconds.
- As described in the scone recipe (link here), you can also cut the butter in by hand or using a stand mixer.
- Once mixed, dust generously with flour and shape the dough into 44-oz discs about 5-6 inches wide and ½-inches thick. This makes them easy to roll out.
- Place in the fridge to chill and relax for at least one hour and as long as overnight. They can be kept frozen and ready for use indefinitely.
- After the dough has chilled, roll out into a 12-inch circle and line a 9-inch fluted tart pan.
- Prick the bottom of the crust all over with a fork to minimize bubbles.
- Bake for 20-25 minutes or until golden brown at 350°.
- Make apple sauce. Chop apples into a sauce pan and add sugar and spices. Depending on how sweet or tart your apples are, use more or less sugar and add lemon juice for extra zing.
- When your tart is baked and your apple sauce is cooked, slice your apples to go on top. Using a mandoline for this will get you thinner, more even slices that will look nicer and bake more evenly. While not essential, a mandoline is an affordable kitchen tool worth the price.
- Fill your tart shell with applesauce. Top with sliced apples and dust with cinnamon.
- Bake at 350° for 30-40 minutes.
