What To Know
- Shape the dough into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface to a 12-inch circle.
- Chilling the dough allows the gluten to relax and the fat to solidify, resulting in a flakier crust.
Are you craving a warm, flaky pie but intimidated by the thought of making a homemade crust from scratch? Fear not, baking enthusiasts! There’s a simple solution that delivers delightful results: using Bisquick. This pantry staple can be your secret weapon for creating a tender, buttery pie crust that’s perfect for both sweet and savory fillings.
Why Choose Bisquick for Pie Crust?
Bisquick is a pre-mixed blend of flour, leavening, and other ingredients, making it a convenient shortcut for baking. For pie crusts, it offers several advantages:
- Simplicity: No need to measure and sift multiple ingredients. Bisquick takes the guesswork out of pie crust making.
- Consistency: The pre-measured ingredients ensure a reliable and consistent crust every time.
- Versatility: Bisquick can be used for both sweet and savory pies, from classic apple pie to savory chicken pot pies.
The Ingredients You’ll Need
Before we dive into the recipe, gather these essential ingredients:
- 1 1/2 cups Bisquick
- 1/3 cup shortening (or butter)
- 1/4 cup cold water
- 1/4 teaspoon salt (optional, for savory pies)
Step-by-Step Guide to Making a Bisquick Pie Crust
Now, let’s get our hands dirty and create a delicious pie crust:
1. Prepare the Dough: In a large bowl, combine the Bisquick and shortening (or butter). Using a pastry blender, a fork, or your fingers, cut the shortening into the Bisquick until the mixture resembles coarse crumbs.
2. Add Water: Gradually add the cold water, mixing with a fork or your hands until a dough forms.
3. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This chilling step allows the gluten to relax, resulting in a more tender crust.
4. Roll Out the Dough: Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface to a 12-inch circle.
5. Transfer to Pie Plate: Carefully transfer the rolled-out dough to your pie plate, gently pressing it into the bottom and sides. Trim any excess dough and crimp the edges to create a decorative finish.
6. Blind Bake (Optional): For pies with wet fillings, blind baking is recommended. This involves pre-baking the crust to prevent it from becoming soggy. To blind bake, prick the bottom of the crust with a fork and line it with parchment paper or foil. Fill the lined crust with pie weights or dried beans. Bake at 375°F for 15 minutes. Remove the weights and parchment paper/foil and continue baking for another 5-7 minutes until the crust is lightly golden.
Tips for a Flaky Pie Crust
- Cold Ingredients: Using cold shortening and water helps prevent the gluten from developing too much, resulting in a more tender and flaky crust.
- Don’t Overmix: Overmixing the dough can lead to a tough crust. Mix just until the dough comes together.
- Chill Thoroughly: Chilling the dough allows the gluten to relax and the fat to solidify, resulting in a flakier crust.
- Blind Bake for Wet Fillings: Blind baking prevents the crust from becoming soggy when filled with wet ingredients.
- Don’t Overbake: Overbaking can lead to a dry and tough crust. Keep a close eye on your pie and remove it from the oven when it’s golden brown.
Variations and Flavor Enhancements
- Sweet Pie Crust: For sweet pies, add a pinch of sugar to the dough for a touch of sweetness.
- Savory Pie Crust: For savory pies, use unsalted butter instead of shortening and add a pinch of salt to the dough.
- Herbed Crust: For a flavorful twist, add chopped fresh herbs like parsley, thyme, or rosemary to the dough.
- Cheese Crust: Incorporate grated Parmesan cheese into the dough for a savory and cheesy crust.
Beyond the Basic: Creative Uses for Bisquick Pie Crust
Bisquick pie crust isn’t just for pies! Get creative and use it for these delicious applications:
- Galettes: This rustic free-form tart is perfect for showcasing seasonal fruit or vegetables.
- Hand Pies: Make individual hand pies filled with your favorite sweet or savory ingredients.
- Quiche Crust: Use a Bisquick pie crust as the base for a flavorful quiche.
- Pizza Crust: For a quick and easy pizza, roll out the Bisquick dough and top it with your favorite pizza toppings.
The Final Slice: A Farewell to Pie Crust Worries
Making a delicious pie crust doesn’t have to be a daunting task. Bisquick provides a convenient shortcut that delivers exceptional results. From classic apple pie to savory chicken pot pie, the possibilities are endless. So, embrace the simplicity of Bisquick and enjoy the satisfaction of creating homemade pies that will impress your loved ones.
Questions We Hear a Lot
Q: Can I substitute butter for shortening?
A: Yes, you can substitute butter for shortening. However, butter has a higher moisture content, so you may need to adjust the amount of water in the recipe.
Q: How long can I store Bisquick pie crust dough?
A: You can store the dough in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 2 months.
Q: What if my dough is too dry or too wet?
A: If the dough is too dry, add a tablespoon of water at a time until it comes together. If the dough is too wet, add a tablespoon of Bisquick at a time until it reaches the desired consistency.
Q: Can I use Bisquick for a deep-dish pie?
A: Yes, Bisquick can be used for a deep-dish pie. You may need to roll out the dough a little thicker to accommodate the deeper dish.
Q: Can I use a different type of flour instead of Bisquick?
A: While Bisquick is specifically formulated for baking, you can use all-purpose flour instead. However, you will need to adjust the recipe accordingly.
