The talk of the table — the perfect pie crust. It’s like the cherry on top that brings the entire meal together. So, why skimp on an essential part? We’re dishing out a few tips for crafting a delicious, flaky, and satisfying Kodiak dessert that’s as easy as pie. 😉
Say goodbye to bleached white flour and say hello to whole grains for your next pie crust masterpiece. Why? Because it packs more protein and other wholesome nutrients to satisfy your sweet tooth with ingredients you can trust. Here are a few of our top tips to help you master your Thanksgiving pie crust using Kodiak:
Bulk It Up: Roll your dough between two pieces of parchment paper, and sprinkle ¼ cup of vital wheat gluten for strength and elasticity, to ensure a delicious dough that doesn’t stick.
The classics have never let us down:
Butter gives your crust a light, flaky charm, while shortening plays it safe, making the crust easier to handle and less prone to melt when you’re working with it. But, be warned, shortening might not deliver the same melt-in-your-mouth holiday bliss that butter brings to the party.
Here's a holiday twist for you: Swap out the butter with coconut oil, but remember, this is the one time we break the "keep everything icy cold" rule. When you're using coconut oil, let all your ingredients cozy up to room temperature to prevent the coconut oil from getting stubborn and hard to work with.
And, if you're dreaming of a better-for-you holiday pie, consider using coconut sugar instead of classic cane sugar in your filling. It'll still pack the same delicious holiday flavor that'll have your taste buds singing carols!
Yep, you can use plant-based butter, shortening, or coconut oil as an alternative to craft the perfect pie crust without using regular butter.
Add cold water (one tablespoon at a time only) until the dough comes together. The goal is to have the dough stick together when it’s pinched, like you and your favorite cousin at your big family dinner.
During the holiday season, we all have our festive favorites when it comes to pie dishes. For us, it’s glass instead of aluminum because a glass dish helps spread the warmth evenly... and also allows you to sneak a peek for that perfectly golden crust.
And don't forget our cast iron obsession, a true holiday hero that adds a touch of crispy, golden magic to your pie.
Pre-baking, otherwise known as blind baking, should be done when making an unbaked pie or a custard pie, like pumpkin to prevent the crust from becoming soggy.
Brush the bottom with a beaten egg white to keep the holiday pie crust as crisp as can be. This will create a barrier between the crust and the filling.
Crimp and freeze (15-20 minutes) the crust to keep the edges in their festive shape in the oven. It's like giving your pie crust a cozy, decorative sweater to wear.
Baker beginners, try using leaf cut-outs. Just crimp the edges and place those festive leaves over the filling. Once you're ready for more adventure, try your hand at a classic lattice top.
If your holiday pie crust is getting a little too toasty while the filling isn't quite done, shield it with a foil cover.
They are done when they jiggle like jello, but don’t wiggle like a wave.
Begin by sprinkling a dash of flour on your workspace and rolling pin to keep things festive, not sticky.
Gently roll your dough from the center outwards, like building a snowman. Ease up on the pressure as you approach the snowy crust's edge, making sure it's just the right thickness.
Give your dough a holiday spin by lifting it gracefully and turning it 90 degrees (that's a quarter turn) to craft a perfect snowy circle.
Sprinkle a touch more flour over the dough, then, just like wrapping a precious gift, roll it up onto the rolling pin and unroll it into your cozy pie pan. Now you're ready to serve up some holiday magic!
Do you have any other questions about how to make the perfect pie crust with Kodiak? Send us a DM on Instagram or email our support team at flapjacks@kodiakcakes.com. In the meantime, preheat the oven — these pie recipes won't bake themselves!
