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What Pastry Do You Use For Pies? Here’s Our Guide!

I use puff pastry for my pies. Puff pastry is made from flour, butter, water, salt, and yeast. The dough is rolled out into sheets, folded, and then cut into pie shapes.

Pies are delicious treats that are perfect for dessert. They are also a popular choice for breakfast, lunch, and dinner. Pies are usually baked in a pie plate or tart pan.

There are many different types of pies, including sweet and savory. Some pies are filled with fruit while others are filled with cheese or meat.

In this article, I am going to talk about the different types of pies and give you some ideas on what type of pie you should use for each occasion.

Classic pie dough

Classic pie dough is a basic recipe for making homemade puff pastry pizzas. The ingredients include flour, water, salt, yeast, oil, and sugar. This recipe is used to make both sweet and savory pies.

What makes it so special is its versatility. You can add any flavorings you want to create your own unique taste. It’s easy to roll out and bake as well.

The only downside is that it takes time to prepare. However, if you have enough patience, you will be rewarded by having an amazing-tasting pie.

Sour cream pie dough

Sour cream pie dough is a delicious dessert made from a sweet pastry dough filled with sour cream and topped with chocolate chips.

The recipe for sour cream pie dough is easy to follow, and it takes only 10 minutes to prepare.

This recipe uses simple ingredients such as milk, eggs, vanilla extract, baking powder, and sour cream.

To get started, mix all these together until they form a smooth batter.

Then pour the mixture into a greased pie dish. Bake at 350 degrees Fahrenheit for 15-20 minutes. Once done, let cool before serving.

What is the difference between shortcrust pastry and pie crust?

Shortcrust pastry is a flaky pastry dough used for making pies. Pie crusts are usually made from flour, butter, sugar, salt, and water.

The main difference between shortcrust and pie crust is that shortcrust pastry has a higher ratio of fat to flour. Shortcrust pastry is often referred to as “pâte brisée” which means broken bread.

Pie crusts are more versatile than shortcrust pastries because they don’t require rolling them out first. Instead, you just need to press the dough down firmly onto the bottom and sides of the pie tin.

In addition, pie crusts tend to brown faster when compared to shortcrust pastries. If you prefer lighter-colored crusts, try using less fat. On the other hand, if you like darker crusts, increase the amount of fat.

Hence, there is no right answer here. Use whatever works best for you!

What are the 3 categories of pie dough?

Pie dough has three main categories: sweet dough, savory dough, and puff pastry.

  • Sweet dough is used for pies such as apple pie, pumpkin pie, and chocolate chip cookie pie.
  • Savoury dough is used for meat pies like meatloaf, meatball, and chicken pot pie.
  • Puff pastry is used for pastries such as croissants, Danish, and éclairs.

Which one should I choose?

It depends on how much effort you want to put in. Sweet dough requires minimal preparation but may not turn out perfectly every time.

Savoury dough needs lots of prep work but gives great results.

Puff pastry is perfect for those who love baked goods.

If you’re looking for something quick and easy, then go for sweet dough. Otherwise, opt for savory dough.

As long as you know what kind of pie you want to make, pick whichever type fits your preference.

How to store leftover pie dough

Leftover pie dough can be stored in the refrigerator or freezer depending on whether you plan to eat it immediately or freeze it later.

Freezing leftovers helps preserve their freshness longer. To prevent this, wrap each piece tightly in plastic wrap and place it inside a resealable bag.

Then label the package clearly with the date and contents. You can also keep leftovers wrapped up in an airtight container in the fridge for about 2 weeks.

However, avoid storing them too close to ice cubes since moisture will cause the dough to dry out quickly.

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