Master the Art of Quick Pie Crusts with Ben Starr's 5-Minute Recipe

Revolutionize Your Pie Crust with This Quick and Easy Recipe

Welcome to Rogue Bakers, your ultimate source for community learning and baking mastery. Today, we present to you an innovative pie crust recipe by Ben Starr, the Ultimate Food Geek. This guide will teach you how to create a delicious pie crust using oil and buttermilk, bringing a healthier twist to your classic pastry. Best of all, you can have this crust ready for the oven in just five minutes!

Ingredients You Will Need

Let's start by gathering the ingredients. For this recipe, you'll need:

• Sweet Crust: 6.7 oz (1 1/3 cups) all-purpose flour, 2 tablespoons sugar, 1 tsp kosher salt, 2.5 oz neutral-flavored oil, and 2.3 oz buttermilk.
• Savory Crust: 6.7 oz all-purpose flour, 1 tsp kosher salt, 1 tsp each garlic powder, onion powder, Italian seasoning, 0.5 tsp black pepper, 2.5 oz extra virgin olive oil, and 2.3 oz buttermilk.

Step-by-Step Preparation

Mixing the Dough

Combine the dry ingredients in a bowl and make a well in the center. Add the oil and buttermilk, whisking them together. Gradually drag the dry ingredients into the wet mixture, alternating between gentle stirring and dragging until the flour is mostly incorporated. Finish by gently working the dough with your hands.

Forming the Crust

Fold the dough in half and press it out gently to about an inch thick, repeating this fold-and-press process three times. Shape the dough into a flat disc and transfer it to a floured surface.

Rolling Out the Dough

Roll the dough out gently, rotating it frequently to prevent sticking. Aim for a size slightly larger than your pie plate. Use a bench scraper to fold the dough into quarters, transfer it to the pie plate, unfold, and recenter.

Finishing Touches

For a filled pie, you can proceed to add your filling and bake. For a pre-baked crust, prick it with a fork and bake at 400°F for 12 minutes until the edges are lightly browned. For pies like quiches, par-bake the crust for 5 minutes before adding the filling.

Key Takeaways

• Oil and buttermilk create a healthier, flaky crust without the need for chilling.
• Gentle handling prevents overworking the dough, maintaining a light texture.
• A bench scraper is invaluable for transferring and cleaning up the crust.

FAQs

• Can I use regular milk instead of buttermilk? Yes, but the crust will not be as flavorful or tender.
• What type of oil is best for the sweet crust? Neutral-flavored oils like grapeseed or canola work best.
• How do I prevent the crust from shrinking during baking? Avoid overworking the dough and ensure it's gently folded and pressed.

Join our 30-Day Sourdough Challenge to master these techniques! Also, read our companion article for more tips.

Watch the full tutorial on YouTube for detailed guidance from Ben Starr himself.