A Tradition in Family Baking

Yeast Pie Crust

Yeast Pie Crust
Are you frustrated rolling out difficult-to-work short doughs? Then try our flaky, simple-to-use yeast version.

THIS RECIPE MAKES 2 PIE CRUSTS
Ingredients
  • ½ cup Water
  • 2 TBSP Milk
  • ¼ cup Vegetable Oil
  • 1 Egg
  • 1 tsp Salt
  • ¼ cup Sugar
  • 3 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast

Streusel Topping
  • 2 TBSP Brown Sugar
  • 2 TBSP Flour
  • 1 tsp Cinnamon
  • 2 TBSP Butter
Instructions
BREAD MACHINE METHOD

  1. Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Combine yeast, 1 cup flour, and other dry ingredients. Combine water, milk and oil; and heat to 120°-130°F.

  2. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  3. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  4. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

RISING, SHAPING AND BAKING

  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 pieces. Roll one piece into a 12-inch circle to fit a 10-inch pie plate. Press into the pie plate; flute edges. Pour prepared pie filling into shell. Combine Streusel Topping ingredients and crumble over filling. Bake in preheated 400°F oven for 15 minutes. Reduce oven temperature to 325°F and bake additional 20 to 25 minutes. Serve warm or cold.

  2. Baker's Note: Remaining portion of dough can be frozen for later use.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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