Yeast Pie Crust
Are you frustrated rolling out difficult-to-work short doughs? Then try our flaky, simple-to-use yeast version.
Yield: 2 pie crusts
- ½ cup water
- 2 TBSP milk
- ¼ cup vegetable oil
- 1 egg
- 1 tsp salt
- ¼ cup sugar
- 3 cups all-purpose flour
- 2¼ tsp RED STAR Active Dry Yeast
- 2 TBSP brown sugar
- 2 TBSP flour
- 1 tsp cinnamon
- 2 TBSP butter
BREAD MACHINE METHOD
- 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. When dough cycle is complete, follow Shaping and Baking instructions below. See our Bread Machine section for more helpful tips and information.
- Dry mixture: Combine yeast, 1 cup flour, and other dry ingredients. Liquids: Combine water, milk and oil; and heat to 120°-130°F.
- 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.
- 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.
- 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.
SHAPING AND BAKING
- Have two 10-inch pie plates ready. 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. Repeat with second dough. Pour prepared pie filling into shells. 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.
- Recipe featured at Yesterfood.