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In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry. The ratio of ingredients and mixing method determines the texture of the crust. If the flour is not well mixed with the shortening, then water can bind to the available flour causing the gluten protein matrix to become over developed.
This would result in a tough crust, as opposed to a flaky crust, which is more desirable. Depending on the type of pastry, the crust can be baked before it is filled, or in baked (baked together with the filling). In pies, two different types of crust exist: one-crust pie and two-crust pie. A two-crust pie can have either a complete upper crust, a lattice top, or any of a variety of other decorative tops.
Crumb Crusts
Crumb Crusts
Crumb crust is an alternative to the traditional single pie crust. The crumb crust can be made from a variety of cookies or crackers. Crumb crusts can be made from graham crackers, chocolate or vanilla wafers, sandwich cookies, and gingersnaps.
The flavor of the crust can be enhanced by adding pecans, almonds, and other nuts. Spices, such as ginger, cinnamon, and nutmeg can also be added. See the instructions below on how to make a crumb crust.
Shaping Crusts
Shaping Crusts
Use the index finger of your dominant hand, and use the index finger and thumb of your non-dominant hand to form a V shape. Start anywhere on the pie. Your index finger will work from the outside of the pie and push inward, and the V will form the shape from the inside edge of the dough.
Baking Crusts
Baking Crusts
Many sweet and savory pie recipes require pre-baking or "blind baking" a crust. No one really knows where the term got its name, but "blind" baking a crust means baking it without a filling.
Why Blind Bake a Crust?
Some pie and tart recipes have fillings that are not cooked at all, and need to be put into a fully cooked pie shell. Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.
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