Pies and crust-topped dishes have been a part of our traditions for generations: we’ve all baked pies as a family, with our parents or grandparents, and just the smell of one brings us back to our childhood! You’re probably familiar with shortcrust, puff, and shortbread pastry, but do you know the difference between each and how to use them? Learn how to distinguish them, make them, and cook with them successfully! With the various ingredients on special in the weekly flyer, you’ll be making quiches, meat pies, and tarts in no time.
Psst! Keep an eye on the TADA! Meal planner, available in the IGA app for recipe ideas based on the weekly specials. You might even find main dishes and desserts made with piecrust!
DIFFERENT TYPES OF CRUSTS
First things first, you should know that all piecrusts are made with butter and flour. The difference between each type lies in the other ingredients and technique used to make them.
First, mix the flour and butter together until you get a sandy texture. Whichever ingredient you add (milk, egg, or water) will get you the desired crust texture.
1- SHORTCRUST: AN ALL-IN-ONE CRUST
Shortcrust is the base recipe used to contain any humid filling (think quiche and clafoutis). It contains flour, butter, water, and salt. Shortcrust dough holds its shape well and is easy to manipulate, but make sure you don’t over-knead it. It can be made by hand or in a food processor, and can be baked alone or already packed with your favourite fillings. We suggest using this type of crust for your traditional tourtières, hearty Lac Saint-Jean tourtières, and quiches, like this leek and two-cheese quiche!
MAKE YOUR OWN SHORTCRUST:
Ingredients (two 9 or 10-inch crusts):
- 2¼ cups all-purpose flour
- ¾ cup salted butter, cold and cubed
- 6 tbsp. ice-cold water
- 1/4 tsp. salt
Directions:
- Using a food processor, combine the flour, salt, and butter until butter is the size of chickpeas.
- Add the water and continue to pulse until dough begins to hold its form.
- Remove from the food processor, form two balls of dough, and wrap them in plastic wrap.
- Refrigerate for 30 minutes prior to using.
2- PUFF PASTRY: FOR THE MORE ADVANCED CHEFS!
Puff pastry is used to make desserts, such as viennoiseries, pastries, and pies, as well as savoury classics like vols-au-vent and Koulibiak. It requires more patience to make, as the technique is more complex. Puff pastry is made with flour, butter, water, and salt. The puff pastry texture is achieved by “turning” the dough—rolling it out and folding it up over and over again, making sure there is always a layer of butter between each layer of dough. And remember to let your dough rest between each fold. For a quicker option, you can get store-bought puff pastry and make this comforting recipe for leek, mushroom, and turkey pie.
MAKE YOUR OWN PUFF PASTRY
Ingredients (for one 10-inch crust):
- 1 cup flour
- 1/2 cup water
- 1 tsp. salt
- ¾ cup butter
Directions:
- Shape the butter into a 3-cm thick rectangle. Cover with plastic wrap and refrigerate for one hour.
- In a bowl, combine the flour and salt. Make a well in the centre and gradually pour in the water.
- Mix with your hands until the dough holds its form. Knead until smooth.
- Shape into a ball, cover with plastic wrap, and refrigerate for one hour.
- Remove the butter and dough from the fridge. Divide the dough in two, roll each ball into a band and form a cross.
- In the centre of the cross, place the rectangle of butter and fold each of the bands over. The butter must be enveloped by the dough without popping out.
- Roll the dough with a rolling pin in to spread the butter throughout. Form a band approximately 1-cm thick by rolling the dough out lengthwise.
- Flip the dough a quarter turn, then fold it in 3: the right flap first, then the left. Make sure that the dough layers line up.
- Roll the dough out again, lengthwise, and repeat the previous step four times.
- Wrap the dough and refrigerate for at least 30 minutes.
- Remove the dough from the fridge and “turn” it two more times. Puff pastry requires six “turns” total.
- Cover with plastic wrap and refrigerate for one hour prior to using.
3- SHORTBREAD: IDEAL FOR DESSERTS!
This is a dessert favourite! It is mainly used for making crusts for drier pies, like a fruit pie without coulis. Made with flour, butter, granulated sugar (some recipes call for icing sugar; the proportions are the same in these cases), and often eggs and salt, shortbread is known for its sandy texture. To make it, after mixing it with cold butter, add the sugar to the dough. The sugar will adhere to all the ingredients, giving the dough that sandy texture. Next, pour the mixture into a dish and press it to the bottom and sides using your fingers and no rolling pin. Try this crust with our decadent chocolate pie or in our blueberry maple pie recipe.
MAKE YOUR OWN SHORTBREAD CRUST
Ingredients (one 10-inch crust):
- 1¼ cups flour
- 1 pinch of salt
- ½ cup unsalted butter, softened
- ¼ cup sugar
- 1 egg yolk
Directions:
- Mix the flour and salt together. Set aside.
- In a separate bowl, cream the butter and sugar together using an electric mixer. Add the egg yolk and mix until smooth.
- Gradually add the dry ingredients using a wooden spoon.
- Press the dough into a 23-cm mould with a removable bottom. Cook in a preheated oven at 200°C (400°F) until golden, about 10-12 minutes.
TIPS & TRICKS TO GET A PERFECT CRUST EVERY TIME!
1- USE CHILLED INGREDIENTS
One of the best tricks for a perfect crust is making sure your ingredients, like the water and butter, are very cold. Cut your butter into small cubes and keep them in the fridge for 30 to 45 minutes before making your recipe. The cubes stay cold until cooking and melt in the oven, creating air pockets all over the crust, and giving it a delicious flavour and flaky texture. Note that you also need to chill the crust after each stage.
2- WHAT FAT SHOULD YOU USE? BUTTER OR VEGETABLE FAT?
If you want to use something other than butter, vegetable shortening is an interesting choice, but you should know the difference between the two. The main advantage of shortening is that it’s easier to handle as it isn’t affected by fluctuating temperatures. It doesn’t contain any animal products, and when non-hydrogenated, it doesn’t contain any artificial additives. Plus, it contains more unsaturated fat acids than butter. On the other hand, butter offers the best results. Its cold temperature brings a crispy texture and exquisite flavour to the dough. And the smell . . . Oh! the smell!
Make pastry pinwheels with leftover crust!
Everyone loves brown sugar rolls, commonly known as pets de sœur in Quebec! To make them, simply mix ⅓ cup brown sugar with 2 tsp. melted butter (for about 200 g of leftover dough). Spread the dough and roll it out over itself. Cut 2-cm slices, brush with butter, and bake at à 180°C (350°F) for 20 minutes.
Other fun ideas: use your leftover dough to make delicious turnover pastries or fruit tarts. A great activity to do as a family! Everyone can choose their own favourite filling.
