Single-Crust Pie Dough with Cornstarch

M

marilynfl

Moderator
Has anyone tried this method from Milk Street?

It uses the tangzhong method, but with cornstarch (not flour) and water, then adds a bit of sour cream to further inhibit gluten development.

I’m getting ready to make a whole bunch of pie dough for the 4 dozen hand pies for the fair and was going to use my standard Dorie Greenspan all butter version.

I didn’t like the CI vodka method only because the crust never got as golden brown as I like.

Milk Street is a subscription site, so I’m still looking for the recipe.

But I’d like opinions if anyone has tried this.

 
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marilynfl said:
Has anyone tried this method from Milk Street?

It uses the thangzong method, but with cornstarch (not flour) and water, then adds a bit of sour cream to further inhibit gluten development.

I’m getting ready to make a whole bunch of pie dough for the 4 dozen hand pies for the fair and was going to use my standard Dorie Greenspan all butter version.

I didn’t like the CI vodka method only because the crust never got as golden brown as I like.

Milk Street is a subscription site, so I’m still looking for the recipe.

But I’d like opinions if anyone has tried this.

Click to expand...
 
Here it is-
Best Single-Crust Pie Dough

Adapted from https://www.177milkstreet.com/recipes/pie-dough

No Shrink Dough

Servings: enough for a 9" crust

INGREDIENTS

3 TABLESPOONS WATER
2 TEASPOONS CORNSTARCH
1 CUP PLUS 2 TABLESPOONS (159 GRAMS) ALL-PURPOSE FLOUR
2 TEASPOONS SUGAR
⅛ TEASPOON TABLE SALT
10 TABLESPOONS SALTED BUTTER, CUT INTO ½-INCH PIECES AND CHILLED
2 TABLESPOONS SOUR CREAM

STEPS

1) In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.

2) Once the cornstarch mixture has chilled, in a food processor, combine the flour, sugar and salt and process until mixed, about 5 seconds. Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses. Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds. Pat the dough into a 4-inch disc, wrap in plastic wrap and refrigerate for at least 1 hour and up to 48 hours.

3) When ready to bake, heat the oven to 375°F with a rack in the middle position. On a well-floured counter, roll the dough into a 12-inch circle.

4) Hang the dough over the rolling pin and transfer to a 9-inch pie pan. Gently ease the dough into the pan by lifting the edges while pressing down into the corners of the pan. Trim the edges, leaving a ½-inch overhang, then tuck the overhang under itself so the dough is flush with the rim of the pan. Crimp the dough with your fingers or the tines of a fork, then chill in the freezer for 15 minutes.

5) To blind bake, line the chilled crust with foil and fill with pie weights. Bake until the edges are light golden brown, about 25 minutes, rotating the pan halfway through. Remove the foil and weights and bake until the bottom of the crust just begins to color, another 5 to 7 minutes. Let cool on a wire rack for 1 hour before filling. Once baked and cooled, the crust can be wrapped in plastic wrap and kept at room temperature for up to 2 days.


NOTES

Tip: Don’t skip the sour cream; it’s key for a tender crust. And don’t skimp on the pie weights; use enough to come ¾ of the way up the sides.
 
Some people complained about shrinkage. I'm wondering if the wording of the recipe posted on W.S. vs. recipe posted on Milkstreet as Judy posted above threw some bakers off. Maybe they didn't weigh the additional 2 tablespoons?
  • 3 Tbs. water
  • 2 tsp. cornstarch
  • 1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour (W.S. Version)
    • Milkstreet version: 1 CUP PLUS 2 TABLESPOONS (159 GRAMS) ALL-PURPOSE FLOUR
  • 2 tsp. sugar
  • 1/4 tsp. kosher salt
  • 10 Tbs. (1 1/4 sticks) (5 oz./150 g) cold salted butter, cut into 1/2-inch (12-mm) pieces
  • 2 Tbs. sour cream
 
monj said:
Some people complained about shrinkage. I'm wondering if the wording of the recipe posted on W.S. vs. recipe posted on Milkstreet as Judy posted above threw some bakers off. Maybe they didn't weigh the additional 2 tablespoons?
  • 3 Tbs. water
  • 2 tsp. cornstarch
  • 1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour (W.S. Version)
    • Milkstreet version: 1 CUP PLUS 2 TABLESPOONS (159 GRAMS) ALL-PURPOSE FLOUR
  • 2 tsp. sugar
  • 1/4 tsp. kosher salt
  • 10 Tbs. (1 1/4 sticks) (5 oz./150 g) cold salted butter, cut into 1/2-inch (12-mm) pieces
  • 2 Tbs. sour cream
Click to expand...
Good point Marilyn....could have been the problem.
 
Whoa...excellent responses. Thank you, all.
Gay, thanks for telling me to read the comments. Those alone have scared me off using it for this particular event, but I'm definitely going to try it.
Judy, thank you for sharing your subscription.
monj, catching that flour weight discrepancy was very good.

I'm at the library with a Milk Street Bakes cookbook, but it doesn't include that particular recipe (of course). So my sincere appreciation for you all coming to my rescue.

It's back to Dorie Greenspan. Her recipe won two ribbons for my pie entries, so that is that.
 
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If you want to lose your mind, check out the ATK version of hand pies. The crust method is so bizarre, but Lan explains everything in the video.
www.americastestkitchen.com

Peach Hand Pies | America's Test Kitchen

Turning pie into a handheld package puts all the best qualities of fruit-filled pastry within your grasp.
www.americastestkitchen.com www.americastestkitchen.com

Gotta love science, CI and Lan. Check out this question regarding lemon juice and lemon zest:

User Comment: I love this pastry and am excited to try peach (after having taken a stab at cherry and blueberry). What a great idea!
One question: my understanding is that the oil (in lemon zest) is more stable in heat than the flavor in lemon juice. But the juice is added in this recipe before heating the peaches, and the zest is added when it's cool. Shouldn't that be reversed? Curious the reason for this...

ATK: Lan Lam
Audrey, while it's true that the lemon flavor in the juice is more volatile, that's not the only consideration. Whether we're talking oil or juice, heat drives off volatile flavor compounds, so adding the zest after cooling helps preserve more of them. The juice here brings acidity and is a nice way to incorporate cornstarch without adding water, but it's the zest that's bringing most of the lemon flavor.
 
oh bugger, another subscription site that I don't have...I can't see Lan's explanation.

I just processed 4 batches of Dorie's recipe. They are hydrating and chilling for a bit and then I'll cut each batch in two to make rolling out easier. Not going to fill until Friday. I don't want to freeze them ahead of time and I'm not sure how my fillings (raspberry, blueberry, peach, apple) will hold up once inside the sealed crusts, so I don't want to risk freezing issues.

IMG_9945.jpg
 
Oops. Found it on video.

Fie on at Milk Street. It says to use “salted” butter for their weird crust. I think I bought salted butter once in the past decade.

Dorie’s is ready to go:

1758577087879.jpeg
 
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Helen Nugent, from pie style, says chilling helps avoid shrinkage. Of course she’s doing a lot of decorating as well with dough, but she advises chilling between every step when making a pie (sometimes even freezing).

if you want to see her full tutorial of her walk in the woods caramel apple pie, I learned a lot and got good tips. I have made this exact pie using my own, ok Dorie’s, filling. Fair warning it is a recorded live event, so about an hour. I don’t have a insta account, but just clicked the sign up window closed, unmuted the sound, and had no problem watching. Or just play right here in the window below:

 
marilynfl said:
Has anyone tried this method from Milk Street?

It uses the thangzong method, but with cornstarch (not flour) and water, then adds a bit of sour cream to further inhibit gluten development.

I’m getting ready to make a whole bunch of pie dough for the 4 dozen hand pies for the fair and was going to use my standard Dorie Greenspan all butter version.

I didn’t like the CI vodka method only because the crust never got as golden brown as I like.

Milk Street is a subscription site, so I’m still looking for the recipe.

But I’d like opinions if anyone has tried this.

Click to expand...
I didn't like the CI method because I was typically too tipsy by the end of making the recipe - LOL!
 
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