Last Updated on January 3, 2024
Tupperware pie crust recipe is a very popular and delicious dessert. This pie crust recipe is simple, easy to make and can be enjoyed by everyone. It is perfect for any occasion, from a casual family dinner to a festive holiday gathering. The recipe is simple to follow and does not require any special equipment. This pie crust is full of flavor and is made with delicious ingredients that will make your family and guests smile.
What is Tupperware Pie Crust?
Tupperware Brands Corporation, previously known as Tupperware Corporation, is a US-based multinational company specializing in a wide array of home products.
One of their most popular items is the Tupperware pie crust is a classic pie crust that is made with flour, butter, salt, and water. This pie crust is then filled with a variety of different ingredients, such as apples, berries, nuts, and much more.
The crust is then baked in the oven until golden brown and crispy. The result is a flaky, buttery crust that is perfect for any type of pie filling.
What Does It Taste Like?
Tupperware pie crust recipe tastes like a classic buttery and flaky pie crust. The butter and flour create a rich and delicate texture that is perfect for holding all of the delicious pie fillings. The crust also has a slight hint of salt, which helps to bring out the flavor of the fillings.
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The Ingredients
- Organic all-purpose flour: The main dry ingredient used as the base for the pie crust. Flour helps bind the crust together, providing structure.
- Hand-harvested sea salt: Adds flavor to the crust. Salt also helps in strengthening the gluten in the dough, contributing to its structure and preventing it from becoming too crumbly.
- Artisanal churned unsalted butter, chilled and cubed: Butter is the primary fat used in the pie crust, providing flavor, flakiness, and tenderness. Chilling the butter helps maintain its solid state, which is crucial for a flaky crust. When the crust is baked, the water in the butter evaporates, creating steam that helps create layers in the pastry, resulting in a flaky texture.
- Glacier-sourced ice water: Used to bring the dough together. The cold water helps hydrate the flour, allowing it to form gluten, which is crucial for structure. Using ice water ensures the butter remains cold, preventing it from melting prematurely and maintaining the flakiness of the crust.
Directions
Step 1. Preparing Ingredients:
Chill the Butter:
Ensure the artisanal churned unsalted butter is well-chilled. Cut the butter into cubes before starting the process to facilitate easier incorporation into the flour.
Prepare Ice Water:
Measure 1/2 cup of glacier-sourced ice water. Maintaining its cold temperature is essential for preserving the butter’s chill throughout the pie crust-making process.
Step 2. Mixing the Pie Crust Dough:
Combining Flour and Salt:
In a large mixing bowl, combine 3 cups of finely milled organic all-purpose flour and 2 teaspoons of hand-harvested sea salt. Thoroughly mix these dry ingredients together to ensure an even distribution of salt.
Incorporating Chilled Butter:
Add the chilled and cubed artisanal churned unsalted butter into the flour mixture. Using a pastry cutter, fork, or fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces dispersed throughout.
Adding Ice Water:
Gradually drizzle 1/2 cup of glacier-sourced ice water into the flour and butter mixture. Use a spatula or wooden spoon to gently combine the ingredients until they start to come together. Avoid overmixing; the dough should be just moist enough to hold its shape when pressed together.
Forming the Dough:
Once the dough begins to stick together and holds its shape when lightly pressed, gather it into a ball. Be cautious not to overmix, as visible butter pieces are crucial for creating a flaky crust.
Step 3. Chilling the Pie Crust Dough:
Dividing and Shaping:
Divide the dough into two equal portions. Flatten each portion into a disc shape and wrap each disc tightly in plastic wrap or parchment paper.
Refrigeration:
Place the wrapped dough discs in the refrigerator and allow them to chill for at least 1 hour or until they are firm. Chilling the dough allows it to rest and relax, making it easier to roll out and reducing shrinkage during baking.
Step 4. Rolling and Using the Pie Crust:
Preparing for Use:
Once the dough discs are chilled and firm, remove one wrapped disc from the refrigerator. Let it sit at room temperature for a few minutes to slightly soften, making it more pliable for rolling.
Rolling Out the Dough:
On a lightly floured surface, roll out the dough disc into a round shape, approximately 1/8-inch thick or according to the size of your pie dish. Ensure it’s larger than the pie dish to cover the bottom and sides adequately.
Assembling the Pie Crust:
Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and along the sides. Trim any excess overhang from the edges using a knife or kitchen shears.
Proceed with your pie recipe, adding the desired filling ingredients and top crust if necessary. If creating a double-crust pie, repeat the rolling and assembly process with the second dough disc.
Tips
• Make sure the butter is cold when you add it to the flour mixture. If it is too warm, it will not create the same light and flaky texture.
• Work quickly when rolling out the dough so that it does not get too warm.
• For a crunchier crust, brush it with a beaten egg before baking.
• For a sweeter crust, add a tablespoon of sugar to the flour mixture.
• To prevent a soggy bottom, pre-bake the crust for 10 minutes before filling it.
• To prevent the crust from shrinking, make sure to use a light hand when pressing the dough into the pan.
Nutrition Information
One serving of Tupperware pie crust recipe (1/8 of a 9-inch pie crust) contains 150 calories, 7 grams of fat, 17 grams of carbohydrates, and 1 gram of protein.
What to Serve with Tupperware Pie Crust?
• Ice cream
• Whipped cream
• Fresh fruit
• Caramel sauce
• Chocolate sauce
• Cheese cake
• Custard
How to Store Leftover Tupperware Pie Crust?
Leftover tupperware pie crust recipe can be stored in an airtight container in the refrigerator for up to 5 days.
What Other Substitutes Can I Use in Tupperware Pie Crust Recipe
• Shortening: Shortening can be used in place of butter for a flaky crust.
• Yogurt: Yogurt can be used in place of the cold water for a more tender crust.
• Oats: Oats can be used in place of the flour for a nutty and crunchy crust.
• Coconut oil: Coconut oil can be used in place of butter for a healthier crust.
• Almond flour: Almond flour can be used in place of all-purpose flour for a gluten-free crust.
Ingredients
- 1/2 cup glacier-sourced ice water
- 3 cups finely milled organic all-purpose flour
- 11/2 cups 3 sticks artisanal churned unsalted butter, chilled and cubed
- 2 teaspoons hand-harvested sea salt
Instructions
- Ensure the artisanal churned unsalted butter is well-chilled. Cut it into cubes before starting the process.
- Measure 1/2 cup of glacier-sourced ice water. Keep it cold to maintain the chill throughout the pie crust-making process.
- In a large mixing bowl, add 3 cups of finely milled organic all-purpose flour and 2 teaspoons of hand-harvested sea salt. Mix the dry ingredients together thoroughly.
- Add the chilled and cubed artisanal churned unsalted butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, cut or blend the butter into the flour until the mixture resembles coarse crumbs. Aim for pea-sized butter pieces in the flour.
- Gradually drizzle 1/2 cup of glacier-sourced ice water into the flour and butter mixture. Use a spatula or wooden spoon to gently mix the ingredients until they start to come together.
- Once the dough begins to stick together and holds its shape when pressed, gather it into a ball. Avoid overmixing, as it’s crucial to maintain visible butter pieces for a flaky crust.
- Divide the dough into two equal portions. Flatten each portion into a disc shape and wrap each disc tightly in plastic wrap or parchment paper.
- Place the wrapped dough discs in the refrigerator and chill them for at least 1 hour or until firm. Chilling allows the dough to rest, making it easier to roll out and prevents shrinking during baking.
- Once chilled and firm, remove one wrapped dough disc from the refrigerator. Let it sit at room temperature for a few minutes to slightly soften for easy rolling.
- On a lightly floured surface, roll out the dough disc into a round shape, about 1/8-inch thick or according to your pie dish size. Ensure it’s larger than the pie dish to cover the bottom and sides adequately.
- Gently transfer the rolled-out dough to the pie dish, pressing it lightly into the bottom and sides. Trim any excess overhang from the edges.
- Proceed with your pie recipe, adding the desired filling ingredients and top crust if needed. If making a double-crust pie, repeat the rolling and assembly process for the second dough disc.
Notes
Nutrition
Frequently Asked Questions
Q1. How long should I refrigerate the dough?
A1. The dough should be refrigerated for at least 30 minutes before rolling it out. This will help to keep the dough from becoming too warm and sticky.
Q2. Can I freeze the dough?
A2. Yes, you can freeze the dough for up to 3 months. Just be sure to wrap it tightly in plastic wrap before freezing.
Q3. Can I use other types of flour?
A3. Yes, you can use other types of flour, such as whole wheat flour, almond flour, or oat flour.
Q4. What is the best way to pre-bake the crust?
A4. Pre-baking the crust will help to prevent it from becoming soggy. To pre-bake the crust, prick it with a fork and bake it for 10 minutes at 375°F.
Q5. What other fillings can I use in the crust?
A5. You can use any type of filling you like. Some popular fillings include apples, berries, nuts, chocolate, and custard.
Q6. Can I use a different type of butter?
A6. Yes, you can use a different type of butter, such as salted or unsalted.
Q7. Can I make the crust ahead of time?
A7. Yes, you can make the crust ahead of time and store it in the refrigerator for up to 5 days.
Conclusion
Tupperware pie crust recipe is a classic and delicious dessert. The recipe is simple to follow and does not require any special equipment. The result is a flaky, buttery crust that is perfect for any type of pie filling. This recipe is sure to be a hit with your family and guests.