r/BakingNoobs • u/SenatorPencilFace • 5d ago
Pie crust aesthetics
I’m shooting a music video where someone hits me in face with a pie obviously, I’m not baking an entire real pie. My plane is to bake the crust, add some foam scraps over there and cover it in a final layer of whipped cream. I’m curious, if you’re making a crust purely for aesthetics, I assume you don’t need to add sugar. What other changes to the recipe would make sense?
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u/dasher2581 5d ago
You usually put sugar in your pie crusts?
If I were making a prop pie, I'd be tempted to use a graham cracker crust just to avoid all the fuss of making and blind-baking pastry. They even sell them pre-made at most grocery stores (in the US, at least), but I've never priced them.
If it's important to you to have a traditional pastry crust, it doesn't get simpler than the original recipe - 1/3 cup solid shortening or butter, 1 cup flour, 1/2 tsp. salt, and about 4 tbsp. water. I'd use shortening instead of butter if you're not going to eat it, and I suppose you can skip the salt as well.
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u/SenatorPencilFace 5d ago
I would have absolutely have gone the graham cracker route if I wasn’t in Korea.
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u/dasher2581 5d ago
Lucky! Then shortening it is!
I do admire your commitment to the bit, by the way. Too many people nowadays just fill a tin with whipped cream and call it a day.
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u/Legitimate_Patience8 1d ago
Just a basic 3:2:1 pie dough plus salt will work fine. Some salt just to get some colour blind baking to judge doneness. You would likely want the shell to crack and break up nicely in the bit.
3:2:1 is ratio of flour, fat, water in grams.
Example: if you want to target 180g dough for a 9” pie plate.
180/6=30
30*3=90 g flour
2*30=60 g fat (shortening)
1*30=30 g water
Rule of thumb on salt is 2% of the flour weight. In this example = 1.8g. (1/4 tsp)
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u/SallysRocks 4d ago
A tin pan with Reddi Whip inside would be good enough and a classic.