No-shrink pie crust – Milk Street

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No-shrink pie crust - Milk Street

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No-shrink pie crust - Milk Street 42.358527, -71.054778 No-shrink pie crust - Milk Street177 milk street, boston, ma (Directions)

This is my first run at testing Milk Street’s Foolproof Single-Crust Pie Dough. In the recipe they published in their Milk Street magazine, they claim that it makes a crust that doesn’t shrink when it bakes. I’ve had great luck with the Foolproof Vodka Pie Crust originally developed by Christopher Kimball’s other venture Cooks Illustrated/America’s Test Kitchen, so I wanted to test this one out too.  It grabbed my attention right away because it uses a novel way of getting the water into the recipe.  It has you make a gel with water and cornstarch by heating it in the microwave for a few seconds.  The recipe also calls for some sour cream, an ingredient that I don’t often see in pie crusts. I wanted to test this no-shrink pie crust right away and compare it to other methods.

Our comparison videos

Here is part one of the two-part series.  I go through each recipe up to the point of rolling out and baking the no-shrink pie crust and two others:

In part two, I roll out each recipe and give commentary on how easy each recipe is to work with.  Finally, I bake and taste each crust and share my feedback.

Here’s the recipe in print.

No-shrink pie crust – Milk Street

No-shrink pie crust – Milk Street

Rate this recipe
10 ratings
Category: dessert
Cuisine: French, American
No-shrink pie crust – Milk Street

Ingredients

2 hours, 3 minutes
8
359
  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • 159g (about 1 cup + 2 tablespoons) flour, all-purpose
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 10 tablespoons (1.25 sticks) butter, frozen or very cold, sliced every quarter inch
  • 2 tablespoons sour cream

Instructions

Prep
2 hours
Cook
30 minutes
Ready in
2 hours, 3 minutes
  1. Whisk together water and cornstarch in a cup or small bowl until fully incorporated
  2. Microwave on high, stirring once until gooey/set, about 30 to 40 seconds
  3. Set in freezer to cool for 10 minutes
  4. Add flour, sugar, and salt to food processor. Run the processor for 2-5 seconds to incorporate
  5. Add chilled water/cornstarch gel (it should wiggle like gelatin) and pulse 5 times to combine
  6. Add butter and sour cream
  7. Run the processor for a bout 15 to 30 seconds, just until the dough starts to "ball-up" and stick to the blade (see video)
  8. Turn the dough out onto plastic wrap, form a 4-5 inch disc
  9. Wrap up the dough and rest in refrigerator for 1 hour to 4 days
  10. Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds.
  11. Turn the dough out onto plastic wrap and pat into a 4-5 inch disc
  12. Wrap up the dough and rest in refrigerator for 1 hour to 4 days
  13. Heat oven to 375F
  14. Roll out the dough as needed for your recipe and lay into pie tin carefully- take care not to stretch the dough
  15. Chill in the freezer for 15 minutes
  16. Blind bake, covered in foil 3/4 full with pie weights for 25 minutes, rotating once
  17. Remove the foil and weights
  18. Return to oven for 5-7 minutes to brown crust
  19. Cool on a rack for about an hour before filling and using for recipe as needed

Nutrition information

Serving Size: 44g
Calories per serving: 359
Fat per serving: 23.16g
Saturated fat per serving: 14.261g
Carbs per serving: 31.76g
Protein per serving: 5.27g
Fiber per serving: 1g
Sugar per serving: 2.67g
Sodium per serving: 354mg
Trans fat per serving: 0g
Cholesterol per serving: 45mg
https://explorers.kitchen/recipes/no-shrink-pie-crust/

Tasting and lessons learned Nutrition data for Milk Street Crust

This no-shrink pie crust worked really well!  I love the flavor of the sour cream in the crust – it’s slightly tangy in a very pleasant way.  The sour cream seemed to aid the browning reactions and added some flavor complexity.  It wasn’t quite as buttery as the Bon Appetit recipe, but it was every bit as good.

Rolling it out took some patience.  It’s a little fussy to work with and there are a lot of steps to bring it together and bake relative to a traditional recipe.  In my opinion, it was not as easy to handle as it was advertised by Milk Street.  It was supposed to roll-out like Play-Doh, but that was not my experience.  I’ll use it again in the future and hope that it will handle better.

Please let me know down in the comments if you’ve had the same experience or if it worked great for you!

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