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Flaky Pie Crust Dough

Flaky Pie Crust Dough


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Makes one 9-inch crust Servings

Ingredients

  • 1 1/4 cups all purpose flour
  • 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
  • 2 tablespoons (or more) ice water

Recipe Preparation

  • Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms. Sprinkle with 2 tablespoons water. Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before using.

Reviews Section

Pie Dough

Here is my foolproof recipe for flaky, buttery pie dough, inspired by a recipe and technique created by the late Julia Child. Although you could certainly make it by hand by cutting the fat into the flours and stirring in the water, it comes out so perfectly from the processor that I never make it another way. Cake flour is a delicate, low-protein flour available in the baking section of most grocery stores. If you can't find it substitute 2 cups minus 1 tablespoon bleached all-purpose flour for both flours.

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced, chilled
  • 1/4 cup lard or vegetable shortening, chilled
  • 1 teaspoon white vinegar
  • 1/2 cup very cold water

Method

In the work bowl of a food processor fitted with a metal chopping blade, combine the flours and salt. Pulse once or twice to blend. Add the butter and lard and pulse five or six times to cut the fat into the flour. The mixture should resemble coarse crumbs. Combine the vinegar with the cold water (if using shortening, use just the water alone). With the processor running continuously, pour the liquid down the feed tube all at once. As soon as the dough begins to form a ball around the blade, stop the machine. Lay a piece of plastic wrap on a work surface and dump out the dough onto the plastic, scraping the bowl and the blade with a rubber spatula. Pat the dough into a ball, wrap tightly, and refrigerate for at least 1 hour before using.


Wine Country Apple Pie with Flaky Crust

This easy apple pie recipe shows you how to make a flaky pie crust from scratch with butter, without shortening. It also includes homemade apple pie filling ingredients.

Instructions

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To make the pie dough, mix dry ingredients with cold butter on low in a stand mixer to incorporate most of the butter, leaving some hazelnut-sized pieces. Turn the mixer off and add ¾ of the ice water all at once. Mix until dough starts to come together, adding more water if it looks too dry.

Turn dough out onto a floured surface and finish mixing by hand. To mix, flatten dough and fold it over itself two to three times. The dough should be mostly put together and slightly loose. Do not knead the dough. Wrap in plastic and refrigerate a minimum of 30 minutes or up to 2 days.

For the filling, peel and core apples, then cut into wedges or thin slices. Combine apples with ¾ cup of sugar, spices, vanilla and lemon juice. In a separate bowl, mix the cornstarch and 3 tablespoons of sugar.

Melt butter in a large pot over and when hot, add the apple filling mixture. Cook over medium-high heat, stirring constantly until the apples are tender but not mushy. While the apples are still cooking, gradually sprinkle the cornstarch and sugar mixture onto the apples to thicken the liquid. (You may not need all the starch mixture.) Remove from the heat and allow the cooked apples to cool to room temperature before filling your pie. The filling can be made the day before assembling and baking your pie.

Remove the refrigerated dough, divide in half, and roll on a floured surface. Place one rolled half in the bottom of a nine-inch pie pan (preferably glass, so you can see that the bottom crust is baking) and pinch off excess dough. Fill with cooked apple filling, or whatever pie filling you choose, and place second half of dough on top. Pinch top and bottom dough together to form a seal. (See video below for demonstration techniques.) Cut “vents” in your pie top, brush with egg wash and sprinkle with sugar to get a shiny, golden crust.

Bake in a preheated oven at 375 degrees (traditional) for 45-60 minutes or 350 degrees (convection) for 40-60 minutes towards the bottom of your oven to ensure the bottom crust is cooked. Check the pie frequently and be sure to rotate as necessary to bake evenly.


Receipes That Use Pie Crust - Simple Cooking Recipe, Tips to Make a Perfect Pie Crust

Switch up your pie crust by making this flaky chocolate pie crust! I will admit to enjoying some modern technology in my method of mixing up the pie dough though. Also, the dough can be frozen so you can make a big batch and then use the rest as needed. These pie crust recipes are accompanied with detailed instructions and illustrations. The perfect pie crust recipe requires only 5 ingredients and yields enough for both bottom and top crust. We've used this recipe many, many times in the years since emma first shared it. Recipe has been updated slightly in november 2019 to include instructions for how to make a pie crust by hand. Be careful not to brush it on too thickly. It's also a quick and easy. Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies.

Winning state fair pie crust recipes. It tastes just like a classic pie crust with a beautifully flaky buttery texture, and the look is so professional, you'd think the pie was purchased in store. It's not your best bet in a recipe like this pie crust. Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies. Using oil makes the crust vegan this is the perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour. This is the pie crust that i grew up eating.

Perfect Pie Crust - Chef in Training from www.chef-in-training.com So i changed the quantities and added and took away some ingredients and made a delicious pie this pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. These recipes come together in a snap with the use of refrigerated pie crusts. It's been passed down through generations. Great for cherry pie, double chocolate pie or ev.

To make pie crust, first combine flour, salt, and shortening.

This pie crust recipe uses just a few simple ingredients and turns out perfect every time. Recipe v video v dozer v. The recipe yields crust with a textural combination of tender shortbread and flaky croissant — with a generous measure of crispness thrown in. Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies. Pie crust (1 minute!) by:nagi. Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. Great for cherry pie, double chocolate pie or ev. The only pie crust recipe you will ever use! I'm truly obsessed with this vegan pie crust recipe. These pie crust recipes are accompanied with detailed instructions and illustrations. Worried that the fear of pie crusts may be keeping a great many of you from making your own pies at home. Jump to the full pie crust recipe. Roll out your pie crust and place it in the tin. It is light and flaky and perfect for anything from so, can you use butter or margarine in place of shortening or lard?

These pie crust recipes are accompanied with detailed instructions and illustrations. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans. Then, sprinkle with 1 tablespoon of sugar.

Sourdough Pie Crust Recipe | Homemade Food Junkie from www.homemadefoodjunkie.com Follow the double pie crust recipe through placing the bottom crust in the pie plate. Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. We've used this recipe many, many times in the years since emma first shared it. Recipe has been updated slightly in november 2019 to include instructions for how to make a pie crust by hand. So i changed the quantities and added and took away some ingredients and made a delicious pie this pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple.

Other bonuses of homemade pie crusts are that you can make them any way you like.

It tastes just like a classic pie crust with a beautifully flaky buttery texture, and the look is so professional, you'd think the pie was purchased in store. It's been passed down through generations. To make pie crust, first combine flour, salt, and shortening. The only pie crust recipe you will ever use! Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies. I'm sharing my grandma's homemade pie crust recipe! Using oil makes the crust vegan this is the perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour. The recipe calls for a homemade pie crust, but you can easily save time by using a store bought version. This homemade pie crust recipe is tender, buttery and flaky. Recipe v video v dozer v. One important thing here, make sure to measure your flour correctly. Recipe has been updated slightly in november 2019 to include instructions for how to make a pie crust by hand. When ready to use take out of the freezer and bake directly from frozen. When it's time to chill the dough, divide it in half and shape into two disks. Winning state fair pie crust recipes.

We now recommend adding the butter in two additions. Get grandma's flaky pie crust recipes and make the best old fashioned pie shells and rich homemade puff pastries. You can make this in the food processor or. Each pie crust recipe (except mom's) makes a generous 9 inch pie, or a 10 inch pie with a thinner crust.

Easy No Roll Oil Pie Crust Recipe - Happy Strong Home from happystronghome.com This pie crust recipe uses just a few simple ingredients and turns out perfect every time. Achieve light and flaky results every the flaky pie crust recipes that grandma loved could always be counted on to make the best pies, and they served her family well for generations. It's also a quick and easy. When ready to use take out of the freezer and bake directly from frozen. These pie crust recipes are accompanied with detailed instructions and illustrations. This is the same recipe that my mom always used. Then, sprinkle with 1 tablespoon of sugar. Here's my all time favorite pie crust recipe! The only pie crust recipe you will ever use! Does this sound like you? Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies.

We will show you helpful techniques and prevent you from making common mistakes.

Roll out your pie crust and place it in the tin. Get grandma's flaky pie crust recipes and make the best old fashioned pie shells and rich homemade puff pastries. We've used this recipe many, many times in the years since emma first shared it. Follow the double pie crust recipe through placing the bottom crust in the pie plate. It's also a quick and easy. If you despise shortening, my pie crust recipe isn't for you. It's been passed down through generations. Achieve light and flaky results every the flaky pie crust recipes that grandma loved could always be counted on to make the best pies, and they served her family well for generations. Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies. Turns out making homemade pie crust isn't as hard as i used to think it was. Each pie crust recipe (except mom's) makes a generous 9 inch pie, or a 10 inch pie with a thinner crust.

Butter is 80% fat, which is.

We now recommend adding the butter in two additions.

Also, the dough can be frozen so you can make a big batch and then use the rest as needed.

When it's time to chill the dough, divide it in half and shape into two disks.

This is one of those recipes that is classic and unchanged because it's simply perfect.

This pie crust recipe uses just a few simple ingredients and turns out perfect every time.

Achieve light and flaky results every the flaky pie crust recipes that grandma loved could always be counted on to make the best pies, and they served her family well for generations.

Great for cherry pie, double chocolate pie or ev.

Freeze the pie crust — freeze for up to 8 weeks.

This pie crust recipe uses just a few simple ingredients and turns out perfect every time.

Now, you can look to this helpful shortcut for more than just your dessert, because here are recipes for everything from appetizers to desserts that use.

Great for cherry pie, double chocolate pie or ev.

Pie crust (1 minute!) by:nagi.

Our favorite butter pie crust recipe that makes consistent flaky pie dough every time.

Using oil makes the crust vegan this is the perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour.

To make pie crust, first combine flour, salt, and shortening.

Turns out perfect and flakey every single time!

Foolproof tips & tricks that show you how easy making pie crust from scratch is!

I will admit to enjoying some modern technology in my method of mixing up the pie dough though.

Butter is 80% fat, which is.

I'm using our recipe for classic double pie crust here, which combines both butter and shortening.

Make this classic pie crust recipe gluten free and paleo, and even use a lattice crust!

Butter is 80% fat, which is.

Freeze the pie crust — freeze for up to 8 weeks.

Freeze the pie crust — freeze for up to 8 weeks.

This is the pie crust that i grew up eating.

You can make this in the food processor or.

I have tried several pie crust recipes, but they just did not turn out right.

Be careful not to brush it on too thickly.

We now recommend adding the butter in two additions.

Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either.

When it's time to chill the dough, divide it in half and shape into two disks.

Let crust rest for a time before rolling to relax the gluten.

Let crust rest for a time before rolling to relax the gluten.

If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans.


Best Pie Crust Recipe

To make the best pie crust recipe, you just need a few simple ingredients you likely have on hand. You’ll want to use this for all pies from sweet to savory to surprise and delight your family.

Pie Crust Ingredients

  • All-purpose flour – all pie crusts begin with some form of flour.
  • Unsalted butter – butter helps bind the flour together into your dough when making all butter pie crust. A necessary ingredient for any pie crust recipe without shortening.
  • Salt and sugar – these both balance the dough and add a hint of sweet and salty tastes to really bring out the flavor.
  • Ice water – keeps the dough from being too crumbly.

Easy Pie Crust Recipe

This homemade pie crust recipe really is so easy that my kids help with it. There’s only 5 ingredients required to make it. The hardest part is deciding which pie you’ll make using this easy pie crust recipe!

How do you Make Pie Crust from Scratch?

Basically, you combine the ingredients in a food processor. Then you knead your dough, refrigerate it, and then roll it out when you’re ready to use it. While there is a wait time, if you do this on a weekend, you’ll have plenty of time to make your pies.

Expert Tips and Tricks for the Perfect Pie Crust Every Time

  • Cold butter – When making a pie crust recipe with butter, your butter should be cold. In fact, the colder, the better. Keep it in the fridge until you’re ready to add the cold butter into your pie dough recipe.
  • A little water at a time – When it comes to adding in water, add it very slowly in limited amounts. If you want it to stay tender, go easy on that water.
  • Chill the crust – Don’t forget to allow time for the dough to chill. Pie crust needs time to refrigerate, but the wait is worth it!

Is it worth it to make your own pie crust?

Yes, because learning how to make pie dough is easy and you’ll be only using wholesome ingredients. Plus, once you make one, you’ll always know how to do it off the top of your head and it will be easy as pie, pardon the pun!

Which flour to use for pie crust?

All-purpose flour will always work the best in a simple pie crust recipe. You can sub in keto or gluten-free options to suit your dietary needs though.

Should I Sift flour for pie crust?

Sifting is important for cakes but not for pies. The crust needs to be dense so don’t sift it.

How to make Buttery and Flaky Pie Crust

It all comes down to the butter. That fat is what renders a flaky crust texture for your pie. When it’s very cold, it keeps you from overworking that fat from the butter for the best pie crust around.

Is butter or shortening better for pie crust?

When given the choice, use butter for your pie crust to make it flakier and tastier. Shortening is great, but butter wins for pie crusts.

How do you make pie crust from scratch without shortening?

Simply use butter and you won’t need shortening. Butter is a better choice for homemade pie crusts.

What is the difference between shortcrust pastry and pie crust?

Shortcrust won’t puff up in the oven and is made with less fat, but other than that, it’s pretty similar to pie crust.

Why would you put vinegar in pie crust?

Vinegar can tenderize your pie crust and slightly halt the development of gluten. This recipe uses butter though so you won’t need vinegar.

Why is my pie crust tough?

If your pie crust is tough, it’s a sign you overworked the dough. Do not over-mix and it should turn out flaky and soft.

Pies to make with homemade Pie Crust

I could probably go on for hours, but you could make apple, cherry, blueberry, rhubarb, chocolate, buttermilk, pumpkin, peach, and so many more pies using this pie crust. You can also use it to make chicken pot pie, a favorite in my house!

More Homemade Pie Crust Ideas

How Long to Bake Pie Crust

That depends on the pie you’re making. Fruit fillings will take about 45 minutes and if you want to blind bake the crust, you should plan on doing so for about 10 minutes before adding anything into it. Using pie weights or dried beans can be helpful when blind baking. The key in timing is the filling as well as how brown your crust looks.

How to Store Pie Crust

If you bake your pie crust, cool it first, then wrap it up in foil. You can keep it in your fridge until you’re ready to bake your pies the next day.

Can you Refrigerate pie crust overnight?

Yes. Simply wrap it in plastic wrap and it will be ready for you the next day.

Can you Freeze Pie Crust?

Or you can simply freeze it. After wrapping in foil, put it in a freezer bag and label it with the date. You can keep it for up to a month. You’ll want to thaw it out overnight in your fridge before putting it to use.


Flaky Pie Crust Dough

Enough dough to make 2 x 9″ single layer pie or 1 x 9″ double layer pie

What you’ll need

  • 250g ap flour
  • 2tsp sugar
  • 1 1/2 tsp salt
  • 225g cold unsalted butter, cut into 3/4″ cubes
  • 100g ice cold water + 1 tbsp apple vinegar (white vinegar)

Mix the cold water and vinegar in a cup and set aside in the fridge until needed

Meanwhile, measure out the flour, sugar, salt into a bow and mix together until combined.

Add the butter to the flour mixture and using your finger tips, press the butter into the flour to mix it in until you get slightly larger than pea size butter pieces. (Your palm retains more heat than finger tips so please use your finger tips and not your whole hand).

Once the flour and butter mix is ready, grab the water vinegar mixture out of the fridge and add to the flour and butter mixture. Reserve a couple of tablespoons of the liquid as your flour might not require the full amount of the water/vinegar mixture. Using the tips of your fingers, stir the water into the dough until just absorbed. Slowly add the last bits of water/vinegar a little at a time until your dough looks right. The dough won’t come together, it will look like a shaggy messy but that’s okay.

Tip the dough out onto a clean work surface. It’s time to fraissage the dough!

Gather the dough together close to you and using the heel of your hands, press the dough away from you rubbing it against the work surface to create sheets of dough. Repeat until you have gone through all of the dough.

Gather together again and repeat the fraissage.

Gather together into a ball, slice into half and stack it. Repeat the action again by pressing down gently and slicing in half and stacking. (You should now have 4 rough layers of dough stacked on top of one another)

Press down gently and slice in half again, this will be your 2 dough portions.

Wrap tightly in cling wrap and place into the fridge to chill for at least 1 hour or overnight if you plan on using it within 2 days or freeze for longer storage (defrost in the fridge overnight before you plan on using it).


Common Questions About Shortening Crust

Make sure that you only use enough water to form the dough into a ball and then stop. Too much water will make it soggy. Also, make sure your oven is calibrated to the right temperature.

Of course, so remember do not over work the dough when in the processor. As soon as the ball forms stop. Again, make sure your water and Crisco are icy cold.

Absolutely, depending on the size of the pie or pies.

You can use two forks or a Pastry Cutter.

Certainly, keep the crusts covered and chilled in the refrigerator while you make your fillings.


Flaky Pie Crust

This pastry dough for my apple pie calls for pastry flour, a special flour that you may not already have in your pantry, but the results are well worth acquiring it for a crust that’s both flaky and tender. We prefer unbleached pastry flour, such as King Arthur. If you prefer, you can substitute cake flour for the pastry flour. The pastry or cake flour keeps the pastry dough tender, and the vinegar strengthens the gluten and adds elasticity. This pastry dough has more salt than most. Kosher salt is coarser than table salt. If you are using table salt instead, cut the amount of salt in half.–Tom Douglas

LC Why We Are So Fond Of Tom Douglas Note

Those of you familiar with chef Tom Douglas of Seattle probably already have a pretty darn good idea of why some of us on staff love him so—and have loved him for more than a decade. He’s a swell, down-to-earth guy, not to mention a phenomenal chef and baker. And, in keeping with his genial guy-next-door nature, he’s sharing a few extra tactics that will ensure you end up with perfect pie crust. Here they are:

For the flakiest pastry, be sure your fats (butter and vegetable shortening) are very cold. Before you start your dough, dice the butter and portion the shortening into a few clumps and place the fats on a plate, then cover with plastic wrap. If you are using the electric mixer method, place the fats in the freezer for 2 hours. If you are using the food processor method, freeze the fats for only 30 minutes (a shorter time because the metal blade has to be able to cut through the butter).

A plastic dough scraper and metal bench knife are useful tools for making pastry dough.


Flaky vs. Tender Crusts

The flakiness of a crust is a result of both the fat that you use and how much you work the fat into the flour before adding the water. Because of its higher melting temperature and its unique structure, lard and shortening make the flakiest crusts. But you can still make a very flaky crust using all-butter (or a mix) by not over-incorporating the butter into the flour — cut it into the flour just until you see pieces no larger than peas. Conversely, if you like a very tender crust, work the butter or lard into the flour until it resembles bread crumbs.


Flaky Pie Crust

This recipe makes enough dough for 4 9-10 inch pie crusts. This recipe is designed for the food processor. You can do it by hand or in a mixer with a paddle (see the “Baking with Julia” cook book for directions>.

  1. 5 1/4 cups of flour (all-purpose or pastry)
  2. 1 Tbs Kosher Salt
  3. 1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
  4. 1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
  5. 1 cup ice water

Directions for making dough

Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Then add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.

Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.

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