Carlas Classic Pie Dough Recipes

Steps:

• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

Steps:

• For flaky pie crust(if using storebought crust, skip this):.
• Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min (to chill water and to dissolve sugar and salt). If possible, chill mixing bowl and paddle attachment if possible.
• Combine flour and butter pieces in mixing bowl. On medium speed with mixer, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water from previous step into the butter mixture. Mix until the dough comes together.
• Separate the dough into 2 disks. Wrap each with film and chill.
• Roll chilled pastry dish out to fit a 9-inch pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool.
• For Cranberry Apple Filling:.
• In a large bowl, combine apples and cranberries (frozen and dried) Stir in salt, sugars (brown and granulated), nutmeg, and cinnamon. Stir in the zest and juice of 1 lemon. If you don't like cranberries try dried cherries or raisins instead.
• In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Adjust seasoning if desired.
• Fill pie dish with apple filling.
• For Crumble Topping:
• Place all the topping ingredients into food processor and process until butter has been cut into the mixture. Carla tip: if you overmix your crumble just add extra nuts or oatmeal.
• Sprinkle topping over top of pie filling. Bake at 375 degrees F for 30 minutes.
• Enjoy!

Steps:

• 1. Combine the flour and salt in a food processor; pulse on and off to mix. Add the shortening; pulse on and off until the mixture resembles coarse meal.
• 2. With the processor running, trickle in 4 tablespoons of ice water through the feed tube, just until the dough gathers together. (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.) Remove the dough from the machine; divide it in half. Flatten each half with your palm to form a disk; wrap in plastic and chill in the refrigerator for at least 1 hour.
• 3. Remove one disk of dough from the refrigerator. Unwrap it and roll out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky. Use a spatula to help lift the dough and fold it loosely in half, then into quarters. Gently transfer it to the pie plate, placing the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
• 4. Repeat the rolling process for a top crust or another bottom crust. (For a top crust, the circle should be 1 inch larger than the pie plate; for a bottom, 2 inches larger.)
• 5. Follow your favorite recipe for filling and baking.

Steps:

• 1. Combine the flour and salt in a food processor. Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
• 2. With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together. (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.) Divide the dough in half, forming each half into a thick disk. Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
• 3. Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. (Work quickly, as the dough can become sticky.) With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
• 4. Repeat for a top crust or for another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
• 5. Follow the individual pie recipes for filling and baking.