ALL-BUTTER EASY PIE DOUGH
Provided by Food Network
Categories dessert
Time 35m
Yield enough for one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
EASY HOMEMADE PIE DOUGH
Find out why holiday baking is a breeze with this Easy Homemade Pie Dough. Requiring only 3 ingredients, it's safe to say this recipe is as easy as pie.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Process ingredients in food processor 30 sec. or until mixture forms ball.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BASIC PIE DOUGH
Provided by Food Network
Time 2h55m
Yield 2 12-inch pie crusts
Number Of Ingredients 4
Steps:
- To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well.
- Add the cold butter cubes to the flour and mix in until the mixture begins to resemble a mealy mixture where the butter forms pea sized nuggets plainly visible in the flour. Add only enough ice water to pull the dough together. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and refrigerate for several hours.
- When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out the first piece into the bottom crust.
- Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin.
- Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll. Pierce it in several places with the tines of a fork.
- Roll the second half of the pie dough into a round shape slightly larger than the pie pan. Fill the bottom crust with your chosen fruit filling. Cover the filling, such as apple, with the top half of the pie dough. Using both hands, crimp the edges of the two crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree oven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.
EASY HOMEMADE PIE CRUST
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- Stir water and vinegar in a small bowl.
- Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
BASIC PIE DOUGH
Steps:
- In a food processor, pulse the flour, sugar and salt. Add the butter and shortening and pulse until a course crumbly texture forms. Add the apple cider vinegar/cold water mixture 1 tablespoon at a time until you reach the desired consistency. Pinch the dough between your fingers and if it doesn't stick together, add 1 tablespoon of ice water at a time, pulsing between additions until the dough comes together. Do not overmix or the dough will become tough.
- Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze for up to 2 months. Roll out the dough and use as desired.
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
EASY PIE DOUGH
Categories Bake
Yield Makes dough for 1 double crust pie or 2 single crust pies
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
BASIC PIE DOUGH FOR APPLE PIE
This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 disks
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
BASIC PIE DOUGH
Make your own pie dough and pass on the store-bought stuff with this foolproof recipe. The milk adds a little more fat and makes rolling out the dough much simpler.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 double-crusted 9- or 10-inch pie
Number Of Ingredients 4
Steps:
- In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.
- Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using.
QUICK PIE CRUST
This is a simple crust to make. It is always light and flaky. I have used this recipe for about 25 years. It always gets raves.
Provided by Sweet Diane
Categories Dessert
Time 10m
Yield 1 double crust, 1 serving(s)
Number Of Ingredients 4
Steps:
- Place flour and salt in a bowl. Mix.
- Measure oil and milk in a measuring cup. Stir slightly with a fork.
- Add to flour mixture.
- Roll out between sheets of waxed paper.
Nutrition Facts : Calories 2361.1, Fat 151.1, SaturatedFat 21.1, Cholesterol 11.4, Sodium 2370.9, Carbohydrate 218.4, Fiber 7.6, Sugar 0.8, Protein 31.7
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
HOMEMADE PIE CRUST
A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers.
Provided by Elizabeth Fullerton
Categories Pie
Time 40m
Yield 2 pie crusts, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put flour into a mixing bowl with the butter.
- Using a pastry cutter, cut the butter into the flour.
- Add salt and water.
- Mix until dough is formed.
- Roll out on flat surface.
- Bake at 375 degrees until brown.
- Prick crust prior to baking for non filled baked pies.
Nutrition Facts : Calories 249.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 426.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.4
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
MOM'S LARD PIE CRUST
Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-10-inch crust.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.
Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
SUPER QUICK AND EASY PIE CRUST
Make and share this Super Quick and Easy Pie Crust recipe from Food.com.
Provided by PA Italian
Categories Pie
Time 5m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- Stir quickly; roll between wax paper. Bake at 450 degrees for 10 minutes to use prebaked crust; or, bake per specific pie directions. Makes 2 crusts.
Nutrition Facts : Calories 936.8, Fat 55.7, SaturatedFat 8.3, Sodium 80, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
EASIEST PIE CRUST EVER!
For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.
Provided by kneeling_redhead
Categories Pie
Time 10m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix flour and salt.
- Add oil and water all at once to flour.
- With a fork, stir until mixture holds together.
- Shape dough into a ball and flatten.
- Roll between two pieces of wax paper to a 12" diameter.
- Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
- Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
- NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
- Can be doubled for a 2 crust pie.
Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
ALL-PURPOSE EASY SHORTENING PIE DOUGH
This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour and salt in a medium bowl.
- Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
- Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
- Gather up the dough and form into a flat disk.
- You can use this dough immediately or proceed to the next step.
- Wrap the dough in wax paper or plastic wrap.
- Refrigerate for atleast 20 minutes or up to overnight.
- If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
- ********Double-CrustShortening Pie Dough*********.
- Use all-purpose flour, salt, vegetable shortening and ice-cold water.
- Divide the dough into 2 equal pieces.
Nutrition Facts : Calories 397.1, Fat 26.1, SaturatedFat 7.5, Sodium 291.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
EASY PIE CRUST
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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EASY PIE DOUGH RECIPE AND HOW TO MAKE PIE DOUGH
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Ratings 2Calories 1398 per servingCategory Dessert
- In a bowl, combine the flour, sugar, and salt. Add the butter and pinch with your fingers or use a to cut the butter into the flour until it resembles coarse crumbs or until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
- Mix in enough of the cold water into the the dough until it comes together and forms a rough ball. If necessary, barely knead the dough just until the can come together nicely in a ball, dusting the surface with flour as you work to keep things from sticking. Don't overwork the dough or else it will become tough.
- Divide the dough ball in half and then roll each half into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).Use as directed in your pie recipes. Make sure to butter the base of your pie pans before adding the dough and brush with egg wash or heavy cream before baking.
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