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.
MARTHA STEWARTS FOOLPROOF PIE CRUST
Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
PERFECT PIE CRUST
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 8- to 10-inch crusts
Number Of Ingredients 5
Steps:
- Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
- Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
- Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
- Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
- Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
- Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.
FOOLPROOF PHILLY PIE CRUST
This pie crust recipe, made with cream cheese, is rich, delicious, and so easy.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper.
- Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 12.5 g, Cholesterol 47.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 10.7 g, Sodium 132.3 mg, Sugar 0.6 g
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
BAREFOOT CONTESSA'S PERFECT PIE CRUST
From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.
Provided by Juenessa
Categories Dessert
Time 20m
Yield 2 10-inch pie 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.
- **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
- ***Cook time does not include 30 minute refrigeration time.
Nutrition Facts : Calories 1619.5, Fat 105.1, SaturatedFat 53.9, Cholesterol 183.2, Sodium 886.6, Carbohydrate 149.4, Fiber 5.1, Sugar 6.8, Protein 20.1
More about "foolproof all butter pie crust recipes"
THE BEST BUTTER PIE CRUST ~ FLAKY & SO EASY!
From fivehearthome.com
5/5 (95)Calories 166 per servingCategory Dessert
- Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
- Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
- Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
- Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.
FOOLPROOF ALL-BUTTER PIE CRUST RECIPE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
4.6/5 (9)Total Time 2 hrs 15 minsCategory DessertCalories 1554 per serving
- To make the pie dough, in a large mixing bowl with a paddle attachment, mix together flour and salt. Alternatively, you can use a pastry cutter, instead of stand mixer.
- Add frozen butter cubes and egg yolk. Mix on lowest/stir speed until the butter pieces are about pea-size.
- Add ice water one tablespoon at a time, until the dough forms into a ball. Depending on humidity, you might not need all the water, or you might need additional couple of tablespoons. That’s why you need to add it one tablespoon at a time until big clumps of dough sticks together. Too much water will make the dough too sticky and hard to work with. TIP: Don’t be alarmed if you see small pieces/swirls of butter in the dough, that’s exactly what you want to see! Those butter pieces will melt during baking and create the most tender and flaky crust.
- Form the dough into a ball and flatten it into a disk. Wrap it in a plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Or place it in a freezer bag and freeze for up to 3 months.
FOOLPROOF ALL BUTTER PIE CRUST - BAKER BY NATURE
From bakerbynature.com
5/5 (36)Total Time 2 hrsCategory Dessert
- In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter or bench scraper, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn't hold together when pinched, add in cold water, one teaspoon at a time, until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 4 or 5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least
- Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness.
- Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!
- Using kitchen sheers, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. If making a single crust pie, roll and pinch the excess dough overhang under so that it fits directly on top of the pan's rim. Be sure to pinch and roll it tightly here, otherwise it could unroll while baking. Next, flute (or crimp) the pie crust. The best way to do this is to use the index finger and thumb of one hand to form a letter C that the thumb of your other hand fits into. Crimp the edges all the way around the pie, being sure the final crimped crust sits directly on the rim of the pan.
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