FOOLPROOF PIZZA DOUGH
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 2 pizzas
Number Of Ingredients 4
Steps:
- Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
NO PIE APPLE PIE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the apple pie spice: Mix together the cinnamon, nutmeg, allspice and cardamom if using in a small bowl.
- For the apples: Preheat the oven to 400 degrees F.
- Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don't cut all the way through. Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
- Mix 1 tablespoon of the butter, 1 tablespoon of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a pitcher. Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits. Bake until they are just starting to get tender, about 15 minutes.
- Meanwhile, mix together the oats, almonds, salt, remaining melted butter, remaining brown sugar, orange zest and remaining apple pie spice. Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples. Bake until the topping is slightly crisp and golden, another 10 minutes. Drizzle with honey and serve with ice cream.
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
NO FAIL PIE CRUST III
A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts.
Provided by Becky
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time P1DT40m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
- Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
- Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.9 g, Cholesterol 48.4 mg, Fat 15.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 160.7 mg, Sugar 0.1 g
NO-FAIL PIE CRUST
Make and share this No-Fail Pie Crust recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 40m
Yield 4 single or two double crusts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place flour, sugar and salt in a medium/large bowl.
- Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
- In a small bowl whisk together vinegar, egg and ice water.
- Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
- Divide dough into fourths.
- Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
Nutrition Facts : Calories 1270.5, Fat 92.2, SaturatedFat 26.4, Cholesterol 52.9, Sodium 1183.4, Carbohydrate 96.5, Fiber 3.4, Sugar 1.5, Protein 14.5
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Cut together flour, shortening and salt until it resembles small peas.
- Combine the egg, water and vinegar and gradually add to flour mixture.
- Stir just until moistened and a soft dough forms.
- Divide into 2 disks.
- Wrap and refrigerate until ready to use.
- Roll out and use with your favorite pie recipe!
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