ALL BUTTER PIE CRUST (PASTRY)
Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!
Provided by Battle in Seattle
Categories Dessert
Time 15m
Yield 1 double-crust pie pastry, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
- You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
- Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
- Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
- Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
- Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
- (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).
Nutrition Facts : Calories 360.6, Fat 24.3, SaturatedFat 15.2, Cholesterol 63.4, Sodium 298.5, Carbohydrate 31.5, Fiber 1.1, Sugar 1.9, Protein 4.4
ALL BUTTER PIE CRUST
This is a Salvation Sisters recipe recommended by a friend. It makes enough for a two-crust pie or two one-crust pies.
Provided by Chris Reynolds
Categories Dessert
Time 20m
Yield 2 crusts
Number Of Ingredients 5
Steps:
- In the work bowl of a food processor, fitted with the metal blade, add the flour, cake flour and baking powder. Combine the ingredients, by pulsing the ingredients 5 or 6 times. Add the butter, and again, pulse the ingredients 5 or 6 times, and then for 3-5 seconds, until there are small lumps of butter throughout the flour, about the size of peas.
- Through the feed-tube, with the machine running, quickly add 1/3 cup (a little more than 5 tablespoons) ice water. After about 20-30 seconds, the dough should come together and form a ball on top of the blade. If not, add a tablespoon of water. Do not over-process to ensure a flaky crust.
- Put the dough, and any little scraps on the bottom into a bowl together - pressing into two balls. Press each ball into a disc, about 1/3 to 1/2-inch thick. At this point, you can put the disc on a plate, cover with plastic wrap and refrigerate for at least 2 hours, or up to 2 days. The dough, wrapped well, also freezes well for 30-45 days (defrost in the refrigerator overnight before using).
- When ready to use, dust each side of the dough with a little flour, then roll the dough on a lightly floured surface to a circle about 1/8-inch thick. Rotating the disc, as you roll to maintain an even circle.
- Transfer the dough to a deep-dish 9-inch or 10-inch pie plate. Press the dough lightly into place along bottom and sides. Using a knife, trim the dough, leaving a 1-inch overlap*. Fold the dough in half to create a double thickness along the rim of the pie plate. Push lightly along the outer edge, leaving room for the dough to shrink on the rim during baking. Pinch the dough along the rim to create a decorative edge. Because this is an all-butter crust, it must be very cold going into the oven. Refrigerate the prepared shell for 30-60 minutes, or overnight lightly covered with plastic wrap.
- If a recipe calls for a baked pie crust (blind bake), simply "dock" the crust, which means, using a fork, prick the crust along the bottom and sides, or use pie weights. Refrigerate for at least 30 minutes. Bake the crust at 425 degrees 15 to 18 minutes or until the sides begin to brown. (The initial high heat will force much of the steam out, helping the crust become flaky.) Remove the pan from the oven. Gently remove your pie weights. Reduce oven to 375 degrees and continue to bake the crust for several minutes until it's golden. Without the weight of a filling, a baking crust can shrink, fill with air pockets, and puff up with bubbles, so it is important to either dock the crust or weigh the crust down as it bakes. Weights are easier and you won't risk the filling leaking through the holes. This is done by lining the dough with parchment paper or foil (if you use foil, you may need to grease the dough first, to prevent the foil from sticking) and filling it with pie weights or a pie chain (or dried beans, pennies, rice, marbles, etc.) to hold its shape during baking.
Nutrition Facts : Calories 1331.1, Fat 93.4, SaturatedFat 58.5, Cholesterol 244, Sodium 859.7, Carbohydrate 109, Fiber 3.7, Sugar 0.5, Protein 15.3
THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
OLD FASHIONED FLAKY PIE CRUST
This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.
Provided by LaDonna Langwell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
NO-STRESS ALL-BUTTER PASTRY CRUST
If you can fold a napkin, you can make an old-fashioned pie crust-no food processor, no pastry knife, no vodka. Most important: no cracking or tearing. The dough is supple, smooth, and strong, so it's easy to handle and shape. It also freezes incredibly well, which is why I always make two. Besides, who doesn't want more pie? Especially one with a crust this tender, flaky, and crisp.
Provided by Stella Parks
Yield 2 (9-inch) pie crusts or 1 double crust
Number Of Ingredients 5
Steps:
- Making the dough:
- Sift flour into a medium bowl (if using cup measures, spoon into the cups and level with a knife before sifting). Whisk in sugar and salt. Cut butter into 1/2-inch cubes, no smaller, and toss with flour to break up the pieces. Roughly smash each cube flat-nothing more! Stir in cold water and knead until the dough comes together in a ball. With a dough temperature at or below 70°F, it will feel dry to the touch.
- Transfer to a generously floured work space, sprinkle with more flour, and roll into a 10-by-15-inch sheet. Fold each 10-inch side toward the middle, and close the packet like a book. Fold top to bottom to make a thick block, then cut in half. Using as much flour as needed, roll one portion into a 14-inch round. Brush off excess flour, drape over a 9-inch tempered glass pie plate, making sure it's flush against the pan.
- Trim excess dough into a 1 1/4-inch overhang all around, then fold over to create a 3/4-inch border that sits on the rim of the plate; if positioned inside the rim, the crust will be too shallow to accommodate the filling. Pinch or press the border into a zigzag pattern, and repeat with remaining dough. Wrap in plastic and refrigerate at least 2 hours, or overnight. Alternately, formed crusts can be frozen up to 3 months and thawed in a refrigerator before use.
- Baking the crust:
- Adjust oven rack to lower-middle position and preheat to 350°F. Line the chilled crust with a large strip of foil (not parchment or wax paper), letting the excess loosely cover the rim. Fill with plain white sugar, a delicious alternative to options like rice or beans.
- Bake on an aluminum baking sheet until fully set and golden brown, about 1 hour. Remove from the oven and carefully lift out the foil, setting it aside until the sugar has cooled. If the sides of the crust seem puffy or pale, continue baking 10 minutes more. Cool to room temperature. Use immediately, or wrap in plastic and store at room temperature for up to 24 hours.
- Key Point
- If the temperature climbs above 73°F in your kitchen, be aware that everything from your countertop to your rolling pin and the flour itself will act as a heat source to the butter. Combat these conditions by refrigerating your pie plate, rolling pin, and dry ingredients until cool-not cold or frozen. If needed, chill the countertops of a sweltering hot kitchen with bags of ice water.
- Mix It Up:
- Gluten-Free: Replace the all-purpose flour with 4 ounces (3/4 cup) white rice flour, 2 1/2 ounces (1/2 cup) cornstarch, 1 1/2 ounces (1/3 cup) tapioca flour, 1 ounce (1/4 cup) coconut flour, and 1/2 teaspoon xanthan gum. Prepare the dough as directed, using a generous amount of cornstarch for dusting. The dough will crack along the creases as it's folded, but that's all right. After portioning the dough, roll to just 12 inches. Cut into quarters and transfer to the pie plate one at a time, pressing the pieces together and then sculpting the border like clay. Chill and bake as directed.
RUTH'S GRANDMA'S PIE CRUST
Steps:
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
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- There are two ways to integrate the butter into the dry ingredients… by hand mixing or with a food processor. In my experience, both methods work equally well as long as you mix the water in by hand. Don't process the water into the dough, or you'll end up with a tough crust.
- BREAK UP BUTTER BY HAND: Add flour and salt to a large mixing bowl, stir with a fork to blend. Take cold butter out of the refrigerator and add it to the bowl. Use a pastry cutter to cut the cold butter into the flour, using firm pressure and pushing down repeatedly to break the butter into small pieces.
- Work as quickly as you comfortably can. Stop when the flour and butter mixture looks like large-curd cottage cheese. There should be a variety of sizes in the butter pieces… the largest should be about the size of a pea. Place flour and butter mixture in the freezer for 2 minutes before proceeding.
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- In a medium bowl whisk together flour and salt. Using your hands, toss butter through flour until each piece is well-coated. Cut butter into flour by pressing butter between your fingers and thumbs, flattening the cubes into big shards. For a flaky crust, mix until butter pieces are about the width of walnut halves. For a sturdier crust (for custard pies and for use with decorative techniques), mix until the butter is about the size of peas.
- Make a well in center of flour mixture. Start by adding 1/4 cup ice water and tossing the flour mixture gently (rather than stirring) to moisten and incorporate the water without overworking the flour. Continue adding water, 1 to 2 tablespoons at a time, and tossing until dough comes together. (Dough should hold together easily without feeling wet or sticky.)
- Form dough into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes and up to overnight.
- Once well chilled, roll out dough on a lightly floured surface until it's about 1/8-inch thick. Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour. (Ideally dough will also be about 1 inch wider than your pie plate on all sides.)
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