PERFECT ALL BUTTER PIE CRUST
This All Butter Pie Crust recipe is the best recipe for delicious, flaky, pie crusts.
Provided by Katie
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Cube the butter into 1/2 inch pieces.
- Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.
- Sift together the flour, salt, and sugar.
- Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.
- Pulse the ingredients until the butter is cut into coarse crumbs.
- Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
- On an un-floured surface, turn the dough out and shape it into two circles (I use a kitchen scale to make sure they're evenly sized), approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).
- Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
- Freeze for 30 minutes or refrigerate for an hour.
- Remove the dough from the refrigerator or freezer.
- Set it aside while you dust the work surface and rolling pin with flour.
- Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12" in diameter and slightly thicker than 1/8 inch.
- When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
- Press the dough into the 9" pie plate and shape the edges according to your desired design.
Nutrition Facts : Calories 78 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice pie, Sodium 133 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ALL BUTTER PIE CRUST
Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor.
Provided by Sally
Categories Pie
Time 2h20m
Number Of Ingredients 5
Steps:
- Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
- Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
- When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
- Proceed with the pie per your recipe's instructions.
BUTTER PIE CRUST
Steps:
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 250 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
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
EASY ALL-BUTTER FLAKY PIE CRUST
This pie crust recipe makes consistent dough and makes dough that's a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.
Provided by Adam and Joanne Gallagher
Categories Dessert, Pie
Time 1h15m
Yield Enough for one 9-inch double crust pie
Number Of Ingredients 5
Steps:
- Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
- Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
- Transfer to a medium bowl then sprinkle ice water over mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
- Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 - 2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
- Sprinkle ice water over the mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
- Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below - add a small amount of flour when necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
- Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
- Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
- Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
- Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
- Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.
Nutrition Facts : ServingSize 1/8 of dough, Calories 345, Protein 4 g, Carbohydrate 30 g, Fiber 1 g, Sugar 0 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg
ALL-BUTTER PIE DOUGH
Steps:
- Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 Tbsp. (70 grams) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
- Stir the red wine vinegar into the cold water and set aside.
- Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
- Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
- Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
- Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
- Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
- Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
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
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 FOOD PROCESSOR PIE CRUST
Provided by Lindsay
Time 10m
Number Of Ingredients 5
Steps:
- Cut the butter into cubes and place in the freezer for 5-10 minutes. While the butter is chilling, pulse the flour, sugar, and salt in the food processor to combine.
- Add the cold butter cubes and pulse about 10 times to break up the butter just a bit. Stream in the water and blend into the flour mixture until a dough just barely starts to come together - it will still be crumbly.
- Dump the dough onto a cutting board sprinkled with a bit of flour. Split the dough into 2 mounds and form each into a flat disk about 1-inch thick. Wrap the disks in plastic wrap or a plastic bag. Refrigerate for 1 hour or until ready to use.
- Make any pie you like! Enjoy.
Nutrition Facts : ServingSize 8
BUTTER PIE CRUST
This flaky, tender Butter Pie Crust is THE BEST pie crust recipe...and it's unbelievably EASY to make from scratch with a few tricks and tips and just FOUR ingredients!
Provided by Samantha Skaggs
Categories Dessert
Time 1h20m
Number Of Ingredients 4
Steps:
- 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.
- Carefully transfer the pie crust to the pie pan, flute the edges, and proceed with your pie recipe as directed. (To prebake your crust, see 'Notes' section below for directions. Further details can also be found in the post above the recipe card.)
Nutrition Facts : Calories 165.71 kcal, Carbohydrate 13.42 g, Protein 1.94 g, Fat 11.68 g, SaturatedFat 7.32 g, Cholesterol 30.5 mg, Sodium 147.63 mg, Fiber 0.47 g, Sugar 0.06 g, ServingSize 1 serving
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
MY FAVORITE EASY PIE CRUST RECIPE
This easy all butter pie crust recipe is made with just four ingredients. It's fast and can be made in the food processor or by hand. It's the perfect pie crust for all your pie recipes!
Provided by Dorothy Kern
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Nutrition Facts : ServingSize 1 serving, Calories 138 kcal, Carbohydrate 11 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 117 mg
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.
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.
ALL-BUTTER PIE CRUST
Simple all-butter pie crust recipe makes a delicious light and flaky single pie crust.
Provided by Kate @ I Heart Eating
Categories Dessert
Time 40m
Number Of Ingredients 4
Steps:
- Add the flour and salt to a large bowl.
- Whisk together until well-combined.
- Add the butter pieces and cut-in to form clumps that are about 1-inch in size.
- Make a well in the center of the dough.
- Add ice water, and mix it until just barely combined.
- Add additional ice water as needed. The dough should be on the dry side, so don't add too much water.
- Form dough into an even disk.
- Wrap disk tightly in plastic wrap.
- Chill for at least 30 minutes before using.
Nutrition Facts : ServingSize 1 pie crust, Calories 1383 kcal, Carbohydrate 119 g, Protein 17 g, Fat 94 g, SaturatedFat 59 g, TransFat 4 g, Cholesterol 244 mg, Sodium 816 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 28 g
ALL-BUTTER PIE DOUGH
Categories Dessert Kid-Friendly Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes enough for two 9-10" single crust pies or 8 hand pies
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.
- Combine vinegar and 1/2 cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.
- Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.
- Do ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.
ALL-BUTTER PIE CRUST
An easy, all-butter pie crust recipe that gives you a tender, flaky pie crust every time! This recipe makes 2 pie crusts.
Provided by Amy Duska
Categories Dessert
Time 1h15m
Number Of Ingredients 6
Steps:
- Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the 1/2 cup mark. Add 2 teaspoons of white vinegar and set aside.
- Mix Flour and Butter. Combine the dry ingredients together in a medium sized bowl and toss with a fork to mix evenly. Use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
- Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
- Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
- Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
- Bake according to what your pie recipe calls for.
Nutrition Facts : ServingSize 1 pie crust, Calories 1391 kcal, Carbohydrate 121 g, Protein 17 g, Fat 94 g, SaturatedFat 59 g, TransFat 4 g, Cholesterol 244 mg, Sodium 1178 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 28 g
ALL-BUTTER PIE CRUST
All-butter pie crust will help you get the flakiest base for any pie. Flour, butter, salt, very cold water and vinegar create the perfect pie crust.
Categories autumn brunch dinner party Mother's Day Summer winter baking comfort food dessert dinner
Time 1h10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the flour and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Turn the mixture out onto a clean countertop and knead 4-5 times until combined. Divide into 2 evenly sized balls and flatten each to a disk shape (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Proceed with your pie recipe's baking instructions from here!
More about "all butter pie dough food"
ALL BUTTER PIE CRUST - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 173 per servingTotal Time 45 mins
- 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.)
FOOLPROOF ALL BUTTER PIE CRUST - BAKER BY NATURE
From bakerbynature.com
5/5 (35)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.
ALL-BUTTER PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (105)Calories 350 per servingTotal Time 15 mins
- Whisk together the flour, salt, and buttermilk powder., Dice the butter into small cubes, or cut it into pats.
- Larger, pea-sized pieces of butter will be scattered throughout the mixture., Tossing with a fork or your fingers, drizzle in the ice water.
ALL-BUTTER PIE DOUGH RECIPE - BON APPéTIT
From bonappetit.com
3.8/5 (51)Estimated Reading Time 50 secs
- Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.
- Combine vinegar and ½ cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.
- Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.
ALL BUTTER PIE DOUGH - BIGOVEN.COM
From bigoven.com
4.3/5 (11)Category BreadCuisine AmericanTotal Time 1 hr 20 mins
FOOLPROOF ALL-BUTTER PIE DOUGH | COOK'S ILLUSTRATED
From cooksillustrated.com
EASY, ALL-BUTTER PIE CRUST RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
5/5 (3)Calories 1008 per servingCategory Dessert
- Prepare the butter first. Cut the butter into small squares, place onto a small tray and into the freezer for at least 10 minutes, until the butter is very cold and firm. This can be done ahead of time, too.
- Place the cold butter, flour and salt into a food processor and pulse for about 1 minute, until a fine, grainy mixture forms. Add the water and pulse again until a dough ball forms. For different method of preparation, please see my blog notes above.
- Wrap the pie crust dough in plastic wrap and place into the refrigerator to chill. Refrigerator for at least 30 minutes; 1 hour for best results. If the dough is wrapped well, it can stand in the fridge for up to 1 week. The dough can also be rolled immediately, shaped and then refrigerated in the pan.
ALL-BUTTER PIE CRUST » THE COZY PLUM
From thecozyplum.com
5/5 (1)Total Time 3 hrsCategory DessertCalories 1553 per serving
- Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.
- Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
ALL BUTTER PIE DOUGH - THE LITTLE VINTAGE BAKING COMPANY
From thelittlevintagebakingcompany.com
Cuisine AmericanEstimated Reading Time 7 minsCategory Dessert
- Place the flour, sugar and salt into the bowl of a food processor. Pulse to combine the ingredients.
- Add the butter to the flour mixture in the bowl and pulse for 4-second increments until the butter is cut in to the flour and there are pea-sized pieces of butter remaining.
- Pour the flour/butter mixture into a large bowl. Using either your fingers or a spatula, stir in the water, a tablespoon at a time. Stop adding water when the dough begins forming large clumps. The dough should be moist and slightly sticky, but not wet, with no big pockets of dry flour remaining.
- Transfer the dough to a lightly floured surface. With floured hands, fold the dough onto its self until all flour is incorporated, forming the dough into a ball. Use a light hand to keep the butter from melting and to prevent too much gluten formation.
FOOD PROCESSOR PIE CRUST—ALL BUTTER PIE CRUST - SALT & BAKER
From saltandbaker.com
4.9/5 (8)Total Time 2 hrs 15 minsCategory DessertCalories 1632 per serving
- In the bowl of a food processor combine 1 2/3 cups of flour, granulated sugar, and kosher salt. Pulse 2-3 times to combine.
- Spread the butter chunks evenly over the surface. Pulse until the dough begins to collect in clumps, about 25 short pulses.
- Use a spoon or spatula to spread the mixture in an even layer along the bottom of the food processor. Sprinkle the remaining flour over the mixture and pulse 5-7 times or until the dough is just broken up. Transfer the dough to a large bowl.
- Sprinkle the water over the dough. Using a rubber spatula, press and fold the dough until it comes together and forms a ball.
EASIEST ALL BUTTER FLAKY PIE CRUST RECIPE - RESTLESS CHIPOTLE
From restlesschipotle.com
Ratings 209Calories 117 per servingCategory Dessert- Pie
ALL BUTTER PIE CRUST - THE SWEET OCCASION
From thesweetoccasion.com
Estimated Reading Time 7 mins
ALL-BUTTER PIE DOUGH RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 40 mins
ALL BUTTER FLAKEY PIE DOUGH - ALL RECIPES GUIDE
From allrecipesguide.net
Estimated Reading Time 2 mins
FLAKY ALL-BUTTER PIE CRUST - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Category DessertCalories 2765 per servingTotal Time 1 hr 15 mins
EASY PIE DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
4.5/5 (63)Total Time 10 minsCategory Pies, PieCalories 211 per serving
SISTER PIE ALL-BUTTER PIE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
Servings 2Total Time 8 hrs 20 minsCategory Pies
ALL-BUTTER PIE DOUGH RECIPE - RECIPES.NET
From recipes.net
1/5 Category Breads & DoughsCuisine AmericanTotal Time 40 mins
ALL-BUTTER PIE DOUGH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Category DessertCalories 257 per servingTotal Time 45 mins
ALL BUTTER REALLY FLAKEY PIE DOUGH (W/ VIDEO HOW TO ...
From pinterest.com
ALL-BUTTER PIE DOUGH | OREGONIAN RECIPES
From recipes.oregonlive.com
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