ALL-PURPOSE PIE DOUGH
Steps:
- Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently stir or pulse to combine. Gather a golfball-size bit of dough and squeeze to combine. If it does not hold together, add a little more of the liquid and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface and gather together into a rough ball. You want to be careful not to overwork the flour, but not too careful; the dough should hold together. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create eight portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 1 gram
ALL-PURPOSE PIE DOUGH
Apple cider helps hydrate the dough without activating too much gluten; the results are ultra-flaky. Use this crust for Blueberry-Buttermilk Chess Pie.
Provided by Nicole Rucker
Categories Bon Appétit Pie Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for two (9"-10") single crust pies or 12 turnovers
Number Of Ingredients 5
Steps:
- Stir sugar, vinegar, and 2 Tbsp. hot water in a small measuring glass to dissolve sugar. Add 1/3 cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).
- Pulse flour, butter, and salt in a food processor until largest pieces of butter are pea-size. Turn out onto a work surface and, using the heel of your hand, smash butter into flour to flatten. Working quickly, continue smashing butter into flour until mixture is pale yellow and resembles coarse meal. Gather into a mound and make a well in the center. Pour in sugar mixture, using your fingertips to slowly incorporate into flour; work in until only a few dry spots remain. Knead until no dry spots remain and dough holds together when pressed.
- Divide dough in half, flatten into disks, and wrap each in plastic. Chill until firm, at least 2 hours.
- Do Ahead
- Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month.
GLUTEN FREE PASTRY
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!
Provided by BriannaH
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
- Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g
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
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
BEST ALL-PURPOSE PIE CRUST
Provided by Food Network
Yield one 10-inch single pie crust
Number Of Ingredients 5
Steps:
- To make by hand, combine the flour, salt, and sugar, if using, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
- On a floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Lift the dough into the pan. Fold the edges under and crimp with your fingers or a fork.
- To make in a food processor, cut the butter into 1inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist enough to hold together.
- When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.
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4.8/5 (19)Category Dessert
- , pulse the flour, sugar and salt together. Add the chilled, cubed butter. Pulse at 1-second intervals until butter is the size of peas — should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. (To make without a food processor: In a large bowl, whisk flour, sugar and salt together. Add the butter to the flour mixture, and using the back of a fork or a pastry cutter, incorporate it until it is in small pieces. Add ice water and continue to stir with fork until mixture it crumbly but holds together when pinched.)
- Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Wrap in plastic wrap or parchment paper, place in ziplock or other airtight bag/vessel, and stash in the fridge for 3 days or in the freezer for months.
ALL-PURPOSE PIE DOUGH RECIPE | BON APPéTIT
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5/5 (1)Estimated Reading Time 1 min
- Stir sugar, vinegar, and 2 Tbsp. hot water in a small measuring glass to dissolve sugar. Add ⅓ cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).
- Pulse flour, butter, and salt in a food processor until largest pieces of butter are pea-size. Turn out onto a work surface and, using the heel of your hand, smash butter into flour to flatten. Working quickly, continue smashing butter into flour until mixture is pale yellow and resembles coarse meal. Gather into a mound and make a well in the center. Pour in sugar mixture, using your fingertips to slowly incorporate into flour; work in until only a few dry spots remain. Knead until no dry spots remain and dough holds together when pressed.
- Divide dough in half, flatten into disks, and wrap each in plastic. Chill until firm, at least 2 hours.
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- Cut butter into 12 slices. Cut coconut oil into about 4-6 pieces. Distribute the pieces evenly in food processor. Mix for about 10-15 seconds until the butter and oil are incorporated and the dough starts to come together.
- Sprinkle remaining 1 C flour on top of dough in food processor. Pulse a few times to incorporate the flour into the dough.
- Dump contents of food processor into a medium size bowl. Pour in the cold water. Using a spatula, mix the liquids into the dough, press with the spatula to make a soft dough. Add additional water if needed for the dough to stick together. You can use your hands to press the dough together as well, but you don't want to handle the dough very much so that the butter pieces do not melt (this is what will make the pie dough flaky).
ALL-PURPOSE PIE DOUGH RECIPE - PAIGE GRANDJEAN | FOOD & …
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Servings 1Total Time 15 minsCategory Bread + Dough
- Combine flour, butter, sugar, and salt in bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until mixture resembles small peas, about 2 minutes. With mixer running on low speed, gradually add 2 1/2 tablespoons ice water, beating until dough holds together when pinched, about 10 seconds. If dough doesn’t hold together, add remaining 1 tablespoon ice water, and beat 5 seconds.
- Turn mixture out onto a clean work surface. Knead just until dough comes together. Shape into a disk, and wrap tightly in plastic wrap. Chill at least 8 hours or up to 3 days.
BASIC PIE DOUGH - COUNTRY LIVING
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5/5 (2)Category Thanksgiving, DessertCuisine AmericanTotal Time 2 hrs 10 mins
- Whisk together flour, salt, and sugar. Cut in butter until it resembles coarse meal with several pea-size pieces remaining.
- Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 2 tablespoons of water if needed).
RECIPE: KETO ALL-PURPOSE PIE CRUST – KETO-MOJO
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5/5 (1)Servings 1Cuisine American, Gluten-Free, VegetarianCategory Dessert, Kid-Friendly
- In the bowl of a food processor fitted with the steel blade, combine the almond and coconut flours, xanthan gum, and 1/2 teaspoon salt. Pulse a few times to combine. Add the butter and pulse until crumbly, 8 to 10 times.
- In a small bowl, beat the egg, then whisk in the vinegar and pour the mixture onto the dough mixture. Pulse just until the dough begins to come together and resembles coarse, damp breadcrumbs, 3 to 4 times; do not over-process!
- Scrape out the dough onto a large square of plastic wrap. Form into a flat round about 6-inches in diameter. Wrap tightly in the plastic wrap and refrigerate for at least an hour, and up to 2 days.
- Place the dough between 2 sheets of parchment paper. Working quickly to keep the dough cold, use a rolling pin to roll the dough between the parchment into a 10-inch circle. Patch any holes, tears, or cracks by pinching the dough together. If the dough becomes too soft and unmanageable, freeze it for 15 to 20 minutes, then try again.
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