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
Yield Enough for one 9-inch double crust pie
Number Of Ingredients 5
- 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
BUTTER FLAKY PIE CRUST
- 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
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
Number Of Ingredients 4
- 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
FLAKY PIE CRUST
Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
Provided by Teresa M
Yield 2 nine inch pie crusts, 16 serving(s)
Number Of Ingredients 7
- Blend flour, sugar and salt in processor.
- Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1
FLAKY PIE CRUST
This came from the Moutain Network News recipes (www.mnn.net). This flaky crust works for both sweed and savory recipes. Make sure you refridgerate before rolling to maximize flakiness.
Provided by LGColeman
Yield 1 crust
Number Of Ingredients 7
- Combine flour, salt and sugar in a processor.
- Using on/off switch, cut in shortening and butter until mixture resembles course meal.
- Beat egg and water in a small bowl and add to flour mixture.
- Process until moist clumps form, adding more water by the teaspoon if dough is dry.
- Gather into a ball and divide in half.
- Flatten each half into a disk.
- Wrap in plastic and refridgerate for at least one hour.
- Can be made upto on day ahead.
- Keep chilled.
- Let dough soften slightly at room temperature before rolling.
Nutrition Facts : Calories 3103.3, Fat 202.7, SaturatedFat 86, Cholesterol 455.5, Sodium 1894.1, Carbohydrate 280.1, Fiber 9, Sugar 26.5, Protein 41.7
FLAKY BUTTER CRUST
This easy recipe makes three single crusts. The dough can be frozen. It can be made in the mixer or the food processor (I make it in the food processor). I found it in one of my cookbooks - CookWise by Shirley O. Corriher. and decided to give it a try since I needed three crusts for Thanksgiving pies. I was very impressed with how easy the dough was to work with, and how the crusts baked up. They were fairly flaky and buttery tasting, and held up well with both pumpkin and pecan pie fillings (without getting soggy). This is my go-to pie crust recipe from now on.
Provided by PanNan
Yield 3 pie crusts
Number Of Ingredients 4
- Dissolve the salt in the water and refrigerate.
- Place the butter cubes and flour in the food processor (or mixer) bowl. Chill the bowl, ingredients and blade (or mixer paddle) in the freezer until well chilled, at least 30 minutes.
- Cut the butter into the flour using the pulse (or mixer paddle on slow speed) until the mixture resembles flakes of oatmeal.
- With the machine running, slowly pour in the cold salted water, mix just until the dough forms a ball.
- Divide the dough into three equal portions and shape each into a disk about 6 inches in diameter.
- Refrigerate disks for at least 30 minutes.
- Roll out each disk into 11 inch circles, place in a 9 inch pie pan and return the pan to the refrigerator until ready to bake or fill.
- Note: If baking the crusts without filling, place a piece of parchment over the crust and fill with rice, or dry beans, spreading them around the bottom to cover and weigh down the crust. Make sure the crusts are cold when they go into the preheated oven at 375°F Bake until the edges are lightly browned, about 20 minutes. Remove the rice or beans and the parchment, prick each crust several times with a fork, and return the crust to the oven to bake an additional 5 - 10 minutes. Remove and cool before filling.
Nutrition Facts : Calories 923.9, Fat 62.4, SaturatedFat 39, Cholesterol 162.7, Sodium 398.5, Carbohydrate 80, Fiber 2.8, Sugar 0.3, Protein 11.5
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Number Of Ingredients 5
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
GRANDMOTHER'S SUPER FLAKY PIE CRUST
This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
Provided by Elisebeth
Yield 2 pie crusts
Number Of Ingredients 3
- preheat oven to 350 F degrees (Fahreinheit).
- pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
- Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
- transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
- cover pie dough with another sheet of wax paper.
- roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
- peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
- Then,carefully peel the wax paper from pie dough, and ease into pan.
- repeat steps 4-8 with other half of dough.
- Bake for 15 min, or so or until golden brown in color.
- Fill with any pie filling!
Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7
BUTTERY FLAKY PIE CRUST RECIPE
This is a simple all-butter pie crust recipe. This recipe makes enough pie dough for a double crust. If you only need one crust, just halve the recipe.
Provided by Laura Reigel
Number Of Ingredients 5
- Add the flour, sugar, and salt to the food processor bowl, fitted with the metal blade attachment.
- Pulse a few times to blend dry ingredients.
- Add the cold diced butter to work bowl. Pulse until the mixture resembles coarse sand.
- Add a few tablespoons of the ice water via the liquid cup dispenser. Pulse until the mixture just comes together.
- You might need to add a few more tablespoons of water. The dough should pull off of the sides of the bowl.
- Turn out on a lightly floured surface.
- Use your hands to work the dough together.
- Cut the dough in half and form two equally sized discs.
- Wrap each disc in plastic wrap and refrigerate overnight (at least 4 hours).
Nutrition Facts : Calories 175 kcal, Carbohydrate 15 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 148 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ALL-BUTTER DOUBLE PIE CRUST
A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.
Provided by Four and Twenty Blackbirds
Yield 8 servings
Number Of Ingredients 7
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.
ALL BUTTER FLAKY PIE CRUST
- Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Pulse until coarse meal or small peas form.
- Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
- Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in refrigerator for at least 30 minutes. 2 hours is preferred.
- Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie tin nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.
- Fold the dough in half and gently lift and position it over the pie pan. Unfold.
- Press the dough against the sides and bottom of a pan. Flute the edges by pressing the dough between the index finger and thumb of one hand and using the index finger of the other hand to make the scallop. You can also roll out strips of dough and make a braid to place on top of pie crust.
- If you are blind baking the crust and not filling the crust with a baked filling, poke holes using fork along sides and bottom of crust. This will help keep the crust from puffing up while it bakes.
- Use Pie Weights, Rice, or Beans to keep crust in place. If you are blind baking your crust to be filled later with a cream filling, it is important to keep it in place. Line the crust with foil or parchment paper. Fill it with pie weights, rice, or beans and press against the sides of the crust.
- You can double line the crust with parchment paper to ensure that the rice doesn't get stuck into the dough.
- After the dough has chilled, place it in a hot oven. The hot oven helps the crust keep its shape. The edges will be the first to brown. Avoid this by covering the edges with foil or pie shields, about halfway through baking. The pie shields or foil sheets are essential for making pie!
- If making a double crust, bake according to pie directions.
- If baking pie crust only, bake at 400 degrees for 10-12 minutes. Remove parchment paper and pie weights and return to oven and cook for an additional 6-8 minutes (for a total of 16-20 minutes cooking time).
- If baking a filled pie such as pumpkin, cherry, or apple, cook according to pie directions.
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- Sprinkle shortening over flour mixture and process until flour resembles course cornmeal, about 5 pulses. Sprinkle butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.
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- Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3-tablespoon-size chunk of butter for 15 minutes. Put the 5 tablespoons of diced butter on a plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tablespoon of cold water and refrigerate for 15 minutes.
- Using a pastry blender or two butter knives, cut the diced butter into the flour until the mixture resembles coarse meal. Using your hands, rub the mixture between your hands until all of the fat is evenly distributed and the mixture resembles fine oat flakes. Using a sharp knife or a cheese plane, very thinly slice the remaining 3 tablespoons of butter and freeze the slices for 5 minutes.
- Add the butter slices to the bowl. Toss gently to separate the slices and cut once or twice to combine them with the flour; the slices should remain cold and intact. Drizzle the cold yogurt into the bowl, using a rubber spatula to stir and toss as you drizzle. Continue tossing the dough, scraping any off the spatula and the side of the bowl, until it is crumbly and evenly moistened. Press the dough into a 6-inch disk and wrap in plastic. Refrigerate the dough for at least 2 hours or overnight, or freeze for 1 month.
FLAKY BUTTERY PIE CRUST FROM SCRATCH - PEANUT BLOSSOM
- Chop the butter into large chunks and then place back in the fridge to chill for 20 minutes. (If you're in a rush, just work really quickly and get the dough back in the fridge as fast as possible.)
- Add the flour and salt to the bowl of a food processor. Sprinkle the cubes of butter over the top. Pulse 10 - 15 times or until the butter is in small pieces all throughout the flour.
- With the lid on the processor, slowly drain the ice and drizzle in the water through the feeding tube of the lid while the dough runs. Process the dough until a ball just begins to form. Less than one minute, usually.
FLAKY ALL-BUTTER PIE CRUST RECIPE (SO EASY!) - AVERIE COOKS
- To the canister of a large food processor, combine 1 ½ cups flour, salt, sugar and pulse 1 or 2 times to combine.
- Add the sliced butter cubes to the food processor and pulse for approximately 50 seconds, or until a paste forms. Break up and distribute the clumps evenly around the processor canister.
- Add in the remaining 1 cup flour and pulse another 3 or 4 more times until the flour is in approximately pea-sized pieces.
FLAKY BUTTER PIE CRUST - JOYFOODSUNSHINE
- Cut 1 cup of butter into 1/2”-1” cubes. Place on a nonstick surface and put in the freezer for at least 10 minutes.
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
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- Make the pie dough. Get a small bowl of ice water ready so that it's nice and cold when you need it.In a large bowl, whisk together 2 and 1/2 cups flour* (measured correctly; see note), 2 tablespoons sugar (1 tablespoon for savory pies), and 1 teaspoon kosher salt.Add 1/2 cup butter-flavored shortening or fat of your choice.
- You can use lard or butter for this step if you want.Chop up 12 tablespoons (1 and 1/2 sticks) cold butter into chunks.
- Add the butter to the bowl.Use a pastry cutter to cut the butter and shortening into the flour, pressing down firmly with the pastry cutter.
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- Combine 1/2 cup hot water, brown sugar, vinegar, and salt in a small metal bowl. Stir until sugar dissolves. Place liquid in freezer until very cold, about 20 minutes. Transfer mixture to refrigerator, and chill until ready to use.
- Place flour and 1/2 cup cubed butter in a large bowl. Pinch and smear butter between your fingers. (Processing butter like this creates small leaves of butter that layer in the dough, resulting in a flaky crust.) Once all butter chunks have been pinched, grab small handfuls of flour and butter, and rub them together between your palms until mixture resembles uneven pebbles on a sandy beach.
- Dump crumbly mixture out onto a clean work surface. Scatter remaining 1/2 cup cubed butter over dough. Use palm of your hand to smear butter as if you were sliding a secret message across a table. Use a bench scraper to gather shaggy dough, and repeat smearing process until you have a pile of striated rubble. Larger pieces of butter will create a marbled dough and will melt during baking, causing water in butter to evaporate, resulting in flaky pastry pockets.
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- Measure or weigh the flour in a food processor. I just place the processor directly on the scale and avoid getting a measuring cup dirty.
- Add salt, sugar, then the frozen butter. Pulse 10-20 times until the mixture is crumbly and light. The flour will completely work into the butter and the mix feels almost powdery. This is what helps the crust be light & flaky.
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- 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.
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