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
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- 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
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
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
HOMEMADE BUTTERY FLAKY PIE CRUST
This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.
Provided by Sally
Categories Pie
Time 2h15m
Number Of Ingredients 5
Steps:
- Mix the flour and salt together in a large bowl. Add the butter and shortening.
- Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) water since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup). Do not add any more water than you need.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.
- When rolling out the chilled pie dough discs to use in your pie, always 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 as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
- Proceed with the pie per your recipe's instructions.
PIE CRUST IN THE FOOD PROCESSOR
How to make buttery, flaky homemade pie crust in the food processor! It's quick, easy, and absolutely delicious! The best part? Takes less than 10 minutes!
Provided by Kelly Anthony
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Place butter and shortening cubes in the freezer temporarily to harden.
- Add flour, granulated sugar (if using) and the salt to a food processor fitted with blade attachment. Pulse until evenly incorporated. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form.
- Slowly drizzle a 1/2 cup of water into the feed tube, pulsing all the while. Do this until the pie crust starts to come together. You should be able to easily pinch it into a clump. If the dough does not come together after adding a 1/2 cup of water, splash in up to 3 tablespoons more.
- Transfer the dough to a floured work surface and cut the dough ball in half using a knife or a pastry cutter. Form into two flattened round disks, wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
Nutrition Facts : Calories 217 kcal, Carbohydrate 31 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Sodium 254 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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
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
Categories Dessert
Time 50m
Number Of Ingredients 5
Steps:
- 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 FLAKY PIE CRUST
All Butter Flaky Pie Crust is your perfect, foolproof pie crust every single time!
Provided by Melissa Stadler, Modern Honey
Categories Pie Crust
Time 50m
Number Of Ingredients 10
Steps:
- 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.
FLAKY PIE DOUGH
Provided by Food Network
Categories dessert
Yield 1 two-crust pie, about 1 1/4 p
Number Of Ingredients 5
Steps:
- To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.
- Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
- To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible -- about 15 pulses in all.
- Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
- Turn the dough out onto a lightly floured surface and form it into a disk. Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days
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
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
More about "buttery flaky pie crust food"
FOOD PROCESSOR PIE CRUST RECIPE (SUPER FLAKY!) | ZESTFUL ...
From zestfulkitchen.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- 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.
- Using a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t come together add remaining tablespoon of ice water and mix until dough is cohesive.
BASIC FLAKY, BUTTERY PIE CRUST RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 12-16Estimated Reading Time 3 mins
FLAKY ALL-BUTTER PIE CRUST RECIPE - A FOOD LOVER'S LIFE
From afoodloverslife.com
4.5/5 (4)Total Time 3 hrs 5 minsCategory Appetizer, Main Course, Side DishCalories 83 per serving
- 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.
- Add the ice water. I place the food processor bowl back on the scale and weigh it. Blend the mix until it thoroughly comes together in the bowl, it will clump and the processor almost sounds like it's thunking around in there. When it almost forms a ball, it's done.
FLAKY ALL-BUTTER PIE DOUGH RECIPE - NICOLE RUCKER | FOOD ...
From foodandwine.com
Servings 2Total Time 2 hrs 55 minsCategory Bread + Dough
- 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.
- Gather dough up in a mound, and form a well in center. Remove cold liquid mixture from refrigerator, and pour half into well. Using fingertips, slowly bring dough into center, combining with liquid, until liquid has been incorporated. Gather moistened dough into a shaggy pile.
FLAKY AND BUTTERY PIE CRUST - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (2)Total Time 15 minsCategory EssentialsCalories 1431 per serving
COMBINATION BUTTER AND SHORTENING FLAKY PIE CRUST RECIPE ...
From foodapparel.com
3.6/5 (30)Estimated Reading Time 5 minsCuisine ClassicTotal Time 20 mins
- Use a pastry blender, your fingers, or a food processor to break down the butter and shortening into pieces about the size of a pea.
PERFECTLY FLAKY YOGURT-BUTTER PIE DOUGH RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 20 minsServings 1
- 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.
THE BEST FLAKY KETO PIE CRUST - ONLY YOU WILL KNOW IT IS ...
From ketofocus.com
4.9/5 (14)Servings 12Cuisine AmericanCategory Dessert
- Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form. (See instructions below if you don't have a food processor.)
- Add egg and vinegar. Pulse until combined and a dough ball forms. Wrap pie crust dough in plastic wrap, flaten into a disc shape and refrigerate for one hour.
- Place the chilled disc of dough in between two sheets of parchment paper and roll out dough to a flat circle. Start from the center of the disc and work your way out in all directions. If the parchement paper crumbles beneath the dough, either carefully stretch the paper out or flip the parchment paper sandwich and stretch out the paper. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick.
- Once your pie crust is at your desired thickness and width, remove top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchement paper.
BUTTERY FLAKY PIE CRUST RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
Ratings 3Category DessertCuisine AmericanTotal Time 2 hrs
- Place flour, sugar, and salt into the bowl of a food processor. Pulse for about 5 seconds to mix well. Add butter, 1/3 at a time, to the flour mixture and pulse several times after each addition. Continue to pulse until the remaining pieces of butter are about the size of peas. Sprinkle in the ice water and pulse until the dough is just starting to hold together.
- Empty the pie dough mixture onto a floured surface. Keep a few tablespoons of flour easily accessible for when you need more for your hands or working surface. Separate the mixture equally into two different piles. Knead each pile into a disk similar to the shape of a large cookie, wrap in plastic, and refrigerate for one hour.
- After refrigerating, take the dough and roll out into a circle that is about one foot in diameter and that is about 1/8th of an inch thick. Carefully place onto a 9-inch pie pan and press the dough down so that it lines the bottom and sides of the pie plate. Trim the excess dough, add the filling to the pie, and roll out the second disk to place over the top of the pie plate and filling.
- Fold the edge of the top piece over the bottom and crimp the edges of the pie plate with a fork and score the top with four 2-inch long cuts or with a circular opening about 1 inch wide.
PIE CRUST – BUTTERY AND FLAKY! 4 ... - PLAYFUL COOKING
From playfulcooking.com
Total Time 2 hrs 30 mins
- Add the cold butter and if you are using a food processor then pulse it a few times to incorporate the butter to the flour. If you are using a mixing bowl, then cut the butter using a pastry cutter or fork or you could even grate the cold butter to the flour.
- Pour the vinegar and ice cold water then pulse it once again to bring the mixture together. If you are using mixing bowl then use a wooden spoon to bring the dough together.
- Then transfer the dough to a bigger space, chopping board or kitchen counter. DO NOT KNEAD. Just bring the dough together and divide into two portions.
BUTTERY FLAKY PIE CRUST | JENNIFER COOKS
From jennifercooks.com
Reviews 2Category DessertsCuisine AmericanTotal Time 18 mins
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
FLAKY BUTTERY PIE CRUST FROM SCRATCH - PEANUT BLOSSOM
From peanutblossom.com
Reviews 3Servings 1Cuisine AmericanCategory Pies
- 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.
- Pat the dough ball into a squat rectangle shape on a piece of plastic wrap. Wrap and cover it and place in the fridge to chill for at least 4 hours before you bake. Don't rush this step if you can avoid it, the resting period is what helps to make the crust extra flaky.
OUR FAVORITE EASY PIE CRUST RECIPE (WITHOUT A FOOD ...
From foodworthfeed.com
4.8/5 (5)Calories 1496 per servingCategory Baking, Dessert, Dinner
- Gather, measure and prepare the ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
- Combine flour, salt and sugar (if using) in a medium mixing bowl or food processor fitted with the blade attachment. Whisk or pulse to combine.
- Add butter. With your hands, pastry cutter or food processor, cut butter into the flour mixture until a sandy texture with pea-sized crumbles are formed. If the butter begins to soften, return the dough to the refrigerator until chilled. Keep the dough cold throughout the entire process.
- If using a food processor, transfer the butter and flour mixture into a medium mixing bowl. (See Note: e.) Then, using a rubber spatula, stir in the vodka. Add cold, ice water (just the liquid, no ice) into the dough a small splash at a time. Add just enough water until the dough will hold together when gently squeezed in your hand. The dough should be rather dry and slightly crumbly.
FLAKY BUTTER PIE CRUST - JOYFOODSUNSHINE
From joyfoodsunshine.com
4.9/5 (16)Calories 238 per servingCategory Dessert
- 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.
HOW TO MAKE A BUTTERY FLAKY CRUST - CHEF TARIQ - FOOD BLOG
From cheftariq.com
Category Basics, SweetsCalories 2803 per serving
- Place the flour salt and cold butter cubes into the bowl of a food processor, and process until the flour mixture resembles wet sand.
- As the food processor is running slowly add the buttermilk. Only add enough until the dough comes together then stop.
HOW TO MAKE FLAKY PIE CRUST (STEP BY ... - THE FOOD …
From thefoodcharlatan.com
4.7/5 (22)Total Time 50 minsCategory DessertCalories 1688 per serving
- 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.
- Scrape out the pastry cutter with a butter knife and continue until the flour is mostly incorporated, but don't go overboard.
FLAKY ALL-BUTTER PIE CRUST RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
5/5 (1)Total Time 1 hr 44 minsCategory Pies & CheesecakeCalories 81 per serving
- 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.
ALL BUTTER FLAKY PIE CRUST RECIPE (DOUBLE ... - FOOD APPAREL
From foodapparel.com
5/5 (1)Total Time 20 minsEstimated Reading Time 4 mins
- Use a pastry blender, your fingers, or a food processor to break down the butter into pieces about the size of a pea. (If you are in a bind, you can grate the butter with a cheese grater and mix it with the flour.)
EASY BUTTERY FLAKY PIE CRUST - EVERYDAY EILEEN
From everydayeileen.com
4.8/5 (11)Total Time 30 minsCategory BakingCalories 209 per serving
- Into a food processor add flour, sugar, salt, and baking soda. Pulse 3 times to combine the dry ingredients.
- Baking a double pie crust, follow steps 1-5 using measurements from double pie crust ingredients. Divide the dough in half before placing in the refrigerator. Use a food scale to weigh and divide dough. Follow the recipe instructions to make your pie with this pie crust.
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
FLAKY ALL-BUTTER PIE CRUST - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Category DessertCalories 2765 per servingTotal Time 1 hr 15 mins
FLAKY BUTTER PIE CRUST | TOTS FAMILY | PARENTING | KIDS | FOOD
From totsfamily.com
Estimated Reading Time 3 mins
VEGAN ALL-BUTTER FLAKY PIE CRUST - EASY TO MAKE! • IT ...
From itdoesnttastelikechicken.com
5/5 (3)Total Time 20 minsCategory DessertCalories 173 per serving
SUPER FLAKY ALL-BUTTER PIE CRUST — BUTTERYUM — A TASTY ...
From butteryum.org
Estimated Reading Time 6 mins
KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST - FOOD.COM
From food.com
5/5 (66)Total Time 40 minsCategory DessertCalories 201 per serving
THE GOOD DISH SIMPLE PIE DOUGH FOR BUTTERY, FLAKY CRUST
From gooddishtv.com
GRANDMA HANSEN'S NEVER FAIL PIE CRUST RECIPE - FOOD HOUSE
From foodhouse.cc
VEGAN ALL-BUTTER FLAKY PIE CRUST - JEANNE TWISTED RECIPES
From jeannetwistedrecipes.com
2 EASY PIE CRUSTS, THE BRAVETART AND FOOD LAB WAYS
From seriouseats.com
FOOD 52 PIE CRUST RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUTTER FLAKY PIE CRUST | ALLRECIPES
From bayleef.night.dvrdns.org
CHICKEN POT PIE RECIPE : VIEW BASIC RECIPE VIDEOS - FOOD ...
From foodliondinnerideas.blogspot.com
EASY ALL-BUTTER FLAKY PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
EASY, HOMEMADE, FLAKY, AND BUTTERY PIE CRUST | AFRICAN ...
From africanfoodbeam.com
EASY, HOMEMADE, FLAKY, AND BUTTERY PIE CRUST ...
From africanewsforce.com
BEST VEGAN PIE CRUST (BUTTERY AND FLAKY) - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love