BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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.
DELUXE BUTTER PIE PASTRY DOUGH
As of right now, I am pretty sure I wont ever use another crust again. I love the taste of butter. I used it making lemon Meringue and Key Lime Pie. It makes mw want to make more pie just to see if it taste cood with everything. I am not a pastry chef but I can do this!! This recipe makes a double crust so if you just want one, use half the recipe. I like having an extra one for "next time." oh yea, of course I got it out of Joy of Cooking:)
Provided by Bay Laurel
Categories Dessert
Time 1h
Yield 1 double 9-10 inch crust, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt with a rubber spatula.
- Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
- Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
- With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
- Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
- Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
- Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.
FLAKY PIE DOUGH
Make and share this Flaky Pie Dough recipe from Food.com.
Provided by jcrosswhite
Categories Dessert
Time 5m
Yield 4 pie crusts
Number Of Ingredients 5
Steps:
- In a mixer bowl with paddle attachment add flour and salt- mix well on low.
- Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.
- Add shortening a little at a time.
- When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough.
- Turn the dough out onto a work surface and fold over a few times.
- Wrap the dough in plastic and chill for at least 2 hours or up to 5 days in the refrigerator.
- When chilled roll out and use.
- Dough can be frozen for up to 1 month.
Nutrition Facts : Calories 1748.7, Fat 125.7, SaturatedFat 47.9, Cholesterol 91.4, Sodium 1753.6, Carbohydrate 140.3, Fiber 3.1, Sugar 0.6, Protein 15.1
JOY OF COOKING PIE CRUST RECIPE - (3.9/5)
Provided by KathieC
Number Of Ingredients 6
Steps:
- Chill your fat and water! This is essential. Cut your butter into small pieces and add to your measured flour and salt. Cut the butter in quickly and then cut in the shortening. Your mixture should resemble coarse meal. Bigger lumps of fat are just fine; aim for pea-sized at biggest. Slowly add the water and watch closely as you work it in with the edge of a spatula or continue pulsing. It should still look dry. Grab some with your hand and squeeze. Did it hold together? Then you have enough water. If it didn't, or you're not sure, add a little more and mix quickly. Test again. Divide the dough in half to make single crust amounts. Wrap up the dough up by placing a portion of it on a piece of plastic wrap. Using the wrap, instead of your hands, push the dough into a flat disk. Refrigerate this for an hour or more. Sometimes dough gets too hard in the refrigerator. If this happens to you, let it warm up a little (15 or 20 minutes) on the counter before you roll it out. Using a lightly floured board, begin by rolling from the middle of the disk up. Turn the dough one quarter and repeat. To avoid toughening of the pastry, always roll in one direction and turn the dough often. For berry pies or other pies that may leak, roll the crust a little thicker. Carefully fold the dough in half, pick it up and lay across the pie plate. Open up the dough and gently work it into the plate. If it tears or splits, just pinch it together again, or use scraps to repair any holes. Crimp the edges. Use the dough as called for in your recipe. Some call for an unbaked pie crust, and some call for a baked pie crust.
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
BULLET EXPRESS BUTTER PASTRY DOUGH
This is the perfect dough for pies and tarts. From my bullet express cook book this recipe calles for 4 Tbsp. Ice water more or less as need in the ingredient list but Zarr won't recongize water as an ingredient.
Provided by halloweencat01
Categories Breads
Time 23m
Yield 1 pastry dough
Number Of Ingredients 5
Steps:
- Place .meal mixer on base.
- insert.flat blade.
- add flours, sugar, and salt and lock on meal mixer cover & pulse 1-2 times to combined.
- add butter, pulsing until mixture is in coarse crumbs.
- then add ice water, a tablespoon at a time, pulsing in between additions,until a dough forms.
- Finally remove dough and knead briefly until it holds together. Wrap tightly in plastic wrap and chill at least 30 mins before using. This dough will keep if refrigerated for up to 4 days. or wrap in foil and freeze up to 1 mth.
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 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.
BUTTER PASTRY DOUGH (GOURMET MAGAZINE)
This is a simple and foolproof recipe from Gourmet Magazine (May 1995) makes a light and flaky crust every time. Makes enough dough for one pie crust. This dough can be used to prepare the Recipe #274317.
Provided by blucoat
Categories Savory Pies
Time 1h30m
Yield 1 piecrust
Number Of Ingredients 4
Steps:
- In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
- On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.
- Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
Nutrition Facts : Calories 2130.7, Fat 140.5, SaturatedFat 87.8, Cholesterol 366, Sodium 3513.7, Carbohydrate 190.9, Fiber 6.8, Sugar 0.8, Protein 27.3
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
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