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
EASY ALL-BUTTER FLAKY PIE CRUST
This pie crust recipe makes consistent dough and makes dough that's a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.
Provided by Adam and Joanne Gallagher
Categories Dessert, Pie
Time 1h15m
Yield Enough for one 9-inch double crust pie
Number Of Ingredients 5
Steps:
- Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
- Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
- Transfer to a medium bowl then sprinkle ice water over mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
- Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 - 2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
- Sprinkle ice water over the mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
- Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below - add a small amount of flour when necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
- Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
- Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
- Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
- Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
- Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.
Nutrition Facts : ServingSize 1/8 of dough, Calories 345, Protein 4 g, Carbohydrate 30 g, Fiber 1 g, Sugar 0 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg
ALL-BUTTER EASY PIE DOUGH
Provided by Food Network
Categories dessert
Time 35m
Yield enough for one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
EXTRA-FLAKY PIE CRUST
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.
Provided by Julia Moskin
Categories snack, pies and tarts
Time 15m
Yield 2 (9-inch) pie crusts, or 1 double crust
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a measuring cup or a small bowl, combine the water and vinegar; set aside.
- Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
- Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
- Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
- Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
- Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
- The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
- Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
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
Categories Pie
Time 1h10m
Yield 2 nine inch pie crusts, 16 serving(s)
Number Of Ingredients 7
Steps:
- 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
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
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
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
Categories Dessert
Time 45m
Yield 3 pie crusts
Number Of Ingredients 4
Steps:
- 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
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