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
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
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
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.
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
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
FLAKY ALL BUTTER PIE CRUST
A no fail, light, and flaky pie crust made with all butter--no shortening! This dough can also be made ahead and frozen to make your holiday baking a breeze!
Provided by Barefoot In The Pines
Categories Sweets
Time 1h30m
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
- Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
- Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
- Drizzle in the water and pulse until the mixture starts to form clumps.
- Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
- Once mixed, pour the pie dough onto a piece of plastic wrap.
- Quickly and gently form into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough.
- Wrap in the plastic and chill in the fridge for one hour.
- After chilling, lightly flour the table and roll the pie dough about 1/4" thick and large enough to cover the 9" pie plate.
- Wrap the dough around your rolling pin and transport to an ungreased pie plate. Gently lift and press the dough into the pie plate.
- With a sharp knife or kitchen shears, trim off the excess dough overhang so that it's flush with the outer edge of the pie plate.
- Pinch the edges of the dough to create a nice edge and make sure to add your pie dough trimmings to fill in any thin spots.
- You can flute the edge of the dough by using your knuckles to make a pretty decorative edge.
- Stick the pie plate in the freezer for 30 minutes until firm, this will help keep the butter in the crust nice and cool and help the edges keep their shape.
- After freezing, fill with your favorite filling and bake per your recipe's instructions, or blind bake the crust (instructions below) and fill with a no bake pudding or cream.
- In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
- Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
- Drizzle in the water and pulse until the mixture starts to form clumps.
- Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
- Have two sheets of plastic wrap ready. Divide the dough in half and place each half on a sheet of plastic wrap.
- Quickly and gently form into a round disc. Do not work the dough too much, or the crust will be tough.
- Pop the two discs in the fridge for an hour.
- After your discs have chilled, lightly flour your work surface. Remove one disc from the fridge, unwrap it, and place it on your floured surface.
- Roll the dough out to about 1/4" thick and large enough to cover the 9" pie plate.
- Wrap the dough around your rolling pin and transport it to an ungreased pie plate. Gently lift and press the dough into the pie plate, do not trim the overhang at this point.
- Pop the pie plate with the bottom crust back in the fridge and grab the other disc of dough.
- Roll out until it's about 1/4" thick and set aside.
- Remove the bottom crust from the fridge and fill with your desired filling (apple, peach, blueberry, chicken pot pie filling, etc...).
- To put the two pie crusts together, grab your rolled out top crust and place it on top of the bottom crust and filling.
- Trim off the excess top and bottom overhang around the outer edge of the pie plate.
- Pinch and crimp the outer edges of the dough together to seal. Use your extra pie dough trimmings to fill in any thin spots.
- Slice some holes in the top crust for ventilation. If the dough feels like it's getting too soft, allow the pie to chill in the fridge or freezer for 30 minutes to firm up.
- Once chilled, remove the pie from the fridge and proceed with your recipe's baking instructions.
Nutrition Facts : Calories 190 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 266 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
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
More about "flaky all butter pie crust food"
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 DishPublished 2020-07-27
- 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.
ALL-BUTTER FLAKY PIE CRUST RECIPE - GROW A GOOD LIFE
From growagoodlife.com
- Stir in 4 tablespoons of the ice water. Then add additional ice water, 1 tablespoon at a time, stirring until the dough starts to clump together.
FOOD PROCESSOR PIE CRUST—ALL BUTTER PIE CRUST - SALT & BAKER
From saltandbaker.com
- 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.
FLAKY ALL-BUTTER PIE CRUST RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
- 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.
HOW TO MAKE FLAKY PIE CRUST (STEP BY ... - THE FOOD CHARLATAN
From thefoodcharlatan.com
- 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.
ALL BUTTER FLAKY PIE CRUST RECIPE (DOUBLE ... - FOOD APPAREL
FLAKY ALL-BUTTER PIE CRUST - THE MOMMY MOUSE CLUBHOUSE
From mommymouseclubhouse.com
- Once chilled, sift all dry ingredients together, and cut in butter with a pastry blender or food processor. Make sure you work quickly to keep the butter from softening.
- When the butter is the size of peas, add 3 tablespoons of ice water. If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time.
FLAKY ALL-BUTTER PIE DOUGH RECIPE - NICOLE RUCKER | FOOD ...
From foodandwine.com
- 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.
FLAKY BUTTERY PIE CRUST FROM SCRATCH - PEANUT BLOSSOM
From peanutblossom.com
- 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.
BUTTERY FLAKY PIE CRUST RECIPE - HOW TO COOK.RECIPES
From howtocook.recipes
- 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.
FLAKY BUTTER PIE CRUST - JOYFOODSUNSHINE
From joyfoodsunshine.com
- 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.
FLAKY ALL BUTTER PIE CRUST RECIPE (DOUBLE CRUST) - GINGER ...
From gingerwithspice.com
- Prepare the butter. Butter needs to be COLD. Cut cold butter into reasonably same sized cubes and place on a plate. Leave in the freezer for 30-45 minutes.
- In a food processor, add flour, salt and partially frozen butter cubes. Pulse on 1 second increments for about 10-15 seconds, or until it resembles crumbles with some walnut halves sized pieces of butter.
- Add ice cubes to a cup of cold water. Pour 1 tbsp of the cold water into the food processor at the time. Pulse for 1 second, before adding in another tbsp. Add about 8-10 tbsp in total, pulsing in between each tbsp. I use 9 in this recipe. It should come together when you press it, but otherwise look crumbled. The less water, the better!
11 BEST PIE CRUST RECIPES | ALL-BUTTER PIE CRUST, GRAHAM ...
From foodnetwork.com
Author By
SUPER FLAKY ALL-BUTTER PIE CRUST — BUTTERYUM — A TASTY ...
From butteryum.org
Estimated Reading Time 6 mins
FLAKY, ALL-BUTTER PIE CRUST - BEIGNETS, BUTTER, AND BOURBON
From beignetsbutterandbourbon.com
SUPER-FLAKY ALL-BUTTER PIE CRUST | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
ALL-BUTTER PIECRUST - RECIPE - FINECOOKING
From aqfoods.wew.selfip.com
FLAKY BUTTER PIE CRUST - RECIPE - FINECOOKING
From finecooking.com
EASIEST ALL BUTTER FLAKY PIE CRUST RECIPE - RESTLESS CHIPOTLE
From restlesschipotle.com
ALL-BUTTER FLAKY PIE CRUST (AND PUMPKIN PIE) — THE …
From theregularchef.com
ALL-BUTTER FLAKY PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE BUTTERY PIE CRUST RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
EASY ALL BUTTER PIE CRUST RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
FLAKY ALL BUTTER PIE CRUST - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
THE GOOD DISH SIMPLE PIE DOUGH FOR BUTTERY, FLAKY CRUST
From gooddishtv.com
WHICH FAT MAKES THE FLAKIEST PIE CRUST? - ALL FAMOUS FAQS
From allfamousbirthday.com
ALL BUTTER PIE CRUST RECIPE - HOW TO MAKE ALL BUTTER PIE CRUST
From thepioneerwoman.com
ALL BUTTER FLAKY PIE CRUST - RECIPESRUN
From recipesrun.com
EASY FLAKY PIE CRUST RECIPE - JUST A LITTLE BIT OF BACON ...
From pinterest.ca
THE BEST HOMEMADE BUTTERY AND FLAKY PIE CRUST (ALL BUTTER ...
From littlesunnykitchen.com
EASY ALL BUTTER FLAKY PIE CRUST RECIPE - ALL INFORMATION ...
From therecipes.info
FLAKY ALL-BUTTER PIE CRUST - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
FLAKY ALL-BUTTER WHOLE-WHEAT PIE CRUST — ZESTFUL KITCHEN
From zestfulkitchen.com
EASY ALL-BUTTER FLAKY PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
FLAKY HOMEMADE ALL BUTTER PIE CRUST (GLUTEN FREE OPTION ...
From allthehealthythings.com
EASY ALL-BUTTER PIE CRUST | THE MODERN PROPER
From themodernproper.com
FLAKY ALL BUTTER PIE CRUST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUTTER PIE CRUST DOUGH - THERESCIPES.INFO
From therecipes.info
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