FOOL PROOF PIE CRUST RECIPE
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
Provided by Rachel Farnsworth
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, and salt.
- Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
- Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
- Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
- Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
- Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)
Nutrition Facts : ServingSize 1 slice, Calories 218 kcal, Carbohydrate 16 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 2 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.
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. 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. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top 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
FLAKY PIE CRUST GOOD HOUSEKEEPING
Number Of Ingredients 5
Steps:
- Mix flour and salt in food processor then pulse Crsco and butter till pebbles. Then add ice water to form a ball. Then divide in two to form two discs then refrigerate overnight wrapped in Saran Wrap before rolling out to form crusts
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
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