Foolproof All Butter Pie Crust Food

ALL-BUTTER EASY PIE DOUGH

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.

MARTHA STEWARTS FOOLPROOF PIE CRUST

Steps:

• Put the flour, salt and sugar into a food processor and pulse once or twice.
• Add the butter and process until the mixture looks grainy.
• Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
• Decant the loose dough onto a piece of plastic wrap.
• Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
• Split into two pieces and wrap each and chill for at least 4 hours before using.
• Dough can be made ahead for up to one week.

BUTTER PIE CRUST

Steps:

• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
• 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.

PERFECT ALL BUTTER PIE CRUST

Steps:

• Cube the butter into 1/2 inch pieces.
• Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.
• Sift together the flour, salt, and sugar.
• Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.
• Pulse the ingredients until the butter is cut into coarse crumbs.
• Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
• On an un-floured surface, turn the dough out and shape it into two circles (I use a kitchen scale to make sure they're evenly sized), approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).
• Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
• Freeze for 30 minutes or refrigerate for an hour.
• Remove the dough from the refrigerator or freezer.
• Set it aside while you dust the work surface and rolling pin with flour.
• Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12" in diameter and slightly thicker than 1/8 inch.
• When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
• Press the dough into the 9" pie plate and shape the edges according to your desired design.

BUTTER FLAKY PIE CRUST

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.

FOOL PROOF PIE CRUST RECIPE

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.)

FOOLPROOF ALL BUTTER PIE CRUST

Steps:

• 1. process flour, salt and sugar in food processor until mixed, about 3 seconds. Add butter and pulse until butter is size of large pieces, about ten 1-second pulses.
• 2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until mixed. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with finger; if dough is floury and dry and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dried flour remains, 3 to 5 one second pulses.
• 3. Turn dough onto floured counter. Divide dough into two balls and flatten each ball into 4 inch disk; wrap each disc in plastic wrap and refrigerate until firm but not hard, one or two hours, before rolling out
• 4. If preparing the pastry in a warm kitchen, refrigerate all of the ingredients for 30 minutes before preparing the recipe to help keep the dough cool during preparation.

PERFECT PIE CRUST

Steps:

• Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
• Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
• Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
• Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
• Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
• Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

BASIC FOOD PROCESSOR PIE CRUST

Steps:

• Insert metal blade into your food processor.
• Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds.
• Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball.
• Remove dough from processor and place in a freezer-size plastic storage zippie bag.
• Work through the bag to press dough together into a ball; then press into a flat disc.
• Refrigerate dough for at least 1 hour.
• When you need it, roll dough out onto a lightly floured surface.
• Makes enough dough for a single 9 or 10-inch pie shell.
• Note that this is the recipe provided by Cuisinart; I am not quite as fussy and it always works for me; the key is the ice-cold butter, the ice-cold water, and not letting it process too long.

BUTTERY FLAKY PIE CRUST RECIPE

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).

ALL BUTTER FLAKY PIE CRUST

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.

BUTTER PIE CRUST

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.)

ALL BUTTER PIE CRUST

Steps:

• Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
• Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
• Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
• Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
• Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
• When rolling out the chilled pie dough discs, 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 between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
• Proceed with the pie per your recipe's instructions.

ALL-BUTTER PIE CRUST

Steps:

• In a large bowl, whisk together the flour and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Turn the mixture out onto a clean countertop and knead 4-5 times until combined. Divide into 2 evenly sized balls and flatten each to a disk shape (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Proceed with your pie recipe's baking instructions from here!