FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)
This foolproof recipe allows you to make flaky shortcrust pastry in seconds by using a food processor. Sweet, savory, and whole-wheat variations included!
Provided by Marie Asselin, FoodNouveau.com
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
- Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
- Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
- If you're making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.
- You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
- Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.
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
FOOLPROOF PHILLY PIE CRUST
This pie crust recipe, made with cream cheese, is rich, delicious, and so easy.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper.
- Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 12.5 g, Cholesterol 47.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 10.7 g, Sodium 132.3 mg, Sugar 0.6 g
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
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.
FLAKY PASTRY DOUGH
Provided by Food Network
Categories dessert
Time 50m
Yield 2.3 pounds dough (enough for two 9-inch double-crust pies)
Number Of Ingredients 5
Steps:
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
FOOLPROOF FLAKY BUTTER PASTRY
Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. Note that there are methods for the food processor, by hand, and even a Sweet Pastry variation.
Provided by evelynathens
Categories Dessert
Time 25m
Yield 1 pastry for one 9-10 inch tart
Number Of Ingredients 6
Steps:
- To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.
- Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Gather the dough into a ball and knead it several times on a lightly floured surface. Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
- To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Chill the dough in the refrigerator for 15 minutes. Add the sour cream and blend it in with the pastry cutter or a fork. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
- You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze. There is no need to defrost them before baking.
- To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling. Sprinkle the work surface lightly and evenly with a little flour. Rub the rolling pin with flour as well. Place the dough in the middle of the work surface. Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments. Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking. Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch. If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush) and press together to seal. Dust lightly with flour if the surface of the dough is sticky.
- The dough is ready to use in a tart or to cut out. To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
- Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie. Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.
Nutrition Facts : Calories 956.7, Fat 54.8, SaturatedFat 34.1, Cholesterol 138, Sodium 1081.4, Carbohydrate 101.7, Fiber 3.4, Sugar 4.6, Protein 14.5
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.
FOOLPROOF PASTRY
Make and share this Foolproof Pastry recipe from Food.com.
Provided by conniecooks
Categories Dessert
Time 45m
Yield 1 double crust
Number Of Ingredients 7
Steps:
- In a food processor bowl mix flour and salt.
- Add cubed shortening & butter.
- Pulse until it resembles coarse crumbs.
- Transfer to another large bowl
- Mix egg, vinegar, and Ice water together.
- Quickly stir into flour mixture with a fork.
- Mix lightly(mixture may not come together very well).
- Put whole mixture in a plastic food storage bag.
- Gently through the plastic knead into a ball.
- This prevents the heat of your hands melting the shortening.
- Flatten into a disc shape.
- Keep in bag and chill 15 - 30 minutes.
- Cut in 1/2.
- Shape into a flattened circle.
- Always roll from the centre outwards.
Nutrition Facts : Calories 2706.5, Fat 202, SaturatedFat 89.8, Cholesterol 455.5, Sodium 3055.6, Carbohydrate 191.4, Fiber 6.8, Sugar 1.2, Protein 33.1
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
ALL-BUTTER PASTRY DOUGH
Categories Dairy Dessert Bake Winter Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for a 12-inch single-crust galette or a 9-inch double-crust pie
Number Of Ingredients 7
Steps:
- Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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FOOLPROOF ALL BUTTER PIE CRUST - BAKER BY NATURE
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5/5 (35)Total Time 2 hrsCategory Dessert
- In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter or bench scraper, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn't hold together when pinched, add in cold water, one teaspoon at a time, until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 4 or 5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least
- Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness.
- Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!
- Using kitchen sheers, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. If making a single crust pie, roll and pinch the excess dough overhang under so that it fits directly on top of the pan's rim. Be sure to pinch and roll it tightly here, otherwise it could unroll while baking. Next, flute (or crimp) the pie crust. The best way to do this is to use the index finger and thumb of one hand to form a letter C that the thumb of your other hand fits into. Crimp the edges all the way around the pie, being sure the final crimped crust sits directly on the rim of the pan.
FOOLPROOF ALL-BUTTER PIE CRUST RECIPE - SWEET & SAVORY
From sweetandsavorybyshinee.com
4.6/5 (9)Total Time 2 hrs 15 minsCategory DessertCalories 1554 per serving
- To make the pie dough, in a large mixing bowl with a paddle attachment, mix together flour and salt. Alternatively, you can use a pastry cutter, instead of stand mixer.
- Add frozen butter cubes and egg yolk. Mix on lowest/stir speed until the butter pieces are about pea-size.
- Add ice water one tablespoon at a time, until the dough forms into a ball. Depending on humidity, you might not need all the water, or you might need additional couple of tablespoons. That’s why you need to add it one tablespoon at a time until big clumps of dough sticks together. Too much water will make the dough too sticky and hard to work with. TIP: Don’t be alarmed if you see small pieces/swirls of butter in the dough, that’s exactly what you want to see! Those butter pieces will melt during baking and create the most tender and flaky crust.
- Form the dough into a ball and flatten it into a disk. Wrap it in a plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Or place it in a freezer bag and freeze for up to 3 months.
HOW TO MAKE FOOLPROOF FLAKY PIE CRUST - COMPLETELY …
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4.7/5 (15)Calories 281 per servingCategory Dessert
- Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
- Remove from freezer and add ¼ cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. I usually end up needing somewhere between ⅓ and ½ cup but it varies each time.
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- 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.
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5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Sprinkle shortening over flour mixture and process until flour resembles course cornmeal, about 5 pulses. Sprinkle butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.
- Using a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t come together add remaining tablespoon of ice water and mix until dough is cohesive.
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4.9/5 (16)Calories 238 per servingCategory Dessert
- 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.
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- Put the flour, sugar (if using) and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the cubed butter and quick pulse 3-5 times until butter is broken up into pieces the size of large peas.
- Slowly begin to add ⅓ water and then while still pouring, run the food processor until all the water has been added and mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. Some crumbs are okay.
- Turn dough out onto a clean surface and form into 2 equal disks. Cover in plastic wrap and chill in the fridge for at least 1 hours and up to 5 days. Pie crust also freezes very well, up to 2 months.
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Ratings 1Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Add shortening and margarine to the dry ingredients and cut the fat into the flour mixture with 2 knives until fine crumbs form.
- Mix ingredients together with a fork until the mixture forms into a ball. If it is too sticky, add a little more flour in order to handle the dough.
EASY FLAKY VEGAN PIE CRUST RECIPE - NAMELY MARLY
From namelymarly.com
5/5 (4)Total Time 45 minsCategory DessertCalories 145 per serving
- Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
- Add vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds.
- Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
- Sprinkle cold vodka over the dough and stir until combined. Add water, 1 tablespoon at a time until the dough is slightly tacky and sticks together.
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