ALL-BUTTER DOUBLE PIE CRUST
A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.
BEST-EVER PIE CRUST
An easy Pie Crust recipe, the best ever.
Provided by Jeanne Thiel Kelley
Categories Food Processor Dessert Freeze/Chill Christmas Thanksgiving Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
Number Of Ingredients 6
Steps:
- Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
MOM'S DOUBLE PIE CRUST
My mom has been baking pies with this crust for over 30 years. Very simple and flaky.
Provided by CRIBB0322
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Combine flour and salt in a large bowl. Cut shortening into flour mixture until mixture resembles coarse crumbs. Add orange juice a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate before rolling.
Nutrition Facts : Calories 269 calories, Carbohydrate 20.9 g, Fat 19.5 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 4.8 g, Sodium 291.3 mg, Sugar 0.9 g
ULTIMATE LARD PIE CRUST
This pie crust (aka shortcrust pastry) has a wonderfully buttery flavor, a perfectly flaky texture, and takes less than 5 minutes to make! SCORE!
Provided by Kimberly Killebrew
Categories Pie Crust
Time 2h5m
Number Of Ingredients 6
Steps:
- This will keep in the fridge for up to 5 days and up to 3 months in the freezer. (See blog post section about how to freeze the dough.)
- Place the flour and salt in the bowl of the food processor and pulse a few times. Add the butter and lard and continue to pulse until the mixture breaks down into coarse crumbs. Gradually add in the ice cold water, pulsing a few times after each addition, until the texture is such that if you take a small scoop of crumbs into your hands and pinch them they'll come together to form a dough. Be careful not to add too much water or your crust will be tough and won't be flaky.
- Transfer the crumbly pastry dough to a lightly floured work surface and use floured hands to fold the dough into itself until it's all incorporated and comes together. Work quickly to prevent the ingredients from getting warm.Form the dough into a ball. If you're using the pastry dough to make pies, cut the ball in half and flatten each half into a 1-inch thick disk. Tightly wrap each disk and refrigerate for at least 3 hours until ready to use.If you're using the pastry dough for another purpose you can flatten the whole dough ball into a 1-inch thick disk, wrap and chill for at least 3 hours before using. (See blog post section above about how to freeze and use the pastry dough.)
- This makes enough for two 9-inch pie crusts with enough excess for generous fluting and cutting out a few small shapes if desired.
Nutrition Facts : Calories 1944 kcal, Carbohydrate 167 g, Protein 23 g, Fat 126 g, SaturatedFat 59 g, Cholesterol 220 mg, Sodium 1175 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
SIMPLE DOUBLE PIE CRUST
Make and share this Simple Double Pie Crust recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 20m
Yield 1 "9 inch double crust"
Number Of Ingredients 4
Steps:
- Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
- Combine flour and salt.
- With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
- Sprinkle with water, a tablespoon at a time; toss with a fork.
- Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
- On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
- Gently ease dough into pie plate; trim edge even with plate and add filling.
- Moisten rim of bottom crust with water.
- Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
- Fold top edge under bottom crust and flute with fingers or fork.
- Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
PASTRY DOUGH
Categories Dessert Thanksgiving Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough for a 9-inch pie
Number Of Ingredients 14
Steps:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- For a single-crust pie, drizzle 3 tablespoons ice water evenly over mixture. For a double-crust pie, drizzle 5 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
- Turn dough out onto a work surface. For a single-crust pie, divide dough into 4 portions; for a double-crust pie, divide dough into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. For a single-crust pie, press into a ball, then flatten into a 5-inch disk. For a double-crust pie, divide dough with one half slightly larger, then form each into a ball and flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
GOURMET DOUBLE PIE CRUST
This recipe was posted on one of the message boards where I occasionally visit. I've used it several times.
Provided by Kaykwilts
Categories Dessert
Time 15m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together flour, sugar, salt and baking powder.
- Using a pastry blender or fork, cut in 3/4 cup shortening until pieces are the size of small peas.
- In a glass measure, combine one beaten egg, 1 teaspoons vinegar and enough water to make 1/3 cup liquid.
- Add liquid to flour mixture.
- If necessary, add more water, 1 tsp at a time, until dough clings together.
- Divide in half and form each 1/2 into a ball.
- Each ball makes 1 crust.
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Reviews 2Calories 200 per servingCategory Dessert
- Roll out one half of the pie dough (or one pie crust). Place it in the bottom and up the sides of a 9-inch pie plate. Let the edges hang over.
- Roll out top crust. Place over the pie and allow the edges to hang over. Trim excess from the top and bottom crust.
CLASSIC DOUBLE PIE CRUST - KING ARTHUR BAKING
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4.5/5 (142)Total Time 45 minsServings 2Calories 320 per serving
- Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess., In a medium-sized mixing bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
- Cut the butter into small (about 1/2") cubes., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
- Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
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- Bake the pie as directed in your recipe. As a guide here is how I bake my pies with a double crust.
BEST BASIC PIE CRUST DOUGH RECIPE | MYRECIPES
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4.5/5 (10)Calories 168 per servingServings 1
- Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.
- Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
- Pie Crust Without Fear: Even experienced cooks can find it intimidating to make pie pastry. The following tips will help you turn out a terrific crust with ease.
- Keep the dough cold and the butter chunky. For a flaky crust, keep the butter from melting into the dough before baking. Why? Those bits of butter, which should be roughly pea-size, are meant to melt in the oven, giving off steam that creates flaky pockets. If the dough seems to be softening too much as you're working with it, throw it in the refrigerator for 15 minutes. As you roll out the dough, you should see veins of butter running through it.
FLAKIEST, ALL-BUTTER PIE DOUGH • THE BOJON GOURMET
From bojongourmet.com
4.4/5 (8)Total Time 2 hrsCategory DessertCalories 238 per serving
- In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), stir together the flours, sugar and salt to combine. Scatter the butter slices over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea- and almond-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.
- Dump the dough out onto a counter, divide it roughly into 12 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.
- On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.
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- With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Do Not Overwork!
- Add 1 tablespoon of the ice water, and toss with a fork, moistening the flour mixture. Continue to add water, one tablespoon at a time, tossing after each addition, until all of the mixture is moistened.
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- This technique, traditionally used when making puff pastry and croissants, makes the dough more pliable and flaky. You can skip it if this intimidates you, but the dough will be more brittle.
- Remove the dough from the fridge, unwrap, and place on a lightly floured piece of parchment. Roll out the dough into a 12" circle, dusting the dough lightly with cassava flour as needed, rotating and flipping it to prevent it from sticking.
- Position a rack in the lower third of the oven and preheat to 400º. If you have a baking stone, put it on the rack as this will help the bottom of the crust stay crisp. Place the cold crust on a rimmed baking sheet. Fill and bake as directed in your pie recipe, or...
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From girlgonegourmet.com
5/5 (1)Total Time 1 hr 30 minsCategory DinnerCalories 403 per serving
- In a stock pot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each. You may want to do this in batches because over-crowding the pan will make it much harder to get a nice sear on the beef. Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl. Continue browning the beef until all batches are done. Set them aside.
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- Pour in the beer, beef stock, and Worcestershire sauce. Give it all a good stir and then bring the pot to a boil. Once boiling, lower the heat to a simmer and let it all cook together for at least one hour or until the sauce has started to thicken (the longer you let it go the thicker the filling will be).
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- Prepare the butter first. Cut the butter into small squares, place onto a small tray and into the freezer for at least 10 minutes, until the butter is very cold and firm. This can be done ahead of time, too.
- Place the cold butter, flour and salt into a food processor and pulse for about 1 minute, until a fine, grainy mixture forms. Add the water and pulse again until a dough ball forms. For different method of preparation, please see my blog notes above.
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- Pulse flour and salt in a food processor until combined, 3 to 4 times. Add cubed butter and shortening, and pulse until mixture resembles small peas, 4 to 5 times. Sprinkle 4 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 2 more tablespoons of water, 1 tablespoon at a time, pulsing after each addition until dough just begins to clump together.
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