Nyt Pie Crust Food

PERFECT PIE CRUST

Steps:

• In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
• Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
• Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
• Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
• Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

HOW TO MAKE A PIE CRUST

Steps:

• You'll need a 9-inch pie pan, a rolling pin and pie weights (or use dried beans).Your butter must be cold; even frozen butter works as long as you cut it into cubes before freezing.Be sure to factor in at least one hour to let your dough chill before rolling it out.
• Some bakers use lard in their pie crust, while others turn to shortening. But in general, butter is your best bet: it's easy to find, it has fantastic flavor, and it yields a tender, flaky crust. This is an all-butter crust recipe that will empower even the most nervous pie makers, a simple dough of butter and all-purpose flour that is 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.
• Lightly dust flour onto a clean counter and onto a rolling pin. (Alternatively, you can roll the dough out between two sheets of parchment paper or plastic wrap; no flour required.) Put the dough on the floured surface and, using the pin, roll away from you, applying pressure evenly. Rotate the dough clockwise as you work so it's uniformly thin and isn't rolled irretrievably into the counter. Lightly dust the counter with flour as you work. But don't overdo it with the flour. Too much flour all at once makes a tough crust. Continue to roll the dough in all directions until you have a 12-inch circle. (If your rolled dough doesn't end up in a neat circle, you can trim it, and use the trimmings to patch up any rips, holes or bald spots.) Transfer crust to a 9-inch pie pan by gently rolling it up onto the pin, then carefully unfurling it into the pan. Fold over any excess dough. If you're not making a top crust, then the crimp edges now. Prick crust all over with a fork, then chill crust for 30 minutes. Your crust is now ready to fill or blind bake.
• Blind baking is partially baking a pie crust before you add the filling, which helps keep the crust crunchy. After filling it, you return the pie to the oven to finish baking. It's a particularly good method for custard pies, like pumpkin and pecan, that are prone to sogginess. Blind baking can be done up to 24 hours before filling; cover the crust loosely with a dish towel and store it at room temperature.Begin with the chilled, rolled-out dough in the pan. Line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. Transfer to a 425-degree oven. Bake the crust until it firms up, about 15 minutes. It will still be very pale at this point. Remove the parchment or foil and weights, then return crust to the oven to brown slightly. Bake the crust 5 to 7 minutes more, until pale golden brown. Let it cool on a rack before filling.
• Custard pies don't usually have tops, but fruit pies just about always do, and it's something you can play around with. Start with any fruit filling you like, pile it into your pan, and then choose one of the top crusts, or the crumble, below.To make a lattice top, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough and cut it into 1-inch thick strips. Place half the dough strips parallel to each other across the top of the filled pie. (Reserve some of the longer strips for when you weave the lattice.) The longest strip should be in the center of the pie. Flip up every other strip on the pie. Place another long strip perpendicular to the others across the center of the pie. Flip those strips back down, then flip up the other strips. Weave in a second strip of dough. Repeat process on one side, and then the other, until you have fully covered the pie with woven strips.Gently press lattice strip edges into the bottom crust, then crimp the edges to seal the top and bottom crusts together. Or, if you've blind baked the bottom crust, simply tuck in the edges of the lattice so the strips don't hang over the side of the pan. Brush lattice all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle the top with sugar or cinnamon sugar if you like. To cover the top of the whole pie, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough, then lay it out over the top of the filled pie.Crimp the edges to seal the top and bottom crusts together. Or, if you've blind baked the bottom crust, simply tuck in the edges of the top crust so it doesn't hang over the side of the pan.Slash the top of the pie with a knife to allow steam to escape. Brush top crust all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle it with sugar or cinnamon sugar if you like.To make a top using dough cutouts, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough and use decorative cookie cutters (circles, leaves, etc.) to cut out shapes from the dough.If you haven't blind baked the crust, use a paring knife or scissors to trim any dough that is hanging over the edge of the pan. The dough should be flush with the edge of the pan.Arrange a ring of cutouts around the outer edge of the filled pie (the cutouts should be touching the crust, coming flush to the edge).Continue adding cutouts to fully cover the top of the pie. You can overlap the cutouts (or not) as you see fit.Brush cutouts all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle the cutouts with sugar or cinnamon sugar if you like.To make a simple crumble for a standard 9-inch pie, combine 3/4 cup (90 grams) all-purpose flour, 1/2 cup (100 grams) dark brown sugar, 1 teaspoon (5 grams) cinnamon, a large pinch of salt and 5 tablespoons (71 grams) softened butter in a large bowl.Use your hands to mix the ingredients together, pinching the mixture until large crumbs form. The crumbs should be on the larger side, a bit bigger than a lima bean. Do not make small crumbs.Scatter crumbs over the top of the pie. It is nice, but not necessary, to mound more of the crumbs in the center of the pie and fade them out toward the edges so that some of the filling can show.
• Always bake a pie on a rimmed baking sheet to contain any overflow. A baking sheet also makes removing the pie from the oven easier.You can freeze a whole, unbaked fruit pie. Then bake it while still frozen, adding about 15 minutes onto the baking time. Do not thaw it first or you could lose flakiness in the crust.For the best-looking crimped crust, or to avoid having your crust shrink in the oven, freeze the unbaked pie dough before filling and baking (or blind baking). The colder your dough when you get it into the oven, the better it holds its shape.You can store your baked pie at room temperature, covered, for up to one day. After that, the crust will become irretrievably soggy.

FOOLPROOF PIE DOUGH

Steps:

• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

MILK AND HONEY PIE WITH CEREAL CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
• To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.

PIE CRUST

Steps:

• Heat oven to 375 degrees. Place ingredients in mixing bowl; using paddle attachment of an electric mixer, mix until well blended, about 3 minutes. Divide dough in two; shape each into a ball. (Dough balls can be wrapped and frozen.) Roll out on floured surface into a round to fit a 12-inch glass pie plate. Trim crust at edge of plate (it will be covered with whipped cream).
• Prick crust with fork on bottom and sides. Crumple a piece of parchment paper; open up and grease one side of paper. Place greased side down in crust; fill bottom and a little up the sides with dried beans.
• Bake 15 minutes; remove from oven, and carefully remove paper and beans. If crust tears, patch it by pressing together with your fingers. Bake another 10 minutes, until crust is brown, and remove. It is not necessary to wait for crust to cool before filling.

FLAKY PIE CRUST

Steps:

• Mix flour, salt and sugar.
• Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
• If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
• Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.

EXTRA-FLAKY PIE CRUST

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
• In a measuring cup or a small bowl, combine the water and vinegar; set aside.
• Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
• Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
• Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
• Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
• Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
• The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
• Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.

NYT PIE CRUST

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.
• Roll out and chill again for 30 minutes
• Blind bake at 425 degrees for 15 minutes

GRAHAM CRACKER CRUST

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

SHORTCUT PIE CRUST

Steps:

• Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
• Add the egg yolks and blitz then pulse just until the pastry begins to come together.
• Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
• Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.

APPLE PIE

Steps:

• Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
• Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
• Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
• Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
• Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
• Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.