PIE DOUGH
This pie dough recipe is classic and delicious-and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Runner-up Tom Ribando shares his award-winning recipe for chocolate pecan pie dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust or two single-crust 9 1/2-inch pies
Number Of Ingredients 6
Steps:
- Combine flour, sugar, and salt in a large bowl. Cut in butter and lard using a pastry blender until mixture is crumbly. Add 2 tablespoons water and continue mixing. Add remaining 3 tablespoons water, one at time, mixing well after each addition, until dough just comes together.
- Turn dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using.
PIE DOUGH
A quick and easy Pie Dough recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by Dianne Rossmando
Categories Dessert Thanksgiving Butter Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 single- or double-crust dough for 1 (9-inch) pie
Number Of Ingredients 10
Steps:
- 1. Stir together the flour, butter, and salt to blend. Using a pastry blender or 2 forks, cut the butter into the flour. For pies with liquid fillings (like custard or cooked-fruit fillings that are thickened with cornstarch or tapioca), the bits of fat should be evenly small, and the mixture should resemble a coarse meal. This will result in a mealy piecrust, which is less likely to become soggy as the pie bakes. For pies to be filled with fruit or another non-liquid filling, leave some larger bits of fat, about the size of small walnut pieces, for a crisp and flaky texture in the baked crust.
- 2. Make a well in the middle of the flour mixture and add the water all at once. Gently toss the mixture together until just blended and the flour is moistened (the mixture will look shaggy and loose).
- 3. Turn the dough out onto a lightly floured work surface and gently knead it together, combining parts of the mixture that are wetter with those that are drier. If preparing a double-crust recipe, divide the dough in half. Shape the dough into a 1-inch-thick disc, wrap in plastic wrap, and chill until firm, about 20 minutes. NOTE: At this point, the dough is ready to be used. It can be stored, tightly wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- 4. Working with one disk at a time, unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over it. Alternatively, place the dough between sheets of parchment or waxed paper. Roll out the dough for the bottom crust of a pie into an even round, about 13 inches in diameter (for a 9-inch pie pan). It should be about 1/8 inch thick.
- 5. Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll the dough and ease it into the pan without stretching, making sure that the pan sides and the rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch.
- 6. For a single-crust pie, tuck the dough overhang under itself and flute the edges. Fill and bake the pie according to the recipe directions. For a double-crust pie, roll out the second piece of dough into an 11-inch round (for a 9-inch pie pan), and then cut vents in it. Fill and finish the pie according to the recipe directions.
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
PIE DOUGH
Steps:
- Stir together the flour and salt with a fork to blend. Cut the fat into the flour using a food processor, pastry blender, or 2 knives. (For pies with liquid fillings like custard or cooked fruit fillings that are thickened with cornstarch or tapioca, the bits of fat should be evenly small, and the mixture should resemble a coarse meal. This will result in a mealy pie crust, which is less likely to become soggy as the pie bakes. For pies to be filled with fruit or another nonliquid filling, leave some bits of fat in larger pieces, about the size of a small pea, for a crisp and flaky texture in the baked crust.)
- Drizzle a few tablespoons of the ice water over the surface of the flour mixture and quickly rub the water into the flour. Continue to add the water, a tablespoon or so at a time, just until it holds together when you press a handful of it into a ball. The dough should be evenly moist, not wet, and shaggy or rough in appearance.
- Turn the dough out onto a lightly floured work surface. Gather and press the dough into a ball, wrap well, and let chill in the refrigerator for 20 minutes.
- Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top. Alternatively, place the dough between sheets of parchment or waxed paper. Roll out the dough for the bottom crust of a pie into an even round about 13 inches in diameter (for a 9-inch pie pan). It should be about 1/8 inch thick.
- Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll and ease the dough into the pan without stretching, making sure that the pan sides and the rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch. Tuck the dough overhang under itself and flute the edges. Fill and bake the pie according to recipe directions.
- Pie doughs may be soft and difficult to roll either because they are too warm, a little too much water has been added to the dough, or the weather is humid. Using marble pastry boards and rolling pins, which stay cooler than the surrounding air, helps to keep pastry dough cool and easy to handle. Another trick to working with pie dough is to roll out the dough between two pieces of parchment or waxed paper. This technique can be a big help to the novice baker.
BASIC FOOD PROCESSOR PIE CRUST
Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time.
Provided by Lennie
Categories Pie
Time 1h10m
Yield 1 pie crust
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1180.2, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3
HOMEMADE PIE CRUST
A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers.
Provided by Elizabeth Fullerton
Categories Pie
Time 40m
Yield 2 pie crusts, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put flour into a mixing bowl with the butter.
- Using a pastry cutter, cut the butter into the flour.
- Add salt and water.
- Mix until dough is formed.
- Roll out on flat surface.
- Bake at 375 degrees until brown.
- Prick crust prior to baking for non filled baked pies.
Nutrition Facts : Calories 249.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 426.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.4
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.
More about "pie dough food"
DOUBLE-CRUST PIE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
WE TRIED 9 PREPARED PIE DOUGHS—AND THIS WAS OUR FAVORITE
From myrecipes.com
HOW TO MAKE PIE CRUST IN A FOOD PROCESSOR - COMPLETELY ...
From completelydelicious.com
HOW TO MAKE A HOMEMADE PIE CRUST IN AN EASY STEP-BY-STEP ...
From foodtalkdaily.com
CHESS PIE - I AM BAKER
From iambaker.net
HOW TO MAKE PIE DOUGH IN A FOOD PROCESSOR | EHOW
From ehow.com
CLASSIC PIE DOUGH RECIPE - CTV 2
From more.ctv.ca
BASIC PIE DOUGH - WILLIAMS SONOMA
From williams-sonoma.com
PIE CRUST IN THE FOOD PROCESSOR - THE ANTHONY KITCHEN
From theanthonykitchen.com
EASY HOMEMADE PIE DOUGH RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
9 RECIPES USING STORE-BOUGHT PIE CRUST (BESIDES PIE ...
From realsimple.com
PIE DOUGH - FOOD NETWORK
From foodnetwork.co.uk
7 PIE DOUGH RECIPES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
PIE CRUST RECIPE | TWO TERRIFIC PIE DOUGH RECIPES ON THIS ...
From cookingnook.com
EASY PIE DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
THE PIE DOUGH RECIPE. A CRUST OF BUTTER & LARD. - THE ART ...
From theartofdoingstuff.com
PERFECT PIE CRUST WITH AND WITHOUT A FOOD PROCESSOR ...
From queensleeappetit.com
SISTER PIE ALL-BUTTER PIE DOUGH RECIPE | FOOD & WINE
From foodandwine.com
PIE DOUGH ELECTRIC ROLLER MACHINE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW-TO: MAKE PIE DOUGH : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
MEAT PIE DOUGH RECIPE - CHOWHOUND
From chowhound.com
PIE CRUST RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
FOOD PROCESSOR PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
FOOD WISHES VIDEO RECIPES: BUTTERCRUST PASTRY DOUGH – GOOD ...
From foodwishes.blogspot.com
PIE CRUSTS - ALLRECIPES
From allrecipes.com
TOP 20 GARLIC, LEEK & PIE CRUST RECIPES : 2022
From supercook.com
WORRY FREE PIE DOUGH! - ENRILEMOINE
From enrilemoine.com
KELLY'S PERFECT FOOD PROCESSOR PIE DOUGH | CRAFTYBAKING ...
From craftybaking.com
PIE DOUGH RECIPES - SERIOUS EATS
From seriouseats.com
HOW TO MAKE FLAKY PIE CRUST (STEP BY ... - THE FOOD CHARLATAN
From thefoodcharlatan.com
OUR FAVORITE EASY PIE CRUST RECIPE (WITHOUT A FOOD ...
From foodworthfeed.com
ALL NATURAL SWEET PIE CRUST DOUGH RECIPE USING THE FOOD ...
From melaniecooks.com
FOOD WISHES VIDEO RECIPES: EASY HOMEMADE PIE CRUST - NOW ...
From foodwishes.blogspot.com
FOOD WISHES RECIPES - HOW TO MAKE PIE DOUGH - PIE CRUST ...
From youtube.com
EASY PIE DOUGH RECIPE AND HOW TO MAKE PIE DOUGH | BEST ...
From bestrecipebox.com
56 BEST PILLSBURY PIE CRUST DOUGH, RECIPES USING IDEAS ...
From pinterest.ca
FOOD PROCESSOR PIE CRUST—ALL BUTTER PIE CRUST - SALT & BAKER
From saltandbaker.com
PERFECT PIE CRUST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
NO EXCUSES PIE DOUGH | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
PIE CRUST RECIPES - MARTHA STEWART
From marthastewart.com
LARD PIE CRUST (ULTRA FLAKY AND FLAVORFUL!) - PINCH AND SWIRL
From pinchandswirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love