THE FLAKIEST ALL-BUTTER PIE CRUST
Forget everything you know about pie crust making! This recipe uses an unconventional mixing method, to create the flakiest, most flavorful all-butter pie crust, that is a breeze to roll out, without the use of unusual ingredients. It's a game-changer!
Provided by Cleobuttera
Categories Pies and Tarts
Time 3h
Number Of Ingredients 5
Steps:
- Grate 2 tablespoons (1oz/ 28g) of the butter on the large holes of a box grater and place in the freezer until solid. Cut remaining 8 tablespoons (4oz/ 114g) of butter into ½-inch cubes.
- In the work bowl of a food processor, combine together ¾ cup (3 3/4oz/ 106g) of the flour, sugar, and salt and pulse a few times to incorporate. Add the cubed butter and process until a homogeneous paste forms, about 30 seconds.
- Using your hands, carefully break the paste into 2-inch chunks and redistribute evenly around the processor blade. Add the remaining ½ cup (2 1/2oz/ 71g) of flour and pulse 4 to 5 times, until the mixture is broken into pieces that are no larger than 1-inch (most pieces will be much smaller).
- Transfer the mixture to a medium bowl. Add the frozen grated butter and toss until the butter pieces are separated and coated with the flour. Be sure to work quickly, as to not let the warmth of your hands melt the butter.
- Sprinkle 2 tablespoons of the ice water over the mixture. Using a rubber spatula, gently toss until the mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over the mixture and toss to combine. Press dough with the spatula until dough sticks together. Dough will be sticky like cookie dough and much more moist than most pie doughs, but as it chills it will absorb a lot of excess moisture.
- Transfer dough to a sheet of plastic wrap and use it's edges to press firmly on the sides and top to form a neat 5-inch disk. Wrap well and refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 5 to 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
- On a well floured counter, use a rolling pin to roll the dough into a 12-inch circle. To transfer it to the pie dish, roll the dough loosely around the rolling pin and unroll it onto a 9-inch pie dish, leaving at least 1-inch overhang around the edges. Ease dough into the dish by gently lifting edge of the dough with your hand while pressing into plate bottom with your other hand.
- If needed, trim overhang to 1/2 inch beyond lip of the dish. Tuck overhang under itself; folded edge should be flush with edge of plate. Use your fingers to crimp dough edges around the dish. Refrigerate dough‑lined plate until firm, at least 30 minutes. Fill and bake as per individual recipes instructions or bake for a parbaked or fully baked crust as per instruction below.
- Adjust oven rack to middle position and heat oven to 180C/ 350F.
- Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights or beans/rice/sugar.
- Bake until edges are set and just beginning to turn golden, but the center will remain pale, 15 to 20 minutes. Remove foil and weights, rotate plate, and continue to bake about 10 to 15 minutes longer or until lightly golden for a partially baked crust. For a fully baked crust, bake until golden brown and crisp,15 to 20 minutes longer. If crust begins to puff, pierce gently with the tip of a paring knife.
- Proceed with specific pie recipe or let crust cool completely in the dish on wire rack, about 30 minutes.
EASY ALL-BUTTER FLAKY PIE CRUST
This pie crust recipe makes consistent dough and makes dough that's a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.
Provided by Adam and Joanne Gallagher
Categories Dessert, Pie
Time 1h15m
Yield Enough for one 9-inch double crust pie
Number Of Ingredients 5
Steps:
- Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
- Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
- Transfer to a medium bowl then sprinkle ice water over mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
- Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 - 2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
- Sprinkle ice water over the mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
- Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below - add a small amount of flour when necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
- Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
- Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
- Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
- Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
- Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.
Nutrition Facts : ServingSize 1/8 of dough, Calories 345, Protein 4 g, Carbohydrate 30 g, Fiber 1 g, Sugar 0 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg
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
THE FLAKIEST PIE CRUST
Making homemade pie crust is finally worth it! My grandmother found this recipe in a newspaper years ago. It is similar to other vinegar pie crust recipes but uses apple cider vinegar along with a combination of butter and shortening. The result is tender, extremely flaky crust with just enough flavor to compliment any pie. This recipe yields 6 large portions so you can put what you don't need in plastic baggies and freeze for a later date. Enjoy!
Provided by laurenlikesfood
Categories Dessert
Time 35m
Yield 6 crusts
Number Of Ingredients 8
Steps:
- In a large bowl, sift flour with sugar and salt.
- Cut in shortening and butter. Pea-sized chunks are fine, but slightly larger chunks will really make a difference.
- In a small bowl, whisk together egg yolks and vinegar. Add 2/3 cup of water (more if you live in a dry climate, and less if it is a particularly humid day). You can always add tablespoons of water to the dough later.
- Pour the liquids mixture into flour/butter mixture. Stir together and add a little water if necessary. Mixture should be just moist enough for you to form it into a ball. *Note: I like to have just enough moisture so crumbs in the bowl will stick to the dough if you pat them on.
- Cover the dough in plastic wrap and place in the refrigerator for 30 MINUTES - this allows the gluten to develop and the dough to get a bit flakier :). (Or so Grandma says.).
- Divide into 6 pieces, use what you need, and flatten the rest into 1/4" disks (or 1/8" if you really want to have an easy time thawing the dough). Put them in the freezer and thaw when needed (or just wanted)!
Nutrition Facts : Calories 1213, Fat 84.5, SaturatedFat 35.7, Cholesterol 144.3, Sodium 785, Carbohydrate 99.8, Fiber 3.4, Sugar 4.6, Protein 14
More about "the flakiest all butter pie crust food"
FLAKY ALL-BUTTER PIE CRUST - THE MOMMY MOUSE CLUBHOUSE
From mommymouseclubhouse.com
4/5 (2)Total Time 55 minsCategory DessertsCalories 176 per serving
- Once chilled, sift all dry ingredients together, and cut in butter with a pastry blender or food processor. Make sure you work quickly to keep the butter from softening.
- When the butter is the size of peas, add 3 tablespoons of ice water. If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time.
FLAKY BUTTERY PIE CRUST FROM SCRATCH - PEANUT BLOSSOM
From peanutblossom.com
FLAKY PIE CRUST | LEITE'S CULINARIA
From leitesculinaria.com
FOOD PROCESSOR PIE CRUST—ALL BUTTER PIE CRUST — SALT
From saltandbaker.com
THE BEST BUTTER PIE CRUST ~ FLAKY & SO EASY! • …
From fivehearthome.com
ALL BUTTER PIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BUTTER PIE CRUST RECIPE | LAND O’LAKES
From landolakes.com
THE GOOD DISH SIMPLE PIE DOUGH FOR BUTTERY, FLAKY CRUST
From gooddishtv.com
ALL-BUTTER PIE CRUST - THE PIONEER WOMAN
From thepioneerwoman.com
ALL-BUTTER PIE CRUST RECIPE | BAKE OR BREAK
From bakeorbreak.com
FLAKY ALL-BUTTER PIE CRUST RECIPE | A FOOD LOVER'S LIFE
From afoodloverslife.com
ALL-BUTTER FLAKY PIE CRUST RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
8 PIE CRUST IDEAS | PIE CRUST, HOMEMADE PIE, DELICIOUS DESSERTS
From pinterest.ca
ACTUALLY PERFECT PIE CRUST RECIPE | BON APPéTIT
From bonappetit.com
SUPER FLAKY ALL-BUTTER PIE CRUST - A TASTY LITTLE FOOD BLOG
From butteryum.org
EASY FLAKY ALL BUTTER PIE CRUST - AVERIE COOKS
From averiecooks.com
FLAKY ALL BUTTER PIE CRUST RECIPE - FOOD HOUSE
From foodhousehome.com
THE FLAKIEST ALL BUTTER PIE CRUST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ALL BUTTER FLAKY PIE CRUST RECIPE (DOUBLE CRUST RECIPE) - FOOD …
From foodapparel.com
FLAKY PIECRUST RECIPE | EPICURIOUS
From epicurious.com
FLAKY ALL-BUTTER PIE CRUST - FOODOLOGY GEEK
From foodologygeek.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