All Butter Pie Crust King Arthur Flour Recipes

ALL-BUTTER PIE CRUST

All-Butter Pie Crust image

A recipe I found on King Arthur Flour site. I usually buy the store pre-made pie crusts but want to try my hand at home-made crusts, so will update this recipe once I make the recipe. Tip: If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.

Provided by diner524

Categories Breads

Time 1h20m

Yield 2 single pie crusts (one double crust pie), 16 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour (or Perfect Pastry Blend flour)
1 teaspoon salt
1 cup unsalted butter (16 tablespoons, 8 ounces or 2 sticks)
1/4-1/2 cup ice water

Steps:

Whisk together the flour and salt.
Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.

Nutrition Facts : Calories 172.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 147.4, Carbohydrate 14.9, Fiber 0.5, Sugar 0.1, Protein 2.1

PERFECT PIE CRUST FROM KING ARTHUR FLOUR

Perfect Pie Crust from King Arthur Flour image

Saw this method for making pie crust on KAF site. It involves using your fingers to attain the perfect consistency. Basically, the method includes working in larger than usual hunks of butter, and instead of mashing them with a pastry cutter, you squeeze the butter pieces with your fingers to flatten them. Those pieces of flat butter will make for the coveted "VB" (visible butter) in your rolled crust, and the taste is flaky and fantastic on your resulting pie

Provided by Bonnie G 2

Categories Dessert

Time 25m

Yield 1 Pie Crust, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 cup unsalted butter, cold
1/4-1/2 cup water, very cold

Steps:

Sift together the flour and salt in a large bowl. Set to the side.
Size your butter. One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean). It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
Now, add the bigger hunks of butter. Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
one by one, squeeze all of those pieces of butter until they're flat like pancakes. You don't have to be too precious about it. Grab, squeeze, then move on to the next one.
Give the mixture another stir with your pastry scraper. Now, start adding the water. Switch back to your dough scraper.
Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
Gather, form into a ball, and place on top of a sheet of plastic wrap. Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand. Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
Chill dough in fridge.
Proceed with your recipe as usual.

Nutrition Facts : Calories 345.6, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 367.5, Carbohydrate 29.8, Fiber 1.1, Sugar 0.1, Protein 4.3

More about "all butter pie crust king arthur flour recipes"

CLASSIC DOUBLE PIE CRUST RECIPE | KING ARTHUR BAKING

Web 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 …
From kingarthurbaking.com
4.5/5 (145)
Calories 320 per serving
Total Time 45 mins

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.

All Butter Pie Crust King Arthur Flour Recipes

ALL-BUTTER PIE CRUST

A recipe I found on King Arthur Flour site. I usually buy the store pre-made pie crusts but want to try my hand at home-made crusts, so will update this recipe once I make the recipe. Tip: If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.

PERFECT PIE CRUST FROM KING ARTHUR FLOUR

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