Flaky Pie Dough For Spiced Pumpkin Pie Recipes

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BASIC FLAKY PIE CRUST



Basic Flaky Pie Crust image

It is just what it claims to be. Use as unbaked pie shell.

Provided by stephanie

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup shortening, chilled
3 tablespoons ice water

Steps:

  • Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  • Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  • Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g

OLD-FASHIONED FLAKY PIE DOUGH RECIPE RECIPE - (4.5/5)



Old-Fashioned Flaky Pie Dough Recipe Recipe - (4.5/5) image

Provided by [email protected]

Number Of Ingredients 5

8 ounces all-purpose flour, plus more for dusting (1 2/3 cups; 225g)
1/2 ounce sugar (1 tablespoon; 15g)
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight (4g)
8 ounces unsalted butter, cold (2 sticks; 225g)
4 ounces cold water (1/2 cup; 115g)

Steps:

  • DOUGH: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat-that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding. LAYERS: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding. FOR SINGLE CRUSTED PIES: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe. FOR DOUBLE CRUSTED PIES: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe. FOR A BLIND-BAKED PIE: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.

OLD FASHIONED FLAKY PIE CRUST



Old Fashioned Flaky Pie Crust image

This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.

Provided by LaDonna Langwell

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ¾ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 ½ tablespoons water

Steps:

  • Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g

FLAKY PIE CRUST



Flaky Pie Crust image

Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.

Provided by Teresa M

Categories     Pie

Time 1h10m

Yield 2 nine inch pie crusts, 16 serving(s)

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup chilled unsalted butter or 1/2 cup margarine
6 tablespoons ice water
2 teaspoons apple cider vinegar

Steps:

  • Blend flour, sugar and salt in processor.
  • Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
  • Transfer mixture to bowl.
  • Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
  • Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into 2 balls; flatten each into disk.
  • Wrap each in plastic and chill 30 minutes.
  • (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
  • Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
  • Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1

FLAKY PIE DOUGH FOR SPICED PUMPKIN PIE



Flaky Pie Dough for Spiced Pumpkin Pie image

A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie dough to make our Texas Hill Country Pumpkin Pie and our Chocolate Meringue Pie. To use this recipe for our Pecan Praline Tart, make recipe as directed, substituting 3/4 cup ground pecans for 3/4 cup flour.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for two 9-inch pies

Number Of Ingredients 5

3 cups all-purpose flour
1 tablespoon granulated sugar
1 1/4 teaspoons salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup plus 1 to 2 tablespoons ice water

Steps:

  • Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
  • Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days).

FLAKY PIE DOUGH



Flaky Pie Dough image

Provided by Food Network

Time 1h20m

Number Of Ingredients 10

1 1/4 cups allpurpose bleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter
2 to 3 tablespoons cold water
2 1/2 cups (about 11 ounces) allpurpose bleached flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons (2 sticks) cold unsalted butter
4 to 6 tablespoons cold water

Steps:

  • To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
  • Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
  • To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
  • Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
  • Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

FLAKY PIE DOUGH FOR PUMPKIN PECAN-PRALINE PIE



Flaky Pie Dough for Pumpkin Pecan-Praline Pie image

This recipe, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.

Provided by Martha Stewart

Yield Makes enough for 1 pumpkin pecan-praline pie

Number Of Ingredients 6

1/2 teaspoon coarse salt
1/2 cup ice water
3 cups all-purpose flour
2 1/2 teaspoons sugar
9 tablespoons cold unsalted butter, cut into pieces
6 tablespoons cold leaf lard, cut into pieces

Steps:

  • Mix together salt and water in a small bowl until salt has dissolved; set aside.
  • Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.

FLAKY PIE DOUGH



Flaky Pie Dough image

Make and share this Flaky Pie Dough recipe from Food.com.

Provided by jcrosswhite

Categories     Dessert

Time 5m

Yield 4 pie crusts

Number Of Ingredients 5

5 1/4 cups pastry flour or 5 1/4 cups all-purpose flour
1 tablespoon kosher salt
6 ounces cold unsalted butter, cut into small pieces
1 3/4 cups vegetable shortening, chilled
1 cup ice water

Steps:

  • In a mixer bowl with paddle attachment add flour and salt- mix well on low.
  • Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.
  • Add shortening a little at a time.
  • When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough.
  • Turn the dough out onto a work surface and fold over a few times.
  • Wrap the dough in plastic and chill for at least 2 hours or up to 5 days in the refrigerator.
  • When chilled roll out and use.
  • Dough can be frozen for up to 1 month.

Nutrition Facts : Calories 1748.7, Fat 125.7, SaturatedFat 47.9, Cholesterol 91.4, Sodium 1753.6, Carbohydrate 140.3, Fiber 3.1, Sugar 0.6, Protein 15.1

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

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From farmhouseharvest.net


ALL-BUTTER FLAKY PIE CRUST (AND PUMPKIN PIE) - THE …
2020-11-01 PIE CRUST. Combine butter, salt, sugar, and 2/3 of your flour (105g) in a food processor and pulse until a solid mass of dough is formed. Dump contents into a separate bowl, and break up into approximately pea-sized bits using a bench scraper, then add remaining flour over top. Add ice water and vodka (if using), and stir using a bench scraper ...
From theregularchef.com


FLAKY PIE DOUGH - GREATIST
2021-10-01 Make-ahead note: Tightly wrap the finished dough and refrigerate up to 3 days in advance. Yields: Dough for a 9- to 9-1/2-inch pie plate; Difficulty: Easy; Total: 1 hr ; Active: 15 mins ...
From greatist.com


CLASSIC PUMPKIN PIE (FOOLPROOF-PERFECTLY SPICED!) VALERIE'S KITCHEN
2021-10-19 Combine the sugar, cinnamon, pumpkin pie spice, salt, ginger, cloves and salt in a small bowl. Whisk the eggs in separate large bowl. Add the canned pumpkin and the sugar and spice mixture, stirring until smooth. Stir in the evaporated milk. The consistency of the pie filling will be very thin.
From fromvalerieskitchen.com


FLAKY PIE CRUST - SERENA BAKES SIMPLY FROM SCRATCH
2013-03-19 How to cook Flaky Pie Crust. In a large bowl combine flour, powdered sugar, and sea salt. Add shortening, and cut into flour mixture using a pastry cutter, until shortening is the size of small pebbles. Cut butter into shortening/flour mixture stirring the sides, and bottom of bowl for even distribution, until butter is pea sized.
From serenabakessimplyfromscratch.com


SPICED PUMPKIN PIE RECIPE | EPICURIOUS
2004-08-20 1/2 teaspoon ground cinnamon. 1/8 teaspoon ground allspice. 1/8 teaspoon ground cloves. 1/8 teaspoon ground ginger. 1 1/2 cups canned solid pack pumpkin. 2 tablespoons mild-flavored (light ...
From epicurious.com


PUMPKIN PIE WITH FLAKY SPICED CRUST AND GINGER STREUSEL
This pumpkin pie offers two twists on a classic recipe. Fresh ginger and spices are added to the crust and crunchy streusel tops the rich pumpkin custard filling. For Thanksgiving, you can make the pie dough early in the week and chill until needed. The pie can be baked on Wednesday evening or Thursday morning.
From carrotandcupcake.typepad.com


THE MOST PERFECT PUMPKIN PIE - EVERYDAY PIE
2021-09-22 Add the flour, sugar, cinnamon and salt to the bowl of a food processor. Pulse until combined. Add in butter and pulse 7 times. With the motor running pour in the water and pulse until the dough forms together into a mostly cohesive ball. Remove the pastry from the processor and wrap in plastic wrap tightly.
From everydaypie.com


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