FLAKY BUTTER PIE CRUST
The perfect base fo rpumpkin pie or any single-crust pie, this all-butter crust is flaky and tender, yet easy to work with. After blind-baking it as instructed below, simply add your filling of choice and continue baking as needed.
Provided by Abigail Johnson Dodge
Number Of Ingredients 4
Steps:
- Cut the butter into 6 pieces and put in the freezer. Measure out 3 Tbs. cold water.
- Whisk together the flour, sugar, and salt in a large bowl. Using a pastry blender or two butter knives, cut the cold butter into the flour mixture until the pieces are just larger than peas. (You can also do this in a food processor using short pulses. Scrape the mixture into a large bowl before proceeding.)
- Drizzle the cold water over the mixture and, using the fingertips of one hand, pinch and squeeze the mixture while tossing with a silicone spatula in the other hand until it begins to form shaggy clumps.
- Scrape the dough onto a clean work surface. Using the heel of your hand, gently smear the dough away from you in sections. Using a bench scraper, gather and fold the crumbs on top of each other and turn the pile 180°. Repeat the smearing action, gathering and turning the dough several times until the crumbs just hold together. Shape the dough into a 5-inch disk, smoothing the edges. Wrap in plastic and refrigerate until firm, at least 2 hours. The French technique of fraisage, or smearing the dough with the palm of your hand, creates layers and streaks (rather than lumps) of butter in the dough, which produces a flakier crust.
- Let the dough sit at room temperature until it's pliable enough to roll, 10 to 20 minutes.
- Put a large piece of parchment paper on a work surface, lightly flour it, and put the dough in the center. Lightly flour the dough and cover with another piece of parchment. Using a rolling pin, roll the dough from the center to the edges into a 13-1/2-inch circle that's about 1/8 inch thick. After every few passes, rotate the parchment a quarter turn, and lift the dough and stretch out the parchment underneath; it tends to bunch a little. Reflour the parchment lightly only as needed; excess flour can make the crust tough.
- Peel away the top piece of parchment. Gently roll the dough around the rolling pin, position the pin over a 9-inch glass pie plate, and unroll, easing the dough into the plate. Gently press the dough into the sides and bottom of the plate without stretching it, allowing the excess dough to hang over the edges. Trim the excess dough to a 3/4-inch overhang. Roll the overhang under itself to shape a high edge crust that rests on the rim of the pie plate. Crimp the dough into a fluted edge. Cover and refrigerate the crust while the oven heats. Refrigerating the dough after fitting it to the crust helps relax the gluten and keeps the butter cold, ensuring that the crust doesn't shrink when it bakes.
- Position a rack in the center of the oven and heat the oven to 375°F. Line the crust with foil or parchment, and then fill with pie weights or dried beans. Bake for 25 minutes. Carefully remove the foil and pie weights. Bake until the crust is pale golden and looks dry, 5 to 8 minutes more. Let cool on a rack for 10 minutes, before filling and baking according to your filling recipe.
BASIC FLAKY PIE CRUST
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
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
FLAKY PIE CRUST
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
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 BUTTER CRUST
This easy recipe makes three single crusts. The dough can be frozen. It can be made in the mixer or the food processor (I make it in the food processor). I found it in one of my cookbooks - CookWise by Shirley O. Corriher. and decided to give it a try since I needed three crusts for Thanksgiving pies. I was very impressed with how easy the dough was to work with, and how the crusts baked up. They were fairly flaky and buttery tasting, and held up well with both pumpkin and pecan pie fillings (without getting soggy). This is my go-to pie crust recipe from now on.
Provided by PanNan
Categories Dessert
Time 45m
Yield 3 pie crusts
Number Of Ingredients 4
Steps:
- Dissolve the salt in the water and refrigerate.
- Place the butter cubes and flour in the food processor (or mixer) bowl. Chill the bowl, ingredients and blade (or mixer paddle) in the freezer until well chilled, at least 30 minutes.
- Cut the butter into the flour using the pulse (or mixer paddle on slow speed) until the mixture resembles flakes of oatmeal.
- With the machine running, slowly pour in the cold salted water, mix just until the dough forms a ball.
- Divide the dough into three equal portions and shape each into a disk about 6 inches in diameter.
- Refrigerate disks for at least 30 minutes.
- Roll out each disk into 11 inch circles, place in a 9 inch pie pan and return the pan to the refrigerator until ready to bake or fill.
- Note: If baking the crusts without filling, place a piece of parchment over the crust and fill with rice, or dry beans, spreading them around the bottom to cover and weigh down the crust. Make sure the crusts are cold when they go into the preheated oven at 375°F Bake until the edges are lightly browned, about 20 minutes. Remove the rice or beans and the parchment, prick each crust several times with a fork, and return the crust to the oven to bake an additional 5 - 10 minutes. Remove and cool before filling.
Nutrition Facts : Calories 923.9, Fat 62.4, SaturatedFat 39, Cholesterol 162.7, Sodium 398.5, Carbohydrate 80, Fiber 2.8, Sugar 0.3, Protein 11.5
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
FLAKY BUTTER PIE CRUST
Provided by Janelle
Time 4h15m
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt.
- Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.
- Stir in 1/4 cup water, a tablespoon at a time (4 Tablespoons total), until mixture forms a ball. May be slightly sticky. If dough is dry, add 1 teaspoon of cold water and a second teaspoon if needed.
- Wrap in plastic wrap and refrigerate for 4 hours or overnight.
- On a floured surface, 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.
- Cook it according to the fillings directions.
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