FOOLPROOF PIE DOUGH
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Provided by The New York Times
Categories dessert, side dish
Time 10m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams
FOOLPROOF PIZZA DOUGH
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 2 pizzas
Number Of Ingredients 4
Steps:
- Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
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.
FOOLPROOF PIE CRUST
My mother in law gave me this handed down recipe as a welcome to the family gesture 20+ years ago and it's still the best one I've come across. It's the flakiest crust I've ever made and fairly easy too. Hope you enjoy!
Provided by Shakin_Bakin_Mom
Categories Dessert
Time 30m
Yield 3 8inch double crust pies
Number Of Ingredients 7
Steps:
- Mix together the flour, shortening, sugar and salt.
- Beat together the egg, vinegar and water.
- Combine the two mixtures and then chill for no less than 15 minutes.
- Divide dough in three for three 8 inch double crust pies or into two for two 9 inch double crust pies and roll out accordingly.
Nutrition Facts : Calories 1705.4, Fat 122.9, SaturatedFat 35.3, Cholesterol 70.5, Sodium 1577.9, Carbohydrate 131.5, Fiber 4.5, Sugar 4.8, Protein 19.3
FOOLPROOF PIE SHELLS
"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 pie shells.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out each portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plates. Trim each pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shells according to recipe directions.
Nutrition Facts : Calories 157 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
PERFECT PIE CRUST
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 8- to 10-inch crusts
Number Of Ingredients 5
Steps:
- Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
- Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
- Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
- Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
- Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
- Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.
MARTHA STEWARTS FOOLPROOF PIE CRUST
Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
FOOLPROOF PHILLY PIE CRUST
This pie crust recipe, made with cream cheese, is rich, delicious, and so easy.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper.
- Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 12.5 g, Cholesterol 47.2 mg, Fat 17.2 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 10.7 g, Sodium 132.3 mg, Sugar 0.6 g
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- , pulse the flour, sugar and salt together. Add the chilled, cubed butter. Pulse at 1-second intervals until butter is the size of peas — should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. (To make without a food processor: In a large bowl, whisk flour, sugar and salt together. Add the butter to the flour mixture, and using the back of a fork or a pastry cutter, incorporate it until it is in small pieces. Add ice water and continue to stir with fork until mixture it crumbly but holds together when pinched.)
- Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Wrap in plastic wrap or parchment paper, place in ziplock or other airtight bag/vessel, and stash in the fridge for 3 days or in the freezer for months.
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