Lovina Eichers Homemade Pie Dough Recipes

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FOOLPROOF PIE DOUGH



Foolproof Pie Dough image

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

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

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

PIE DOUGH



Pie Dough image

Provided by Anne Burrell

Categories     dessert

Time 1h55m

Yield 1 (9-inch) pie shell

Number Of Ingredients 4

1 1/2 sticks cold butter, cut into pea size pieces, plus extra for pie plate
1 cup all-purpose flour, plus extra for rolling
Pinch kosher salt
3 to 4 tablespoons ice water

Steps:

  • In the bowl of a food processor combine the butter, flour and salt. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry add the remaining water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This can be done a few days in advance.
  • When using the dough, remove it from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll the dough out evenly in all directions. In between rolls it is a good idea to rotate the dough a quarter of a turn and dust it lightly with flour if it feels tacky. This will prevent the dough from sticking to the work surface and help it to roll out evenly. Roll the dough into a circle about 1/8-inch thick.
  • Lay the dough in a lightly greased 9-inch pie plate. There should be about a 1/2-inch of dough hanging over the sides of the pie plate. If there is more than that, trim it with a sharp pair of kitchen shears. Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
  • Fill the dough with desired filling and bake according to the recipe you are using or dock (poke holes all over the dough with a fork) and blind bake. To blind bake: Line the dough with foil and fill with pie weights, raw rice, or dried beans. Bake in a preheated 425 degrees F oven for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the pie shell from the oven and cool. The dough should be golden and crisp. Continue with desired filling.
  • Voila!!!

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