Nyt Pie Crust Recipes

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SHORTCUT PIE CRUST



Shortcut Pie Crust image

This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks - or shortens - the protein chains, which leads to extra tenderness. Pressing the grated pastry directly into the pie plate makes patisserie-thin crusts achievable, without much practice. It's key to thoroughly chill the dough before grating and to pull it up higher than the rim of the dish to allow for shrinkage. Swap this recipe in as the base of any sweet pie, adjusting the thickness accordingly. Deeper pies made in dishes without removable bases benefit from slightly thicker crusts, whereas fluted tart crusts are best whisper thin. Make double the dough and freeze half, so you have an excuse to make pie another day.

Provided by Clare de Boer

Categories     pies and tarts

Time 3h50m

Yield One 8- to 11-inch pie or tart crust

Number Of Ingredients 5

1 1/2 cups/190 grams all-purpose flour
1/2 cup/60 grams confectioners' sugar, passed through a sieve
1/4 teaspoon kosher salt
9 tablespoons/130 grams cold unsalted butter, cut into cubes
2 large egg yolks

Steps:

  • Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
  • Add the egg yolks and blitz then pulse just until the pastry begins to come together.
  • Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
  • Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.

PERFECT PIE CRUST



Perfect Pie Crust image

This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust pie. (If you make it by hand, you can even triple or quadruple the recipe.) If you'd prefer to use a food processor, you can, and it's a good idea if you have warm hands. To do so, pulse the butter into the flour mixture a few times, until the butter is the size of walnut halves or peas, then transfer the mixture to a medium bowl and proceed with adding the water. (Adding the water in the food processor often leads to hydration problems and overmixing, which is why you should do that part by hand no matter what.) The dough keeps in the refrigerator for up to 2 days and in the freezer for up to 3 months (thaw it overnight in the refrigerator before rolling it out).

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 30m

Yield 1 single crust for a 9-inch pie

Number Of Ingredients 4

1 ¼ cup/160 grams all-purpose flour
¼ teaspoon fine sea salt
½ cup/115 grams cold unsalted butter, cut into ½-inch cubes
3 to 4 tablespoons ice water, plus more as needed

Steps:

  • In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
  • Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
  • Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
  • Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
  • Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

PIE CRUST



Pie Crust image

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h45m

Yield One 9-inch single pie crust

Number Of Ingredients 4

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

  • In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
  • Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

EXTRA-FLAKY PIE CRUST



Extra-Flaky Pie Crust image

This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.

Provided by Julia Moskin

Categories     snack, pies and tarts

Time 15m

Yield 2 (9-inch) pie crusts, or 1 double crust

Number Of Ingredients 7

2 1/2 cups/320 grams unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder, preferably aluminum-free
1 teaspoon fine sea salt
1/2 cup/120 milliliters ice water
1 tablespoon cider vinegar
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1-inch cubes

Steps:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  • In a measuring cup or a small bowl, combine the water and vinegar; set aside.
  • Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
  • Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
  • Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
  • Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
  • Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
  • The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
  • Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.

FLAKY PIE CRUST



Flaky Pie Crust image

Provided by Leslie Land

Categories     easy, dessert

Time 4h15m

Yield Pastry for two 9-inch pies

Number Of Ingredients 7

2 cups unbleached all-purpose flour
3/8 teaspoon salt
1/8 teaspoon sugar
5 tablespoons salted butter, cut in several pieces
6 1/2 tablespoons unsalted butter, cut in several pieces
3 tablespoons solid vegetable shortening
3 tablespoons ice water (a bit more or less may be needed)

Steps:

  • Mix flour, salt and sugar.
  • Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
  • If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
  • Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.

Nutrition Facts : @context http, Calories 1211, UnsaturatedFat 34 grams, Carbohydrate 96 grams, Fat 87 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 47 grams, Sodium 577 milligrams, Sugar 1 gram, TransFat 5 grams

PIE CRUST



Pie Crust image

Provided by Marian Burros

Categories     dessert

Time 35m

Yield Enough dough for 2 12-inch pie shells

Number Of Ingredients 5

3 1/2 cups cake flour
1/2 cup water
4 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups shortening, plus some for greasing parchment

Steps:

  • Heat oven to 375 degrees. Place ingredients in mixing bowl; using paddle attachment of an electric mixer, mix until well blended, about 3 minutes. Divide dough in two; shape each into a ball. (Dough balls can be wrapped and frozen.) Roll out on floured surface into a round to fit a 12-inch glass pie plate. Trim crust at edge of plate (it will be covered with whipped cream).
  • Prick crust with fork on bottom and sides. Crumple a piece of parchment paper; open up and grease one side of paper. Place greased side down in crust; fill bottom and a little up the sides with dried beans.
  • Bake 15 minutes; remove from oven, and carefully remove paper and beans. If crust tears, patch it by pressing together with your fingers. Bake another 10 minutes, until crust is brown, and remove. It is not necessary to wait for crust to cool before filling.

HOW TO MAKE A PIE CRUST



How to Make a Pie Crust image

Pie is an iconic American dessert, and a satisfying kitchen project. Melissa Clark helps you master the crust.

Provided by Melissa Clark

Number Of Ingredients 0

Steps:

  • You'll need a 9-inch pie pan, a rolling pin and pie weights (or use dried beans).Your butter must be cold; even frozen butter works as long as you cut it into cubes before freezing.Be sure to factor in at least one hour to let your dough chill before rolling it out.
  • Some bakers use lard in their pie crust, while others turn to shortening. But in general, butter is your best bet: it's easy to find, it has fantastic flavor, and it yields a tender, flaky crust. This is an all-butter crust recipe that will empower even the most nervous pie makers, a simple dough of butter and all-purpose flour that is easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
  • Lightly dust flour onto a clean counter and onto a rolling pin. (Alternatively, you can roll the dough out between two sheets of parchment paper or plastic wrap; no flour required.) Put the dough on the floured surface and, using the pin, roll away from you, applying pressure evenly. Rotate the dough clockwise as you work so it's uniformly thin and isn't rolled irretrievably into the counter. Lightly dust the counter with flour as you work. But don't overdo it with the flour. Too much flour all at once makes a tough crust. Continue to roll the dough in all directions until you have a 12-inch circle. (If your rolled dough doesn't end up in a neat circle, you can trim it, and use the trimmings to patch up any rips, holes or bald spots.) Transfer crust to a 9-inch pie pan by gently rolling it up onto the pin, then carefully unfurling it into the pan. Fold over any excess dough. If you're not making a top crust, then the crimp edges now. Prick crust all over with a fork, then chill crust for 30 minutes. Your crust is now ready to fill or blind bake.
  • Blind baking is partially baking a pie crust before you add the filling, which helps keep the crust crunchy. After filling it, you return the pie to the oven to finish baking. It's a particularly good method for custard pies, like pumpkin and pecan, that are prone to sogginess. Blind baking can be done up to 24 hours before filling; cover the crust loosely with a dish towel and store it at room temperature.Begin with the chilled, rolled-out dough in the pan. Line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. Transfer to a 425-degree oven. Bake the crust until it firms up, about 15 minutes. It will still be very pale at this point. Remove the parchment or foil and weights, then return crust to the oven to brown slightly. Bake the crust 5 to 7 minutes more, until pale golden brown. Let it cool on a rack before filling.
  • Custard pies don't usually have tops, but fruit pies just about always do, and it's something you can play around with. Start with any fruit filling you like, pile it into your pan, and then choose one of the top crusts, or the crumble, below.To make a lattice top, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough and cut it into 1-inch thick strips. Place half the dough strips parallel to each other across the top of the filled pie. (Reserve some of the longer strips for when you weave the lattice.) The longest strip should be in the center of the pie. Flip up every other strip on the pie. Place another long strip perpendicular to the others across the center of the pie. Flip those strips back down, then flip up the other strips. Weave in a second strip of dough. Repeat process on one side, and then the other, until you have fully covered the pie with woven strips.Gently press lattice strip edges into the bottom crust, then crimp the edges to seal the top and bottom crusts together. Or, if you've blind baked the bottom crust, simply tuck in the edges of the lattice so the strips don't hang over the side of the pan. Brush lattice all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle the top with sugar or cinnamon sugar if you like. To cover the top of the whole pie, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough, then lay it out over the top of the filled pie.Crimp the edges to seal the top and bottom crusts together. Or, if you've blind baked the bottom crust, simply tuck in the edges of the top crust so it doesn't hang over the side of the pan.Slash the top of the pie with a knife to allow steam to escape. Brush top crust all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle it with sugar or cinnamon sugar if you like.To make a top using dough cutouts, you'll need to double your pie dough if it's not already a recipe for a double crust. Roll out the chilled dough and use decorative cookie cutters (circles, leaves, etc.) to cut out shapes from the dough.If you haven't blind baked the crust, use a paring knife or scissors to trim any dough that is hanging over the edge of the pan. The dough should be flush with the edge of the pan.Arrange a ring of cutouts around the outer edge of the filled pie (the cutouts should be touching the crust, coming flush to the edge).Continue adding cutouts to fully cover the top of the pie. You can overlap the cutouts (or not) as you see fit.Brush cutouts all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. You can sprinkle the cutouts with sugar or cinnamon sugar if you like.To make a simple crumble for a standard 9-inch pie, combine 3/4 cup (90 grams) all-purpose flour, 1/2 cup (100 grams) dark brown sugar, 1 teaspoon (5 grams) cinnamon, a large pinch of salt and 5 tablespoons (71 grams) softened butter in a large bowl.Use your hands to mix the ingredients together, pinching the mixture until large crumbs form. The crumbs should be on the larger side, a bit bigger than a lima bean. Do not make small crumbs.Scatter crumbs over the top of the pie. It is nice, but not necessary, to mound more of the crumbs in the center of the pie and fade them out toward the edges so that some of the filling can show.
  • Always bake a pie on a rimmed baking sheet to contain any overflow. A baking sheet also makes removing the pie from the oven easier.You can freeze a whole, unbaked fruit pie. Then bake it while still frozen, adding about 15 minutes onto the baking time. Do not thaw it first or you could lose flakiness in the crust.For the best-looking crimped crust, or to avoid having your crust shrink in the oven, freeze the unbaked pie dough before filling and baking (or blind baking). The colder your dough when you get it into the oven, the better it holds its shape.You can store your baked pie at room temperature, covered, for up to one day. After that, the crust will become irretrievably soggy.

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

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

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

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

NUT PIE CRUST



Nut Pie Crust image

This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.

Provided by Mercy

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

2 cups pecans or 2 cups almonds
3 tablespoons melted butter or 3 tablespoons margarine
1 tablespoon sugar (or equivalent amount of sugar substitute)

Steps:

  • Combine the ground nuts, butter and sugar.
  • Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
  • Bake at 350°F for 10 to 12 minutes.
  • Cool and fill, as desired.

Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5

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THE BEST APPLE PIE RECIPE | MELISSA CLARK | NYT COOKING
Get the recipe: https://nyti.ms/3jUJ8dVHave no fear, Pie Queen Melissa Clark is here! Over the past six months, Melissa was hard at work in her kitchen tweak...
From youtube.com


CHOCOLATE CREAM PIE WITH OREO CRUST RECIPE - NYT COOKING
2020-12-11 2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos) 4 tablespoons/57 grams unsalted butter (1/2 stick), melted; 1/2 teaspoon kosher salt
From mastercook.com


NY TIMES PIE CRUST - THERESCIPES.INFO - THERECIPES
Science Builds a Better Pie - Graphic - NYTimes.com tip archive.nytimes.com. Jul 3, 2013For a browner, more flavorful crust, set your oven to at least 375 degrees, and before baking, brush the pie with egg wash (protein) with heavy cream mixed in (more protein, and lactose). As a pie bakes, water from the apples converts from liquid to gas, and air pockets expand.
From therecipes.info


FRONT RANGE FED - NEW YORK TIMES PERFECT PEACH PIE
2017-07-24 This will make it much easier to roll into your crust later. 3. Combine the sliced, peeled peaches, lemon juice, sugar and flour in a large bowl, and mix to combine. 4. Roll out your larger pastry disc on a lightly floured surface and place in a 9-inch pie plate. Add your peach mixture and sprinkle in the ground nutmeg.
From frontrangefed.com


PIE CRUST RECIPE | RECIPE | NYT COOKING, PERFECT PIE CRUST, ALL BUTTER ...
Nov 23, 2020 - Some people shy away from making pie crusts Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in th…
From pinterest.com


CHERRY PIE BOMBS - I AM BAKER
2022-06-25 To bake the pie bombs in the oven, follow the same instructions up to cooking them in the air fryer. Preheat the oven to 375°F and spray a muffin tin with nonstick cooking spray. Place the pie bombs into the cups of the muffin tins. Bake for 12-14 minutes, or until golden brown. They may not get quite as golden brown as cooking them in an air ...
From iambaker.net


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