Perfect Pie Crust I Recipes

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PERFECT PIE CRUST



Perfect Pie Crust image

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

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

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.

PERFECT PIE CRUST



Perfect Pie Crust image

Intimidated by pie dough? This flaky pie crust recipe walks you through every step for the perfect pie. Use all butter or a combo of butter and shortening. Plus learn how to blind-bake a pie crust.

Provided by Elise Bauer

Categories     Dessert     Baking     Pie     Pie Crust     Pie Dough

Time 1h15m

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice water

Steps:

  • Mix the flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
  • Add the butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
  • Slowly add the ice water: Sprinkle the mixture with 4 tablespoons of the ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. You may not need all the water. The mixture is ready when a small handful of the crumbly dough holds together when you pinch it with your fingers.
  • Make two dough discs: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disc. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks. If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
  • Remove dough from refrigerator and let sit for a few minutes: Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
  • Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
  • Add filling to the pie
  • Roll out second disc, place on top of filling: Roll out second disc of dough, as before. Gently place onto the top of the filling in the pie. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
  • Freeze the crust it for at least a half hour: until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides. Preheat your oven to 350°F.
  • Line pie crust with aluminum foil: When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.
  • Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)
  • Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.
  • Cool completely before filling: You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt. See more detailed instructions and photos for how to blind bake a crust here .
  • Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  • Form discs: Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the discs lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
  • Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
  • Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
  • If single crust pie: trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust.
  • If making double crust pie: roll the second crust: If you are making a double crust pie, roll out the second disc of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
  • Make vents in the top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
  • Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Nutrition Facts : Calories 370 kcal, Carbohydrate 31 g, Cholesterol 109 mg, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, Sodium 279 mg, Sugar 1 g, Fat 25 g, UnsaturatedFat 0 g

PERFECT PIE CRUST



Perfect Pie Crust image

Provided by Ina Garten

Time 55m

Yield Makes two 9- to 11-inch crusts

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
1/2 cup ice water

Steps:

  • Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt 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 onto 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 at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn¿t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

PERFECT PIE CRUST



Perfect Pie Crust image

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

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

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.

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.)

MARTHA'S PERFECT PIE CRUST



Martha's Perfect Pie Crust image

This recipe for perfect pie crust is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 double-crust for a 9-inch pie

Number Of Ingredients 5

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water

Steps:

  • Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
  • It is very important to work the pastry as little as possible. Don't overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
  • Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
  • If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
  • Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
  • Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
  • Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

NO FAIL PIE CRUST I



No Fail Pie Crust I image

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

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

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 BAKED PIE CRUST



Perfect Baked Pie Crust image

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 8

Number Of Ingredients 4

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Steps:

  • Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
  • Bake 8 to 10 minutes or until light brown; cool on wire rack.

Nutrition Facts : ServingSize 1 Serving

BAREFOOT CONTESSA'S PERFECT PIE CRUST



Barefoot Contessa's Perfect Pie Crust image

From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.

Provided by Juenessa

Categories     Dessert

Time 20m

Yield 2 10-inch pie crusts

Number Of Ingredients 6

12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 -8 tablespoons ice water (about 1/2 cup)

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.
  • **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
  • ***Cook time does not include 30 minute refrigeration time.

Nutrition Facts : Calories 1619.5, Fat 105.1, SaturatedFat 53.9, Cholesterol 183.2, Sodium 886.6, Carbohydrate 149.4, Fiber 5.1, Sugar 6.8, Protein 20.1

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From prettysimplesweet.com


HOW TO MAKE THE PERFECT FLAKY PIE CRUST | TASTE OF HOME
2020-11-05 Step 1: Cut the butter into the flour. The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour. Work the butter into the dough until the bits are about pea-sized.
From tasteofhome.com


PERFECT PIE CRUST RECIPE | ADD A PINCH
2021-10-06 Crimp the edges of the pie dough. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight. If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.
From addapinch.com


PERFECT PIE CRUST- THE BAKER CHICK
2012-11-20 Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using. 3.5.3251. Combine flour, salt and sugar in the bowl of a food processor fitted with a steel blade. Process until combined- about 10 seconds.
From thebakerchick.com


PERFECT PIE CRUST - I WASH YOU DRY
2018-10-23 Lightly prick the bottom of the pie crust with a fork, line with foil or parchment paper and fill with dried beans, uncooked rice or pie weights. Bake the pie crust at 425 degrees F. for just 10 to 15 minutes, until the dough looks more set, not shiny or too much browning. It’ll have more of a matte finish to it.
From iwashyoudry.com


PERFECT PIE CRUST RECIPE - THE PIONEER WOMAN
2021-12-27 In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt.
From thepioneerwoman.com


PIE CRUST RECIPE [STEP BY STEP VIDEO] - THE RECIPE REBEL
2021-05-03 To blind bake, place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans. Bake for 12-15 minutes until edges are light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown.
From thereciperebel.com


PERFECT HOMEMADE PIE CRUST - I AM BAKER
2020-10-23 In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon. In a small bowl, whisk together the egg, vinegar, and water.
From iambaker.net


PERFECT PIE CRUST - RUN TO THE TABLE
Instructions. Combine flour and salt in large bowl. Cut in shortening with a pastry blender until flour mixture forms coarse, pea-size chunks. Stir in just enough water with fork or spatula until dough holds together and forms a ball. Divide dough …
From runtothetable.com


PERFECT PIE CRUST RECIPE - DINNER, THEN DESSERT
2021-03-04 Prepare a floured surface like a countertop, floured board, or baking sheet. Layout the dough with clean hands, then use a rolling pin to flatten it out into a circle. Bake time: Place the rolled dough in the pie pan and fill it with your pie filling. The baking time will depend on the kind of pie and oven temperature.
From dinnerthendessert.com


PIE CRUST RECIPE - JO COOKS
The Perfect Pie Crust Recipe requires only 5 ingredients and yields enough for both bottom and top crust. This Pie Crust is buttery, flaky and is perfect for sweet or savory pies. Ingredients 2 ½ cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup butter unsalted and cold, (2 sticks) 6-8 tablespoon ice water; US Customary – Metric. Instructions. Add the flour, sugar and …
From jocooks.com


PERFECT PIE CRUST RECIPE - TODAY
2020-06-11 4 cups all-purpose flour. 1/4 teaspoon salt. 1½ cups vegetable shortening, preferably Crisco. 1/4 cup (1/2 stick) butter, at room temperature. 1 cup ice water.
From today.com


NEW YORK TIMES PIE CRUST - PIEPRONATION.COM
2022-05-10 Place another piece over it to form 90 degrees across the other one. Fill pie tin with baking beads, dry rice or beans or sugar this weighs the pastry down to stop the base from bubbling up and the sides from sliding down. Bake for 15 minutes at 200°C/390°F . Remove pie weights using paper overhang.
From piepronation.com


4 RECIPES FOR A PERFECT PIE CRUST - BLESS THIS MESS
2016-11-07 Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up the sides of a 9-inch (4-cup) pie plate. You can use your fingers, a spoon, or …
From blessthismessplease.com


MILLIE'S PERFECT PIE CRUST RECIPE - RENEE NICOLE'S KITCHEN
2021-11-05 Even better, use the coarse side of a box grater to grate the butter into much smaller pieces. The smaller the pieces to start, the less work the mixer has to do. For a really flaky crust, grate the butter while it’s frozen. Mix together the flour and salt, grate in …
From reneenicoleskitchen.com


PAULA'S PERFECT PIE CRUST | PAULA DEEN
Directions. In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is ...
From pauladeen.com


KETO PIE CRUST - SWEETASHONEY - SAH
Prick the keto pie crust with a fork to prevent any bubbles from forming. Then, place the pie pan in the oven at 340°F (170°C) and bake it for 20 to 25 minutes. Cover the crust after 10 minutes with a piece of aluminum foil to prevent it from burning. The crust should have turned golden brown when it’s ready.
From sweetashoney.co


PERFECT PIE CRUST - AN ESSENTIAL RECIPE - BAKING SENSE®
2021-06-22 There should be some large flakes remaining. Pour the water onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests. Wrap the dough and refrigerate for at least 2-3 hours before using.
From baking-sense.com


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