Pie Crust Designs Sallys Baking Addiction Recipes

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ALL BUTTER PIE CRUST



All Butter Pie Crust image

Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor.

Provided by Sally

Categories     Pie

Time 2h20m

Number Of Ingredients 5

2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed

Steps:

  • Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
  • Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
  • Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
  • Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
  • Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
  • When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
  • Proceed with the pie per your recipe's instructions.

HOW TO CREATE A LATTICE



How to Create a Lattice image

Get inspired with these easy and beautiful pie crust designs! Homemade pie has never looked so stunning on the dessert table.

Provided by Sally

Categories     Dessert

Time 15m

Number Of Ingredients 2

Homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for lattice top)
all-purpose flour, as needed for rolling dough

Steps:

  • On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and place in the refrigerator while you work on the lattice.
  • On a floured work surface, roll out the second half of pie dough into a 12-inch circle. Pie dough is easiest to work with when it's cold, so if the dough has softened too much as you work- place any rolled-out pieces on a baking sheet and chill in the refrigerator or freezer for a couple minutes.
  • Using a pizza cutter, cut the dough into strips- the width is up to you. I usually cut them 1/2-inch - 1-inch wide for a traditional lattice top. Remove the pie from the refrigerator. Lay out 6-8 parallel strips of pie dough (depending how thick you cut them) on top of the filling with about 1/2-inch to 3/4-inch space between them. Fold back every other strip, then place another strip perpendicular to the strips. Unfold the folded strips over the perpendicular strip. This is the start of your woven lattice.
  • Fold the parallel strips that are underneath the perpendicular strip back over the perpendicular strip. Place a 2nd perpendicular strip down. Unfold the parallel strips over the 2nd strip. Continue this process, weaving the strips over and under.
  • Fold the edges of the strips back onto the pie. Crimp or flute the edges to secure the strips with the bottom pie crust.
  • The next step is written out in all of my pie recipes, but a reminder is always helpful. Brush the unbaked pie crust with an egg wash, sprinkle with coarse sugar, and chill in the refrigerator as the oven preheats. Remember, keep everything cold prior to baking. Have fun!

PIE CRUST DESIGNS | SALLY'S BAKING ADDICTION



Pie Crust Designs | Sally's Baking Addiction image

Get inspired with these easy and beautiful pie crust designs! Homemade pie has never looked so stunning on the dessert table.

Provided by @MakeItYours

Number Of Ingredients 1

Homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for lattice top)

Steps:

  • Roll out the bottom crust: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and place in the refrigerator while you work on the lattice.
  • On a floured work surface, roll out the second half of pie dough into a 12-inch circle. Pie dough is easiest to work with when it's cold, so if the dough has softened too much as you work-- place any rolled-out pieces on a baking sheet and chill in the refrigerator or freezer for a couple minutes.
  • Design the lattice: Using a pizza cutter, cut the dough into strips-- the width is up to you. I usually cut them 1/2-inch - 1-inch wide for a traditional lattice top. Remove the pie from the refrigerator. Lay out 6-8 parallel strips of pie dough (depending how thick you cut them) on top of the filling with about 1/2-inch to 3/4-inch space between them. Fold back every other strip, then place another strip perpendicular to the strips. Unfold the folded strips over the perpendicular strip. This is the start of your woven lattice.
  • Fold the parallel strips that are underneath the perpendicular strip back over the perpendicular strip. Place a 2nd perpendicular strip down. Unfold the parallel strips over the 2nd strip. Continue this process, weaving the strips over and under.
  • Fold the edges of the strips back onto the pie. Crimp or flute the edges to secure the strips with the bottom pie crust.
  • The next step is written out in all of my pie recipes, but a reminder is always helpful. Brush the unbaked pie crust with an egg wash, sprinkle with coarse sugar, and chill in the refrigerator as the oven preheats. Remember, keep everything cold prior to baking. Have fun!

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