PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
FLAKY PIE CRUST
Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
Provided by Teresa M
Categories Pie
Time 1h10m
Yield 2 nine inch pie crusts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt in processor.
- Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
THE FLAKIEST PIE CRUST
Making homemade pie crust is finally worth it! My grandmother found this recipe in a newspaper years ago. It is similar to other vinegar pie crust recipes but uses apple cider vinegar along with a combination of butter and shortening. The result is tender, extremely flaky crust with just enough flavor to compliment any pie. This recipe yields 6 large portions so you can put what you don't need in plastic baggies and freeze for a later date. Enjoy!
Provided by laurenlikesfood
Categories Dessert
Time 35m
Yield 6 crusts
Number Of Ingredients 8
Steps:
- In a large bowl, sift flour with sugar and salt.
- Cut in shortening and butter. Pea-sized chunks are fine, but slightly larger chunks will really make a difference.
- In a small bowl, whisk together egg yolks and vinegar. Add 2/3 cup of water (more if you live in a dry climate, and less if it is a particularly humid day). You can always add tablespoons of water to the dough later.
- Pour the liquids mixture into flour/butter mixture. Stir together and add a little water if necessary. Mixture should be just moist enough for you to form it into a ball. *Note: I like to have just enough moisture so crumbs in the bowl will stick to the dough if you pat them on.
- Cover the dough in plastic wrap and place in the refrigerator for 30 MINUTES - this allows the gluten to develop and the dough to get a bit flakier :). (Or so Grandma says.).
- Divide into 6 pieces, use what you need, and flatten the rest into 1/4" disks (or 1/8" if you really want to have an easy time thawing the dough). Put them in the freezer and thaw when needed (or just wanted)!
Nutrition Facts : Calories 1213, Fat 84.5, SaturatedFat 35.7, Cholesterol 144.3, Sodium 785, Carbohydrate 99.8, Fiber 3.4, Sugar 4.6, Protein 14
FLAKY PIE CRUST
Provided by Leslie Land
Categories easy, dessert
Time 4h15m
Yield Pastry for two 9-inch pies
Number Of Ingredients 7
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
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