Americas Test Kitchen All Butter Pie Crust Recipes
THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
ALL-BUTTER EASY PIE DOUGH
Provided by Food Network
Categories dessert
Time 35m
Yield enough for one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
TEST-KITCHEN PIECRUST
Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Yield Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies
Number Of Ingredients 5
Steps:
- Lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate remaining butter.
- Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.
- Add ice water, and immediately pulse until water is just incorporated, about 10 times. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.
- Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks.
- Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.
More about "americas test kitchen all butter pie crust recipes"
FOOLPROOF ALL-BUTTER DOUGH FOR SINGLE-CRUST PIE
From americastestkitchen.com
4.3/5 (16)Servings 1
ALL-BUTTER PIE CRUST (REDUCED SUGAR) - AMERICA'S TEST …
From americastestkitchen.com
THE FLAKIEST ALL-BUTTER PIE CRUST - CLEOBUTTERA
From cleobuttera.com
FOOLPROOF ALL-BUTTER PIE DOUGH | COOK'S ILLUSTRATED
From cooksillustrated.com
[RECIPE] FOOLPOOF ALL-BUTTER SINGLE-CRUST PIE DOUGH
From wpr.org
Estimated Reading Time 3 mins
AMERICA'S TEST KITCHEN PIE CRUST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RECIPE: CHOCOLATE CREAM PIE RECIPE | AMERICA'S TEST KITCHEN - KCET
From kcet.org
ALL BUTTER, REALLY FLAKY PIE DOUGH - SMITTEN KITCHEN
From smittenkitchen.com
ALL-BUTTER PIE CRUST - THERAVENOUSKITCHEN.COM
From theravenouskitchen.com
HOW TO MAKE CHOCOLATE CREAM PIE WITH OUR FOOLPROOF ALL-BUTTER
From youtube.com
FOOLPROOF ALL-BUTTER DOUGH FOR DOUBLE-CRUST PIE
From americastestkitchen.com
THE GOOD DISH SIMPLE PIE DOUGH FOR BUTTERY, FLAKY CRUST
From gooddishtv.com
HOW TO MAKE PIE CRUST - AMERICA'S TEST KITCHEN
From americastestkitchen.com
AMERICA TEST KITCHEN PIE CRUST RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
AMERICAS TEST KITCHEN ALL BUTTER PIE CRUST RECIPES
From tfrecipes.com
MY FAVORITE ALL BUTTER PIE CRUST RECIPE (SO EASY!) - OH SWEET BASIL
From ohsweetbasil.com
FLAKY ALL BUTTER PIE CRUST - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
AMERICA'S TEST KITCHEN BUTTER PIE CRUST
From recipeschoice.com
AMERICA'S TEST KITCHEN PIE CRUST RECIPE - FOOD HOUSE
From foodhousehome.com
ALL-BUTTER PIE CRUST RECIPE - CIA FOODIES
From ciafoodies.com
CHOCOLATE CREAM PIE WITH FOOLPROOF ALL-BUTTER DOUGH | AMERICA'S …
From americastestkitchen.com
AMERICAN TEST KITCHEN PIE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALL BUTTER PIE CRUST - BOSTON GIRL BAKES
From bostongirlbakes.com
TEST KITCHEN PIE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE THE PERFECT ALL BUTTER PIE CRUST - AMBITIOUS KITCHEN
From ambitiouskitchen.com
5 TIPS TO MAKE THE PERFECT PIE, FROM AMERICA'S TEST KITCHEN
From wbur.org
MAKING PIE DOUGH-AMERICA'S TEST KITCHEN VODKA DOUGH
From justonedonna.com
FOOLPROOF ALL-BUTTER DOUGH FOR DOUBLE-CRUST PIE | AMERICA'S TEST …
From flipboard.com
FLAKY ALL BUTTER PIE CRUST MAKE AND ROLL PIE DOUGH - PIE PASTRY …
From youtube.com
ALL-BUTTER PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
COOK'S ILLUSTRATED'S FOOLPROOF PIE DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
AMERICA'S TEST KITCHEN PIE CRUST RECIPE
From recipeschoice.com
AMERICA'S TEST KITCHEN VODKA PIE CRUST RECIPE
From recipeschoice.com
AMERICA’S TEST KITCHEN: FRESH PEACH PIE (EP 2224) | WSKG
From wskg.org
ALL BUTTER PIE CRUST - FEAST AND FARM
From feastandfarm.com
PIE CRUST SHOWDOWN - BON APPETIT VS AMERICA'S TEST KITCHEN VS …
From explorers.kitchen
REDDIT - DIVE INTO ANYTHING
From reddit.com
AMERICA'S TEST KITCHEN'S FOOLPROOF PIE DOUGH - WNYC
From wnyc.org
BLUEBERRY PIE CRUST RECIPES FROM AMERICAS TEST KITCHEN
From cookeatshare.com
FOOLPROOF ALL-BUTTER SINGLE-CRUST PIE DOUGH | OREGONIAN RECIPES
From recipes.oregonlive.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
