BUTTER FLAKY PIE CRUST
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
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
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
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
PIE CRUST
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
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.
THE BEST PIE CRUST RECIPE
I have tried them all, and this truly is the best pie crust recipe! This is the only pie crust that my Grandma would use.
Provided by Karlynn Johnston
Categories Dessert
Number Of Ingredients 6
Steps:
- Whisk together flour and salt.
- Cut the lard into the flour with a pastry blender or 2 knives until the lard is pea sized lumps within the flour.
- In a 1 cup liquid measuring cup, combine the vinegar and beaten egg. Add enough ice water to bring it to one full cup of liquid.
- Gradually stir the liquid into the lard mixture, adding only enough liquid to make dough cling together.
- Gently gather the dough into a ball and divide into 6 equal portions.
- Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
- When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
- Transfer the prepared dough to pie plate.
- Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.
Nutrition Facts : Calories 454 kcal, Carbohydrate 92 g, Protein 15 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 802 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
BEST ALL-PURPOSE PIE CRUST
Provided by Food Network
Yield one 10-inch single pie crust
Number Of Ingredients 5
Steps:
- To make by hand, combine the flour, salt, and sugar, if using, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
- On a floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Lift the dough into the pan. Fold the edges under and crimp with your fingers or a fork.
- To make in a food processor, cut the butter into 1inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist enough to hold together.
- When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.
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- Sprinkle the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter (those chunks of butter equal a flaky crust!). Drizzle the apple cider vinegar over top.
- Turn the machine on and immediately start drizzling cold water through the feed tube. Stop the machine once the mixture starts to come together and looks shaggy. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water—you’re looking for a shaggy dough, not a cohesive ball.
- Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into 2 equal pieces and form each into a flat disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days. Do Ahead: The wrapped disks can be placed in zip-top freezer bags and frozen for up to 3 months. Thaw in the refrigerator overnight before using.
SIMPLE AND FOOLPROOF ALL PURPOSE PIE DOUGH RECIPE
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2.8/5 (24)Category DessertCuisine American
- It is important that the butter be cold and you do not handle it. Even though the butter is mixed into the flour, we do not want it thoroughly mixed in. Lumps in the dough the size of peas or even small marbles help make the crust flaky when baked. Start by cutting the butter into 1/4" cubes. Dump them into the flour and working quickly so the butter does not warm too much, "cut" it in with a pastry cutter (shown at right). You can do this in a food processor with a steel blade, but my wife thinks it's just as easy to do it with a cutter and there's less cleanup. As the butter and flour accumulate on the cutter she just scrapes it off with a butter knife. She works the two flour and butter together for a few minutes until much of the flour has formed sandy granules, but there are still numerous pea sized lumps.
- Form a small fist size depression in the center of the mix, and add half the required amount of ice water and cut it in quickly. Make another depression and add the rest of the ice water and cut it in. Working quickly, form the dough into a large thick disk. If you are making a two crust pie, cut the disk into two parts, one about 60% of the quantity for the bottom, and one about 40% for the top. There may be some extra, but that's better than too little. Form the two parts into disks, and wrap with waxed paper or plastic wrap. But don't work the dough too much or else it starts to form gluten, the elastic stuff you need when making bread, but do not need when making a flaky pie crust. Neither do you want you hands to soften the butter. If you are going to bake the pie today, put the disks into the fridge for at least four hours to harden the butter and rest the dough. If you are not going to bake soon, these disks freeze well and can be used weeks later, so if you're feeling industrio
RECIPE: KETO ALL-PURPOSE PIE CRUST – KETO-MOJO
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- In the bowl of a food processor fitted with the steel blade, combine the almond and coconut flours, xanthan gum, and 1/2 teaspoon salt. Pulse a few times to combine. Add the butter and pulse until crumbly, 8 to 10 times.
- In a small bowl, beat the egg, then whisk in the vinegar and pour the mixture onto the dough mixture. Pulse just until the dough begins to come together and resembles coarse, damp breadcrumbs, 3 to 4 times; do not over-process!
- Scrape out the dough onto a large square of plastic wrap. Form into a flat round about 6-inches in diameter. Wrap tightly in the plastic wrap and refrigerate for at least an hour, and up to 2 days.
- Place the dough between 2 sheets of parchment paper. Working quickly to keep the dough cold, use a rolling pin to roll the dough between the parchment into a 10-inch circle. Patch any holes, tears, or cracks by pinching the dough together. If the dough becomes too soft and unmanageable, freeze it for 15 to 20 minutes, then try again.
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