How To Make Flaky Pie Dough Like Julia Child Recipes

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PERFECTLY FLAKY PIE CRUST



Perfectly Flaky Pie Crust image

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

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water

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.

HOW TO MAKE FLAKY PIE DOUGH LIKE JULIA CHILD



How To Make Flaky Pie Dough Like Julia Child image

How To Make Flaky Pie Dough Like Julia Child

Provided by Yuli Cooks

Categories     Desserts

Number Of Ingredients 5

5 1/4 cups pastry flour or all-purpose flour
1 tablespoon kosher salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 3/4 cup solid vegetable shortening, chilled (butter flavor)
1 cup ice water

Steps:

  • In A Stand Mixer (using paddle attachment)
  • Mix the flour and salt in the bowl
  • Add the chilled butter and mix on low until mixture looks coarse and crumbly
  • Add shortening in small bits and continue to mix on low
  • When shortening is mixed in and texture is clumpy and starts to stick together, gradually add the ice water
  • Mix only until water is just incorporated
  • Use a small spatula to scrape off from the paddle attachment, flatten dough, and cut into quarters
  • One quarter of this recipe is enough flaky pie dough for one 9"-10" pie crust or shell
  • Place each piece in a separate zip lock bag, flatten, and chill before use or freeze for later
  • By Hand
  • Mix the flour and salt together in a large bowl
  • Add the butter using a pastry blender (or your fingers)
  • Cut in chilled shortening until mixture forms clumps
  • Use a wooden spoon to mix in ice water
  • In A Food Processor
  • Start with very cold ingredients and be careful not to overwork them
  • Place flour and salt in food processor fitted with metal blade and pulse to mix
  • Remove lid and scatter chilled butter and shortening over dry ingredients
  • Cover and pulse just until fats are cut in
  • Add ice water in little bits, pulsing a few times after each addition until water is incorporated
  • (Don't process until the dough forms a ball that rides on the blade--that's overdoing it)

BASIC FLAKY PIE CRUST



Basic Flaky Pie Crust image

It is just what it claims to be. Use as unbaked pie shell.

Provided by stephanie

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup shortening, chilled
3 tablespoons ice water

Steps:

  • Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  • Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  • Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g

FLAKY PIE DOUGH



Flaky Pie Dough image

Provided by Food Network

Time 1h20m

Number Of Ingredients 10

1 1/4 cups allpurpose bleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter
2 to 3 tablespoons cold water
2 1/2 cups (about 11 ounces) allpurpose bleached flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons (2 sticks) cold unsalted butter
4 to 6 tablespoons cold water

Steps:

  • To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
  • Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
  • To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
  • Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
  • Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

FLAKY PIE DOUGH



Flaky Pie Dough image

Make and share this Flaky Pie Dough recipe from Food.com.

Provided by jcrosswhite

Categories     Dessert

Time 5m

Yield 4 pie crusts

Number Of Ingredients 5

5 1/4 cups pastry flour or 5 1/4 cups all-purpose flour
1 tablespoon kosher salt
6 ounces cold unsalted butter, cut into small pieces
1 3/4 cups vegetable shortening, chilled
1 cup ice water

Steps:

  • In a mixer bowl with paddle attachment add flour and salt- mix well on low.
  • Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.
  • Add shortening a little at a time.
  • When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough.
  • Turn the dough out onto a work surface and fold over a few times.
  • Wrap the dough in plastic and chill for at least 2 hours or up to 5 days in the refrigerator.
  • When chilled roll out and use.
  • Dough can be frozen for up to 1 month.

Nutrition Facts : Calories 1748.7, Fat 125.7, SaturatedFat 47.9, Cholesterol 91.4, Sodium 1753.6, Carbohydrate 140.3, Fiber 3.1, Sugar 0.6, Protein 15.1

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