EASY ALL-BUTTER FLAKY PIE CRUST
Provided by: Adam and Joanne Gallagher
Total time: 1 hours 15 minutes
Prep time: 1 hours 15 minutes
Yield: Enough for one 9-inch double crust pie
|2 ½ cups (325 grams) all-purpose flour|
|1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt|
|1 tablespoon sugar, optional|
|1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)|
|4 to 8 tablespoons ice water|
- Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
- Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
- Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
- Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
- Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
- Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
- Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
- Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
- Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
- Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
- Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.
ServingSize 1/8 of dough, Calories 345, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 1 g, SugarContent 0 g, FatContent 23 g, SaturatedFatContent 15 g, CholesterolContent 61 mg
HOW TO MAKE PERFECTLY FLAKY PIE CRUST
Provided by: The Kitchn Editors
Categories: Dessert,Pie,Baked good
Total time: 1200S
Prep time: 1200S
|1 1/2 sticks (6 ounces) cold unsalted butter|
|1/3 cup plus 1 tablespoon ice water|
|2 cups all-purpose flour, plus more for rolling|
|2 teaspoons granulated sugar (optional)|
|1 1/2 teaspoons kosher salt|
- Prepare the butter and ice water. Cut 1 1/2 sticks cold unsalted butter into 1/2-inch cubes and refrigerate.
- Place a few ice cubes in a liquid measuring cup and fill with cold water.
- Method 1: Pulse the dry ingredients with half the butter in the food processor. Place 2 cups all-purpose flour, 2 teaspoons granulated sugar if desired, and 1 1/2 teaspoons kosher salt in a food processor fitted with the blade attachment. Pulse a few times to combine. Scatter half of the butter cubes over the flour.
- Pulse until the butter is cut into pieces no larger than a pea, about 7 (1-second) pulses.
- Pulse in ice water and the remaining butter. Scoop out 1 tablespoon of the ice water and drizzle over the flour mixture. Remove any ice cubes from the ice water and pour out the excess water until you have 1/3 cup left. Drizzle the 1/3 cup water over the butter-flour mixture. Scatter the remaining butter cubes over the water-flour mixture.
- Pulse until the dough forms very small lumps about the size of a peppercorn, 7 to 10 (1-second) pulses. At this point, the dough should hold together and feel tacky when squeezed.
- Method 2: Making dough by hand. Whisk 2 cups all-purpose flour, 2 teaspoons granulated sugar if desired, and 1 1/2 teaspoons kosher salt together in a large bowl. Scatter all the butter over the flour and toss with your hands to separate and coat the cubes. Cut the butter with a pastry cutter or two small knives into pieces no larger than a pea.
- Mix in ice water. Scoop out 1 tablespoon of the ice water and drizzle over the flour mixture. Remove any ice cubes from the ice water and pour out the excess water until you have 1/3 cup left. Drizzle the 1/3 cup water over the butter-flour mixture. Stir and fluff the flour mixture with a fork until the dough is evenly moistened and shaggy.
- Form the dough into disks and chill. Turn the dough out onto a clean work surface. Divide the dough into two piles (about 10 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk about 3 1/2 inches wide.
- Wrap each disk in plastic wrap. Refrigerate for at least 1 hour or up to 4 days (or freeze for up to 3 months; thaw in the refrigerator overnight before using).
- Roll out the dough. Let the dough sit at room temperature for 10 minutes before rolling out. Unwrap 1 of the disks and place on a work surface dusted lightly with all-purpose flour. Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough into a 12-inch round about 1/8-inch thick. If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Use more flour if the dough starts to stick. Use a bench scraper to lift the pastry from the work surface occasionally and make sure it's not sticking.
- Transfer the dough to a pie plate. Lay your rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin. When it's all rolled up, move it to a regular pie plate (not deep dish) and gently unroll.
- Ease the crust into the corners of the pan.
- Option 1: Single crust pie. Trim all but an inch of dough from around the edges.
- Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork. The crust is now ready to be blind baked (step-by-step instructions here) or filled and baked.
- Option 2: Top or lattice crust pie. Roll out the second pie dough into an 11-inch round. Fill the pie, then top with the second crust or a lattice design (step-by-step instructions here). Press the edges together to seal, then trim all but an inch of dough from around the edges before crimping. Cut a few slits into the top of a double-crust pie for venting before baking.
- Option 3: Decorative cut outs pie. Roll out the second pie dough into a 12-inch round. Cut out shapes as desired. Fill the pie and top with the shapes. Trim all but an inch of dough from around the edges. Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork.
SaturatedFatContent 8.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.9 g, SugarContent 0.9 g, ServingSize Serves 10, ProteinContent 2.7 g, FatContent 14.0 g, Calories 216 cal, SodiumContent 121.5 mg, FiberContent 0.7 g, CholesterolContent 0 mg
BUTTER FLAKY PIE CRUST RECIPE | ALLRECIPES
Provided by: Dana
Categories: Pastry Pie Crusts
Total time: 4 hours 15 minutes
Prep time: 15 minutes
Yield: 1 9-inch single pie crust
|1 ¼ cups all-purpose flour|
|¼ teaspoon salt|
|½ cup butter, diced and then chilled|
|¼ cup ice cold water, or as needed|
- Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.
- Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water. Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.
- Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.
- Blind-bake or fill and bake as directed in your pie recipe.
Calories 172.8 calories, CarbohydrateContent 14.9 g, CholesterolContent 30.5 mg, FatContent 11.7 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 7.3 g, SodiumContent 155 mg, SugarContent 0.1 g