BUTTER PIE CRUST
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 5
Steps:
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
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
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.
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER PIE CRUST
Butter Pie Crust
Categories Food Processor Dessert Freeze/Chill Christmas Thanksgiving Fall Winter Chill Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 nine-inch deep-dish crusts
Number Of Ingredients 5
Steps:
- Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
ALL-BUTTER PIE DOUGH
Steps:
- Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 Tbsp. (70 grams) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
- Stir the red wine vinegar into the cold water and set aside.
- Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
- Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
- Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
- Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
- Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
- Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
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.
BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
More about "butter pie crust dough recipes"
ALL-BUTTER PIE CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (112)Calories 350 per servingTotal Time 15 mins
- Whisk together the flour, salt, and buttermilk powder., Dice the butter into small cubes, or cut it into pats.
- Larger, pea-sized pieces of butter will be scattered throughout the mixture., Tossing with a fork or your fingers, drizzle in the ice water.
BUTTER PIE CRUST RECIPE | LAND O’LAKES
From landolakes.com
3.9/5 (149)Calories 250 per servingServings 1
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.
NO-FAIL BUTTER PIE CRUST RECIPE - FOODIECRUSH
From foodiecrush.com
BEST ALL BUTTAH PIE CRUST RECIPE - HOW TO MAKE BUTTER …
From food52.com
ALL BUTTER PIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST BUTTER PIE CRUST ~ FLAKY & SO EASY! • …
From fivehearthome.com
ALL BUTTER PIE CRUST RECIPE - HOW TO MAKE ALL BUTTER PIE …
From thepioneerwoman.com
BUTTERCRUST PASTRY DOUGH - FLAKY BUTTER PIE CRUST RECIPE
From youtube.com
BUTTER PIE CRUST DOUGH RECIPE | BON APPéTIT
From bonappetit.com
Servings 1
BUTTER PIE CRUST RECIPE | BON APPéTIT
From bonappetit.com
SISTER PIE ALL-BUTTER PIE DOUGH RECIPE - FOOD & WINE
From foodandwine.com
THE PIE DOUGH RECIPE. A CRUST OF BUTTER & LARD.
From theartofdoingstuff.com
HOW TO MAKE PIE CRUST WITHOUT BUTTER? - COOKING TOM
From cookingtom.com
THESE LEFTOVER PIE CRUST RECIPES WILL HELP YOU USE UP ANY EXTRA …
From yahoo.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
BANANA CREAM PIE: THE DECADENT, OLD-FASHIONED DESSERT EVERYONE …
From cookist.com
EASY CHICKEN POT PIE WITH FROZEN VEGETABLES - VEGETABLE RECIPES
From vegetablerecipes.com
PA. FARM SHOW 2023 WINNING APPLE PIE IS FROM A LEHIGH VALLEY …
From lehighvalleylive.com
STEAK AND KIDNEY PIE RECIPE INSPIRED BY 'HARRY POTTER' | TASTE OF …
From tasteofhome.com
BRUNCH - SAUSAGE AND GRAVY PIE WITH BISCUIT CRUST RECIPES
From tfrecipes.net
THE EASY BUTTER METHOD FOR EXTRA FLAKY PIE CRUST
From tastingtable.com
PERFECT ALL BUTTER PIE CRUST RECIPE - BOULDER LOCAVORE®
From boulderlocavore.com
BUTTER PIE CRUST | THE RECIPE CRITIC
From therecipecritic.com
You'll also love