BEST-EVER PIE CRUST
An easy Pie Crust recipe, the best ever.
Provided by Jeanne Thiel Kelley
Categories Food Processor Dessert Freeze/Chill Christmas Thanksgiving Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
Number Of Ingredients 6
Steps:
- Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
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
MOM'S LARD PIE CRUST
Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-10-inch crust.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.
Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
PIE CRUST
Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.
Provided by Alton Brown
Time 1h40m
Yield 1 (9-inch) piecrust
Number Of Ingredients 6
Steps:
- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Preheat oven to 425 degrees F.
- Place 2 metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
More about "butterlard pie crust recipes"
LARD PIE CRUST (ULTRA FLAKY AND FLAVORFUL!) - PINCH AND SWIRL
From pinchandswirl.com
5/5 (9)Total Time 1 hr 40 minsCategory Breakfast, Dessert, Main CourseCalories 208 per serving
- Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add lard and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer (recipe note #2).
- In a large bowl, whisk together flour and salt. Add lard and butter and cut in with a pastry cutter /pastry blender or two butter knives until you have irregular coarse crumbs (the size of peas and a little larger). Sprinkle in ice water, 1 tablespoon at a time, while fluffing with a fork, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer(recipe note #2).
- When ready to roll out dough, generously flour work surface. Place dough in center and sprinkle with flour. With a lightly floured rolling pin, roll into a 12-inch round starting at the center and rolling out toward the edges in every direction. (Dough should be cool, but pliable. If it feels hard, let it stand at room temperature until it has some give, 15 to 30 minutes. Alternatively, if it feels warm or looks greasy, return to the refrigerator for at least 20 minutes before continuing to roll it out.) Gently fold dough over rolling pin and ease into a 9-inch, deep dish pie pan. Carefully adjust dough, gently pressing to cover bottom and sides. Trim dough edges with a sharp knife, leaving at least a 1-inch overhang to offset shrinking. Flute pie crust edge using the index finger of one hand to press between the thumb and index finger of the other hand to form a V or U shape all the way around. Cover and refrigerate at least 30 minutes or until ready to bake. (recipe note #3)
GRANDMA'S BEST PIE CRUST ⋆ NELLIEBELLIE
From nelliebellie.com
FOOD PROCESSOR PIE CRUST—ALL BUTTER PIE CRUST — SALT
From saltandbaker.com
HOW TO MAKE PIE CRUST - ALLRECIPES
From allrecipes.com
BEST PIE CRUST RECIPE - HOW TO MAKE THE EASIEST, FLAKIEST …
From food52.com
LARD AND BUTTER PIE CRUST – LEITE'S CULINARIA
From leitesculinaria.com
EASY PIE DOUGH (CRUST) RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE PIE CRUST RECIPE & VIDEO - SALLY'S BAKING …
From sallysbakingaddiction.com
CHOCOLATE CREAM PIE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
ALL-BUTTER PIE CRUST - BROWN EYED BAKER
From browneyedbaker.com
RECIPE: TRADITIONAL LEMON MERINGUE PIE (ARGO CORNSTARCH BOX …
From recipelink.com
THE ULTIMATE LARD PIE CRUST • BUTTER FOR ALL
From butterforall.com
THE PIE DOUGH RECIPE. A CRUST OF BUTTER & LARD.
From theartofdoingstuff.com
LIGHT, FLAKY PIE CRUST WITH LARD AND BUTTER - BEYOND KIMCHEE
From beyondkimchee.com
LARD AND BUTTER PIE CRUST - SALT IN MY COFFEE
From saltinmycoffee.com
EASY MINI PIE CRUST OR BUTTER TART SHELLS | RECIPE | MINI PIE CRUST ...
From in.pinterest.com
15 HOT WATER CRUST SAVORY PIE RECIPE - SELECTED RECIPES
From selectedrecipe.com
CLASSIC BUTTER-LARD PIE CRUST - BLUE RIBBON GROUP
From blueribbongroup.net
THE BEST EASY PIE CRUST • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
MIRANDA LAMBERT’S LEMON MERINGUE PIE – GARDEN & GUN
From gardenandgun.com
WE FOUND OUT WHICH FAT MAKES THE PERFECT PIE CRUST
From tasteofhome.com
ALL BUTTER PIE CRUST RECIPE - HOW TO MAKE ALL BUTTER PIE CRUST
From thepioneerwoman.com
REPLACING LARD WITH BUTTER (IF THE RECIPE ALREADY HAS BUTTER IN IT ...
From reddit.com
CORONATION QUICHE RECIPE - WHAT A GIRL EATS
From whatagirleats.com
HOW TO MAKE A TEMPTINGLY DELICIOUS COTTAGE CHEESE PIE (EASY …
From beautycookskisses.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
TURNS OUT, CRUSTS AREN’T JUST FOR BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
BUTTER AND LARD PIE PASTRY RECIPE - TEXAS COOKING
From texascooking.com
You'll also love