THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
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
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.
JOY OF COOKING PIE CRUST RECIPE - (3.9/5)
Provided by KathieC
Number Of Ingredients 6
Steps:
- Chill your fat and water! This is essential. Cut your butter into small pieces and add to your measured flour and salt. Cut the butter in quickly and then cut in the shortening. Your mixture should resemble coarse meal. Bigger lumps of fat are just fine; aim for pea-sized at biggest. Slowly add the water and watch closely as you work it in with the edge of a spatula or continue pulsing. It should still look dry. Grab some with your hand and squeeze. Did it hold together? Then you have enough water. If it didn't, or you're not sure, add a little more and mix quickly. Test again. Divide the dough in half to make single crust amounts. Wrap up the dough up by placing a portion of it on a piece of plastic wrap. Using the wrap, instead of your hands, push the dough into a flat disk. Refrigerate this for an hour or more. Sometimes dough gets too hard in the refrigerator. If this happens to you, let it warm up a little (15 or 20 minutes) on the counter before you roll it out. Using a lightly floured board, begin by rolling from the middle of the disk up. Turn the dough one quarter and repeat. To avoid toughening of the pastry, always roll in one direction and turn the dough often. For berry pies or other pies that may leak, roll the crust a little thicker. Carefully fold the dough in half, pick it up and lay across the pie plate. Open up the dough and gently work it into the plate. If it tears or splits, just pinch it together again, or use scraps to repair any holes. Crimp the edges. Use the dough as called for in your recipe. Some call for an unbaked pie crust, and some call for a baked pie crust.
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ALL BUTTER PIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (70)Category Pie
- Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
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.
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#60-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #pies-and-tarts #desserts #easy #crusts-pastry-dough-2
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