EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
EASY HOMEMADE PIE CRUST
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- Stir water and vinegar in a small bowl.
- Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
FOUR INGREDIENT PIE CRUST
One of the simplest and flakiest pie crust ever. My mom taught me how to make this when I was little and people love it. When I got older I found out that wax paper dusted with flour makes it easy to transfer. Most people work WAY too much flour into their crust. The key is just enough that its not super tacky.
Provided by Stormwarning
Categories Dessert
Time 30m
Yield 2-3 Crust, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix together salt and flour.
- Blend in shortening until crumbling.
- Add water and mix to form a ball.
- Roll in flour to coat (lightly).
- Roll out pie crust with rolling pin VERY thin (about 1/8th of an inch thick).
- Cut out your crust and transfer to pan.
- Use a fork to poke holes in bottom of crust before filling or baking.
- Bake at 350°F 10-15 minutes unless filled.
Nutrition Facts : Calories 226.7, Fat 17.3, SaturatedFat 4.3, Sodium 49.1, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
PERFECT PIE CRUST
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 8- to 10-inch crusts
Number Of Ingredients 5
Steps:
- Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
- Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
- Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
- Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
- Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
- Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.
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