ALL-BUTTER DOUBLE PIE CRUST
A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.
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
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
SIMPLE DOUBLE PIE CRUST
Make and share this Simple Double Pie Crust recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 20m
Yield 1 "9 inch double crust"
Number Of Ingredients 4
Steps:
- Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
- Combine flour and salt.
- With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
- Sprinkle with water, a tablespoon at a time; toss with a fork.
- Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
- On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
- Gently ease dough into pie plate; trim edge even with plate and add filling.
- Moisten rim of bottom crust with water.
- Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
- Fold top edge under bottom crust and flute with fingers or fork.
- Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.
EASY DOUBLE-CRUST CHICKEN POT PIE
Double-crusted chicken pot pie.
Provided by Momma Higg
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
- Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
- Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 25 g, Cholesterol 65.3 mg, Fat 29 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 8.6 g, Sodium 696.5 mg, Sugar 0.8 g
More about "simple double pie crust recipes"
DOUBLE PIE CRUST RECIPE! {JUST 3 INGREDIENTS} - THE FRUGAL …
From thefrugalgirls.com
Reviews 40Category DessertCuisine AmericanEstimated Reading Time 7 mins
- Then add Butter to Food Processor, and continue pulsing until mixture turns into larger crumbs.
- Finally, gradually add Water to Food Processor {1 tbsp. at a time}, and pulse for several seconds each time. Continue pulsing until mixture turns into a ball of dough.
- Remove dough from food processor, separate into 2 equal portions, flatten out with your hands into discs, and wrap in plastic wrap. Transfer dough to refrigerator to chill for a minimum of 3 hours, or overnight.*
EASY PIE CRUST RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
MY GRANDMOTHER'S DOUBLE PIE CRUST RECIPE
From elizabethskitchendiary.co.uk
DOUBLE-CRUST PIE PASTRY RECIPE - SOUTHERN LIVING
From southernliving.com
CLASSIC DOUBLE PIE CRUST RECIPE - BEST BAKING TIPS
From bestbakingtips.com
ROBINHOOD | THE PERFECT FLAKY PIE CRUST - DOUBLE
From robinhood.ca
RASPBERRY PIE I | ALLRECIPES
From stage.element.allrecipes.com
HERRINGBONE LATTICE PIE - SAVING ROOM FOR DESSERT
From savingdessert.com
DUTCH APPLE PIE RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE APPLE PIE - SOUTHERN BITE
From southernbite.com
PERFECTLY DECADENT FRENCH SILK PIE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
PECAN PIE CRUST - WILD WILD WHISK
From wildwildwhisk.com
32 DOUBLE-CRUST PIE RECIPES YOU NEED IN YOUR COLLECTION
SIMPLE DOUBLE PIE CRUST RECIPE - RECIPEZAZZ.COM
From recipezazz.com
EASY DOUBLE-CRUST CHICKEN POT PIE | ALLRECIPES
EASY POT PIE WITH PIE CRUST RECIPE | ALLRECIPES
From stage.element.allrecipes.com
EASY PIE CRUST RECIPE WITH VODKA - TOYEGY.RIO-RAMSCHT.DE
From toyegy.rio-ramscht.de
BEST APPLE PIE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
BEST OREO PIE RECIPE - HOW TO MAKE OREO PIE - DELISH.COM
From delish.com
PIE CRUSTS - ALLRECIPES
From allrecipes.com
CLASSIC DOUBLE PIE CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PIE CRUST RECIPE, CRISCO PIE CRUST RECIPE - CLASSIC PIE CRUST
From crisco.com
THE PIE QUEEN'S PERFECT PIMENTO CHEESE PIE
From southernliving.com
DOUBLE PIE CRUST RECIPE! {JUST 3 INGREDIENTS} - EASY RECIPES
From recipegoulash.cc
FRESH BLUEBERRY PIE I RECIPE | ALLRECIPES
From stage.element.allrecipes.com
RECIPE FOR DOUBLE PIE CRUST - ALL BUTTER PIE CRUST - VEENA AZMANOV
From veenaazmanov.com
DOUBLE-CRUST CHICKEN POT PIE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CREAMY DOUBLE-CRUST CHICKEN POT PIE | ALLRECIPES
From stage.element.allrecipes.com
DOUBLE BUTTER PIE CRUST RECIPE - THE HONEYBEE
From thehoneybee.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #5-ingredients-or-less #pies-and-tarts #desserts #american #easy #potluck #dinner-party #fall #heirloom-historical #holiday-event #kid-friendly #picnic #summer #vegetarian #winter #dietary #christmas #new-years #thanksgiving #seasonal #comfort-food #inexpensive #taste-mood #to-go #number-of-servings
You'll also love