), cherry pie, chicken pot pie, pumpkin pie, quiche, baked apples, salted pecan pie tarts, apple crumble pie, blueberry peach pie, homemade pop-tarts!, and salted caramel apple pie. This is her recipe for pie crust. Preheat the oven so that the cold dough will go into a hot oven. “A gentle hand is needed to create flaky layers,” Farmer says. Do not add any more water than you need to. Well as a professional Pastry chef I can tell you that when dealing with flour you can never put an exact amount of water because the moisture content of your flour is different than mine I live in the desert so it's going to take more water for my flour than someone who lives in Seattle. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. This pie crust is awesome! King Arthur Unbleached All-Purpose Flour (adoring fan girl. Crimp or flute edge. Cut in the shortening and butter with a pastry blender … This crust is made with a few simple ingredients: flour, salt, cold water, and fat. Your crust is at the right consistency when it holds together when pressed. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition This recipe makes enough for 4 single crusts. I did use cold butter, but didn't even bother to chill the dough and it still rolled out like a dream. "I am a pie crust snob—I didn't expect this to work at all. Happy baking! Thank you so much! Not all fats are created equal. “If the pastry rips when it’s rolled out, dip a finger into cold water and patch with a bit of extra dough,” Farmer says. I used the 1/2 cup of ice water that the recipe called for, but it was way to wet , I added it a tablespoon at a time ???? Pie crust recipe using hot water instead of cold. It’s been passed down through generations. I've never had much luck making pie crusts, but this worked great. The secret to good crust is to have everything very cold and to handle it as little as possible. With its high melting point, shortening aids in creating flakiness. Divide dough in half, and flatten halves into disks. An obvious ingredient. Drape the crust over the pin and quickly move it to your pan. Usually I have one in the freezer at all times just in case we have company at the last minute. Butter makes this buttery flaky recipe the perfect crust for your pie! Start with quality flour. First time for my own crust and I’m nervous, but this site is amazing. Have you heard of adding cold vodka to pie dough? Next time I will use less water because that may be the reason that it wasn't very flaky. It is just what it claims to be. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. I love it, and I'm sure you'll love it too. Flatten each half into 1-inch thick discs using your hands. The only other change I made was time in the refrigerator. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. For all my long baking life I have been pie crust challenged and gave in to store bought crusts. this link is to an external site that may or may not meet accessibility guidelines. The butter in the ingredient list does not say how much butter to use for the crust. FYI: a wine bottle works lovely for this! It will look like a heap of white reindeer poop. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Easy, always good pie crust. See pics of the process. In a large bowl, combine flour and salt. Wrap each tightly in plastic wrap. Read more about water above. This shouldn’t scare you! Everything You Need to Know About the Rolling Pin, Including Which Style Is Best for You, Martha Stewart shares an up-close and personal perspective of her life. Transfer pastry to pie plate. “Always start with cold butter,” says Taste of Home Executive Culinary Director Sarah Farmer. I even put my grated butter back in the freezer, so the little bits FOR SURE stay solid and cold when I'm working the dough. Atleast Land o Lakes butter is 1/2 cup-per stick. I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. Best I’ve ever had, as the saying goes, and I can’t imaging any improvements to it. However, I find that by the time you add the filling and are ready to put on the second crust the bottom crust is thawed sufficiently. Now, I admit. Prep now and enjoy wonderful pies all season. I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. Pie Recipes! I followed the ingred./steps in the magazine version. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers– as explained above. I have not enough room in my freezer. I’m Sally, a cookbook author, photographer, and blogger. Then, use a pastry blender to cut cold butter into the flour. After the ice water is added, let’s chill it. Start with a solid crust and you’re that much closer to pie-fection. I use this often as I am a pie baker. Roll until you reach the appropriate size and thickness. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible. This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. However, I had forgotten to put the shortening in the refrigerator so I looked for a butter recipe. first time making crust ,I added more flour so it probably will be tough need some help. I usually make the Betty Crocker pie crust with shortening. My grandmother supported her family during the Depression by baking. Good luck to all who try this recipe. I was very satisfied with this crust. Trim pastry 1/2 in. Two questions: I halved the dough recipe because I’m making one pumpkin pie, and my disc looks pretty good, so far. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. As for the salt all baking recipes are intended to use unsalted butter if all you have is salted then remove the salt from the recipe. Thank you for checking. Or freeze! I wouldn't eat the pie that had been touch by those hands. Allrecipes is part of the Meredith Food Group. Would this have the same effect as the pastry cutter or two forks? I’ve read in the past that you can freeze butter and then use a cheese grater to cut it into small pieces for baking. We’ll say it a thousand times if we have to: Cold butter equals flaky crusts. The secret to good crust is to have everything very cold and to handle it as little as possible. Next, add ice-cold water to your pastry mix. I looked thru some comments and saw to pulse it in a food processor before kneeding it by hand - I feel that this was a huge time saver. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. It will be very flaky. Speaking of liquids. First roll out is usually crumbly, uneven, and has large breaks. This is a versatile crust, it can be made with sweet and savory dishes alike. If you have a stainless steel or marble pin, pop it in the fridge or freezer in advance—this will keep the pastry dough cool. Use ICED water, not just really-cold tap water. Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking. In the recipe I am looking at, it lists all the ingredients except how much water??? I put the beans as weight. Pies are so damn tasty for one reason: they’re time consuming.
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