BASIC PIE CRUST RECIPE RECIPES

Name: Basic Pie Dough for Apple Pie
Yield: Makes 2 disks
Ingredients: 2 1/2 cups all-purpose flour, spooned and leveled; 1 teaspoon salt; 1 teaspoon sugar; 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces; 1/4 to 1/2 cup ice water

BASIC PIE DOUGH FOR APPLE PIE RECIPE | MARTHA STEWART

Basic Pie Dough for Apple Pie Recipe | Martha Stewart image

This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Yield Makes 2 disks

Number Of Ingredients 5

Ingredients

2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Steps:

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

BASIC SWEET PIE CRUST RECIPE | EMERIL LAGASSE - FOOD NETWORK

Basic Sweet Pie Crust Recipe | Emeril Lagasse - Food Network image

Provided by Emeril Lagasse

Categories dessert

Total Time 40 minutes

Prep Time 10 minutes

Yield Dough for 1 single-crust pie

Number Of Ingredients 6

Ingredients

1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
5 tablespoons ice water, or as needed

Steps:

Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

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