BEST WAY TO ROLL OUT PIE DOUGH RECIPES
ALL BUTTER PIE CRUST – PART 2: HOW TO ROLL OUT PIE DOUGH
Provided by Jordan Hamons | [The Hungry Traveler|https://www.thehungrytravelerblog.com" target="_blank]
Yield 2
Number Of Ingredients 15
Steps:
- [b]to mix the dough:[/b]
- [b]to roll out the dough:[/b]
- [b]for a single crust pie: [/b]
- [b]for a double crust pie: [/b]
EASY PIE CRUST RECIPE | MARTHA STEWART
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 Pie & Tarts Recipes
Total Time 1 hours 40 minutes
Prep Time 40 minutes
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.
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