DOUBLE CRUST PIE RECIPES RECIPES

Name: Pie Crust
Total time: 1 h 45 min
Yield: One 9-inch single pie crust
Ingredients: 1 1/4 cups all-purpose flour (150 grams); 1/4 teaspoon fine sea salt; 10 tablespoons unsalted butter, cold and cut into cubes; 2 to 4 tablespoons ice water, as needed

PIE CRUST RECIPE - NYT COOKING - RECIPES AND COOKING ...

Pie Crust Recipe - NYT Cooking - Recipes and Cooking ... image

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield One 9-inch single pie crust

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

DOUBLE-CRUST STRAWBERRY PIE RECIPE: HOW TO MAKE IT

Double-Crust Strawberry Pie Recipe: How to Make It image

The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. —Patricia Kutchins, Lake Zurich, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1/2 cup plus 1 tablespoon sugar, divided
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries (about 1-1/4 pounds), sliced
Pastry for double-crust pie
2 tablespoons 2% milk

Steps:

Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.

Nutrition Facts : Calories 334 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 49g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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PIE CRUST RECIPE - NYT COOKING - RECIPES AND COOKING ...

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
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