EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
This pie crust recipe makes consistent dough and makes dough that’s a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 15 minutes
Prep Time 1 hours 15 minutes
Yield Enough for one 9-inch double crust pie
Number Of Ingredients 5
Steps:
- Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
- Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
- Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
- Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
- Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
- Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
- Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
- Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
- Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
- Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
- Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
- Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.
Nutrition Facts : ServingSize 1/8 of dough, Calories 345, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 1 g, SugarContent 0 g, FatContent 23 g, SaturatedFatContent 15 g, CholesterolContent 61 mg
NO-CRUST PUMPKIN PIE RECIPE: HOW TO MAKE IT
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 211 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 40g carbohydrate (35g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
More about "no roll pie crust with butter recipes"
BUTTER PIE CRUST RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 3.9
Total Time 1 hours 30 minutes
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
NO ROLL PIE CRUST II RECIPE | ALLRECIPES
From allrecipes.com
NO-ROLL PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
5-MINUTE NO-ROLL PIE CRUST (NO ... - BIGGER BOLDER BAKING
From biggerbolderbaking.com
NO FAIL PIE CRUST I RECIPE | ALLRECIPES
From allrecipes.com
NO-FAIL ALL BUTTER PIE CRUST RECIPE (BEST ... - FOODIECRUSH
From foodiecrush.com
NO FAIL, SOUR CREAM PIE CRUST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LARD AND BUTTER PIE CRUST RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
ALL BUTTER PIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PERFECT PIE CRUST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PERFECT PIE CRUST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
NO FUSS PIE CRUST – NO ROLLING PIN NEEDED | 12 TOMATOES
From 12tomatoes.com
BUTTER SHORTENING PIE CRUST - CRAZY FOR CRUST
From crazyforcrust.com
ALL-BUTTER PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
THE FLAKIEST ALL-BUTTER PIE CRUST | CLEOBUTTERA
From cleobuttera.com
10 BEST SINGLE CRUST APPLE PIE RECIPES | YUMMLY
From yummly.com
CAKE ROLL RECIPES - CRAZY FOR CRUST
From crazyforcrust.com
BEST ALL BUTTAH PIE CRUST RECIPE - HOW TO MAKE BUTTER PIE ...
From food52.com
BEST BASIC PIE CRUST DOUGH RECIPE | MYRECIPES
From myrecipes.com
PIE CRUST (SHORTCRUST PASTRY) | RECIPETIN EATS
From recipetineats.com
OUR 5 BEST SECRETS FOR HOW TO ROLL OUT PIE DOUGH | TASTE ...
From tasteofhome.com
HOW TO MAKE FOOLPROOF FLAKY PIE CRUST - COMPLETELY DELICIOUS
From completelydelicious.com
BEST BASIC PIE CRUST DOUGH RECIPE | MYRECIPES
From myrecipes.com
PIE CRUST (SHORTCRUST PASTRY) | RECIPETIN EATS
From recipetineats.com
OUR 5 BEST SECRETS FOR HOW TO ROLL OUT PIE DOUGH | TASTE ...
From tasteofhome.com
HOW TO MAKE FOOLPROOF FLAKY PIE CRUST - COMPLETELY DELICIOUS
From completelydelicious.com
EASY PIE CRUST RECIPE (PERFECT FOR BEGINNERS!) - I HEART ...
From iheartnaptime.net