PIE CRUST BON APPETIT RECIPES

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FLAKIEST PIE CRUST RECIPE | BON APPÉTIT



Flakiest Pie Crust Recipe | Bon Appétit image

Make the best pie crust by using your hands to ensure the butter ends up in irregular pieces and the dough doesn’t get overworked.

Provided by Alison Roman

Yield Makes two 9" pie crusts Servings

Number Of Ingredients 5

2¼ cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar

Steps:

  • Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).
  • Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). Knead dough in the bowl until it starts to come together (it will still look a little dry).
  • Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into about 1"-thick disks. Wrap with plastic and chill at least 1 hour.
  • Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.

BON APPETIT BEST PIE CRUST RECIPE - FOOD.COM



Bon Appetit Best Pie Crust Recipe - Food.com image

Make and share this Bon Appetit Best Pie Crust recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 2 crusts, 8 serving(s)

Number Of Ingredients 6

2 1/2 cups flour, all purpose
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup butter, chilled, cut into 1/2-inch cubes
1/2 cup shortening, chilled cut into 1/2-inch cubes
5 tablespoons ice water

Steps:

  • Mix flour, sugar and salt in Kitchenaide mixer.
  • Add butter and shortening.
  • Mix until it resembless coarse meal.
  • Add water and mix until dough begins to clump together.
  • Add more water if necessary if you find it too dry
  • Remove dough from mixer.
  • Divide dough in half.
  • Flatten each half and wrap in plastic wrap.
  • Refridgerate at least one hour and up to 3 days.

Nutrition Facts : Calories 360.1, FatContent 24.7, SaturatedFatContent 10.6, CholesterolContent 30.5, SodiumContent 373.4, CarbohydrateContent 30.6, FiberContent 1.1, SugarContent 0.9, ProteinContent 4.2

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