PIE DOUGH WITH BUTTER RECIPES
ALL-BUTTER EASY PIE DOUGH RECIPE - FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 35 minutes
Cook Time 15 minutes
Yield enough for one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
FOOLPROOF ALL-BUTTER DOUGH FOR SINGLE-CRUST PIE | AMERICA ...
Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky.
Provided by America's Test Kitchen
Yield Makes one 9-inch single crust
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- 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.
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- Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.
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Reviews 4.4
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Category dessert
Reviews 4.4
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- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
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