PIONEER WOMAN PASTRY CUTTER RECIPES

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PERFECT PIE CRUST RECIPE - THE PIONEER WOMAN



Perfect Pie Crust Recipe - The Pioneer Woman image

Everyone needs a perfect pie crust recipe in their arsenal, whether it's for Thanksgiving, Christmas, or just because. This easy recipe should be your go-to!

Provided by Ree Drummond

Categories     Christmas    Thanksgiving    baking    comfort food    dessert    main dish    snack

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0S

Yield 1 serving

Number Of Ingredients 6

1 1/2 c.

Crisco (vegetable shortening)

3 c.

all-purpose flour

1

whole egg

5 tbsp.

cold water

1 tbsp.

white vinegar

1 tsp.

salt

Steps:

  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH



Best Rugelach Recipe - How to Make Rugelach image

Rugelach, a popular crescent-shaped Jewish pastry, may look complicated but is actually quite fun to make. The most important tool for the job: a food processor.

Provided by THEPIONEERWOMAN.COM

Categories     feed a crowd    food gift    baking    comfort food    dessert

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 36 servings

Number Of Ingredients 13

2 c.

all-purpose flour, plus more for rolling dough

2 tbsp.

granulated sugar

3/4 tsp.

salt

1 c.

unsalted butter, chilled and cubed

8 oz.

cream cheese, chilled and cubed

1 c.

walnuts

1/2 c.

dark brown sugar

1/2 c.

raisins or mini semi-sweet chocolate chips

1 tbsp.

ground cinnamon

1/2 tsp.

ground cardamom, optional

1/2 tsp.

kosher salt

Heavy cream, for brushing

Turbinado sugar (or Sugar in the Raw), for sprinkling

Steps:

  • For the Dough: Pulse together the flour, sugar and salt in a food processor until well combined, about 5 times. Add the butter and cream cheese. Pulse until crumbly and the mixture holds together when pinched, 20 to 25 times. Turn the dough out onto a clean work surface and divide into 3 even portions (about 8 ½ ounces each). Press and shape each portion into a disc, wrap tightly in plastic wrap and chill for 1 hour or up to overnight.  For the Filling: In the bowl of a food processor, process the walnuts, brown sugar, raisins (or chocolate chips), cinnamon, cardamom and salt until finely chopped, 10 to 15 seconds. Preheat the oven to 375°F. If the dough discs chilled longer than 4 hours, let them stand at room temperature for about 10 minutes to soften slightly. Working with 1 dough disc at a time, roll on a lightly floured surface into a 10-inch round. Brush lightly with heavy cream and sprinkle with about 2/3 cup of the filling mixture. Press the filling firmly into the dough so that it sticks. Cut the dough round into 12 equal wedges. Roll each wedge up, starting from the wide end, to form a crescent shape. Place rolls, point-side down, on 2 parchment-lined baking sheets, spacing at least 1-inch apart. Repeat with remaining dough discs and filling.  To finish: Brush the top of each roll lightly with heavy cream and sprinkle with turbinado sugar. Bake the cookies until golden brown, 20 to 25 minutes, rotating baking sheets halfway through the cook time. Let the cookies cool completely on the baking sheets.

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BEST RUGELACH RECIPE - HOW TO MAKE RUGELACH
Rugelach, a popular crescent-shaped Jewish pastry, may look complicated but is actually quite fun to make. The most important tool for the job: a food processor.
From thepioneerwoman.com
Total Time 2 hours
Category feed a crowd, food gift, baking, comfort food, dessert
Cuisine Comfort Food
  • For the Dough: Pulse together the flour, sugar and salt in a food processor until well combined, about 5 times. Add the butter and cream cheese. Pulse until crumbly and the mixture holds together when pinched, 20 to 25 times. Turn the dough out onto a clean work surface and divide into 3 even portions (about 8 ½ ounces each). Press and shape each portion into a disc, wrap tightly in plastic wrap and chill for 1 hour or up to overnight.  For the Filling: In the bowl of a food processor, process the walnuts, brown sugar, raisins (or chocolate chips), cinnamon, cardamom and salt until finely chopped, 10 to 15 seconds. Preheat the oven to 375°F. If the dough discs chilled longer than 4 hours, let them stand at room temperature for about 10 minutes to soften slightly. Working with 1 dough disc at a time, roll on a lightly floured surface into a 10-inch round. Brush lightly with heavy cream and sprinkle with about 2/3 cup of the filling mixture. Press the filling firmly into the dough so that it sticks. Cut the dough round into 12 equal wedges. Roll each wedge up, starting from the wide end, to form a crescent shape. Place rolls, point-side down, on 2 parchment-lined baking sheets, spacing at least 1-inch apart. Repeat with remaining dough discs and filling.  To finish: Brush the top of each roll lightly with heavy cream and sprinkle with turbinado sugar. Bake the cookies until golden brown, 20 to 25 minutes, rotating baking sheets halfway through the cook time. Let the cookies cool completely on the baking sheets.
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