PLASTIC DOUGH SCRAPER RECIPES

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SISTER PIE ALL-BUTTER PIE DOUGH RECIPE | FOOD & WINE



Sister Pie All-Butter Pie Dough Recipe | Food & Wine image

This versatile, all-butter pie dough has a delicate flake from higher-fat European-style butter. Developed by Sister Pie owner Lisa Ludwinski to pass directly to the hands of eager customers, these pies are intended to be baked in 9-inch disposable aluminum pie pans. If using slightly larger glass or ceramic pans, roll the pie dough a little wider, and increase the blind-baking time by a few minutes to ensure a crispy-bottom crust. Try the Cheddar Rye and Toasted Pecan variations for added depth of flavor (see Notes).

Provided by Lisa Ludwinski

Categories     Pies

Total Time 8 hours 20 minutes

Yield 2 (9-inch) pie crusts

Number Of Ingredients 8

Ice cubes
Cold water
1 tablespoon apple cider vinegar
2?½ cups unbleached all-purpose flour (about 10 5/8 ounces), plus more for rolling
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup European-style unsalted butter (8 ounces), chilled
Softened butter, for greasing

Steps:

  • To Roll Pie Dough:
  • To Make a Lattice:
  • To Crimp:
  • To Blind Bake:

PASTRY DOUGH RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Pastry Dough Recipe - Food.com - Food.com - Recipes, Food ... image

Basic is best when it comes to piecrust. There’s no need to fiddle with this multipurpose flaky pastry. MAKES ENOUGH FOR 1 (9-INCH) SINGLE-CRUST PIE OR 1 (9- TO 11-INCH) TART SHELL http://www.gourmet.com

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 pie crust

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
3 -5 tablespoons ice water

Steps:

  • Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
  • Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
  • Wrap dough in plastic wrap and chill until firm, at least 1 hour.
  • If you’re making two desserts that call for this pastry dough, you can make a double batch.
  • Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.

Nutrition Facts : Calories 1431.3, FatContent 93.6, SaturatedFatContent 58.5, CholesterolContent 244, SodiumContent 597.9, CarbohydrateContent 131.9, FiberContent 4.2, SugarContent 13.1, ProteinContent 17.1

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