Foolproof All Butter Pie Crust Recipe Home Inspiration and DIY Crafts
How to Make Pie Crust. There's more to pie dough than flour, butter, and salt. Great pie begins with great pie dough that's easy to make and handle. Learn how easy it is to make two of our favorite pie crusts. Then you can put your skills to work in fruit-filled slab pies to feed a crowd.
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But our 2010 dough spurns tradition: Using a food processor, you mix 1½ cups of flour with some sugar and salt before adding 1½ sticks of cold butter and ½ cup of shortening (often added to pie doughs to increase flakiness); you continue processing until the fat and the dry ingredients form a smooth paste.
Foolproof AllButter Dough for DoubleCrust Pie America's Test
354g (12.5 oz or about 2.5 cups) flour, all-purpose (preferably unbleached) 1 teaspoon salt ; 2 tablespoons sugar ; 12 tablespoons (1.5 sticks or 170g) butter, frozen or very cold, sliced every quarter inch
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Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablespoons butter into ½-inch cubes. 2. Pulse ¾ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds.
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Cut remaining 8 tablespoons (4oz/ 114g) of butter into ½-inch cubes. In the work bowl of a food processor, combine together ¾ cup (3 3/4oz/ 106g) of the flour, sugar, and salt and pulse a few times to incorporate. Add the cubed butter and process until a homogeneous paste forms, about 30 seconds.
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Step 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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Let the dough sit on the counter for about 10 minutes after chilling and then work confidently. If the dough begins to stick to the counter, simply flour the counter or, if the dough becomes too.
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Cut remaining 8 tablespoons butter into ½-inch cubes. 2. Pulse ¾ cup flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade.
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Cut remaining 16 tablespoons butter into ½-inch cubes. Pulse 1½ cups flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, 40 to 50 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade.
Foolproof AllButter Dough for DoubleCrust Pie. Our recipe has
Divide dough in half and transfer to plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into 5-inch disk. Chill. Watch Cook's Illustrated's Andrea Geary demonstrate how to make Foolproof All-Butter Pie Crust.
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Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie.Get the recipe for Foolproof All-Butter Pie Dough: htt.
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Add grated butter and toss until butter pieces are separated and coated with flour. Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together.
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Our ultimate pie dough. It uses all butter, it's dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky.
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Why This Recipe Works: Unless you're a practiced pie baker, it's hard to get the same results every time. While we think our All-Butter Pie Dough (page 560) and Basic Pie Dough (page 558) are.
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Our ultimate pie dough. It uses all butter, it's dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky in our Chocolate Cream.
5 Tips To Make The Perfect Pie, From America's Test Kitchen Radio Boston
Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
