How to Make a Pie Crust | The ONLY tutorial you’ll ever need!
Here's my all time favorite pie crust recipe!
Homemade pie crust can be intimidating to make, but this recipe will help you make one with confidence!
Get my free download of the recipe here ⬇️
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1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water
METRIC
170 g flour
12 g sugar
1g salt*
113g unsalted butter*
75g water
*or use salted butter and leave out salt
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Place flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
Add butter. Process on low until the butter and flour start to combine.
Add 5 tablespoons very cold water. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 30 minutes.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes.
#pie #piecrust #homemade #howtorecipe
Pie Crust Recipe
Here’s my all time favorite pie crust recipe! Double it if you plan on making a lattice top or decorative edge. You can make this in the food processor or by hand with just a grater for the butter. It’s so easy and can be made well in advance and kept in the fridge for perfect pie crust whenever an abundance of fruit shows up at your door!
Full Recipe:
If you have any pie dough questions leave them in the comments below!
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The BEST Apple Pie Recipe
This easy to make and delicious apple pie recipe has a flakey butter crust and tender apple filling that’s bursting with flavor and perfectly sweet! Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!
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Pineapple Pie Recipe with Fresh Pineapple ????????????| Old Fashioned Double Crust Pie ???????????? For Easter ????????????????????
My pineapple pie recipe with fresh pineapple is a unique dessert with an old fashioned feel. This double crust pie uses fresh (or frozen) pineapple to make a filling that will remind you a southern-style peach pie...but with pineapple! The filling strikes the perfect balance between juiciness and thickness so that the pie has plenty of moisture without being runny. Honestly, the classic look of this pie, along with the bright yellow filling and golden brown curst make this the perfect dessert for a spring holiday such as Easter or Mother's Day. If you want to learn how to make a pineapple pie with fresh pineapple, this video is for you.
This recipe starts by cutting up a fresh pineapple. I think that prepping the fruit and making the pie is too much work for one day, so I cut up the pineapple, froze it, and then thawed it out before making the pie filling. Honestly, frozen pineapple from the grocery store would work in this recipe, too.
I made the pineapple filling by combining the fresh (or thawed) pineapple with white sugar, water, cornstarch, lemon juice, lemon zest, and a pinch of salt. After parbaking the bottom crust, I poured the filling into the pie crust and then placed the second crust on top.
After pinching the two crusts together around the edge of the pie, I then cut slits in the top crust near the center of the pie. Whenever you make a double crust fruit pie, always make sure to cut a few slits to vent the filling; otherwise, the steam from the filling will cause a hollow dome to form.
I then sprinkled some extra sugar on top of the pie for a bit more sweetness and crunch and then baked it. As always, remember to put your pie on a baking sheet--or in my case, a pizza pan, lol--in case it boils over while baking.
When I cut the first slice and took the first bite, I realized that my pineapple pie recipe with fresh pineapple was a huge success. The pineapple flavor was surprisingly strong; honestly, I felt like the pie tasted even more like pineapple than fresh pineapple, lol--I think that cooking the pineapple along with lemon juice and lemon zest is what brought out the flavor.
I was also impressed by how perfectly thickened the filling was. I was a bit worried about adding extra water to the filling, but as predicted, the pineapple didn't release much juice, so the pie filling needed some extra liquid. I added just the right amount of cornstarch, so the pineapple filling turned out great.
Honestly, I really liked this pineapple pie. It reminded me of a southern peach pie, both in appearance and flavor to some extent. If you love peach pie but you want something different, this pineapple pie would be a good change of pace.
The intense flavor and bright color would make it perfect for a spring holiday like Easter or Mother's Day, or any other day, so be sure to give this recipe a try.????????????????????????????????????????????
Pineapple Pie Recipe with Fresh Pineapple
3 cups / 24 oz fresh pineapple or frozen pineapple, thawed (680g)
1 cup white sugar (210g)
1 Tablespoon lemon juice
1 teaspoon lemon zest
3 Tablespoons cornstarch (30g)
1/2 cup water (120g)
1/8 teaspoon salt
2 9-inch pie crusts
Sugar to Sprinkle on Top:
1 Tablespoon white sugar
1 Tablespoon light brown sugar
Written Recipe:
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THE BEST SOUTHERN STYLE PEACH COBBLER | DOUBLE CRUST | EASY RECIPE TUTORIAL
Check out this super easy, one bowl, Southern Style Peach Cobbler recipe! It's simple but the flavor is COMPLEX! With peach season approaching, this is definitely one to get ready for! Try it out now!
#peachcobbler #desserts
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 4-6 Prep Time: 10 Mins Cook Time: 45 Mins
- 2 Cans of Yellow Cling Peaches in Heavy Syrup (28 oz/each)
* 1 Can Drained/ 1 Can w/ Syrup
- 2 Boxes of Pillsbury Pie Crust ( You will use 3)
- 1/2 Stick Melted Butter
- 1/2 Cup Brown Sugar
- 1 Tbsp Ground Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tbsp Vanilla Extract
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- Pinch of Salt
- 1 Tbsp Lemon Juice