ALL-BUTTER PIE CRUST Recipe | Flaky & Tender
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ALL-BUTTER PIE CRUST Recipe! - 1-Minute Video!
This sensational ALL-BUTTER PIE CRUST recipe is all you need to make a tender, flaky and flavourful crust.
There are three key elements to making a praise-worthy pie: a great pie dough recipe to make the crust, an awesome pie recipe, and practice.
For the practice part, you’re on your own kid, LOL. But trust me when I say that making a great pie isn’t as tough as you think. After making two or three, you’re going to have a better feel of the process and then just go with it. Don’t worry, you’ve got this!
Frequent visitors to Weekend at the Cottage know we’re big on pies, and we have lots of awesome pie recipes we know you’ll love. Our dessert pies include everything from WILD BLUEBERRY and SOUR CHERRY PIE to LEMON MERINGUE and PEACH PIE WITH CRUMBLE TOP. Just enter PIE in the search window at the top of this page to get the full list.
If you’re still reading, it’s because you’re ready, willing and able to start at the beginning by making our homemade ALL-BUTTER PIE CRUST recipe from scratch. Before I list a few expert tips, let me just clarify one thing: I use this ALL-BUTTER PIE CRUST recipe for dessert pies, especially fresh fruit pies. The dough is flaky but has that rich butter flavour that pairs perfectly with sweet pies.
If you’re making a savoury pie like our TURKEY POT PIE, TOURTIÈRE or QUICHE LORRAINE, use our BUTTER-SHORTENING PIE CRUST instead. It’s made with butter and shortening, making it a bit flakier and less buttery. Still excellent but a different flavour profile.
Here then are my expert tips to help you make this ALL-BUTTER PIE CRUST:
HUMBLE BEGINNINGS
This photo of the ingredients always makes me smile. It’s almost hard to believe that these simple, readily available ingredients can create such a miraculous crust, but they do. For best results, try to track down organic ingredients. We find them way more flavourful.
COLD CRUMB
To ensure complete success, I recommend the butter be really cold before you begin. This will help keep your flour and butter crumb nice and chilled before you add the cold water and gently pull the dough together, preventing those little flecks of butter from melting.
BONUS TIP! Whenever I make pie dough on a hot day, I always toss a few ice cubes into the egg mixture just to keep the liquid extra-cold before I drizzle it over the butter and flour crumb. This is super important.
WRAP AND CHILL
It’s important to chill your pie dough for at least two hours after making it. This gives the gluten a chance to relax before you roll out the dough to create your shell and crust. Once you’re ready to roll, try not to overwork it. This keeps those pockets of butter intact until they melt quickly in the hot oven, leaving you with a beautifully tender, flaky crust. That’s your goal.
Last thing about this pie crust recipe is just a comment about where this is heading. In my mind, you’re going to make and serve an incredible pie, but don’t forget the ice cream! After all, what’s a scrumptious fruit pie without ice cream?
An ALL-BUTTER PIE CRUST is the foundation of every great dessert pie. Make it, bake it and enjoy!
INGREDIENTS
1 egg
1 tablespoon of white vinegar
½ cup of cold water
2½ cups of unbleached all-purpose flour
½ teaspoon of kosher salt
2 sticks (16 tablespoons) of butter, cold
INSTRUCTIONS
1) Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes if making dough on a hot day. Set aside.
2) Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the flour mixture. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
3) Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together. Add 3 additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add more egg mixture, 1 tablespoon at a time.
4) Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 2 hours before use.
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Foolproof Flaky Pie Dough + How to Parbake Pie Dough
This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy.
Find the full recipe here:
Award Winning Pie Crust, The Most Buttery Flaky Crust You'll Ever Make. Easy Comprehensive Guide
How to make the best pie crust of 2023. Most butter flaky pie crust.
Let's make cooking simpler with me!
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Easiest Perfect Buttery Flaky Pie Crust
o Time: active: 10 mins; inactive: 1-4 hours
o Serving: 2 9-inch pie crusts
o Cost:
o Equipment: food processor (recommended)
(OR butter/pastry blender/cutter )
2 Pyrex glass pie pans
Dough roller/rolling pin
Dough cutter/scraper
Digital kitchen scale
Ingredients:
• 2 ½ (315g) cups all-purposed flour
• 1 tsp (6g) salt
• 1 ½ TBS (18g) sugar
• 16 TBS (227g) cold unsalted butter
• 11 TBS (165ml) ice cold water
Direction:
1. We need to work quickly to not melt the butter so get all tools and ingredients ready. Keep butter in refrigerator until ready to use them
2. Add flour, salt, sugar in a food processor bowl. Pulse a few times to mix them together
3. Quickly cut cold butter into cubes, add to the food processor bowl
4. Add water to the mixture, start with 4 TBS, pulse for 8 times, add another 4, pulse 8 times and repeat with the last 3 TBS (*NOTE!)
5. Remove the blade and tightly squeeze the flour to make 3-4 dough balls. Transfer to a clean surface
6. Tightly squeeze/knead them together and divide to 2 balls quickly so butter won’t melt (some on the surface where in contact with your hands will melt some but that’s okay. Press and shape them into 2 thick round dishes (about 4-5 inches wide) (*NOTE!)
7. Place each dish in 1 ziplock bag or wrap in plastic wrap. Keep them in refrigerator for 3 hour or more before rolling (*NOTE!)
8. To roll: take the dough out in room temperature. Flour generously a clean surface. Once the dough is lightly soft enough to be rolled. Roll them out to about 12-13 inch rounds (*NOTE!)
9. Transfer the dough to the pie pans, trim excess on the edge. If using for single crust pie recipe, leave the crust overhang a bit then fold it under itself then crimp the edge to your liking. If using for double crust pie, trim the bottom dough flushed with the pie pan, add filling, place 2nd crust on top (this crust should be a bit larger than the pie pan) and fold it under the edge of the bottom crust then crimp as normal. (*NOTES)
*NOTE!:
1. Test if the flour is ready after adding water and pulsing by pinching the flour mixture together if stick together, it’s ready. If not, add pulse a few more time and possibly add another 1 TBS of water then pulse again
2. When making 2 round dishes from the dough, try to have no cracks on the side to ensure no cracking then we roll them out to pie crusts. If there’re cracks, simply try to press/squeeze together to have them stick together
3. You can keep the dough (2 dishes) in refrigerator for up to 3 days or store in freezer up to 5 months. If you’d like to roll the dough out early to make pie, instead of chilling them in the fridge for a few hours, simply toss them to the freezer for 30 minutes then take out to room temperature, let it soften a bit until you can start to roll. Make sure do not let them stay in room temperature too long. We don’t want the butter get melted.
4. To be more accurate with the size of the pie pan you use, place the pie on top of the dough that you rolled out to eye measure if the dough needs to be rolled out more or not.
5. Easy way to transfer the rolled-out crust is to fold it in half then in half again, place the corner to the center of the pie dish then unfold the unbaked crust.
6. Final notes: poke holes on the bottom crust and its side before adding filling to prevent bubbling. Brush the (exposed) crust with egg wax (whisk 1 egg + 1 TBS (15ml) milk/water) to have golden brown crust. Follow reputable pie recipes correctly to ensure the crust get baked properly (top and bottom crust should be baked to golden brown, no unbaked bottom crust so bar baking or blind baking the crust or with preheating-pan method may be needed)
Secret to flaky pie crusts
#pie #dessert #baking #homemade #shorts
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The Surprising Secret to a Super-Flaky Piecrust
You might know that the secret to getting a tender piecrust ever is to include small clusters of butter in your pie dough. But how do you get them that way? Williams Sonoma Culinary Director Amanda Haas lets you in on the secret: a tool that's usually reserved for the likes of mac and cheese. Keep watching to find out her trick.
Flaky and Buttery Pie Crust | Chef Jean-Pierre
Hello There Friends, This is a full proof easy pie crust recipe that will replace all your previous recipe. No fuss and super easy to prepare every time! This is the recipe Chef Jean-Pierre uses in his famous Onion Pie. Let me know what you think in the comments below!
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