How To make Perfect Pie Crust (Lf)
1/2 c + 2 T all-purpose unbleached
-flour; 1/4 c Whole-wheat flour;
3 tb Cold margarine; cut into
-small pieces 3 tb To 4 T ice water;
2 c Dried beans; washed, or
-pie weights; Preheat oven to 450F. Lightly coat an 8-inch pie pan with nonstick cooking spray. Combine 1/2 c of the unbleached flour with the whole wheat flour in a bowl, or in a food processor bowl, and add the margarine. In the bowl, use a fork to crumble the flour and margarine into a coarse mixture. In the food processor, use the metal chopping blade and pulse the machine 10-12 times to cut the margarine into small pieces. As you form the mixture, add the ice water, 1 tbspoon at a time, until the lumps appread moist. Transfer the dough to a board, and lightly knead it for 1 minute. Form into a ball, place in a small bowl, cover with plastic wrap, and refrigerate for 10 minutes. Sprinkle the remaining 2 tbspoons of flour on a pastry board and lightly coat the rolling pin with flour. On the floured board roll the pie dough out in a circle slightly large than your pie pan. Carefully transfer the dough to the prepared pie pan. Crimp the edges of the dough against the rim of the pie pan. You can use this unbaked pie shell in many recipes, except for fruit fillings. If you make a fruit-filled pie, you must pre-bake the shell so the fruit juices won't make it soggy. To pre-bake it, cover the crust with tinfoil, place 2 cups of clean beans or pie weights in the center of the crust, and bake for 10 minutes. YIELD: Makes 1 8-inch pie shell - Serving 8.
How To make Perfect Pie Crust (Lf)'s Videos
How to Make the Perfect Pie Crust: Thanksgiving Recipes - Melissa Clark | The New York Times
A Good Appetite columnist Melissa Clark demonstrates how easy it can be to make a very light and flaky pie crust.
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How to Make the Perfect Pie Crust: Thanksgiving Recipes - Melissa Clark
How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
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Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Make The Flakiest, Buttery Pie Crust Recipe Every Time
Hi Bold Bakers! Making a pie crust is as simple as can be, and with my recipe, you'll make it perfectly every time. No need to get store-bought anymore! WRITTEN RECIPE HERE:
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How to Make a Perfect Pie Crust | NYT Cooking
The all-butter pie crust that will never fail you. Get the recipe:
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How to Make a Perfect Pie Crust
#pie #piecrust #baking
PIE CRUST TUTORIAL - How to make the PERFECT Pie Crust
HOW TO MAKE THE PERFECT PIE CRUST // CRAZYFORCRUST.COM
- - - - CLICK DOWN FOR RECIPE - - - -
This All Butter Pie Crust is my absolute favorite pie crust recipe. It works EVERY time and produces flaky, buttery homemade pie crust that will make your pie recipe perfect!
INGREDIENTS
1/2 cup butter (113g), diced and chilled
1 1/4 cups (163g) all-purpose flour
1/4 teaspoon salt
2-4 tablespoons (29-59ML) ice water
INSTRUCTIONS
Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in food processor. Pulse once to mix. Alternately, whisk in a large bowl if you are not using a food processor.
Add butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse, a few times. I always add a third tablespoon of water and pulse until the dough forms a ball. This takes a few seconds. If you find your mixture is too dry, you can add another tablespoon of water. Turn out the dough onto a lightly floured surface.
Alternately, without a food processor, cut your butter in using a pastry cutter. Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.
I recommend using a silpat or roul'pat or other similar silicone surface for rolling. But you don't have to, you'll just have to use more flour. Press the dough ball into a disk and roll to about 1/4 thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12 for a 9 pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9 pie plate. For a bigger pie plate or for a double crust, double the recipe.
To use this crust as a pre-baked crust, bake at 425°F for about 20 minutes filled with pie weights. Then remove the weights, poke the bottom of the crust with the tines of a fork, and bake an additional 20 minutes, or until golden.
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How to Make a Perfect Pie Crust with Jill
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You NEED:
Jill’s Perfect Pie Crust Recipe:
1 1/2 cups all-pupose flour (keep it in the refrigerator before use)
2 teaspoons sugar (add 1 more if making a sweet pie)
1-2 teaspoons salt (optional)
1/2 cup (1 stick) of cold butter
2 Tablespoons of cold milk