Tender and Flakey Pie Crust
This 5 minute video explains the hows and whys behind creating a tender and flakey pie crust. Below is the recipe.
Pate Brisee (pie dough) Yield = one 9 inch double pie crust
2-1/2 cups all-purpose flour (10 oz.)
1/2 cups cake flour (2 oz.) (If you do not have cake flour, you can use all-purpose flour)
2 tsp. salt
2 Tbl. sugar (omit if you want a savory dough)
1/3 cup vegetable shortening, cold (stick in the fridge)
10 oz (2 and ½ sticks) cold butter, cut into 1/2 cubes
1/8 to 1/4 cup cold water
1. Mix both flours, sugar, and salt in a bowl until well blended.
2. Using your hands, rub the shortening into the dry ingredients until it resembles coarse cornmeal.
3. With a pastry cutter or two knives, cut the butter into the flour-shortening mix. Do this until there are pea sized pieces of fat in the flour/sugar. The mixture will still look dry and not very well blended. IT IS VERY IMPORTANT THAT THE BUTTER IS NOT FULLY INCORPORATED INTO THE FLOUR; THERE NEED TO BE SMALL CHUNKS.
Make sure the butter does not soften in this process. If it starts to soften, place the bowl in the fridge until the butter hardens.
4. Add the water with hand or wooden spoon. Mix in only 1/8 cup of the water into the flour/butter mixture until dough holds together. If the dough looks dry, then add more water. You should see lots of butter strands and pieces when you are done.
4. Use the fraising technique shown in the video to elongate butter strands and incorporate all ingredients. The dough will also appear moist and hold together well.
5. Cut the dough in half. Shape each half into a disk about 3/4 high and 6 to 7 round, and wrap well in plastic wrap. Let rest for at least two hours and up to 1 day. Can be frozen as well.
Each half is rolled about 1/8 inch thick into a round to fit a 9 inch pie shell.
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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Erin McDowell's Maple Chess Pie
This maple chess pie is perfect for winter. Serve it with a dollop of sweetened mascarpone and a drizzle of good maple syrup and you'll be oh-so-happy. Rolling out the crust is extra-easy with our favorite Lovely Baking rolling pins, available at Food52! GET YOUR ROLLING PINS ►►
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Makes: one 9-inch pie
Prep time: 30 min
Cook time: 1 hrs
Ingredients:
1 prepared pie crust (my go to is:
1 cup brown sugar
1 tablespoon cornmeal
1/2 cup maple syrup (at room temperature)
4 eggs (at room temperature)
1/2 cup buttermilk (at room temperature)
1/2 cup melted butter (at room temperature)
1 tablespoon vanilla extract
1 cup mascarpone cheese
1/4 cup superfine sugar
Good maple syrup, for serving
FULL RECIPE ►►
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Pie Dough | Apple Pie | Zested Foods
Today we will explore the nuances of pie dough and apply them to a super tasty apple pie recipe that has been my personal favorite!
**Pie Dough for one 9inch pie with top**
10oz flour
6.5 oz butter
2.5 oz Water, cold
1 teaspoon salt
1. Place flour in large bowl. Add butter and salt.
2. Rub shortening into flour until mixture resembles cornmeal.
3. Add water to flour mixture, a little at a time. Mix very gently, just until water is absorbed. Do not overwork dough. Keep adding water until the mixture just holds together to form a ball.
4. Weigh out dough, 8oz for bottom, 9-10oz for top.
5. Wrap each section in plastic wrap and refrigerate for a couple of hours.
**Fresh Apple Pie Filling - cooked fruit method**
3 pounds apples, peeled and sliced
1 oz butter
3 oz sugar
2 oz water, cold
1 oz cornstarch
3.5 oz sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons lemon juice
1/4 oz butter
1. Saute the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This will draw juices out of the apples, which will then simmer in these juices.
2. Mix the water and starch until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.
3. Remove from the heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is melted.
4. Cool completely.
5. Fill the pie shell. Bake at 425 degrees for about 30-40 minutes.
#zestedfoods #cookingbasics #pie
Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
Simply Simple MAKE AHEAD PIE DOUGH by Connie Stewart
Pie dough is SUCH a pain to make but let me show you how to make it once and have (9) double crusts ready in your freezer whenever you need it.
What I love most about this recipe is that there is virtually no measuring!
5 lb. bag all purpose flour
2 Tablespoons salt
3 lb. tub of Crisco (butter flavored, if available)
3 cups ice cold water
4 drops of yellow food coloring (makes your pies look prettier!)
Mix the flour and salt together. Add all the Crisco and cut in with a pastry blender. When it's all mixed, add the food coloring to the ice water and pour in ALL AT ONCE. Mix with your hands and separate into (9) 1 lb. pie dough. Flatten slightly and wrap in saran wrap. Place in freezer bags and freeze for up to 6 months.
Thaw when ready to use.
Want a GREAT way to make fruit pies? Check out my video teaching you how to make pies in the microwave! No, seriously! These pies are cooked in the microwave and then browned in the oven. Fabulous!
Be sure and also check out my other video how to make fruit pies (including pumpkin pie) in the microwave.
#pies #desserts #thanksgivingpies
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