How To make Flaky Pie Dough
8 tablespoons cold unsalted butter -- diced
8 tablespoons cold vegetable shortening
3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1/3 cup plus 2 tablespoons ice water
To make the dough:
Place the diced butter and shortening in the freezer while you prepare the flour and water. Fill a 2 cup measuring cup with ice cubes and water. Set aside. Put the flour, salt, and sugar in the
bowl of a food processor and process to mix. Add the cut up butter and shortening in pieces. Give the machine about twenty quick pulses until the mixture is the consistency of cornmeal textured with pea-sized pieces of butter. Measure out the ice water.
Pour about 1/2 the measured ice water into the bottom of a large mixing bowl. Dump the flour mixture over it and sprinkle the remaining water over the top. Using both hands, toss the dough to evenly moisten. Squeeze a handful of dough: if it clumps together it is moist enough; if not, sprinkle on a little more water and toss.
Turn the dough out onto the table, scraping the bowl well and, with the heel of your hand, gently mash the dough into the table with a few quick strokes. Gather the dough together into a rough log shape. Score it in three equal pieces and cut it so that it is divided into 1/3 (about 9 oz.) and 2/3 (about 18 oz.). Form the smaller piece into a patty about 4 to 5-inches in diameter. Form the larger piece into a log Wrap each in plastic wrap and chill for four hours or overnight.
To roll out the bottom crust:
Place the smaller disc of dough on a floured surface and roll to a diameter of 12-inches. If necessary, loosen it from the table using a long flexible metal spatula. Brush off any excess flour, fold the circle in half, center it over a 9-inch glass pie plate and open it. Gently mold the dough down and around the sides without stretching it. Using a paring knife, cut the excess dough around the rim so that it is flush with the edge of the pie plate. Freeze until solid. This can be done up to a week ahead.
To roll out top crust:
Cut the log of dough in half lengthwise and refrigerate one half. On a floured surface, roll the dough out to a thickness of about 3/16-inch ( a little less than a 1/4-inch). Loosen it from the table using a long flexible metal spatula. Using a 3-inch heart cutter, cut as many shapes as you can, as close together as possible. Layer the cut-outs on a sheet pan lined with parchment or wax paper. Roll out the second piece of dough and repeat. Altogether you need about 24 large 3-inch hearts, 5 medium and 4 small. Layer these onto the tray as well. Cover and freeze until solid. This can be done up to one week ahead.
How To make Flaky Pie Dough's Videos
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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Easy, Flakey Pie Crust from Scratch
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Secret to flaky pie crusts
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Perfect Flaky Pie Crust Dough Recipe
Recipe (Makes one 9 pie crust):
1/2 Cup Cold Salted Butter, Cubed
1 + 1/4 Cup All Purpose Flour
1/4 Ice Cold Water
Equipment:
Food Processor
Rolling Pin
9 Pie Pan
Directions:
Pour flour and cold butter cubes into food processor. Use the pulse option to blend the flour and butter until the mixture looks like grainy sand. Do not continue pulsing! The secret to a good flaky crust are those little pieces of cold butter!
Place mix into a bowl and start adding the ice cold water one teaspoon at a time until the mixture comes together into a ball. Do not overwork the dough since that will make it harden instead of flake while baking.
You can either wrap the ball in saran wrap and chill overnight, or roll out and wrap into the pie pan and then chill in the refrigerator. This option is easier on the hands since the dough will be easier to roll out. Allow to chill in the refrigerator for at least 30 minutes. Again, the secret to a great flaky crust is COLD ingredients!
Do NOT pre-bake this crust. If you are going to use a moist filling, coat the crust with egg white to prevent it from getting soggy!
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Homemade Soft and Flaky Pie Crust Recipe | #shorts
Baking Season is here and we are kicking it off by sharing our Homemade Soft and Flaky Pie Crust Recipe! Its an easy Pie Dough Recipe that melts in your mouth! Your pies will be next level delicious with this tender pie crust and everyone will be wanting more! Happy Fall Friends!
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Homemade Soft and Flaky Pie Crust Recipe | #shorts
Recipe Below
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Homemade Soft and Flaky Pie Crust Recipe
~INGREDIENTS~
-1- 1/4 c. All Purpose Flour
-1 t. Granulated Sugar
-1/4 t. Salt
-1/4 c. Shortening
-4 T. Cold Butter cut
-3 T. Ice Water
~DIRECTIONS~
-In a mixing bowl sift all of your dry ingredients.
-Add shortening and butter and cut together with a Pastry Blender until it becomes the consistency of course crumbs.
-Add the ice water and mix until pie dough becomes a ball.
-Sprinkle with flour and shape into a disc.
-Refrigerate for 1 hour and your ready to roll!
There you have it Folks! CHEF ADVENTURES Homemade Soft and Flaky Pie Crust Recipe | #shorts So tender and so good! All of your pies will be spot on! Happy Fall Friends!!
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HOW to MAKE FLAKY PIE CRUSTS WITH and WITHOUT A FOOD PROCESSOR | Cooking With Carolyn
How to Make Flaky Pie Crusts with and without a Food Processor
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