How To Make Pie Dough From Scratch – Are you intimidated by pie dough? This soft crust recipe walks you through every step to get the perfect cake. Use whole butter or a combination of butter and shortening Learn how to blind bake a crust.

Elise founded Recipes Simply in 2003 and has led the site since 2019. She holds an MA in Food Research from Stanford University.

How To Make Pie Dough From Scratch

Yes, you can make homemade crusts! It’s not hard, once you get the hang of it, and the results are so much better than your frozen crusts you get at the store.

The Best Damn Pie Crust Of Your Life • Sunday Table

There are many different ways to make a pie crust. Every baker I know seems to have a favorite recipe or trick.

A regular crust or pastry crust is made with butter. That may take some practice to learn, because if you do too much it will end up being difficult.

A very forgiving crust is made with a mixture of butter and shortening. That way you get the flavor of butter, with the easy softness that comes from using shortening.

Some people use all vegetable oil, others swear by butter. One of my favorite ways to make pie crust these days is to use sour cream as fat, along with butter. No food processor required; The dough is easy to roll and the crust is incredibly soft.

My Favorite All Butter Pie Crust Recipe (so Easy!)

The following are instructions for making 1) a basic butter crust (pâte brisée) for sweet and savory breads, 2) a pre-baked crust needed for dishes such as quiche, 3) a mixed butter and shortening crust, and 4) Complete egg wash.

The directions will yield enough dough for 1 10-inch pie with a top crust, or 2 10-inch topless pies or tarts. If you are making a tart or just the bottom of a pie, cut all the ingredients in half.

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all of the above steps for one, bottom crust only, without the filling.

*The % Daily Value (DV) tells you how much of the nutrient in a serving of food is part of a daily diet. 2,000 calories per day is used as a general nutritional recommendation.

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Kittencal’s No Fail Buttery Flaky Pie Pastry/crust Recipe

Nutritional information is calculated using a questionnaire, and should be considered approximate. In the case of different ingredients given, the first list is calculated for nutrition. Decorations and optional ingredients are not included.

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I hope your holiday baking season is off to a great start! I have two new (naturally-sweet) recipes coming to you later this week that I’m very excited about. But before we get to those, I thought it would be useful to go back to the basics today with a quick recap of how to make a pie crust…

As someone who was 100% in awe of the art of making artificial crusts, I’m here today to assure you that artificial crusts are real.

Easy All Butter Flaky Pie Crust

Easier than you think! All you need are 5 simple ingredients to make a pie crust – flour, butter, salt, sugar (optional) and ice water – plus about 15 minutes of active prep time if you’d like to. Make this recipe completely by hand. (Or less than 10 if you have a food processor, which makes this process even easier in no time.

I first shared a classic pie crust recipe here on the blog six years ago when I first started getting into the world of pie crust baking. But now, dozens and dozens of pies later, I’m back today with a big update to this post, including some of the best tips and tricks I’ve learned over the past few years of pie baking, and step-by-step. step by step pictures on how to make this recipe using a food processor or completely by hand. So whether this is your first time making a pie crust or your fiftieth, my hope is that there will be something useful for everyone today, and that this recipe can make your holiday season more delicious and bright.

Well, before we get to the cooking, let’s start with some notes. To make this homemade crust recipe, you’ll need these 5 simple ingredients:

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Full detailed steps on how to make a pie crust by hand or in a food processor are detailed in the recipe box below. But in short, you will simply need to…

Homemade Pie Crust Recipe

Stay tuned for two new recipes coming to the blog later this week! In the meantime, here are a few of my favorites:

My favorite recipe of all butterscotch – it’s easy to make 100% by hand or with the help of a food processor. See the posts above for helpful tips. (This recipe makes enough for one standard 9-inch pie crust

* Chilled butter: You want the butter to be fresh out of the fridge and chilled (not frozen, not room temperature) when adding to the dry ingredients.

To roll out the dough: Once the dough has chilled for at least an hour, transfer the dough to a well-drained work surface and let it rest for 10-15 minutes. Unroll and lightly dust the surface of the dough and rolling pin with flour. Then gently roll the dough into a circle at least 12 inches in diameter and about 1/8 inch thick (the best size for a 9-inch pan). Carefully transfer the dough to the pie plate, and gently press the dough to the sides of the plate without stretching it. Use kitchen shears or a knife to cut off the excess pastry, leaving about 1-inch of crust around the top of the dish. Carefully lift and fold the edges 1/2-inch beyond the shell itself, gently pulling the shell to create a vertical seam. Use your fingers to flatten the dough (see photo) to form a scalloped edge, or create any decorative scallop design you prefer. Cool the crust for at least 15 minutes before continuing with your meal.

The Best Easy Vegan Pie Crust (flaky & Delicious!)

To bake the blind crust: If your recipe calls for a baked blind crust, use a fork to poke several holes in the bottom of the cooled crust. Then use parchment paper or aluminum foil to seal the inside of the shell, gently shaping the inside edges to form a shell shape. Fill the bottom of the crust with pie weights or dried beans. Then immediately bake at 400F for 15 minutes. Remove the pan from the oven, and carefully remove the paper/paper and weights and set aside. If the bottom of the crust starts to bubble up, poke with a fork a few more times. Return the crust to the oven for 10-12 minutes for a partially baked pre-baked crust (it should be lightly toasted), or 15-17 minutes for a fully baked pie crust (it should be a deep golden brown long).

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To make a Lattice Pie Crust: See this detailed step-by-step photo tutorial on how to make a Lattice Pie Crust.

For an extra golden or sugary crust: Use a pastry brush to brush an egg wash (egg and drizzle with milk or water) on top of the crust before baking. Sprinkle with some sugar, too, if desired.

Recipe update: The recipe has been updated slightly in November 2019 to include instructions on how to make the pie crust by hand. I also now recommend mixing the ice water into the dough using that step in the food processor, as it is easy to accidentally mix the water in using the food processor. Perfect pie crust every time! The perfect recipe for soft, buttery, and soft crust, and it’s so easy!

Homemade Pie Crust From Scratch: Easy Pie Dough Recipe

Combine the Ingredients: Start by adding the flour and salt to a mixing bowl, then add the cold shortening and butter.

Cut the fat into flour: Use a blender or fork to cut the fat into the flour until it resembles crumbs.

Add Moisturizer: Add some ice water, just one tablespoon at a time, until the mixture starts to form a ball. (You may not need all of the ice water).

Stick to it, be careful not to overdo it. Knead the dough only to make it into a ball.

All Butter Pastry Dough Recipe

Refrigerate/Freeze: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. You can also freeze the dough at this point. Place the roll

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