I am entering a pie in a contest next weekend, I think it will win. Pulse 8 to 12 times, until the butter is the size of peas. It really is the best ever pie crust! Divide the dough ball in half and then roll each half into a ball, and then flatten into a disk. If you use the unsalted butter put the full tsp of salt in it as the recipe indicates. I just love this crust and so does everyone else who has tried it! Fold the dough in half, place in a pie pan, and unfold to fit the pan. Most people won't think twice about serving basic cornbread when is on the table. If using a 9 X 13 pan, one recipe of pie crust will top one single top crust pot pie. Side note. It came out so flaky and fluffy and delicious! I am a seasoned pie crust maker, our usual crust recipe is 3/2/1 Flour/crisco/cold water in that order. Even my mom (who can be pretty critical sometimes) said that it was the perfect crust! (the pie did not win the contest, but the crust got rave reviews, and I was asked for it many times.). And did it make a difference! Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. This is a great recipe because the measurements are very accurate. When you are finished rolling it out take off the top piece of plastic wrap, put a pie pan upside down over the dough, then turn the whole thing (pie pan, dough, bottom plastic wrap) upside down. Wrap in … of water and that was enough--but make sure it is ice cold. Top Pie Dough Tips: For flaky crust, keep everything cold, especially your butter. Many of my friends have tried that recipe, and think it is ruined, and toss it. Add the butter and shortening. Percent Daily Values are based on a 2,000 calorie diet. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. this link is to an external site that may or may not meet accessibility guidelines. Info. EASY WAY: To roll this out easily and perfectly center the dough between two pieces of plastic wrap, then roll it out. Thanks for the great crust recipe. And here it is. Add cold butter and pulse until mixture forms pea-size crumbs. Sometimes the best recipes are so basic. Since most of the reviews for this pie crust are so positive you will be tempted, as I was, to use this recipe. If your kitchen is above 73°F, you can refrigerate all of your ingredients and equipment including your bowl, rolling pin, and pie … https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust Add the butter and shortening. Amount is based on available nutrient data. In a large bowl, combine flour and salt. I have to add a little extra flour usually just to get it smooth, but it bakes up perfect and flaky. Divide dough in half, and shape into balls. Don't over work … Nutrient information is not available for all ingredients. Truth: they're ugly. 170 calories; protein 1.6g 3% DV; carbohydrates 11.9g 4% DV; fat 13g 20% DV; cholesterol 0mg; sodium 145.9mg 6% DV. Roll out dough on a floured counter. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. They are daunted by the gooey appearance of the dough. Works just the same. Thank you so much for sharing this recipe. Flour … It came out EXCELLENT in taste and texture! Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. Very good pie crust. Cut in shortening until mixture resembles coarse crumbs. You saved Best Ever Pie Crust to your. They are all right on! I did my best to trim the dough evenly around the pie tin, but, mostly, I end up with very unInstagramable crusts. Stir in … My experience was the same...too much fat makes a dough that is too greasy, fragile and difficult to work with. Wrap in plastic, and refrigerate for 4 hours or overnight. I avoid recpes that tell me to do that, usually. Information is not currently available for this nutrient. This is a simple recipe and very tasty! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Roll out dough on a floured counter. Use as directed in pie recipe. I didn't trust the dough enough to gamble with what the finished product would be. https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust If using 9-inch pie pans make 2 recipes of the pie dough for 2 pies with a double crust. If necessary, use a little less water than called for in recipe. 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With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Luckily, pie dough really is easy to get right every time, so long as you have the right recipe to guide you to success. Wrap in plastic wrap and refrigerate for 30 minutes. In a large bowl, combine flour and salt. I was so disappointed in the dough itself that I just pitched it and made it again using my old recipe. Allrecipes is part of the Meredith Food Group. This is the perfect pie crust.Over the years I have tried other recipes that cut down on the shortening but haven't been this light and flaky. Don't over work it. When it comes together stop working it otherwise the dough will get over-worked and tough. If you make the necessary changes to make this pie crust work then you really aren't using this recipe anyway! before I use it. Of course, I use this recipe, but I add an extra trick. I skip the chilling, I just let it rest on the counter for 30 min. So let’s go step-by-step, and in lots of detail, so you can avoid the most common mistakes and get your best pie ever — and forevermore. I used unsalted butter instead of shortening. I used 1/2 cup of butter and 1/2 cup of shortening instead of all shortening and mixed them together and put it in the fridge. Repeat with the top crust. Just start over. Dice the butter and return it to the refrigerator while you prepare the flour mixture. I prefer using a rolling mat like this one to make this entire process easier. Cut in shortening until mixture resembles coarse crumbs. After they were good and chilled, I put the flour in the food processor and added the shortening and pulsed it till it looked coarse and then I added ice cold water to it a little at a time as I pulsed it until it formed a ball. This all butter pie dough recipe makes enough filling for two 9-inch pie pans or for one 9 X 13 baking dish. I have tried different kinds of pie crusts in my life looking for the very best one. It is now my favorite crust recipe. In a large bowl, combine flour and salt. Step 2 Cut in the shortening and butter with a pastry blender … So I thought I'd try it and see if it would make a difference. Roll the Pie Crust. I have used it for pies and chicken pot pie. Pulse 8 to 12 times, until the butter is the size of peas. I used about 5 Tbsp. Oh and I put a little less salt in it because my butter had salt. It has worked out pretty good for me, but I always have to work in so much flour. It keeps the shortening from blending too much with the flour, leaving you with little pockets of shortening that result in extra flakes. To food processor, add flour, sugar and salt and pulse once or twice to combine.
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