Foolproof Philly Pie Crust Recipes

FOOL PROOF PIE CRUST RECIPE

Steps:

• In a large bowl, stir together flour, sugar, and salt.
• Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
• Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
• Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
• Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
• Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)

FOOLPROOF PIE CRUST

Steps:

• Combine the flour, sugar, and salt in a large bowl with a fork or pastry blender. Cut in the shortening until crumbly. In a small bowl, whisk together the water, vinegar, and egg until smooth. Add to the flour mixture and stir until the ingredients are incorporated. Divide the dough into 5 equal pieces. Pat each into a round disk and wrap in plastic wrap. Place in refrigerator for 30-60 minutes before using. Dough can be refrigerated for up to 3 days or frozen for 6 weeks. If frozen, bring to room temperature before using. To use the crust, flour each side lightly and roll out on a floured board. Fit into pie plate or use as top crust as directed in your recipe.

FOOLPROOF PHILLY PIE CRUST RECIPE

Steps:

• Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.

MARTHA STEWARTS FOOLPROOF PIE CRUST

Steps:

• Put the flour, salt and sugar into a food processor and pulse once or twice.
• Add the butter and process until the mixture looks grainy.
• Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
• Decant the loose dough onto a piece of plastic wrap.
• Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
• Split into two pieces and wrap each and chill for at least 4 hours before using.
• Dough can be made ahead for up to one week.

FOOLPROOF PIE CRUST

Steps:

• Mix together the flour, shortening, sugar and salt.
• Beat together the egg, vinegar and water.
• Combine the two mixtures and then chill for no less than 15 minutes.
• Divide dough in three for three 8 inch double crust pies or into two for two 9 inch double crust pies and roll out accordingly.

FOOLPROOF PIE DOUGH

Steps:

• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

FOOLPROOF PIE CRUST

Steps:

• Sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
• Cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
• You may also use a food processor.
• Add the milk, little by little, working a fork until the mixture comes together.
• Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
• Do not overhandle the dough.
• Transfer it to a 9-inch pie plate for your pie.
• Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
• *Tips from Ellen:.
• To make rolling the dough easier, flour your rolling pin and work surface. Don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
• To transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate. This prevents the dough from tearing.
• If you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal. When the milk is added the dough will form a ball. Stop pulsing at this point so the dough isn't overworked.