ALTON BROWN'S PIE CRUST RECIPE - (4.5/5)
Provided by prairiemama
Number Of Ingredients 7
Steps:
- Flour parchment paper. Add butter and cover completely with flour. Chop butter and coat thoroughly. Chill everything in a metal bowl. Take 4 tablespoons butter out of fridge and warm to room temperature. Process dry ingredients till butter completely disappears; pulse. Add rest of the butter half at a time. Pulse 10 times; til pea sized. Process rest of butter, leaving chunks of butter. Put mix in a bowl; spray top of dough till glistens and work in with a spatula. Spray again and fold. Grab a handful of dough and squeeze-if shows crease of hand and breaks apart cleanly, not crumbly, about right. Spray again, stir if dry; pack into a mound; push down with waxed paper and turn out of bowl. Wrap tightly and chill 20 minutes. On a floured surface, with a floured rolling pin, press straight down, turn crust 10 degrees per roll, till size desired. Brush top of crust with 1 egg and 1 tablespoon water. Sprinkle with coarse sugar.
ALTON BROWN'S PIE CRUST
Make and share this Alton Brown's Pie Crust recipe from Food.com.
Provided by DaHomeCooker
Categories Pie
Time 40m
Yield 1 Crust, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Preheat oven to 425 degrees F.
- Place 2 metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
Nutrition Facts : Calories 188.9, Fat 12.7, SaturatedFat 7, Cholesterol 26.5, Sodium 207.2, Carbohydrate 16.4, Fiber 0.6, Sugar 0.1, Protein 2.3
RENDERED LARD
Provided by Alton Brown
Time 3h15m
Yield 1 1/2 cups rendered fat
Number Of Ingredients 2
Steps:
- Preheat the oven to 300 degrees F.
- Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.
CLASSIC PIE CRUST
How to make a classic buttery pie crust from scratch - it's easier than you might think. This recipe first appeared in Season 7 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.
Provided by Kate Itrich-Williams
Categories Sweets
Time 1h40m
Number Of Ingredients 6
Steps:
- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Heat oven to 425°F. Place 2 (9-inch) metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary. Crump as desired. Poke holes in dough and place in refrigerator for 15 minutes.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
LEAF LARD CRUST
Provided by Amy Thielen
Categories dessert
Time 1h45m
Yield two 9- or 10-inch pie crusts, enough for one double-crust pie
Number Of Ingredients 6
Steps:
- Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
- Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender.
- Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.
MOM'S LARD PIE CRUST
Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-10-inch crust.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.
Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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PRE-MADE PIE CRUST RECIPE - ALTON BROWN
From altonbrown.com
4.1/5 (30)Total Time 1 hr 40 minsCategory Sweets
- Combine the flour and salt in the bowl of a food processor and use one-second pulses to combine. Add the butter and pulse until the texture looks mealy and the butter has formed uniformly small pebbles, about 10 one-second pulses. Pour in the water and pulse until you can no longer see large pieces of butter and the mixture holds together when squeezed, 5 one-second pulses. Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 30 minutes.
- Remove the dough from the refrigerator, unwrap, and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll the dough out into an 1/8-inch-thick circle. If the dough is too firm to roll at first, give it 5 minutes on the counter to soften, but not much more or the fat may start to melt.
- Remove the pie pans from the freezer and invert one. Lay the dough, still sandwiched between the parchment sheets, over the inverted pan and peel back the top sheet of parchment. Place the second pan over the inverted pan and press down gently to shape the dough. Flip both pans over, lift the top one out and peel away the second piece of parchment. Set the top pie pan back into the other to create a pan-dough sandwich. Invert the pan-dough sandwich and trim away excess dough. Freeze the pan-dough sandwich, upside down, for at least 30 minutes or up to overnight.
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- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer.
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