ALL BUTTER PIE CRUST
Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor.
Provided by Sally
Categories Pie
Time 2h20m
Number Of Ingredients 5
Steps:
- Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
- Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
- Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
- When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
- Proceed with the pie per your recipe's instructions.
HOW TO CREATE A LATTICE
Get inspired with these easy and beautiful pie crust designs! Homemade pie has never looked so stunning on the dessert table.
Provided by Sally
Categories Dessert
Time 15m
Number Of Ingredients 2
Steps:
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and place in the refrigerator while you work on the lattice.
- On a floured work surface, roll out the second half of pie dough into a 12-inch circle. Pie dough is easiest to work with when it's cold, so if the dough has softened too much as you work- place any rolled-out pieces on a baking sheet and chill in the refrigerator or freezer for a couple minutes.
- Using a pizza cutter, cut the dough into strips- the width is up to you. I usually cut them 1/2-inch - 1-inch wide for a traditional lattice top. Remove the pie from the refrigerator. Lay out 6-8 parallel strips of pie dough (depending how thick you cut them) on top of the filling with about 1/2-inch to 3/4-inch space between them. Fold back every other strip, then place another strip perpendicular to the strips. Unfold the folded strips over the perpendicular strip. This is the start of your woven lattice.
- Fold the parallel strips that are underneath the perpendicular strip back over the perpendicular strip. Place a 2nd perpendicular strip down. Unfold the parallel strips over the 2nd strip. Continue this process, weaving the strips over and under.
- Fold the edges of the strips back onto the pie. Crimp or flute the edges to secure the strips with the bottom pie crust.
- The next step is written out in all of my pie recipes, but a reminder is always helpful. Brush the unbaked pie crust with an egg wash, sprinkle with coarse sugar, and chill in the refrigerator as the oven preheats. Remember, keep everything cold prior to baking. Have fun!
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
EASY HOMEMADE PIE CRUST
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- Stir water and vinegar in a small bowl.
- Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
More about "sallys homemade pie crust recipes"
ALL BUTTER PIE CRUST | SALLY'S BAKING RECIPES - YOUTUBE
From youtube.com
Author Sally's Baking RecipesViews 47K
HOMEMADE PIE CRUST | SALLY'S BAKING RECIPES - YOUTUBE
From youtube.com
Author Sally's Baking RecipesViews 20K
DEEP DISH APPLE PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MY FAVORITE PECAN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOMEMADE CHERRY PIE WITH THICKER FILLING - SALLY'S BAKING …
From sallysbakingaddiction.com
HOMEMADE PIE CRUST RECIPE & VIDEO - SALLY'S BAKING ADDICTION
From mastercook.com
STRAWBERRY PIE RECIPE — SALLY'S CONFECTIONS
From sallysconfections.com
CARAMEL APPLE CHEESECAKE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO LATTICE PIE CRUST | SALLY'S BAKING RECIPES - YOUTUBE
From youtube.com
PIE CRUSTS - ALLRECIPES
From allrecipes.com
PERFECT OREO COOKIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TURKEY POT PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SALLY'S HOMEMADE PIE CRUST - BIGOVEN.COM
From bigoven.com
PIE CRUST RECIPE SALLYS BAKING ADDICTION - HEALTHMD SEARCH
From healthmdsearch.com
DOUBLE CRUST CHICKEN POT PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love