miliselling.blogg.se - Pie crust from scratch

#Pie crust from scratch full

Butter – Adds a nice touch of flavor to this recipe and nothing beats the flavor of fresh butter.Sometime you can locate it at a butcher shop. Lard – Easily located in many old-fashioned mom and pop type of grocery stores in the baking aisle (near the vegetable shortening) or you can order it online.They have a higher protein level and make baked goods better. All purpose flour – Use a good brand of all-purpose flour for the best pie crust from scratch.This will help you keep prep work of making a pie from scratch smooth.

Freezer friendly! Prep your pie shells ahead of time and freeze for later.

Refrigerate it for a few days or freeze for a month or two.

M ake ahead of time! You can make homemade pie crust ahead of time.

Made with simple ingredients, readily available in your local grocery store.

Press the dough into the 9" pie plate and shape the edges according to your desired design.Use this pie crust recipe for all sorts of delicious homemade pies including Pecan Pie, Pumpkin Pie, French Meat Pie, and Chicken Pot Pie.

When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.

Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12" in diameter and slightly thicker than 1/8 inch.

Set it aside while you dust the work surface and rolling pin with flour.

Remove the dough from the refrigerator or freezer.

Freeze for 30 minutes or refrigerate for an hour.

Dust both sides of each circle with a bit of flour and wrap in plastic wrap.

On an un-floured surface, turn the dough out and shape it into two circles (I use a kitchen scale to make sure they're evenly sized), approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).

Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.

Pulse the ingredients until the butter is cut into coarse crumbs.

Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.

Sift together the flour, salt, and sugar.

Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.

Over handling will lead to a tough pie crust from scratch. Work the dough until just moist and combined and don’t over handle. Heat will warm the ingredients and melt the bits of butter. One of the reasons I like to make food processor pie crusts is that the food processor keeps my very warm hands away from the chilled pie crust dough.

Just make sure that the bits of butter are small and evenly distributed (the butter bits should be pea sized). However, you can use a set of butter knives or a pastry blender to cut the butter into the flour if you don’t have a food processor to work with. It works so beautifully this way because it makes it simple to get little bits of butter evenly distributed throughout the flour mixture. While a food processor isn’t necessary to make a perfectly flaky pie crust, I love my food processor and I’m convinced that it is what lead to my eventual success. You can also chill your flour prior to use. Use very cold, even frozen, butter and iced cold water in your pie crust recipes. Pockets of cold butter within the homemade pie crust are what make it so deliciously flaky. Refrigerate all of the ingredients for your pie crust before beginning your recipe.

#Pie crust from scratch full

Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions. The above is simply a quick summary of this recipe. Transfer to a pie plate, then fill with your desired pie filling and top with the second crust, if desired. Once chilled, roll each dough ball out until roughly 12 inches in diameter. Wrap each dough ball in plastic wrap, then freeze for 30 minutes. Turn the dough out onto a floured surface and split in two. Pulse the ingredients until the mixture resembles coarse sand, then slowly add in the ice water and continue pulsing until a crumbly dough forms. Sift together the dry ingredients, then add to a food processor along with the cold cubed butter. Here’s what you’ll need to make a flaky pie crust:įor the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. This pie crust made with butter requires very few ingredients. Click HERE to save this recipe for All Butter Pie Crust! All Butter Pie Crust Ingredients