With a pastry blender, cut in butter, working until mixture resembles coarse meal. Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form. (Photos 4-6) If there's still flour at the end, add water, a teaspoon at a time. Fill and bake according to pie recipe directions. Pulse to combine. I have also frozen it for about a month and then thawed it in the fridge before using. Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. Cut in shortening with a pastry blender or 2 knives. Instructions. Using a pastry cutter or a fork, cut cold shortening into the flour mixture until course chunks form and all the flour has been absorbed. Using a pastry cutter, cut the fat into the flour until the flour and fat has formed pea sized balls. Shape dough into a ball and flatten. Mix flour and salt together in a large mixing bowl. Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Cut in the cold butter until the mixture resembles coarse crumbs. Divide into thirds. Gently press into pan and turn edge under. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it's in . Cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles small coarse crumbs. Lay it flat and rub all-purpose flour firmly into the bag until the bag absorbs the flour and creates a smooth surface. Salt: A little salt goes a long way in punching up the flavor of this pie crust. I used 1 cup white wheat and 1 1/2 cups AP flour. Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges. Mix until dough is formed. Sift or blend the flour, salt, and baking powder together. Instructions. Cut 2 sticks chilled unsalted butter into pieces. 7 tablespoons ice water 1 tablespoon cider vinegar Directions Combine flour, butter, and salt in a food processor. When the dough is formed, push it into the pie pan and up the sides, using your hands. For a fully baked pie crust, bake at 350F for 18 minutes. In a small bowl, mix sugar and cinnamon until well combined. Pour hot water and milk over the shortening. Add the liquid slowly into your flour mixture. Here's How I Roll and Shape My Easy Pie Crust. Preheat the oven to 400 and have ready a greased, 9" (preferably deep dish) pie tin. Prep time is just a few minutes and then you simply roll out your dough and prepare your pie filling. Cover and refrigerate for 30 minutes or until easy to handle. Add the water and stir with a spoon or silicone spatula to mix. Place flour and salt in food processor and pulse two or three times to blend. It yields two 9 crusts, one for the bottom and one for the top of your pie. Press firmly on the bottom and up the sides of a 9-inch pie dish. Prep 10 mins Total 40 mins Yield single crust for an 8" to 10" pie Save Recipe Print Ingredients 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or 1 1/2 cups (170g) King Arthur Pastry Flour Blend 1/2 teaspoon salt 4 tablespoons (46g) vegetable shortening Mix lightly with your hands. Transfer dough onto a clean surface and gently, quickly work into a ball before flattening into a disk. Cold gluten free dough is too hard to roll out, which means it will fall apart the second you start rolling. Prick bottom and sides with a fork. sugar in a bowl. With the food processor running, pour the water down the food tube. Butter adds flavor and texture, while shortening adds structure. Crimp edges (see below to see an excellent method) But it can also be used for cream pies, simply cut the recipe in half since you won't need a top crust. Cover edges with foil strips or a pie shield. The Spruce. Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Add 1/4 cup very cold water, starting with 1 tablespoon and increasing as necessary until the dough comes together. Place pie crust on a baking sheet. Trim the edges to within 1/4-inch. But a pie crust made completely of butter will be less likely to hold it's shape. For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. 1. Place pie crust in 9-inch pie plate and crimp edges as desired. STEP 2. Whole wheat or spelt flour does not work for this purpose so even if your pie crust uses those, use all purpose flour here. Use the back of a butter knife to level the flour before adding it to a large bowl. In a bowl, mix the flour and salt with a wire whisk. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Mix with a fork until moistened and dough forms. Add Crisco to the bowl and pulse until the dough resembles small crumbles. Add the melted butter and water to the pan and continue stirring until the dough clumps together. STIR together pie crust mix and cold water, adding water 1 tablespoon at a time. Flatten into round (s) on a well-floured surface. Boil, stirring constantly, until the mixture is thickened and glossy, similar to a compote, about 3 minutes. Heat Oven: Preheat the oven to 375F. As you roll out the dough, check if the dough is sticking to the surface below. Pat mixture into bottom and up the sides of the pan. Gently roll dough around rolling pin and unroll over the pie pan. Add egg, vinegar and 3 tablespoons water. Easy to work with and so easy make in food processor. On paper, classic pie dough is a mind-bogglingly simple recipe. Once you have reached a crumbly texture add the water. Add the cold butter cubes to the food processor. Remove from the heat and add the rum. Pinch a piece of dough between your fingers and if it sticks together, it's done. 20 tablespoons cold unsalted butter, 2 sticks, cut into -inch pats 6 tablespoons ice water 1 teaspoon cold apple cider vinegar Instructions In a food processor, place 1 cups of the flour and the salt. Like with most baked goods, overmixing = flat desserts. Instructions. Mix Dry Ingredients and Shortening: In a medium bowl, stir together flour and salt. STEP 1. all-purpose flour 1 whole egg 5 tbsp. Step 1 Preheat oven to 375 degrees. The Spruce. 2 1/2 sticks (10 oz, 20 tbsp) cold unsalted butter, cold unsalted butter, cut into 1/2-inch thick pieces 6 tbsp (3 oz) cold water Instructions Measure out all the flour into a mixing bowl. Form into a round, flat disk, working quickly and being careful not to over-handle the dough. Tilt the bowl, and beat the mixture quickly with the fork, until the mixture looks like whipped cream. 1 1/2 cups (188g) all-purpose flour* 2 teaspoons sugar 1 teaspoon salt 1/2 cup vegetable or canola oil 2 tablespoons milk Instructions Combine flour, sugar, and salt in a large mixing bowl. In a large bowl, whisk together the flour and salt. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs. Wrap disk in plastic wrap and place in the fridge for 45-60 minutes. (You can also use 2 butter knives & cross them through the ingredients to combine.) Chill until ready to fill. Preheat oven to 425F. Preheat oven to 400F. Step 2 Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. With a fork, stir until mixture holds together. Unlike traditional pie crust recipes, which tell you to chill the dough as a disk, you'll need to fully roll out your dough before putting in the refrigerator to keep it from cracking. Bake according to pie recipe directions. Spread the butter pats evenly on top of the flour mixture. Preheat oven to 400 degrees F (200 degrees C). Therefore, we add shortening to this recipe. Arrange in pie plate and crimp/flute the edges before blind baking or filling. Push the beans/pie weights to the edges of the pie plate. Gradually add ice water, tossing with a fork until dough holds together when pressed. Crimp or flute edge. or 10-in. Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Remove the mixture from the food processer and pour into a bowl. Add cold butter and cold shortening and pulse five or six times to cut the butter into the flour. Add in the sugar and salt and pulse to combine. Add grated potato, salt, pepper, and allspice, to taste. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Fat: Some pie crust recipes use only butter, some use only shortening, but we use a combination for the best of both worlds! The finished crust is crisp, cookielike, and sophisticated. Perfect Pie Crust Tip 2: Make Sure To Cube Your Butter! What Makes this Homemade Pie Crust Work Pie crust with butter and shortening This recipe has both butter and shortening (vegetable lard). Place the bottom . Sprinkle with vinegar. Don't over mix. Bake at 375 degrees until brown. preheated oven for 10-12 minutes. Makes one 9-inch pie. Place another piece over it to form 90 degrees across the other one; Fill pie tin with baking beads, dry rice or beans or sugar - this weighs the pastry down to stop the base from bubbling up and the sides from sliding down; Bake for 15 minutes at 200C/390F (180C fan). If the dough is too dry, add more water. 2. This is a great trick and works perfectly, because if you are trying to make an all butter pie crust in a humid or warm place the butter can soften up pretty quickly, so just pop it in the freezer 30-ish minutes before you're going to make your crust. Roll out onto counter. Combine flour, butter, sugar, and salt in a large bowl. Your crust is at the right consistency when it holds together when pressed. Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Using a spatula or a wooden spoon, mix in cold water, 1 tablespoon at a time, just until dough comes together. Step 4: Bake the oil pie crust. Gradually add the ice water, tossing with a fork until the dough holds together when pressed. Trim, seal and crimp or flute edge. Add butter and oil to a large saucepan or Dutch oven over medium heat. Stir in the oil until combined. Start slow with just 2 or 3 tablespoons and add more as needed, a tip from Grandma's pie-making rulebook. Sprinkle top with flour, then roll out into a 27cm/11" round. As soon as the butter has melted, add the celery, carrots, and onion and saut until softened, about 8 minutes. Instructions. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Mix with a fork until the flour mixture is completely moistened. Stir together with fork. ; Remove pie weights using paper overhang. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses. Roll dough into a 12-inch circle (about 1/8 inch thick) on a flour surface. Add your ingredients into the food processor and pulse as needed until the crumbs become pea-sized. I had compliments on the crust and the entire pie! With a dinner fork, break up the shortening. Add cold butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 15 pulses. Gather the ingredients. FORM dough into a ball. Remove dough from fridge and roll out to a 12 circle. Carefully place onto a 9-inch pie plate. See the full recipe (and save it and print it) here. Add enough water and use pastry cutter to mix. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. 2 cups all-purpose flour, sifted 1 teaspoon salt 23 cup butter or 2/3 cup shortening 5 -7 tablespoons cold water directions Put flour into a mixing bowl with the butter. That's it. 2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Instead, roll the dough out until it's around 1 . Make Pastry: Mix flour and salt in medium bowl. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. salt Directions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. Fold the short overhang underneath the top edge of the pie plate and crimp all the way around. This will take about 5 minutes. 3. Cut 5 or 6 large slits in crust. Then move to a lightly floured flat surface and knead lightly into a round dough ball. 01 of 11 Grandma's Very Easy Pie Crust View Recipe This is one of the simplest, easiest pie crust recipes you'll ever try. 1 cup all-purpose flour 1 teaspoon granulated sugar teaspoon salt teaspoon baking powder cup butter melted 3 tablespoon cold milk Instructions In a medium mixing bowl, use a fork to sift together the flour, sugar, salt and baking powder. Add 7 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Roll between two pieces of wax paper to a 12" diameter. Place mixture in the middle of an 8- or 9-inch pie plate. Roll out the dough to thickness about 1/8 to 1/4 inch. Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. The following formula is perfect for a single-crust, 8" to 10" pie. Add 6 tablespoons of ice-cold water. Pulse 8-10 times, until the largest butter pieces are the size of small peas. Press-In Shortbread Pie Crust Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. Add salt and water. Cut out shapes with your cookie cutter (or just cut into rectangles or tear into pieces) Place on cookie sheet. Use this recipe as a crust for our Pumpkin Tart. 6 to 8 tablespoons ice-cold water Pastry blender or fork Plastic wrap Rolling pin Knife or kitchen shears 9-inch glass pie plate 1. For pre-baked pie crust, bake in a 425F. Instructions. If you're using salted butter, you can omit adding the salt in this recipe. Fold dough into quarters. Step 2: Add water Next, add ice-cold water to your pastry mix. Cut in the lard and process until the flour and lard is a sandy consistency. Add whatever filling you're using and bake at 375F for 60-70 minutes, or until the crust is golden and the filling is bubbly. 2. Roll it out and bake. Add the cold water a tablespoon at a time. 4. Stir together with a fork. In a small bowl, whisk together the water, egg and vinegar. If you've never made a pie crust before, start with one of these easy pie crust recipes and take that first step towards mastering from-scratch pie. Using a pastry cutter, cut the butter into the flour. Bake for 15 minutes in the preheated oven, or until light brown. Fold edges under. Add oil and water all at once to flour. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Sprinkle with water (one tablespoon at a time) just until dough starts to come together. Add oil and milk; mix well and pat in 9-inch pie dish, flutting edges if desired. Shape dough into a disk for a single-crust pie. Peel off second piece of paper. Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate. Measure flour correctly then in a food processor, pulse together flour, sugar and salt. Place dough over filling; unfold. Add the cold milk or water until mixed completely. 2 3/4 cups all-purpose flour (plus some for dusting) ($0.34) 2 sticks salted butter (1 cup) ($2.00) 1/2 cup chilled water* ($0.00) Instructions Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. In fact, you may never need another pie crust recipe after trying this one. The crust was soo good! As soon as the dough begins to form a ball, stop the machine. Cheesecake-Crust Dough Use this recipe to make our New York-Style Cheesecake with Cookie Crust. Roll out dough to about a 10 circle for 9 inch pie plate or 13 circle for a 10 skillet pie crust. With your fingers, smash each butter cube flat. white vinegar 1 tsp. Pulse a few times to combine the dry ingredients. Stir well, and let mixture rest for 20 minutes. In a small saucepan over medium heat combine the crushed pineapple, sugar, cornstarch, and lime juice and stir. Cut the butter into 1/2-inch cubes, add to the mixing bowl, and toss with the flour mixture to coat. Add the flour, sugar, and salt to a mixing bowl and whisk together. Waiting for pie to cool to do the taste test! This step is super important! Don't over mix. In a separate bowl mix the egg, vinegar, and ice water. In a measuring cup combine the oil and milk and beat until creamy. THE #1 SECRET TO FLAKY PIE CRUST RECIPE: Stopover mixing your butter! I like it to look pretty when it is finished, personally . In a large bowl, whisk together the flour, sugar and salt. You'll find the full, step-by-step recipe below but here's a brief overview of what you can expect when you make this flaky pie crust: 1. Other than that, I followed exactly and was happy with the results. This is my crust recipe from now on, and the apple pie! If you're going to fill the crust, follow your recipe directions, add the filling, and baking accordingly. Poke holes in bottom and side of crust. Toss together the ingredients. Some water will splash out of the bowl as you beat the mixture together, but that is OK. Moisten: Next, we add some cold water. 2 2/3 cups all-purpose flour 1 teaspoon salt 1 cup Crisco vegetable shortening, chilled and diced 6-10 tablespoons ice water Instructions In a food processor, add flour and salt and pulse until combined. Sprinkle the ice water, one tablespoon at a time, over the mixture, tossing the mixture together with fork as you go. Unroll it over the quiche pan or pie dish - 23cm / 9". Mix just until the dough sticks together. Step 1 1. Cool completely before filling. CookGoodFood I Made It Stir together with a fork. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Pour into prepared pie crust. The Spruce. Pat into two dough discs, wrap and refrigerate. Fill it about 3/4 of the way full with a combination of pie weights and dry rice or beans. Gradually add the milk, tossing with a fork until a ball is formed. 2 cups all-purpose flour 1 teaspoon salt 1 cup shortening, cut into small pieces and frozen for 30 minutes cup ice-cold water, or as needed Directions Whisk together flour and salt in a large bowl. Sift flour, salt and sugar into a large bowl, add butter. Gently roll the pastry so it wraps around the rolling pin. HEAT oven to 450F or as recipe directs. Whisk together the butter and milk.. Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour all at once over the flour mixture. With a pastry blender, cut in shortening till pea sized. Be careful not to over-process at this point (over-processing leads to a tough final product). cold water 1 tbsp. Roll out on flat surface. 2 cups (350 g) all-purpose flour teaspoon fine sea salt 1-2 Tablespoons granulated sugar , optional cup unsalted butter , chilled and cubed cup vegetable shortening , chilled 1 Tablespoon vinegar ice cold water , add a Tablespoon at a time Instructions Combine the flour, salt and sugar. This helps hold up the edges of the crust. In a medium bowl, mix flour and salt. Cover with plastic wrap and refrigerate for 30 minutes before using. 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup cold butter, cubed 1/3 to 2/3 cup ice water Buy Ingredients Powered by Chicory Directions Combine flour and salt; cut in butter until crumbly. In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Weigh Crust Down: Place a sheet or two of parchment paper over the chilled crust. Add the garlic and saut 1 minute more. Watch the video to see how I make my pie crust. To blind bake (prebake the pie crust), line the refrigerated crust with foil and fill with dry beans or pie weights. Roll into a ball and place on a lightly floured surface. Step 2 Add 4 tablespoons ice water; work with hands until dough comes together. Blend until well combined and the oats clump together, about 20-30 seconds. (Photos 1-3) Add cold water, and stir with a fork until it forms a ball. Transfer the crumbly dough to a large bowl, and sprinkle with ice water (start with 3 tablespoons of water), mix using your hands or pastry blender until the crumbs start making some larger clumps. In a large mixing bowl, cut shortening, butter, flour, and salt together with a pastry blender. Preheat oven to 325*F. Working with one crust at a time, remove crust from fridge and wrapper. 3. Combine the flour and salt; use a pastry cutter to cut in butter until crumbly. The consistency will be crumbly. Measure out the crisco and add to the flour mixture. It's ideal for peach, apple, blueberry, and other fruit pies. Vanilla-Mascarpone Cream Pie with Honeyed Fruit in a Sugar Cookie Crust. pie plate. Place all the ingredients into a 9 pie pan. If you're pre-baking the crust without a filling, bake at 375 for 15 minutes. 1 Tablespoon White Sugar teaspoons Salt cups Vegetable Oil 2 Tablespoons Milk Preparation If not filling the crust, preheat oven to 400 degrees. Combine the flour and salt. Stir ice water and vinegar in a small bowl. Mix flour, salt and 2 Tbsp. Bring to a boil. Wrap disk in self- adhesive foil and place the dough in the refrigerator for at least 45 minutes to rest. Use as directed in favorite pie recipe. Sprinkle water on top one tablespoon at a time, tossing with a fork. Cut or rub in the shortening or lard, until the fat is the size of small peas. Cool on a wire rack. For the sugar cookie crust: 2 cups sugar cookie crumbs Generous pinch of salt 3 tablespoons unsalted butter, melted To finish the pie: 1 teaspoon gelatin 2 tablespoons cold water 1 1/4 cups heavy cream When the dough has rested, turn the dough out onto a clean, lightly floured work surface. Preheat oven to 200C/390F (standard) or 180C/350F (fan forced) Sprinkle work surface with flour, unwrap dough and place on the flour. Cut in the cold butter, leaving the butter in pieces the size of your thumbnail. The dough for this recipe can be doubled to make 4 pie crusts and it will keep in the refrigerator a week. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. STEP 3. Wrap in plastic wrap, and chill 30 minutes. In a 9 or 10 pie pan or baking dish, add the flour, sugar, and salt. Gently shape dough into a flat disk. Place all ingredients in 9 inch pie pan. The butter creates the most delicious taste to the pie crust. 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