CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 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
ALL BUTTER PIE CRUST (PASTRY)
Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!
Provided by Battle in Seattle
Categories Dessert
Time 15m
Yield 1 double-crust pie pastry, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
- You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
- Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
- Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
- Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
- Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
- (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).
Nutrition Facts : Calories 360.6, Fat 24.3, SaturatedFat 15.2, Cholesterol 63.4, Sodium 298.5, Carbohydrate 31.5, Fiber 1.1, Sugar 1.9, Protein 4.4
BUTTER PASTRY DOUGH (GOURMET MAGAZINE)
This is a simple and foolproof recipe from Gourmet Magazine (May 1995) makes a light and flaky crust every time. Makes enough dough for one pie crust. This dough can be used to prepare the Recipe #274317.
Provided by blucoat
Categories Savory Pies
Time 1h30m
Yield 1 piecrust
Number Of Ingredients 4
Steps:
- In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
- On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.
- Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
Nutrition Facts : Calories 2130.7, Fat 140.5, SaturatedFat 87.8, Cholesterol 366, Sodium 3513.7, Carbohydrate 190.9, Fiber 6.8, Sugar 0.8, Protein 27.3
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