Ingredients 2 cup flour 1 teaspoon salt 3/4 cup shortening 1/2 cup water, ice cold
Directions: Mix flour and salt. Cut in shortening thoroughly with pastry blender. Add ice water and blend until dough cleans bowl and is no longer sticky. Divide into 2 balls. Roll out on floured board, sprinkle a little flour on top of dough to make rolling easier. Roll from center outward. This amount makes enough for a double crust to fit a 9 inch pan.
How To make A Pie Crust To Remember's Videos
Easy Homemade Pie Crust Recipe
All you need is three simple ingredients for the best-ever homemade pie crust. SUBSCRIBE: bit.ly/JustaTasteYouTube
Pie Crust 101 in King Arthur Flour Test Kitchen
Whether you're making a 1-crust or 2-crust pie, it starts with making the best dough for the job. Susan Reid shows you how from her test kitchen at King Arthur Flour. Ingredient amounts are in the captions of the video but you can find them below as well. The full recipe is on our website as well:
Ingredients: 3 cups (12¾ oz) King Arthur unbleached all-purpose flour 1½ tsp salt 8 tbsp shortening, chilled 1 stick butter, chilled 4-6 oz cold water
How To Make The Best Pie Crust with Erin McDowell | Dear Test Kitchen
Pie expert Erin McDowell teams up with our Test Kitchen Director, Josh Cohen, to answer all of your pie crust questions! LEARN MORE ►►
Also featured in this video JK Adams Lovely Baking Rolling Pin Set: JK Adams Tapered French Rolling Pin:
Looking to brush up on something specific? We've got you covered: 1:02 - How to mix the pie crust dough 3:37 - How to incorporate butter into your pie crust 4:21 - Adding water to your pie crust 7:36 - How to roll out pie crust 12:41 - How to crimp the crust 14:39 - How to crimp a double-crust pie 16:54 - How to prepare a double-crust pie for baking 17:43 - How to par-bake or blind-bake a pie crust 19:21 - The Taste Test
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3:2:1 Pie Crust | The EASIEST pie dough, NO RECIPE NEEDED!
This pie dough is so easy you’ll never need another recipe!
3 parts Flour 2 parts butter 1 part water
In today’s video I used: 600 AP 400 butter 200 ice cold water 2 large pinches of salt
First start with the butter. Make sure your butter is cold from the fridge. Grate on a box grater or cut it into cubes. If it’s summer and you’re worried about butter softening too much as you grate it pop it into the fridge for an hour after you grate it.
Mix butter and flour together. This goes incredibly fast because it’s already grated. You want the flour to be like large beans. Stream in your cold water. Must be cold!! Mix until you have a shaggy dough. Do not wait for it to be wet or sticky!!! It will be tough and you will be SAD. Refrigerate for at least one hour to let it relax but overnight is best. Once your dough is cold use however you wish. I use this dough for all manner of pies, sweet and savory and quiches. If you want it to be sweeter add a tablespoon or two of sugar. Add pepper for a quiche crust. Experiment! Have fun!
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You won't believe how easy this hack makes your pie crust | YouTube Shorts | Great grandmothers help
Thanks for watching! - Miss Annie missannieshomeandkitchen.com
Hello There Friends, This is a full proof easy pie crust recipe that will replace all your previous recipe. No fuss and super easy to prepare every time! This is the recipe Chef Jean-Pierre uses in his famous Onion Pie. Let me know what you think in the comments below!