How To make Flaky Pie Dough
8 tablespoons cold unsalted butter -- diced
8 tablespoons cold vegetable shortening
3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1/3 cup plus 2 tablespoons ice water
To make the dough:
Place the diced butter and shortening in the freezer while you prepare the flour and water. Fill a 2 cup measuring cup with ice cubes and water. Set aside. Put the flour, salt, and sugar in the
bowl of a food processor and process to mix. Add the cut up butter and shortening in pieces. Give the machine about twenty quick pulses until the mixture is the consistency of cornmeal textured with pea-sized pieces of butter. Measure out the ice water.
Pour about 1/2 the measured ice water into the bottom of a large mixing bowl. Dump the flour mixture over it and sprinkle the remaining water over the top. Using both hands, toss the dough to evenly moisten. Squeeze a handful of dough: if it clumps together it is moist enough; if not, sprinkle on a little more water and toss.
Turn the dough out onto the table, scraping the bowl well and, with the heel of your hand, gently mash the dough into the table with a few quick strokes. Gather the dough together into a rough log shape. Score it in three equal pieces and cut it so that it is divided into 1/3 (about 9 oz.) and 2/3 (about 18 oz.). Form the smaller piece into a patty about 4 to 5-inches in diameter. Form the larger piece into a log Wrap each in plastic wrap and chill for four hours or overnight.
To roll out the bottom crust:
Place the smaller disc of dough on a floured surface and roll to a diameter of 12-inches. If necessary, loosen it from the table using a long flexible metal spatula. Brush off any excess flour, fold the circle in half, center it over a 9-inch glass pie plate and open it. Gently mold the dough down and around the sides without stretching it. Using a paring knife, cut the excess dough around the rim so that it is flush with the edge of the pie plate. Freeze until solid. This can be done up to a week ahead.
To roll out top crust:
Cut the log of dough in half lengthwise and refrigerate one half. On a floured surface, roll the dough out to a thickness of about 3/16-inch ( a little less than a 1/4-inch). Loosen it from the table using a long flexible metal spatula. Using a 3-inch heart cutter, cut as many shapes as you can, as close together as possible. Layer the cut-outs on a sheet pan lined with parchment or wax paper. Roll out the second piece of dough and repeat. Altogether you need about 24 large 3-inch hearts, 5 medium and 4 small. Layer these onto the tray as well. Cover and freeze until solid. This can be done up to one week ahead.
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How To Make A Flaky Pie Crust | Buttery Pie Crust Recipe | Simply Mama Cooks
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⭐️SWEET POTATO PIE RECIPE
INGREDIENTS
*Recipe for two 8 to 9 inch pie dish crusts*
2 cups (260 g) all purpose flour
1 tsp (5 g) salt
14 Tbsp (200 g) cold unsalted butter (you can also use half shortening or lard)
7 Tbsp ( 105 ml) ice cold water
* extra flour for dusting work surface and rolling pin
INSTRUCTIONS
- In a large bowl combine flour, salt and mix well
- Add butter using a dough cutter and combine until mixture is at a pea sized crumble
- Now add ice cold water and using a butter knife, cut and fold dough to combine
- Once dough starts to clump together, with your hands, gently fold and form in to one large or divide in to 2 discs of dough
- Cover discs with cling wrap and refrigerate for one hour
- Take chilled dough and place on a lightly floured parchment paper and roll out into a 13 to 14 inch diameter round circular shape
- Once dough is rolled out, lift parchment paper and flip dough on to a 9 inch pie dish
- Now gently peel away parchment paper
- Fold over any pie dough over-hang and crimp the edges into desired shape or design
- Place pie dish with prepped crust back in to the refrigerator for at least 20 minutes or until ready to use
- To blind bake pie crust, cover with parchment paper, add beans or pie weights to the center and bake in a preheated oven at 375ºF /190ºC for 20 minutes
NOTE: To ensure flaky crust, be sure to work with cold ingredients and refrigerate after rolling out to chill right before baking
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Flaky Pie Crust Recipe
A flaky all butter pie crust recipe is so easy to make, you'll never buy pie crust again! This pie crust recipe is super yummy because of the butter, never tough but firm enough to make clean cutouts.
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Flaky and Buttery Pie Crust | Chef Jean-Pierre
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!
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Homemade Soft and Flaky Pie Crust Recipe | #shorts
Baking Season is here and we are kicking it off by sharing our Homemade Soft and Flaky Pie Crust Recipe! Its an easy Pie Dough Recipe that melts in your mouth! Your pies will be next level delicious with this tender pie crust and everyone will be wanting more! Happy Fall Friends!
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Homemade Soft and Flaky Pie Crust Recipe | #shorts
Recipe Below
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Homemade Soft and Flaky Pie Crust Recipe
~INGREDIENTS~
-1- 1/4 c. All Purpose Flour
-1 t. Granulated Sugar
-1/4 t. Salt
-1/4 c. Shortening
-4 T. Cold Butter cut
-3 T. Ice Water
~DIRECTIONS~
-In a mixing bowl sift all of your dry ingredients.
-Add shortening and butter and cut together with a Pastry Blender until it becomes the consistency of course crumbs.
-Add the ice water and mix until pie dough becomes a ball.
-Sprinkle with flour and shape into a disc.
-Refrigerate for 1 hour and your ready to roll!
There you have it Folks! CHEF ADVENTURES Homemade Soft and Flaky Pie Crust Recipe | #shorts So tender and so good! All of your pies will be spot on! Happy Fall Friends!!
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HOW to MAKE FLAKY PIE CRUSTS WITH and WITHOUT A FOOD PROCESSOR | Cooking With Carolyn
How to Make Flaky Pie Crusts with and without a Food Processor
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How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
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