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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The Surprising Secret to a Super-Flaky Piecrust
You might know that the secret to getting a tender piecrust ever is to include small clusters of butter in your pie dough. But how do you get them that way? Williams Sonoma Culinary Director Amanda Haas lets you in on the secret: a tool that's usually reserved for the likes of mac and cheese. Keep watching to find out her trick.
How to Make Pie Crust Recipe - How to Make Flaky Butter Pie Crust | Allrecipes.com
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Secret to flaky pie crust recipe - how to make it By www.recipe30.com
For full recipe
HOW TO MAKE PERFECT FLAKY PIE CRUST
A simple recipe without gimmicks that works perfectly every time.
Some people's biggest fears are public speaking, for others it's death, and for some it's cooking a great pie crust. A pie crust needs to be tender, it needs to be flaky in your mouth and taste delish. For best results you will need a food processor. Sure you can also work it manually but a processor will be your friend. Work in a cool environment and don't let the butter get too soft. Want to replace half the butter with lard? No problem, that can actually be to your advantage in terms of texture. I personally prefer just butter for a better flavour. So be fearless and give this pie crust a go, it's actually pretty easy. Just one more thing, Vodka is for drinking! (some will get it) ;)
Flaky Pie Crust Dough Recipe
The base of any good pie is in it's dough, and this dough is flaky, buttery and bakes up like a treat.
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Our best pie crust recipe! This easy recipe, made with butter, guarantees consistent flaky pie dough every time. Below, you will find all our tips, a helpful video showing how we make the dough, and a detailed recipe. Instructions for making this by hand and using a food processor are also included.
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CHAPTERS
00:00:00 - Adding Flour and Salt to the Food Processor
00:01:08 - Mixing the Dough
00:01:59 - Forming and chilling the dough
00:02:39 - Making Dough by Hand using a Food Processor
00:03:15 - Making Bread Crumbs
00:04:01 - Forming the Dough Clusters
00:04:44 - Rolling out the Dough
00:05:17 - Rolling and Transferring the Dough
00:05:54 - Preparing the Dough
00:06:36 - Tips for Making Perfect Pie Crust
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