How To make My Favourite Pie Crust Recipe
5 c All-purpose flour
3 tb Brown sugar
2 ts Salt
1 ts Baking powder
1 lb Cold lard *
1 Egg
2 tb Vinegar
Cold water * do not use shortening. (This is a slight variation from the pie dough that I have made all my life--I tried it during the holidays, and this is a definite keeper for me. Comments: I would end up with 6 to 8-9 inch pie shells (tops and bottoms). However, this pastry works well for mini pie shells (I made 18 mini pies with my piemaker). Of course, pies can be made individually and the remainder just covered well and stored in refrigerator. Measure flour, sugar, salt and baking powder into large bowl. Cut in lard until the size of tiny peas. I dig right in with my hands and this makes the job easier. Break egg into measuring cup and beat with fork until frothy and add vinegar to egg mixture. Add enough water in same cup to equal 1 cup. Pour a little at a time over flour mixture and continue to work pie dough with hands
continue this until all liquid is absorbed. Divide into four balls. Wrap and refrigerate. Store in refrigerator up to two weeks or in freezer for longer period. Most often, I make my pie shells immediately and do not put the dough in the refrigerator. If dough is too moist to work with add a very little flour. In addition, there will be extra flour on your board to roll the pastry.JM. SOURCE COMPANYS COMPANY:
PIES (BY JEAN PARE) 1992 -----
How To make My Favourite Pie Crust Recipe's Videos
BUTTER TARTS and MY ALL TIME FAVORITE PIE CRUST RECIPE
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CORRECTIONS:
1) In the video I mention a 1/4 tsp salt. It should actually be 3/4 tsp of salt.
2) I do not mention the sugar that goes into the pie crust but please be sure to include it.
Thank you Robin for bringing this to my attention.
Recipe
My Favorite Buttery Pie Crust Recipe
Makes 18 tarts or a double crust pie
2 1⁄4 cup pastry (cake) flour
2 tbsp. sugar
3⁄4 tsp salt
1 cup ice cold butter cut into 1/2 inch pieces
6 tbsp. ice cold water
Prepare muffin tins by dusting each cavity with JUST flour.
Sift pastry flour, sugar and salt together. Cut butter into the flour until the butter is in pea size pieces. Add 4 tbsps. of water and pulse a few times in the food processor. If mixing by hand, use a fork to incorporate the ice water. Add a tbsp. of water at a time to bring the dough together. Empty the flour onto your work top and bring it together, shaping into a disc. Wrap in plastic wrap and refrigerate for about 30 mins before using.
Roll dough out to about 1/8 of an inch thickness and cut into discs using a 4 inch cookie.
When placing the discs into the pan, be careful not to stretch or pull the dough. This will cause it to shrink while baking.
The Ultimate Butter Tart Recipe
Makes 18 medium tarts
1/2 cup lightly packed brown sugar
1/2 cup corn syrup (light or dark) or maple syrup
1/4 cup butter
1 egg, slightly beaten
1 tsp vanilla
1/4 tsp salt
Coarsely chopped pecans or walnuts or, whole raisins
Preheat the oven to 400.
Cream, butter, eggs and brown sugar until well mixed. Add syrup vanilla and salt mixing in well. Be careful to not overmix. This adds more air into the mixture causing it to overflown in the muffin tins. Just be sure everything is well incorporated.
Add your nuts or raisins into each crust lined muffin tin cavity. I used about 2 tsp in each. Top with your tart mixture using about 1 to 1 1/2 tbsps. for each cavity.
Bake at 400 for 10 mins, reduce heat to 350 and bake an additional 10 mins, Let cool in pan before removing.
Tips & Tricks
***Dust each cavity with flour before placing in pastry.
***Only fill each cavity to about 1/2 to 2/3 full
These freeze very well!
Pie Crust Recipe
Here’s my all time favorite pie crust recipe! Double it if you plan on making a lattice top or decorative edge. You can make this in the food processor or by hand with just a grater for the butter. It’s so easy and can be made well in advance and kept in the fridge for perfect pie crust whenever an abundance of fruit shows up at your door!
Full Recipe:
If you have any pie dough questions leave them in the comments below!
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Perfect Pie Crust Recipe
Easy, delicious and perfect flaky, this all butter perfect pie crust recipe will become a favorite for all of your holiday pies! Find the full recipe HERE:
Whipping Cream Pie Crust - Fast, Easy, So GOOD!!! #pie #recipes #homemaderecipes
Full Recipe:
Making a butter crust is expensive and time consuming. So I started using whipping cream instead. After making many pies, I’ve perfected the recipe and am ready to share it with you!
My family all agrees this crust is very good. It is super easy to make too. No more grating cold butter and sprinkling ice cold water on dough … that’s hard…. this method is easy as pie!
Some tips:
The vinegar helps the dough stay tender, and you can’t taste it. You don’t have to use vinegar though, the crust will just be a little tougher.
Don’t overwork the dough. It will be sticky as mixed, so heavily flouring the surface and the rolling pin will add extra flour to make it manageable
This dough will roll very thin. But my family liked a thicker crust, about 3/8” thick.
Costco sells whipping cream by the half gallon! I keep whipping cream on hand now and use it in all sorts of creative ways. Thank you Costco!
The total cost per crust is about $1 ($2 for top and bottom crusts).
Happy pie making!
Keep Your Pie Crust from Shrinking While Baking
pie dough (yield: 1 top and 1 bottom crust for a 9in pie)
2c + 2Tbsp (300g) AP flour
1 tbsp (13g) sugar
1 tsp (6g) fine salt
8 oz (227g) butter, cold and cubed
4 oz (113g) water, cold
1. Combine the flour, sugar, and salt together.
2. Add the butter and work into the dries until some pieces are nearly all incorporated and some remain the size of a blueberry.
3. Add all but a little bit of the cold water and mix with a spatula.
4. Check to see if the dough needs the rest of the water and maybe more.
5. Wrap in plastic and chill in the fridge at least 30 min before using.
How to Make a Pie Crust | The ONLY tutorial you’ll ever need!
Here's my all time favorite pie crust recipe!
Homemade pie crust can be intimidating to make, but this recipe will help you make one with confidence!
Get my free download of the recipe here ⬇️
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1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water
METRIC
170 g flour
12 g sugar
1g salt*
113g unsalted butter*
75g water
*or use salted butter and leave out salt
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Place flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
Add butter. Process on low until the butter and flour start to combine.
Add 5 tablespoons very cold water. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 30 minutes.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes.
#pie #piecrust #homemade #howtorecipe