How To make Perfect Pie Crust (Lf)
1/2 c + 2 T all-purpose unbleached
-flour; 1/4 c Whole-wheat flour;
3 tb Cold margarine; cut into
-small pieces 3 tb To 4 T ice water;
2 c Dried beans; washed, or
-pie weights; Preheat oven to 450F. Lightly coat an 8-inch pie pan with nonstick cooking spray. Combine 1/2 c of the unbleached flour with the whole wheat flour in a bowl, or in a food processor bowl, and add the margarine. In the bowl, use a fork to crumble the flour and margarine into a coarse mixture. In the food processor, use the metal chopping blade and pulse the machine 10-12 times to cut the margarine into small pieces. As you form the mixture, add the ice water, 1 tbspoon at a time, until the lumps appread moist. Transfer the dough to a board, and lightly knead it for 1 minute. Form into a ball, place in a small bowl, cover with plastic wrap, and refrigerate for 10 minutes. Sprinkle the remaining 2 tbspoons of flour on a pastry board and lightly coat the rolling pin with flour. On the floured board roll the pie dough out in a circle slightly large than your pie pan. Carefully transfer the dough to the prepared pie pan. Crimp the edges of the dough against the rim of the pie pan. You can use this unbaked pie shell in many recipes, except for fruit fillings. If you make a fruit-filled pie, you must pre-bake the shell so the fruit juices won't make it soggy. To pre-bake it, cover the crust with tinfoil, place 2 cups of clean beans or pie weights in the center of the crust, and bake for 10 minutes. YIELD: Makes 1 8-inch pie shell - Serving 8.
How To make Perfect Pie Crust (Lf)'s Videos
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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Carla Makes Pie Crust | Bon Appétit
When it comes to making a perfect pie crust, flakiness is key. Here are the Bon Appétit test kitchen's inside tips to making the dough of your dreams.
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Carla Makes Pie Crust | Bon Appétit
How to Make the Perfect Pie Crust: Thanksgiving Recipes - Melissa Clark | The New York Times
A Good Appetite columnist Melissa Clark demonstrates how easy it can be to make a very light and flaky pie crust.
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How to Make the Perfect Pie Crust: Thanksgiving Recipes - Melissa Clark
How To Get Extra Flaky Pie Dough
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!
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If you have any pie dough questions leave them in the comments below!
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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 ►►
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JK Adams Lovely Baking Rolling Pin Set:
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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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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.