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!
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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.
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ALL-BUTTER PIE CRUST Recipe | Flaky & Tender
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RECIPE BELOW!!!
ALL-BUTTER PIE CRUST Recipe! - 1-Minute Video!
This sensational ALL-BUTTER PIE CRUST recipe is all you need to make a tender, flaky and flavourful crust.
There are three key elements to making a praise-worthy pie: a great pie dough recipe to make the crust, an awesome pie recipe, and practice.
For the practice part, you’re on your own kid, LOL. But trust me when I say that making a great pie isn’t as tough as you think. After making two or three, you’re going to have a better feel of the process and then just go with it. Don’t worry, you’ve got this!
Frequent visitors to Weekend at the Cottage know we’re big on pies, and we have lots of awesome pie recipes we know you’ll love. Our dessert pies include everything from WILD BLUEBERRY and SOUR CHERRY PIE to LEMON MERINGUE and PEACH PIE WITH CRUMBLE TOP. Just enter PIE in the search window at the top of this page to get the full list.
If you’re still reading, it’s because you’re ready, willing and able to start at the beginning by making our homemade ALL-BUTTER PIE CRUST recipe from scratch. Before I list a few expert tips, let me just clarify one thing: I use this ALL-BUTTER PIE CRUST recipe for dessert pies, especially fresh fruit pies. The dough is flaky but has that rich butter flavour that pairs perfectly with sweet pies.
If you’re making a savoury pie like our TURKEY POT PIE, TOURTIÈRE or QUICHE LORRAINE, use our BUTTER-SHORTENING PIE CRUST instead. It’s made with butter and shortening, making it a bit flakier and less buttery. Still excellent but a different flavour profile.
Here then are my expert tips to help you make this ALL-BUTTER PIE CRUST:
HUMBLE BEGINNINGS
This photo of the ingredients always makes me smile. It’s almost hard to believe that these simple, readily available ingredients can create such a miraculous crust, but they do. For best results, try to track down organic ingredients. We find them way more flavourful.
COLD CRUMB
To ensure complete success, I recommend the butter be really cold before you begin. This will help keep your flour and butter crumb nice and chilled before you add the cold water and gently pull the dough together, preventing those little flecks of butter from melting.
BONUS TIP! Whenever I make pie dough on a hot day, I always toss a few ice cubes into the egg mixture just to keep the liquid extra-cold before I drizzle it over the butter and flour crumb. This is super important.
WRAP AND CHILL
It’s important to chill your pie dough for at least two hours after making it. This gives the gluten a chance to relax before you roll out the dough to create your shell and crust. Once you’re ready to roll, try not to overwork it. This keeps those pockets of butter intact until they melt quickly in the hot oven, leaving you with a beautifully tender, flaky crust. That’s your goal.
Last thing about this pie crust recipe is just a comment about where this is heading. In my mind, you’re going to make and serve an incredible pie, but don’t forget the ice cream! After all, what’s a scrumptious fruit pie without ice cream?
An ALL-BUTTER PIE CRUST is the foundation of every great dessert pie. Make it, bake it and enjoy!
INGREDIENTS
1 egg
1 tablespoon of white vinegar
½ cup of cold water
2½ cups of unbleached all-purpose flour
½ teaspoon of kosher salt
2 sticks (16 tablespoons) of butter, cold
INSTRUCTIONS
1) Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes if making dough on a hot day. Set aside.
2) Stir flour and salt together in a medium-sized bowl. Add butter, cut into pieces and toss in the flour mixture. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
3) Sprinkle 4 tablespoons of the egg mixture over the butter mixture and stir together. Add 3 additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add more egg mixture, 1 tablespoon at a time.
4) Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 2 hours before use.
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The BEST Party Appetizers | Tart Crust Recipe | Everyday Favourites
These savoury tarts are the perfect party appetizer for any occasion. This tart crust recipe can be filled with a variety of goodness. This is going to be your favourite tart crust recipe!
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BASIC PIE CRUST RECIPE (Pâte Brisée/Shortcrust Pastry Dough)
Basic Pie Crust Recipe
INGREDIENTS
250g butter, cubed and semi-frozen
370g all purpose flour
15g brown sugar
4g fine salt
3/4 cup cold water, colder the better
1/2 tsp apple cider vinegar
1.) Mix your flour, sugar, and salt in a bowl until evenly incorporated.
2.) Add your semi-fozen butter and blend with a pastry cutter until your mixture looks coarse and grainy
3.) Measure out your cold water (iced water works best), and stir in the apple cider vinegar. You will not taste the vinegar at all I promise! It's role in this recipe is to inhibit the gluten development which aides in a tender crust.
4.) Pour in your water to your coarse butter/flour mixture, and gather your dough together. You don't want to knead your dough, as this will encourage gluten development which results in a tough dough. Just bunch it together, fold it on to itself, and bunch it again, fold over, and continue.
5.) Transfer dough to your counter and continue the process of bunching it together and folding it over. Split the mass in two, then form them into solid pieces. Flatten them out into dough discs (for easy rolling), wrap in cling film, and chill in your refrigerator for at least an hour before rolling it out. You may keep it in the ref for up to three days!
6.) Roll out your dough as shown in the video, transfer to your baking tin. If the recipe calls for blind baking:
a. Preheat your oven to 220C
b. Dock your dough with the tines of a fork (you could skip this normally, but I prefer to do this for proper even baking after removing the weights). Line your dough with crumpled parchment paper, and pour in your pie weights. Bake as instructed in the video.
Happy Baking!
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How to make Short Crust Pastry - BBC GoodFood.com - BBC Food
Sarah Cook guides us through the delicate preparations and techniques required to make short crust pastry.
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MINCE PIE RECIPE - With a Short Crust Pastry
Mince pies made with shortcrust pastry are one of my favourite Christmas treats. Give it a try and see if you agree......SUBSCRIBE so you never miss a new video:
My HOMEMADE MINCEMEAT RECIPE
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ALL THE GEAR WE USE
You will Need
250g /8oz All purpose /Plain Flour
1/2 a Teaspoon of Salt
55g /2oz of Butter
55g /2oz of Lard
4 - 6 Tablespoons of Cold Water
12 Teaspoons of Mincemeat
Oven Temperature - 180'C / 350'F
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