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Old-Fashioned Pie Crust

Old-Fashioned Pie Crust


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This recipe makes two crusts. It's my grandma's recipe from the farm, but back in the day, she used lard. I use Butter-Flavored Crisco™ instead.MORE+LESS-

3/4

cup butter-flavored shortening

1/2

teaspoon salt (more, if desired)

Hide Images

  • 1

    In a large bowl, add shortening, salt and flour. Using a pastry cutter, cut the dry ingredients into the shortening until the dough forms small pea-sized bits.

  • 2

    Add water a tbsp at a time, cutting (with pastry cutter) after each addition. Using hands, blend dough until it holds together. Form two balls.

  • 3

    Flour counter top or pastry board and rolling pin well. With first dough ball, form a large hockey puck shape. Turn over and roll out with rolling pin, rolling from center to edges to form a circle.

  • 4

    Carefully place crust in pie pan. Repeat with second crust (or reserve for top crust of a two-crust pie.)

No nutrition information available for this recipe


Buttery, Flaky Pie Crust Recipe

Why It Works

  • All-purpose flour gives the dough strength to hold its shape in the oven, preserving any sort of decorative design.
  • A blitz-style ratio of flour to butter creates a dough that's pliable but strong, making cracks and tears a thing of the past.
  • One round of folding provides eight major layers with minimal fuss.
  • Refrigerating the dough after shaping ensures it's fully chilled and relaxed, preserving its flakes in the oven.

This easy pie dough has a recipe that pastry chefs tend to favor, but it doesn't require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It's essentially a streamlined blitz, making an easy, layered dough that's supple but strong. That means it won't slump out of shape in the oven, so it can support all types of complicated decorative techniques, but it's wonderfully buttery, so it always turns out flaky and tender, too.

In summer months, warm pantry staples and equipment will raise the temperature of pie dough, causing the butter to melt. If it's warmer than 73°F (23°C) in your kitchen, a few simple precautions will keep your dough happy and cool.

See our crash course in mastering pie dough here for more tips and troubleshooting.


Old-Fashioned Lard Pie Crust

You know, before processed crap took over our lives and “they” started telling us how bad butter and lard and saturated fat were for us.

Now we know that butter is so much better for us than margarine.

We know that saturated fat is not the devil and can be very nutritious in things like coconut oil.

I’m certainly not touting lard as a health food by any means, but when you’re making pie crust it’s not like you’re heading down a path of health anyway!

Pie crust is meant to be filled with indulgent things like cheesy quiche, cherry filling, coconut cream, chocolate pecan filling and pumpkin filling!

Tis the season for eating!

Although I consider myself to be rather proficient in the kitchen, pie crust has ALWAYS been my nemesis.

I’ve tried multiple recipes and never been completely satisfied with the results. I always struggle with the dough being dry and crumbly. I know the rule of thumb is never to overwork the dough, so I usually do the best I can and end up with an ugly pie that has hard flavorless crust.

It’s been a HUGE bummer for me year after year.

Last year for Thanksgiving I caved and bought frozen piecrust dough and while it was easy to work with, it just didn’t have the homemade flavor I love so much.

My mom brought us a quiche ages ago and while the cheesy broccoli filling was delicious, I found myself being even more into the crust!

It was rich and flakey and full of flavor.

I mean seriously delicious.

When I asked her about it she told me the secret was lard!

I may have been a little skeptical at the time, but when it came time to make pies for this Thanksgiving, I asked her for the recipe.

I bought a big ole tub of lard at Kroger and got to work last night making the dough.

It came together super easy and was an absolute dream to roll out!

This is my go-to crust from here on out. And with the amount of lard I have on hand, I see many a quiche and random weekday pie in my future!

Try it and let me know what you think. I cannot wait to sink my teeth into my pies this year!


Azaluna

Mary Berrys Short Crust Pastry Recipe Pastry Recipe - Mary Berry Christmas Mince Pie recipe (With images . : Line the pastry case with foil and fill with baking beans.. Because it is so easy to make in batches, i make extra my first time making a pie crust from scratch. You could use a bought 500g (18 oz) pack of shortcrust pastry. How to make shortcrust pastry. In the swinging ླྀs she became the this is a great tart to serve for a party. This link is to an external site that may or may not meet accessibility guidelines.

This link is to an external site that may or may not meet accessibility guidelines. Jamie oliver's old fashioned sweet shortcrust pastry is perfect for loads of master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie. Prep 15 mins, plus 30 mins chilling. Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Make it the day before.

Mary Berry Christmas Mince Pie recipe (With images . from i.pinimg.com Published:17 apr ཏupdated:24 nov ཐ. Easy family food for every day of the week'. Making shortcrust pastry really is not as difficult as you'd think. Prep 15 mins, plus 30 mins chilling. What it provides is a light crisp, melting crust, which has all the important flavours of the. If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. How to make shortcrust pastry. Mary berry s bakewell tart :

Mary berrys short crust pastry recipe pastry recipe :

Enough pastry for a 24cm pastry case. To access this service, please log into your meilleur du chef account or create a new account. Top short crust pastry recipes and other great tasting recipes with a healthy slant from sparkrecipes.com. Here, i've given lots of tips and direction about how to use and cook your pastry, as well as three great variations to use in a variety of both sweet and savoury. You could use a bought 500g (18 oz) pack of shortcrust pastry. And this shortcrust recipe isn't just for sweet desserts! Click here for more delicious mary berry recipes… Shortcrust pastry freezes more successfully when it has been rolled out or shaped as required what is the best size short crust pastry tin size? The steps to press the pastry into the tin and baking are the same. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and. This pastry is used in my recently posted onion and olive tart recipe #140798 in which the sugar and. This link is to an external site that may or may not meet accessibility guidelines. In all recipes for short crust pastry you will find that you have to work cold.

Butter is the shortening agent. Make perfect shortcrust pastry every time with our easy recipe. Cranberry apple pie with crispy short crust pastry. Add to my recipe book. Mary berrys short crust pastry recipe pastry recipe :

Mary Berrys Short Crust Pastry Recipe Pastry Recipe / mary . from i.pinimg.com Cakes mary berry shortcrust pastry meat pie, mary berry pastry crust, mary berry. Making shortcrust pastry really is not as difficult as you'd think. This pastry is used in my recently posted onion and olive tart recipe #140798 in which the sugar and. In the swinging ླྀs she became the this is a great tart to serve for a party. Recipe v video v dozer v. Cranberry apple pie with crispy short crust pastry. Line the pastry case with foil and fill with baking beans. Trust mary berry's leek and stilton quiche recipe for a.

First make the short crust pastry:

Mary berrys short crust pastry recipe pastry recipe : Homemade shortcrust pastry doesn't have to be hard, with our method giving you perfect pastry in three easy steps. Trust mary berry's leek and stilton quiche recipe for a. Making shortcrust pastry really is not as difficult as you'd think. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and. Click here for more delicious mary berry recipes… Butter is the shortening agent. Add to my recipe book. And this shortcrust recipe isn't just for sweet desserts! Try making your own shortcrust pastry with crunchy semolina. Jamie oliver's old fashioned sweet shortcrust pastry is perfect for loads of master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie. Recipe v video v dozer v. Because it is so easy to make in batches, i make extra my first time making a pie crust from scratch.

Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and. Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. To access this service, please log into your meilleur du chef account or create a new account. Cakes mary berry shortcrust pastry meat pie, mary berry pastry crust, mary berry. Place 350g (12oz) plain flour in a bowl.

Mary Berrys Short Crust Pastry Recipe Pastry Recipe / How . from i.pinimg.com Jamie oliver's old fashioned sweet shortcrust pastry is perfect for loads of master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie. The steps to press the pastry into the tin and baking are the same. I doubled the recipe to make a bottom and upper crust for a chicken pot pie. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Follow these tips for great results every time and try these sweet and this is my favorite recipe as it is the most versatile. In the swinging ླྀs she became the this is a great tart to serve for a party. Make it the day before. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and.

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough.

The steps to press the pastry into the tin and baking are the same. Many british recipes call for shortcrust pastry. In the swinging ླྀs she became the this is a great tart to serve for a party. Find more pastry and baking recipes at bbc good food. Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and. A recipe for a rich shortcrust pastry which i found in the november 2005 issue of the australian magazine 'table: Pastry recipes tart recipes baking recipes dessert recipes short pastry homemade pastries shortcrust pastry british baking just desserts. Mary berry s bakewell tart : What it provides is a light crisp, melting crust, which has all the important flavours of the. Place 350g (12oz) plain flour in a bowl. Published:17 apr ཏupdated:24 nov ཐ.

Making shortcrust pastry really is not as difficult as you'd think. You can even roll it out, line the tart. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and. Because it is so easy to make in batches, i make extra my first time making a pie crust from scratch. Shortcrust pastry freezes more successfully when it has been rolled out or shaped as required what is the best size short crust pastry tin size?

Pastry recipes tart recipes baking recipes dessert recipes short pastry homemade pastries shortcrust pastry british baking just desserts. How to make shortcrust pastry. Making shortcrust pastry really is not as difficult as you'd think. Because it is so easy to make in batches, i make extra my first time making a pie crust from scratch. Use cold fats, cold liquids, don't let the dough heat up.

Follow these tips for great results every time and try these sweet and this is my favorite recipe as it is the most versatile. Published:17 apr ཏupdated:24 nov ཐ. Find more pastry and baking recipes at bbc good food. Making shortcrust pastry really is not as difficult as you'd think. When we say short in pastry terms, we're talking about the finished pastry's crumbly quality.

How to make sweet shortcrust pastry | jamie oliver. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make perfect shortcrust pastry every time with our easy recipe. Follow these tips for great results every time and try these sweet and this is my favorite recipe as it is the most versatile. A good pastry requires very little handling indeed, which sometimes can be quite tricky.

Source: loveincorporated.blob.core.windows.net

Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and. Butter is the shortening agent. Pastry recipes tart recipes baking recipes dessert recipes short pastry homemade pastries shortcrust pastry british baking just desserts. Cranberry apple pie with crispy short crust pastry. Click here for more delicious mary berry recipes…

Add to my recipe book. Place 350g (12oz) plain flour in a bowl. Prep 15 mins, plus 30 mins chilling. A good pastry requires very little handling indeed, which sometimes can be quite tricky. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.

Source: static.independent.co.uk

Enough pastry for a 24cm pastry case. Find more pastry and baking recipes at bbc good food. 225g plain flour (1.5 cups) 3 tsp icing sugar 140g. The pastry should be pale golden and the filling soft when pierced with a knife. Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make.

Source: www.hellomagazine.com

How to make short crust pastry with the french baker tv chef julien from saveurs dartmouth u.k. How to make sweet shortcrust pastry | jamie oliver. Click here for more delicious mary berry recipes… To access this service, please log into your meilleur du chef account or create a new account. Easy family food for every day of the week'.

Source: www.recipesmadeeasy.co.uk

It is a good pastry for handling and for rolling and creates a lovely taut crust. First make the short crust pastry: How to make sweet shortcrust pastry | jamie oliver. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and. Make it the day before.


Impossible pie ingredients you will need:

Recipe feedback: “Thank you for posting this recipe. I learned about Impossible Coconut Cream Pie in home economics. As a teenager, this was my go-to dessert and my family enjoyed it as much as I did. Have always LOVED coconut and making it for my God daughters wedding shower brought back wonderful memories of home and family.” – Sandy

“It’s my first time making any “impossible” recipe and it really does make it’s own crust!” – Carrie


Comments

It would be helpful to know what measurements go where. To make the crust it doesn’t specify if it’s the 3/4 cup of a sugar or 2 tablespoons. You literally have a 50/50 chance of ruining everything. I’m not a lifelong baker, I’m a beginner. So it would be nice if there was more clarification.

The ingredients are broken up by buttery pie crust and then peach filling.

Follow the video…it will help…she actually gave you the ingredients for the pie crust first then the cobbler filling…

Hi Monique, I am eager to try this recipe, but I have a question. One of the crust ingredients is listed as 8 oz. (1 stick) butter. Where I live, butter is sold in 16 oz. packages containing four (4) sticks, so each stick is only four ounces. Am I supposed to use two sticks of butter totaling eight ounces? Or is the number 8 a typo, so only one four-ounce stick of butter is needed? Thank you in advance for clarifying.

The recipe calls for 8oz or 1 stick so if you purchase 4 oz sticks use 2

It’s a typo. You should use only 4 ounces/1 stick. The crust recipe is pretty common for double pie crusts and it’s almost always a cup of fat (8 ounces) to 2.5 cups flour, give or take a couple of tablespoons.

FINALLY! A true Southern peach cobbler like I watched my great grandmother make. Real cobblers are made like this, with a buttery crust, not sweet batter. Thank you for a great recipe!

My favorite go to recipe for the easy buttery just right crust! This cobbler/pie is absolutely delicious and surprisingly so easy to make. Thanks for your website and easy delicious recipes! Keep them coming!

***MARRIAGE PROPOSAL*** I have always received compliments on every dish prepared using the recipes on this site but THIS PEACH COBBLER WAS SO AMAZING I couldn’t believe that I made it and he just couldn’t help himself! **The disclaimer is accurate so prepare with caution.

I have a recipe from my grandmother very close to this one. The only difference is I put it in a 9x 13 pan (cobbler) and layer it with an extra crust in the middle. It is absolutely delicious as that middle crust soaks up the juice. It’s everyone’s favorite part….of the cobbler/pie.

CAME OUT PERFECT!! Absolutely delicious!! I used store bought pie crust which worked great. This will definitely get you a RING!! Thanks for another easy but with exceptional results recipe!


Classic Rhubarb Custard Pie (With Crust Recipe)

This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. It's such a simple recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare. A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead.

The all-butter pie crust is easy to fix with a food processor, but you can cut prep time by about half if you make the pie with a frozen pie crust. Feel free to use frozen or homemade pastry, or use refrigerated pie pastry sheets. A rhubarb pie with a custard filling with set up nicely and you won't have to worry about fruit juices running—a common scenario with pies filled exclusively with fruit.

Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it. It's no wonder rhubarb was once called "the pie plant!"


Grandma’s Secret Pie Crust Recipe with Tips for the Perfect Pie Crust

I confess, I’m a little intimidated when it comes to making pie crust. Or at least, I was, until I tried this recipe for Grandma’s Secret Pie Crust.

This isn’t my grandma’s recipe, but it’s definitely my go-to pie crust recipe. Although, come to think of it, both of my grandma’s were great cooks, so they probably knew all the secrets for making pie crust.

Their secret ingredients in this recipe are the vinegar and the egg. You don’t see eggs and vinegar in most pie crust recipes.

I don’t know what they do, exactly, but I do know I’ve tried plenty of pie crust recipes without eggs and vinegar, and this one is by far the best!

I’m still not great at rolling out a crust and fitting into a pie pan, but at least I know my crust will be light and flaky. It might not look pretty, but it will be good!

Here are a few more handy tips for making the perfect pie crust:

  • Make sure your butter and water are very cold. I add a some ice to my water, and cut my butter in small pieces and refrigerate it for about 30 minutes before I start making my crust
  • For the flakiest crust, once you’ve cut in your butter, finish mixing your pie crust by hand.
  • Most pie crust recipes have you refrigerate the dough before rolling, but I find the cold dough is so hard to roll out. I prefer to roll my crust immediately after mixing, then place the crust in a pie pan and chill it. Whichever method you use, don’t skip the chilling step!
  • Use a pie crust shield if you’re crust will be in the oven longer than 20 minutes. Otherwise you’ll end up with burnt edges on your pie. I usually remove the shield when my pie has about 15 minutes left to bake so the edges can get nice and golden.
  • If you’ll be baking your crust and filling it later (such as for a cream pie), poke the dough all over with a fork before baking. It’s also a good idea to use pie weights or something similar to keep your crust from sliding down the sides of the pie pan. You don’t need anything fancy. I just line my crust with parchment paper and fill it with dried beans.

If you have a food processor, you can use that to cut in the butter, but you’ll still want to add the liquids by hand. This recipe makes enough for two single crust pies, or one double crust pie.


A holiday pie from days past, this vinegar pie was a favorite for Ma Ingalls. You will love how easy it is to make, and it is sure to become part of your holiday table, too.

This gorgeous pie will make your holiday table even more festive. A favorite of the Ingalls family, from back in the pioneer days, it was often served at their holiday parties.

What is vinegar pie?

Vinegar pie is a basic sugar pie, but with the added benefit of the vinegar. The vinegar is a flavoring agent that rounds out the sweetness of the granulated and brown sugars. It’s not like a sweet and sour flavor, it’s a perfect balance of the two.

Where did vinegar pie originate?

Laura Ingalls Wilder is said to be the first to write about it. Now, whether that is the truth or a fun story, it’s hard to confirm. It can be said that Charles would be working in the field, and look at his lovely wife, and say, “I want pie, Caroline.”

Then, Ma would go to work, collecting eggs, sugar, flour and salt, and get a delicious pie crust started. I can imagine that her skills were such that she was able to whip this pie up in 15 minutes or less, leaving plenty of time to get other items on the dinner table while the pie was baking.

This Little House Cookbook vinegar pie recipe is an old-fashioned treat and part of our cooking like Ma Ingalls series!

Is this old fashioned vinegar pie hard to make?

Not at all. This pie is super simple, and you will most likely already have the ingredients on hand. You will only need eggs, butter, flour, sugar, and a bit of nutmeg. Mix them together, pour into the crust and you are set! (no pun intended)

Can I use a prebaked pie crust?

Of course! But don’t let fear of messing up a pie crust stop you. This recipe for the best flaky pie crust is a winner every time and has a video and picture tutorial to help you create an easy to roll out and oh-so flaky crust.

To pre-bake your pie shell follow this recipe for flaky pie crust, line your 9 inch pie plate (or cast iron skillet which is likely how Ma Ingalls baked hers) with the crust. To keep your pie crust from puffing up, either use a fork to prick the sides and bottom of the pie crust or line the pie crust with parchment paper and use pie weights (dried beans work great). Preheat oven to 475 degrees F and bake for 8 to 10 minutes, then remove and fill with your pie filling. Shared from Hand Made: the Modern Guide to Made-from-Scratch Living

What kind of vinegar should I use with this pie?

I have tested this recipe with both white and apple cider vinegar. For my own preferences, I like the flavor the apple cider vinegar brings. You can make your own apple cider vinega r easily, too. However, both will work easily and just as well in this recipe.

This vinegar pie sounds so easy to make! Is there a way I can mess it up?

It’s hard to mess up this simple pie recipe, but I suppose you could allow it to over bake and become a hard mess. If you are concerned, use a thermometer and when the pie reaches 165 degrees internal temperature, pull it out and let it cool from there.

Just a few pantry staple basics are needed to whip up this pie. In a separate large bowl, add the sugars, flour, and nutmeg. Stir well until no lumps remain. Alternatively, you can use a sifter for this. This 5 cup flour sifter is a great size (the 3 cups tend to be too small and take forever).

Stir in the melted butter, eggs, water, and vinegar.

Pour into prebaked pie shell and bake in the oven for 30 minutes. Remove from oven and cool completely before cutting.


How to Make Flaky Pie Crust the Traditional Way

Americans have been crafting the best pies in the world for over 200 years, even going so far as to equate pastries and patriotism—"as American as apple pie" (a dessert that requires not one crust but two). Yet somehow we've come to think of it as a particularly daunting task, as if 19th-century grandmas weren't cranking out wonderfully flaky pies without electricity, air conditioning, or even convenient sticks of butter.

With those considerable advantages, making pastries is easier than ever. While Kenji goes full modern with a food processor for his Easy Pie Dough, my approach is decidedly low-tech. It's simple, it's reliable, and it produces a strong but pliable dough that bakes into an extra-flaky crust.

Before jumping into the nitty-gritty of my technique, you must unlearn what you have learned from other recipes. We've been warned about the "evils" of gluten so many times that some bakers have a deep-seated fear of overworking the dough. That's a crummy mindset to carry into the kitchen, because fear leads to anger, anger leads to hate, and hate leads to suffering. Pretty much sums things up, huh? We're so afraid of gluten, we'll do just about anything to avoid it, but then we find ourselves angry at doughs that rip and tear, and we hate our crusts as they slump out of shape in the oven.

To transcend that suffering, we have to realize that gluten isn't the enemy of our dough. (If it were, we'd have all switched to a gluten-free recipe by now.) To paraphrase an old friend, my ally is gluten, and a powerful ally it is. It's the force that gives pastry its power, that binds a crust together. It strengthens dough so that we can wield it with confidence, knowing it won't fall apart in our hands.

With gluten on our side, pie dough should feel as comfortable as a worn leather jacket, flexible and soft but strong. Sure, the dark side of gluten is that it can make a pie crust tough, but that's where love butter comes in. It brings balance to the force, so pie dough turns out tender and crisp. In culinary school, I learned that a 1:1 ratio of flour to butter by weight is ideal. That may seem like more than you're used to, but it's a tried-and-true pastry formula that improves the flexibility of the dough.

It also keeps the bottom crust from turning soggy, as the butter has a slight waterproofing effect on the dough, preventing it from absorbing a juicy filling. That means that even the bottom crust of a cherry pie will be flaky and crisp, no par-baking required.

Happily, the technique for getting the crust extra flaky is actually pretty fun, at least if you're the sort of person who likes to pop bubble wrap and make paper planes, because it all boils down to smashing and folding. Here's the deal: Cut up some cold butter, toss it with flour, and squish each cube flat. That's it no "coarse meal" or "pea-sized bits" to try to judge by eye. No guesswork when it comes to adding the water, either—the amount you add will always be exactly 50% of the flour by weight. Once it's incorporated, knead until the dough forms a lumpy ball the butter itself will work as a binder while simultaneously keeping the gluten from becoming dangerously powerful.

Once all the floury bits have been absorbed, plop the dough onto a well-floured surface and sprinkle more flour on top. Seriously, have at it! Any excess flour can be brushed off later on, so there's absolutely no reason to scrape by with the bare minimum. Use as much flour as you need to feel 100% confident as you roll.

On that note, choose whatever type of rolling pin feels most comfortable in your hands. Like a finely crafted lightsaber, it's an expression of your own personal style. I've got a soft spot for this tapered French pin, which lets me feel every bump in the dough, but some prefer the smooth action of an American pin or the fixed handles of a Shaker-style.

However you choose to arm yourself, aim to roll the dough just a little bigger than a sheet of notebook paper, keeping it well floured on either side as you go.

Bring each 10-inch side toward the middle, close both sides together like a menu, then fold the whole thing in half (top to bottom). Unlike with a fancy puff pastry or croissant dough, this sort of folding isn't about precision—it's about throwing in a few quick and dirty layers that will be thinned and lengthened as you roll out the top and bottom crusts. For that modicum of effort, you'll be rewarded with massive layers that make everyone go ooooh and ahhhh.

As soon as you've folded it up, the dough is ready to rock and roll—no waiting or refrigeration needed. In fact, unless your kitchen is unreasonably warm (which means your rolling surface is warm, too), it's better to tackle the procedure all in one go. When you refrigerate a block of dough, rolling it out later on will soften the chilled butter and "awaken" the gluten, requiring that it be chilled and relaxed again. If it's not, the softened butter will melt too fast, making the crust greasy and dense. What's worse, the unrelaxed gluten will turn to the dark side and cause our crust to shrink.

Cut the folded dough in two pieces for the top and bottom crusts. Yeah, they'll be kinda square, but don't worry about the logistics of trying to make things perfectly round. So long as you roll the dough until it's roughly 14 inches across, you can just sling it over a pie plate and trim it to size.

And yes, I said sling. This dough is a joy to handle, wonderfully easy to pick up without any of the "tricks" so many other recipes suggest to prevent weakling doughs from stretching, ripping, or tearing. Thanks to an ample supply of butter, you don't have to worry about cracks as you fold and shape the dough. It easily conforms to the curves of the pie plate, and curls over nicely to form the border of the crust.

Roll the remaining dough into a nine- by 15-inch rectangle. It's the perfect size and shape to yield plenty of strips for a lattice-top pie, but it's also big enough that you can cover the whole pie in one solid sheet, with enough extra dough for decorative cutouts, too. Whatever your plan, don't cut those pieces yet, or they'll shrink as the dough relaxes. Instead, transfer the dough to a parchment-lined baking sheet or cutting board so it can lie flat.

Cover both portions of dough with plastic, and refrigerate at least two hours and up to 24 any longer and it's better off frozen in carbonite. As I mentioned before, refrigeration isn't strictly about relaxing the gluten it's about chilling the butter to help preserve all those leafy sheets.

I mean, seriously, check out this pie. Could it be any more flaky or crisp? You can even see where the crust browned along the bottom as well.

If I could impart one final piece of crusty wisdom, it would be to remind you that my pie dough should never, ever feel sticky or wet. If it does, chances are the ambient heat in your kitchen is causing the butter to soften too fast (more on the importance of dough temperature here). It's also worth taking a look at how different pie plates, whether aluminum, ceramic, or glass, can affect the texture of your crust (full write-up with photos here).

Know that you have the power to make a perfect pie. Do. Or do not. There is no try.



Comments:

  1. Pyt

    I agree with you, thanks for an explanation. As always all ingenious is simple.

  2. Jorian

    I'm sorry, but I think you are making a mistake. Email me at PM, we will discuss.

  3. Siegfried

    the fast answer)))

  4. Mordrayans

    Yes indeed. I agree with everything above per said.



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