After allowing your pie crust to chill, it’s time to get rolling. Dice the butter and return it to the refrigerator while you prepare the flour mixture. And did it make a difference! Divide the dough in half and flatten it slightly to form a disk shape. If your kitchen is above 73°F, you can refrigerate all of your ingredients and equipment including your bowl, rolling pin, and pie … My hubby is a pastry chef and gave it thumbs up! This all butter pie dough recipe makes enough filling for two 9-inch pie pans or for one 9 X 13 baking dish. Just start over. I skip the chilling, I just let it rest on the counter for 30 min. I used 1/2 cup of butter and 1/2 cup of shortening instead of all shortening and mixed them together and put it in the fridge. 12 tablespoons (1 1/2 sticks) very cold unsalted butter, 6 to 8 tablespoons (about 1/2 cup) ice water, Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy. of water and that was enough--but make sure it is ice cold. Don't over work … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I never plan well enough in advance to put things in the fridge. Once ready to add the crust to your pie plate, use the roller to roll it up so that you can move it easily. Divide dough in half, and shape into balls. I can't even comment on how it baked as I didn't get that far. In a large bowl, combine flour and salt. So let’s go step-by-step, and in lots of detail, so you can avoid the most common mistakes and get your best pie ever — and forevermore. After they were good and chilled, I put the flour in the food processor and added the shortening and pulsed it till it looked coarse and then I added ice cold water to it a little at a time as I pulsed it until it formed a ball. I didn't trust the dough enough to gamble with what the finished product would be. Roll out dough on a floured counter. Side note. It keeps the shortening from blending too much with the flour, leaving you with little pockets of shortening that result in extra flakes. Most people won't think twice about serving basic cornbread when is on the table. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. I didn't have the 4 hours to let the dough chill so I added an egg and made the the water ice water and it was great! Fold the dough in half, place in a pie pan, and unfold to fit the pan. In a large bowl, combine flour and salt. https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust This is a simple recipe and very tasty! In a large bowl, combine flour and salt. Use as directed in pie recipe. Pulse 8 to 12 times, until the butter is the size of peas. It really is the best ever pie crust! Add cold butter and pulse until mixture forms pea-size crumbs. And here it is. I used about 5 Tbsp. I am entering a pie in a contest next weekend, I think it will win. I was sceptical about this one because it sounded wayyy too simple and I had tried one that used the exact same ingredients before but different ratios and didn't turn out so good. Don't over work it. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Cut the dough in half. I have to add a little extra flour usually just to get it smooth, but it bakes up perfect and flaky. If using a 9 X 13 pan, one recipe of pie crust will top one single top crust pot pie. They are all right on! Nutrient information is not available for all ingredients.

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