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Buttery Pie Crust

Buttery Pie Crust


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1 crust (enough for 6 hand pies) Servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Recipe Preparation

  • Pulse flour, sugar, and salt in a food proces-sor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.

  • DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

,Photos by Hirsheimer Hamilton

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 230 Fat (g) 15 Saturated Fat (g) 9 Cholesterol (mg) 40 Carbohydrates (g) 22 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 3 Sodium (mg) 80Reviews Section

Buttery Flaky Pie Crust Recipe / Short Crust Pastry

Whether you&rsquore making apple pie, pumpkin pie, chicken pot pie or pecan pie this recipe will work perfectly. It&rsquos flaky and crumbly like a good pie crust should be while also being buttery and incredibly flavorful.

There&rsquos nothing quite like a made from scratch homemade pie, the love and time adds to the flavor!


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!


Best Homemade Pie Crust Recipe

If you are looking for a from-scratch pie crust recipe that is easy, foolproof, and downright melt-in-your-mouth, then here ya go!!

Pie is ALWAYS in season…apple pie, pecan pie, sweet potato pie, pumpkin pie, chocolate pie—so many pie possibilities. I’m smiling just thinking about it.

A good pie must first start with a good pie crust! Most homemade, from scratch pie crust recipes I’ve tried, are pretty bland, which probably isn’t the recipe’s fault. Pie crusts are usually boring in order not to compete with the pie itself. Understandable. Not agreeing, but understandable.

However, I’m a sucker for a scratch-made pie crust that has a buttery-biscuit flavor, just like my grandmas. I could eat that pie crust all by itself! Now that’s when you know you’ve got a good crust!

This pie crust is my go-to for just about all of my pies!

One of my readers told me that if you substitute the cold water for cold half n half, it takes the crust to a whole different level of yumminess! Well, she didn’t use those words, but I’m soooooo ready to try it out and see!! Thanks so much to whoever sent me that tip! I’ll update this post once I try the half &half method.


Buttery Pastry Shell

In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.

Set the ring of a 9-inch springform pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.

Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.

Preheat the oven to 375°. Line the pastry shell with a 14-inch round of parchment paper fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough.


❓ Homemade Pie Crust for the Freezer FAQ

You can easily freeze pie crust either in a ball or rolled out into a circle. Rolling out the crust before freezing means less work when you thaw and use it, but it does make for more difficult storage and possible breakage in the freezer.

You can have 6 pie crusts in the freezer in about 20 minutes with this recipe.

The pie crust ingredients are simple: flour, butter, salt, and water. Start by mixing the salt into the flour.

Next, cut the butter in a little at at time. I use my universal stand mixer for this, but you can use a fork or a pastry cutter to cut the butter into the dough. The flour and butter mixture does not have to be completely uniform it's actually good to leave a few larger bits of butter mixed in.

When all the butter has been added and the dough looks course and crumbly, start adding the water a little at a time, mixing either with your hands or, if using a mixer, pulsing on high. If your dough starts to get greasy because the butter is melting, place it in the refrigerator for about 30 minutes before working with it further.
When the dough starts to clump together, turn it out onto a floured surface and separate it in half, then separate each half into thirds. Form each section into thick circles.

Once you have prepared the pie crust according to the instructions and formed the thick circles, you can freeze the dough or go ahead and roll it out into flat circles ready for a pie plate before freezing (I do not do this). If you want to do that extra step, place each section of crust on lightly floured parchment paper to roll it out, then, starting at one end and moving toward the other, roll the parchment paper up gently with the pie crust inside.

If you are freezing without rolling, place each section of dough between parchment paper and freeze in a freezer container. With the parchment paper between each crust, you should be able to easily remove one pie crust section at a time when you are ready to use them. If you do not have parchment paper, you can individually freeze the crusts before combining them in a freezer container.

If you are rolling first, place the rolled pie crusts on a cookie sheet or other flat surface and freeze for a couple of hours. Once the crusts are individually frozen, you can combine them and place in a freezer container or wrap with freezer paper.
If you are struggling with the consistency of your pie crust, check out these tips from professional baker Erin McDowell.

A well-wrapped pie crust should last 6 months or more in the freezer. The crust will not "go bad" if it is frozen for a longer time, but it may get freezer-burned, lose optimal texture, or have an off taste if it is frozen for too long.

Because pie crust relies on solid fats (butter in this recipe) for the consistency of the dough, you should thaw the pie crust overnight in the refrigerator if possible. If that is not possible, thaw the crust on the counter at room temperature until pliable. Never defrost a frozen pie crust in the microwave.

Margarine has a higher water content than butter and should not be substituted in pastry recipes such as pie crusts.

Absolutely! For a double crust pie, simply use one portion for the bottom crust, add the pie ingredients, then top with another rolled out portion. Seal the edges of the top crust to the bottom crust all the way around the pie, and pierce air vents with a fork or knife after sealing the edges to allow hot air to escape.

A simple egg wash can be brushed over the top of the crust to create a lovely golden color. Separate the white from the yolk of one egg, placing the white into a small bowl with high sides. Add water a teaspoon at a time, whisking well, until the egg white is light enough to be easily spread with a brush. Brush over the pie crust. For a deeper golden color and more shine, you can include the yolk as well.


Pie Crust / Tart Crust – Easy Tart Crust Recipe

Flaky: There are various pie crust recipes you will come across. Some made with butter and some with shortening. The buttery pie crust tastes fantastic due to which my recipe contains butter.

One of the essential things while making the crust is to make sure your butter is really really cold, not frozen but chilled. This is what yields a flaky crisp crust. Not just the butter even the other ingredients used, eg: the egg, water, etc need to be used when cold. This helps in keeping the butter firm in the dough which is essential for a crisp crust

Combining ingredients: Like most recipes, you first combine the flour & butter and then the other ingredients like egg and water. While adding the water you do not knead the dough. all you want to do is combine the ingredients bringing the dough together. Do not over add the water making the dough sticky or wettish.

Chill the dough: Once your dough is ready, it is essential to chill the dough at least for an hour or two. This will relax the gluten in the flour making it easier to roll. It also reduces the dough from shrinking while it bakes

The homemade dessert base recipe

Pie Crust / Tart Crust Recipe (Basic Tart Dough Recipe)

Ingredients

  • 180 grams all purpose flour
  • 20 grams powdered sugar
  • 100 grams salted butter, cold & chopped fine
  • 1 chilled egg yolk
  • 40 ml or as required chilled water

Instructions (Pie Crust / Tart Crust)

Firstly, in a food processor, combine the flour, sugar, and butter together. Pulse until the mixture resembles breadcrumbs. To this mixture, add the egg yolk and pulse again until all well combined

Put this mixture in a large bowl and add the water only a required making sure your dough does not turn sticky or wettish. It should just come together forming a firm dough. Do not over knead as the butter in the dough will start melting making the dough sticky

Once you form a firm dough, flatten it a bit and place it on some cling wrap. Cover it completely and refrigerate for an hour.

Once ready to use, roll the dough using a rolling pin on a surface sprinkled with flour.

In conclusion, place this in a tart tray and bake at 170 degrees C


This Is the BEST Homemade Graham Cracker Crust!

All delicious pies start with a fundamental step – making a good pie crust. And this Graham Cracker Pie Crust? It’s one of the best.

You can use this homemade pie crust to make any pie you like. Apple pie, chocolate pudding pie, lemon meringue pie, cherry pie… literally whatever flavor you like will work. If you’re still trying to decide what kind of pie to make, don’t sweat it! Just make this pie crust ahead of time, freeze it, and figure out the rest later! (You also make a graham cracker cheesecake crust! More on that below…)

Making freezer-friendly pie crusts, like this graham cracker one, is such a timesaver. If I get a sudden craving for pie (I mean, who doesn’t get those every once in a few weeks), or need to whip together a quick dessert for guests, I’ve already got half the dessert ready!

I could honestly eat just this crust, though. That’s it. That’s the dessert. It’s the perfect amount of crumbly, it’s buttery, it’s sweet… it’s all that you could ask for.

Let’s get it in the oven so you can see what I’m talking about!


Easy Shortbread Tart Crust, crisp and buttery

This easy shortbread tart crust is one of my most-used recipes. I turn to it all the time.

And, to be honest, it took so much anxiety out of my tart baking.

So many tart crusts involve pulling out the food processor, chilling the dough, rolling the dough, carefully draping it into the pan, chilling it all again, blind baking with pie weights&hellip

It can be intimidating to even get started. (Though if you&rsquore looking for more of a challenge, you can try the crust in my passion fruit tart.)

And even after all that careful work, so many of them shrink!

You know that moment of dread when you pull a blind baked tart crust out of the oven to find the crust slumped halfway down the sides of the tin, completely incapable of holding the filling you were planning to put in it?

And, uh, you still have to wash the food processor&hellip

I&rsquove been there. And, oof, it isn&rsquot fun.

But this shortbread crust changes all that.

It takes about five minutes of active time to make. There&rsquos no rolling and no chilling. It goes from puttering around in the pantry to out of the oven in less than a half hour.

It&rsquos pretty much foolproof.

The method is a simple one that I learned from Alice Medrich, the chocolate queen and baker extraordinaire. Though I&rsquove tweaked the ingredient list, and swapped in confectioners&rsquo sugar for granulated for added tenderness, the general technique is the same.

You whisk together flour and confectioners&rsquo sugar and a pinch of salt. Then you melt some butter, add some vanilla, and pour the mixture over the dry ingredients.

Then you stir everything together until it&rsquos all moistened.

And then you press it into your tart pan in an even layer, bake it immediately, with no rolling pin or fussy pie weights to mess with.

It&rsquos an extraordinarily forgiving shortbread tart crust. I&rsquove never had it shrink on me (a millimeter or two doesn&rsquot count).

And it&rsquos also incredibly versatile. I&rsquove added orange zest to the shortbread crust in my cranberry curd tart. I&rsquove made a chocolate version in my chocolate peanut butter tart. (And I use it just as written in my plum custard tart.)

Variations on this shortbread crust also show up in my brown butter apple bars and my almond shortbread brownies.

(And there&rsquos a similar method in my gingersnap tart crust, which, sorry, involves a food processor&hellip)

It&rsquos a good recipe to have in your back pocket, whenever you want a crust that just works. You can use it in any standard tart recipe in place of whatever crust is called for.

You&rsquoll be glad to have this one bookmarked, printed-out-and-laminated if you&rsquore old school like that, or saved in whatever form you&rsquoll be able to find it again.

You&rsquoll thank yourself later.

Looking for an unfussy, all-butter pie crust instead of a tart crust? I&rsquove got you covered with this easy flaky pie crust. (And I&rsquove even got instructions on how to make a lattice-top, if that&rsquos your thing.)


The starting point for an array of different treats and dishes.

Ingredients

  • 1-1/4 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter , cold
  • 2 – 3 Tbsp. cold water

Directions

Step 1

Preheat oven to 425°F.

Step 2

Cut margarine or butter into baking mix until crumbly. Add water, one tablespoon at a time, until dough holds together.

Step 3

Form into a ball. On floured surface, roll out to 1” larger than inverted pie pan.

Step 4

Place into pan prick bottom and sides with fork. Trim and flute edges.

Step 5

Bake 10 – 12 minutes.