Recipes for "pie crust"

Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

Sprinkle the mixture with 4 tablespoons of the ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. You may not need all the water.

The mixture is ready when a small handful of the crumbly dough holds together when you pinch it with your fingers.

Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.

Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disc. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks.

If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!

Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Roll out second disc of dough, as before. Gently place onto the top of the filling in the pie.

Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.

Flute edges using thumb and forefinger or press with a fork.

Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.

Preheat your oven to 350°F.

When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.

Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)

Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.

You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

See more detailed instructions and photos for how to blind bake a crust here.

Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.

Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready.

If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Remove dough from machine and place in a mound on a clean surface.

Divide the dough into 2 balls and flatten each into 4 inch wide disks.

Do not over-knead the dough!

Dust the discs lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.

Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. (We use a silicon baking mat that has the pie circles already marked.)

Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.

Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.

You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust.

If you are making a double crust pie, roll out the second disc of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.

Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.

Allow dough to rest in refrigerator 10 minutes before rolling out.

In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.

Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.

Makes crust for one double crust pie.

Whisk flour and salt together in a mixing bowl.

Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.

Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2 days.

When you are ready to make your pie, remove dough from the refrigerator and roll out each piece from the middle to the edge. Bake according to the pie recipe directions.

Place the flour, salt, and sugar into a food processor and pulse until well combined.

Add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times.

You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

Add two tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse several times.

Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.

If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Try to keep the water to a minimum. Too much water will make your crust tough.

Remove the crumbly mixture from the food processor and place on a very clean, smooth surface.

If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky.

Then, use your hands to press the crumbly dough together and shape into a disk. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough.

You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough.

Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

At this point you can freeze the dough disk for a month until ready to use. Defrost overnight in the refrigerator before proceeding.

When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out.

While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.

Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk.

If the dough is a bit stiff, use your rolling pin to press down on the center a few times. No need to be gentle at this point. You're trying to shock the chilled butter in the dough to loosen up a bit.

Roll out the dough to a 12-inch circle, to a thickness of about 1/8-inch thick.

As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.

Carefully fold the dough in half, then transfer it to a 9-inch pie plate or tart pan, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

With a pair of kitchen scissors or a knife, trim the overhanging dough to about 1/2 inch. Fold the overhang under along the edge of the pie dish. Crimp the edge of the pie crust, using your fingers in a pinching motion, or the tines of a fork. Freeze until ready to bake.

To cook the pie crust, follow the directions for the pie you are making. If you would like to pre-bake the crust, see our directions on how to blind-bake a pie crust.

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Simply Recipes / Elise Bauer

Gather all ingredients.

Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.

Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water.

Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.

Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.

Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.

Blind-bake or fill and bake as directed in your pie recipe.

Enjoy!

Whisk flour and salt together in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.

Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice-cold water, in 1 tablespoon increments, mixing just until dough is moist enough to hold together when molded; you will not need more than 4 tablespoons and in fact, may need less.

Gently gather dough together into a ball. Divide in half, and flatten each half into a 1-inch-thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, or up to 2 days.

When ready to use, roll dough on a lightly floured surface, being careful not to overwork it.

Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape.

Use pie crust as directed in your pie recipe.

1. Place the flour, almond flour, and salt in a large bowl. Add butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles small peas.

2. Pour in the buttermilk and mix with a spatula, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok). Turn the dough out onto a floured surface and gently knead until no dry spots remain, about 1 minute.

3. Divide the dough in half. Shape each piece into a circular disk. Wrap the dough in plastic wrap. At this point you can place the dough in the fridge for up to one week or use as directed in your recipe.

Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses.

Stir ice water and vinegar in a small bowl.

Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water mixture; pulse until mixture starts to come together, about 8 (1-second) pulses.

Turn dough out onto a wooden surface, pat it into a circle, and divide it in half. Form each half into a disc, about 5-inches wide.

Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Use in your favorite pie recipe.

Gather all ingredients.

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

Roll gently on a floured pastry cloth to about an inch larger than pie plate.

Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Enjoy!

Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Mix flour, salt, and baking powder together in a bowl. Cut in lard until the mixture resembles coarse meal.

Whisk water, egg, and vinegar together in another bowl; add to dry ingredients and stir until dough is thoroughly moistened and forms a ball.

Divide dough into fourths; roll each portion into a ball and flatten into a disk.

If using immediately, roll each disk on a lightly floured surface to fit your pie pan, then bake as directed in your recipe.

If using later, wrap each disk tightly in plastic wrap. Refrigerate for up to three days, or place wrapped disks in a freezer bag and freeze for up to 3 months.

Whisk flour and salt together in a large bowl. Cut in shortening until it resembles coarse crumbs.

Mix cold water, egg, and vinegar together in a separate bowl. Add to flour mixture and blend with a fork until a ball of dough forms. Divide into three equal balls; flatten each ball into a disk. Wrap disks in plastic wrap and refrigerate until ready to use.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Combine flour, oil, milk, sugar, and salt in a 9-inch pie pan; stir with a fork until mixture comes together.

Pat into the bottom and up the sides of the pan.

Poke holes in the bottom and sides with a fork.

Bake in the preheated oven until light golden brown, about 15 minutes. Use as directed in your favorite pie recipe.

Whisk flour, sugar, baking powder, and salt together in a large bowl.

Transfer 1/2 cup flour mixture to a small bowl; stir in water until smooth.

Cut shortening into remaining flour mixture until it resembles coarse meal. Blend in wet flour mixture.

Divide dough into two pieces. Form each piece into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes or up to 3 days before using.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C).

Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.

Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.

Press mixture into the bottom of a 9-inch springform pan.

Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.

Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.

In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.

Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.

With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.

Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Preheat the oven to 450 degrees F (230 degrees C).

Sift flour, sugar, and salt into the center of a pie plate. Make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of the pie plate.

Bake in the preheated oven for 8 to 10 minutes, or until golden brown.