All Butter Really Flakey Pie Dough (w/ Video How To!) Smells Like Home
Instructions. Place half of the flour (1 ยผ cups) in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix. 2 ยฝ cups flour, 1 teaspoon table salt, 2 tablespoons granulated sugar. Add the cold butter slices and pulse about 15 times, using one-second pulses, until small chunks form.
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Use ice cold water. Fill a glass with 1 cup of water, add ice. You only need 1/2 cup of water in this butter pie crust recipe, but have a little extra just in case. Use cold butter. I keep some of my butter in the freezer and transfer it to the refrigerator a couple hours before beginning the crust.
All Butter Vodka Pie Dough Recipe
All you need are 7 simple ingredients - flour, salt, sugar, butter, vegetable shortening, water, and vodka! Read on to find out why Vodka is such an important part of getting a really flaky crust! It is the perfect pie crust recipe to use for Apple Crostata (shown above), Blueberry Galette, or something savory like a Turkey Pot Pie.
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Pour 1 cup of flour, the sugar and salt in the food processor and blend. Add the crisco and butter to the food processor bowl. Process until the flour resembles chunky crumbles.
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How to bake the pie crust. When you are ready to bake, remove the crust from the fridge. If you prefer a deep golden crust, whisk up an egg and use a brush to brush it onto the crust as an egg wash. Do this right before baking. Bake at 375F for 30 minutes or bake according to your particular recipe's instructions.
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Bake at 425ยฐ F for 15 minutes and then remove the parchment and pie weights. Reduce the oven temperature to 350ยฐ F and bake for 5 more minutes. If you are wanting the crust to be fully cooked, bake it for 15 minutes or until the crust is golden brown. Remove from the oven and allow to cool to room temperature.
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Begin by placing the flour mixture and cold, cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully. Hydrate the dough by pouring in the ice cold vodka, 1 tablespoon at a time. Use a fork to mix the dough together.
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Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round.
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Instructions. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain. Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together.
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Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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Place in a small bowl and put in the freezer for at least 10 minutes. Measure vodka and put in the freezer until ready to use. (If using water, check frequently that it isn't freezing into ice.) Measure flour into a food processor. Add in salt and sugar and pulse three times to blend.
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Make the pie dough: Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, sugar and cubed butter. On low speed, cut the butter into the flour until you have some larger pieces but most of the butter has worked into the flour.
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1. Pulse Flour and Salt: Add 1 1/2 cups of the flour and the salt to a large food processor (or bowl, if not use food processor) and pulse together 2 to 3 times. 2. Add Butter: Scatter the cubed, cold butter over the flour and process until a crumbly dough forms, about 15 seconds.
Easy, AllButter Flaky Pie Crust Recipe
This vodka pie crust recipe makes a perfect pie crust every time! In this video a professional pastry chef shows you how to make a flakey, buttery pie crust.
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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.
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Step 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
