I used 1 cup white wheat and 1 1/2 cups AP flour. 2 cups (350 g) all-purpose flour teaspoon fine sea salt 1-2 Tablespoons granulated sugar , optional cup unsalted butter , chilled and cubed cup vegetable shortening , chilled 1 Tablespoon vinegar ice cold water , add a Tablespoon at a time Instructions Combine the flour, salt and sugar. Roll out on flat surface. Cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles small coarse crumbs. To blind bake (prebake the pie crust), line the refrigerated crust with foil and fill with dry beans or pie weights. Whole wheat or spelt flour does not work for this purpose so even if your pie crust uses those, use all purpose flour here. (Photos 1-3) Add cold water, and stir with a fork until it forms a ball. See the full recipe (and save it and print it) here. Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate. Weigh Crust Down: Place a sheet or two of parchment paper over the chilled crust. Mix lightly with your hands. Roll between two pieces of wax paper to a 12" diameter. Cool on a wire rack. STIR together pie crust mix and cold water, adding water 1 tablespoon at a time. Instructions. Instructions. Form into a round, flat disk, working quickly and being careful not to over-handle the dough. Place flour and salt in food processor and pulse two or three times to blend. CookGoodFood I Made It 2 2/3 cups all-purpose flour 1 teaspoon salt 1 cup Crisco vegetable shortening, chilled and diced 6-10 tablespoons ice water Instructions In a food processor, add flour and salt and pulse until combined. Pour into prepared pie crust. Bake according to pie recipe directions. Cut in shortening with a pastry blender or 2 knives. Use as directed in favorite pie recipe. If you're using salted butter, you can omit adding the salt in this recipe. In a large bowl, whisk together the flour and salt. 2. salt Directions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. Wrap in plastic wrap, and chill 30 minutes. 20 tablespoons cold unsalted butter, 2 sticks, cut into -inch pats 6 tablespoons ice water 1 teaspoon cold apple cider vinegar Instructions In a food processor, place 1 cups of the flour and the salt. Heat Oven: Preheat the oven to 375F. Remove the mixture from the food processer and pour into a bowl. Prep time is just a few minutes and then you simply roll out your dough and prepare your pie filling. Press firmly on the bottom and up the sides of a 9-inch pie dish. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. 2. If the dough is too dry, add more water. Step 2 Add 4 tablespoons ice water; work with hands until dough comes together. Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. In a small saucepan over medium heat combine the crushed pineapple, sugar, cornstarch, and lime juice and stir. Some water will splash out of the bowl as you beat the mixture together, but that is OK. Butter adds flavor and texture, while shortening adds structure. Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. Mix flour, salt and 2 Tbsp. The consistency will be crumbly. This helps hold up the edges of the crust. Gradually add the ice water, tossing with a fork until the dough holds together when pressed. Cut in the cold butter, leaving the butter in pieces the size of your thumbnail. Place pie crust in 9-inch pie plate and crimp edges as desired. Cover with plastic wrap and refrigerate for 30 minutes before using. In a medium bowl, mix flour and salt. If you've never made a pie crust before, start with one of these easy pie crust recipes and take that first step towards mastering from-scratch pie. Place the bottom . white vinegar 1 tsp. Sift flour, salt and sugar into a large bowl, add butter. Preheat oven to 400F. Add the garlic and saut 1 minute more. Watch the video to see how I make my pie crust. In a bowl, mix the flour and salt with a wire whisk. Step 1 1. Roll out onto counter. (You can also use 2 butter knives & cross them through the ingredients to combine.) Add the cold milk or water until mixed completely. In a separate bowl mix the egg, vinegar, and ice water. Sprinkle water on top one tablespoon at a time, tossing with a fork. Roll dough into a 12-inch circle (about 1/8 inch thick) on a flour surface. Add salt and water. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Start slow with just 2 or 3 tablespoons and add more as needed, a tip from Grandma's pie-making rulebook. Add Crisco to the bowl and pulse until the dough resembles small crumbles. Bake for 15 minutes in the preheated oven, or until light brown. Lay it flat and rub all-purpose flour firmly into the bag until the bag absorbs the flour and creates a smooth surface. Preheat the oven to 400 and have ready a greased, 9" (preferably deep dish) pie tin. Cold gluten free dough is too hard to roll out, which means it will fall apart the second you start rolling. For the sugar cookie crust: 2 cups sugar cookie crumbs Generous pinch of salt 3 tablespoons unsalted butter, melted To finish the pie: 1 teaspoon gelatin 2 tablespoons cold water 1 1/4 cups heavy cream Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Add the melted butter and water to the pan and continue stirring until the dough clumps together. Mix with a fork until moistened and dough forms. Perfect Pie Crust Tip 2: Make Sure To Cube Your Butter! Arrange in pie plate and crimp/flute the edges before blind baking or filling. Mix flour and salt together in a large mixing bowl. Stir ice water and vinegar in a small bowl. It yields two 9 crusts, one for the bottom and one for the top of your pie. Pulse 8-10 times, until the largest butter pieces are the size of small peas. If you're pre-baking the crust without a filling, bake at 375 for 15 minutes. STEP 1. Instructions. Cover edges with foil strips or a pie shield. Pat into two dough discs, wrap and refrigerate. Add 6 tablespoons of ice-cold water. Add the liquid slowly into your flour mixture. Boil, stirring constantly, until the mixture is thickened and glossy, similar to a compote, about 3 minutes. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges. This is my crust recipe from now on, and the apple pie! Combine the flour and salt. Add grated potato, salt, pepper, and allspice, to taste. Crimp edges (see below to see an excellent method) Toss together the ingredients. Stir together with a fork. Sift or blend the flour, salt, and baking powder together. Add the cold butter cubes to the food processor. Place all the ingredients into a 9 pie pan. Stir well, and let mixture rest for 20 minutes. Cut in the cold butter until the mixture resembles coarse crumbs. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses. As soon as the butter has melted, add the celery, carrots, and onion and saut until softened, about 8 minutes. The following formula is perfect for a single-crust, 8" to 10" pie. Add the water and stir with a spoon or silicone spatula to mix. Gently roll the pastry so it wraps around the rolling pin. Add your ingredients into the food processor and pulse as needed until the crumbs become pea-sized. THE #1 SECRET TO FLAKY PIE CRUST RECIPE: Stopover mixing your butter! Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Pour all at once over the flour mixture. ; Remove pie weights using paper overhang. The Spruce. The butter creates the most delicious taste to the pie crust. I like it to look pretty when it is finished, personally . Fold the short overhang underneath the top edge of the pie plate and crimp all the way around. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Fill it about 3/4 of the way full with a combination of pie weights and dry rice or beans. Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form. Cool completely before filling. Add in the sugar and salt and pulse to combine. 1 1/2 cups (188g) all-purpose flour* 2 teaspoons sugar 1 teaspoon salt 1/2 cup vegetable or canola oil 2 tablespoons milk Instructions Combine flour, sugar, and salt in a large mixing bowl. Gently shape dough into a flat disk. Other than that, I followed exactly and was happy with the results. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Step 2 Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. In a 9 or 10 pie pan or baking dish, add the flour, sugar, and salt. Once you have reached a crumbly texture add the water. Gently roll dough around rolling pin and unroll over the pie pan. Sprinkle the ice water, one tablespoon at a time, over the mixture, tossing the mixture together with fork as you go. Easy to work with and so easy make in food processor. Fat: Some pie crust recipes use only butter, some use only shortening, but we use a combination for the best of both worlds! Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Divide into thirds. Shape dough into a ball and flatten. Using a pastry cutter, cut the fat into the flour until the flour and fat has formed pea sized balls. Stir together with a fork. Preheat oven to 200C/390F (standard) or 180C/350F (fan forced) Sprinkle work surface with flour, unwrap dough and place on the flour. In a measuring cup combine the oil and milk and beat until creamy. Sprinkle top with flour, then roll out into a 27cm/11" round. Here's How I Roll and Shape My Easy Pie Crust. Add egg, vinegar and 3 tablespoons water. STEP 3. Cut the butter into 1/2-inch cubes, add to the mixing bowl, and toss with the flour mixture to coat. Make Pastry: Mix flour and salt in medium bowl. When the dough has rested, turn the dough out onto a clean, lightly floured work surface. Like with most baked goods, overmixing = flat desserts. Cut in the lard and process until the flour and lard is a sandy consistency. Push the beans/pie weights to the edges of the pie plate. Salt: A little salt goes a long way in punching up the flavor of this pie crust. Preheat oven to 425F. With the food processor running, pour the water down the food tube. The Spruce. Bake at 375 degrees until brown. Flatten into round (s) on a well-floured surface. all-purpose flour 1 whole egg 5 tbsp. Add the cold water a tablespoon at a time. Add butter and oil to a large saucepan or Dutch oven over medium heat. Pulse a few times to combine the dry ingredients. Gently press into pan and turn edge under. Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Combine the flour and salt; use a pastry cutter to cut in butter until crumbly. Place pie crust on a baking sheet. Makes one 9-inch pie. In a small bowl, mix sugar and cinnamon until well combined. Gradually add the milk, tossing with a fork until a ball is formed. In a small bowl, whisk together the water, egg and vinegar. 6 to 8 tablespoons ice-cold water Pastry blender or fork Plastic wrap Rolling pin Knife or kitchen shears 9-inch glass pie plate 1. Gradually add ice water, tossing with a fork until dough holds together when pressed. I had compliments on the crust and the entire pie! 2 3/4 cups all-purpose flour (plus some for dusting) ($0.34) 2 sticks salted butter (1 cup) ($2.00) 1/2 cup chilled water* ($0.00) Instructions Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. Gather the ingredients. Don't over mix. Crimp or flute edge. But it can also be used for cream pies, simply cut the recipe in half since you won't need a top crust. Use the back of a butter knife to level the flour before adding it to a large bowl. Blend until well combined and the oats clump together, about 20-30 seconds. But a pie crust made completely of butter will be less likely to hold it's shape. Add the flour, sugar, and salt to a mixing bowl and whisk together. Add whatever filling you're using and bake at 375F for 60-70 minutes, or until the crust is golden and the filling is bubbly. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Waiting for pie to cool to do the taste test! Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Cut out shapes with your cookie cutter (or just cut into rectangles or tear into pieces) Place on cookie sheet. Add 7 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Instructions. That's it. Add oil and water all at once to flour. Press-In Shortbread Pie Crust Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. Unlike traditional pie crust recipes, which tell you to chill the dough as a disk, you'll need to fully roll out your dough before putting in the refrigerator to keep it from cracking. With your fingers, smash each butter cube flat. Combine flour, butter, sugar, and salt in a large bowl. Roll into a ball and place on a lightly floured surface. Bring to a boil. In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly.