ALL #BUTTER #REALLY #FLAKEY #PIE #DOUGH
There’s no comparison: butter beats shortening for pie dough. This all butter actually flakey pie dough is THE BEST recipe on the market and also you won’t imagine how primary it's to make!
I’m 35 years antique and I’m intimidated through making pie.
Now that we’ve got that out of the way, you’ll recognize why there's such a paucity of pie recipes in this site. Oh sure, there was this strawberry rhubarb pie a number of years ago and this sour cream apple pie as well.
There had been also a number of issues I’ve made with selfmade pie dough: galettes, hand pies, empanandas, and tarts.
But pies themselves? I don’t know. I actually experience like it’s a two-fer that could pass improper – equally the filling and the dough must be great, right?
All Butter, Really Flakey Pie Dough
So that’s the place this all butter actually flakey pie dough recipe comes in. After all the dough I’ve made within the past, this one was, through far, the absolute best.
It’s an all butter dough made with chilly water – no vodka here! And now that I’ve viewed the tremendous flakey effects of this dough, you’ll through no capacity be capable to persuade me that shortening in pie dough is better.
This dough yields such a flakey crust that my mother idea I used puff pastry to make the apple slab pie I made for my fogeys over the weekend.
And she’s been round the dessert block as soon as or twice.
All Butter, Really Flakey Pie Dough
Pie crust that appears like puff pastry? Put your palms together, friends.
GET YOUR HANDS DIRTY
The cause for here is the big, fats chunks of butter suspended during the dough, a outcome that could in elementary terms occur from making pie dough through hand.
Use your fingers, NULL knives, a pastry cutter – whatever! Just skip the meals processor or stand mixer, as tempting as they could possibly be.
Not in elementary terms do I discover it amazingly gratifying to make such a primary and timeless kitchen staple like a pie dough recipe through hand, but I even have whole manipulate over how large I go away the chunks of butter; while machines typically over activity the butter.
And larger chunks of butter = actually flakey pie dough. This is why pie dough with out shortening will at all times be the king of pie doughs.
HOW TO MAKE REALLY FLAKEY PIE DOUGH. REALLY!
The in elementary terms different factor to consider, which you could already know if you’ve ever made any form of pie dough, is which you simply must hold the dough further chilly earlier than you bake it.
If that capacity which you simply stick your unbaked pie or tart within the freezer for a number of minutes earlier than baking it to relax a warmed dough that you’ve simply rolled the heck out of so as to agency up the butter again, then do it.
When the oven warmth hits the chilly butter, water within the butter evaporates, creating wallet within the dough and that provides you your flakey crust. And you desire the butter within the dough to be COLD so that it holds up effectively to the warmth and doesn’t stoop within the oven (or slide off the part of the pie plate and onto your oven flooring – belief me in this one!).
So pass on! Make a number of batches of this all butter actually flakey pie dough recipe on your upcoming vacation celebrations!
Even for those who make the dough early and freeze the dough on your Thanksgiving and Christmas pies, you’ll be forward of the game.
Which capacity you’ll have further time to bake cookies. And no one ever complained about having further time to make cookies, have they?
ALL BUTTER REALLY FLAKEY PIE DOUGH
INGREDIENTS
2 ½ cups (315 grams) flour
1 tbsp sugar
1 tsp desk salt
2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and stored very chilly earlier than using
½ – ¾ cup very chilly water
INSTRUCTIONS
Measure the flour right into a large, vast bowl. Whisk within the sugar and salt. Toss within the butter cubes and coat all of them with the flour. Using your first 3 fingers of equally hands, mash up the butter into smaller pieces, simply larger than the measurement of peas. You too can do that with NULL knives or a stable pastry blender. I favor utilizing my fingers.
Once the combination seems variety of uniform, moderately crumbly, and the butter is damaged up, stir in a ½ cup of water with a rubber spatula till the water is absorbed and the dough begins to come together. If the dough is nonetheless dry and crumbly, upload the ultimate ¼ cup of water. Bring the dough collectively together with your palms till it varieties a smooth and virtually unfastened ball.
Divide the pie dough in half and move one half to a sheet of plastic wrap and mould it into disk, about 1-inch thick. Use the plastic wrap to assist deliver the dough together, if needed. Repeat with the ultimate dough.
Chill the dough disks within the refrigerator for a minimum of 2 hours earlier than using. You can maintain this dough within the fridge for as much as every week or as much as 2 months within the freezer earlier than using.
Roll the dough straight from the refrigerator (do no longer permit it to come to room temperature – matter you have got to maintain the butter actually cold) or if frozen, permit the dough to relaxation within the fridge for someday earlier than rolling. Proceed with the lessons in your pie recipe, adding the advised baking temperature and time for that recipe.
NOTES
If you desire to make the apple slab pie recipe proven within the images above, you will be able to discover the total recipe HERE. That recipe consists of information for adjusting this pie dough recipe to suit the jelly roll pan you may use to make a slab pie. The pie dough recipe proven above will purely yield 2 9-inch pie crusts and also you would like extra than this for a slab pie.
The 2 keys to getting plenty of actually flaky layers with this pie are:
Use chilly meals whereas retaining your dough tremendous chilly earlier than baking, and
Visible butter chunks on your pie dough from chopping the butter into the flour together with your fingers. Food processors mulch the butter as much as items which might be too small to create plenty of flaky layers.
I’m 35 years antique and I’m intimidated through making pie.
Now that we’ve got that out of the way, you’ll recognize why there's such a paucity of pie recipes in this site. Oh sure, there was this strawberry rhubarb pie a number of years ago and this sour cream apple pie as well.
There had been also a number of issues I’ve made with selfmade pie dough: galettes, hand pies, empanandas, and tarts.
But pies themselves? I don’t know. I actually experience like it’s a two-fer that could pass improper – equally the filling and the dough must be great, right?
All Butter, Really Flakey Pie Dough
So that’s the place this all butter actually flakey pie dough recipe comes in. After all the dough I’ve made within the past, this one was, through far, the absolute best.
It’s an all butter dough made with chilly water – no vodka here! And now that I’ve viewed the tremendous flakey effects of this dough, you’ll through no capacity be capable to persuade me that shortening in pie dough is better.
This dough yields such a flakey crust that my mother idea I used puff pastry to make the apple slab pie I made for my fogeys over the weekend.
And she’s been round the dessert block as soon as or twice.
All Butter, Really Flakey Pie Dough
Pie crust that appears like puff pastry? Put your palms together, friends.
GET YOUR HANDS DIRTY
The cause for here is the big, fats chunks of butter suspended during the dough, a outcome that could in elementary terms occur from making pie dough through hand.
Use your fingers, NULL knives, a pastry cutter – whatever! Just skip the meals processor or stand mixer, as tempting as they could possibly be.
Not in elementary terms do I discover it amazingly gratifying to make such a primary and timeless kitchen staple like a pie dough recipe through hand, but I even have whole manipulate over how large I go away the chunks of butter; while machines typically over activity the butter.
And larger chunks of butter = actually flakey pie dough. This is why pie dough with out shortening will at all times be the king of pie doughs.
HOW TO MAKE REALLY FLAKEY PIE DOUGH. REALLY!
The in elementary terms different factor to consider, which you could already know if you’ve ever made any form of pie dough, is which you simply must hold the dough further chilly earlier than you bake it.
If that capacity which you simply stick your unbaked pie or tart within the freezer for a number of minutes earlier than baking it to relax a warmed dough that you’ve simply rolled the heck out of so as to agency up the butter again, then do it.
When the oven warmth hits the chilly butter, water within the butter evaporates, creating wallet within the dough and that provides you your flakey crust. And you desire the butter within the dough to be COLD so that it holds up effectively to the warmth and doesn’t stoop within the oven (or slide off the part of the pie plate and onto your oven flooring – belief me in this one!).
So pass on! Make a number of batches of this all butter actually flakey pie dough recipe on your upcoming vacation celebrations!
Even for those who make the dough early and freeze the dough on your Thanksgiving and Christmas pies, you’ll be forward of the game.
Which capacity you’ll have further time to bake cookies. And no one ever complained about having further time to make cookies, have they?
ALL BUTTER REALLY FLAKEY PIE DOUGH
INGREDIENTS
2 ½ cups (315 grams) flour
1 tbsp sugar
1 tsp desk salt
2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and stored very chilly earlier than using
½ – ¾ cup very chilly water
INSTRUCTIONS
Measure the flour right into a large, vast bowl. Whisk within the sugar and salt. Toss within the butter cubes and coat all of them with the flour. Using your first 3 fingers of equally hands, mash up the butter into smaller pieces, simply larger than the measurement of peas. You too can do that with NULL knives or a stable pastry blender. I favor utilizing my fingers.
Once the combination seems variety of uniform, moderately crumbly, and the butter is damaged up, stir in a ½ cup of water with a rubber spatula till the water is absorbed and the dough begins to come together. If the dough is nonetheless dry and crumbly, upload the ultimate ¼ cup of water. Bring the dough collectively together with your palms till it varieties a smooth and virtually unfastened ball.
Divide the pie dough in half and move one half to a sheet of plastic wrap and mould it into disk, about 1-inch thick. Use the plastic wrap to assist deliver the dough together, if needed. Repeat with the ultimate dough.
Chill the dough disks within the refrigerator for a minimum of 2 hours earlier than using. You can maintain this dough within the fridge for as much as every week or as much as 2 months within the freezer earlier than using.
Roll the dough straight from the refrigerator (do no longer permit it to come to room temperature – matter you have got to maintain the butter actually cold) or if frozen, permit the dough to relaxation within the fridge for someday earlier than rolling. Proceed with the lessons in your pie recipe, adding the advised baking temperature and time for that recipe.
NOTES
If you desire to make the apple slab pie recipe proven within the images above, you will be able to discover the total recipe HERE. That recipe consists of information for adjusting this pie dough recipe to suit the jelly roll pan you may use to make a slab pie. The pie dough recipe proven above will purely yield 2 9-inch pie crusts and also you would like extra than this for a slab pie.
The 2 keys to getting plenty of actually flaky layers with this pie are:
Use chilly meals whereas retaining your dough tremendous chilly earlier than baking, and
Visible butter chunks on your pie dough from chopping the butter into the flour together with your fingers. Food processors mulch the butter as much as items which might be too small to create plenty of flaky layers.
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