For step-by-step recipe with photos or adouble-crust pie dough recipe, clickhere. Work just until the pieces are the size of small peas. Flatten into a disc and wrap completely in the plastic wrap. Can this pie crust be used for pecan and pumpkin pies? We recommend our users to update the browser. If you're making a galette, place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment. Fill the crust. This is an important step in pre-baking. Pinterest Mix. Stop adding water when the dough begins to form large clumps. To prebake, preheat oven to 375F Roll dough out to fit a 9-inch pie pan and trim the crust. Bake for 25 minutes, until very lightly browned. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Heat oven to 400 degrees F (200 degrees C). It's not hard, once you get the hang of it, and the result is so much better than your typical frozen pie crust that you get at the store. Your daily values may be higher or lower depending on your calorie needs. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. A savory hand pie I might add. Taste of Home is America's #1 cooking magazine. Work just until the pieces are the size of small peas. It is also very tasty! You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Divide ball in half and wrap each half in plastic wrap; Refrigerate for at least 30 minutes. Roll the dough to the size needed (about 12" for a 9" pie). Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans. 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. Whisk together flour, salt and sugar in a large bowl. King Arthur Baking Company, Inc. All rights reserved. A single batch of pie dough that could be used for when you only need one crust. Simple. In a medium bowl, combine flour and salt. Add 2 tablespoons water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isnt dry and starts to clump together. I stumbled upon this recipe on Thanksgiving morning. at a time, stirring with fork just until dough holds together and forms a smooth ball. This pie crust recipe is very tasty -- my first time using butter. Cold butter will give you a flaky crust. Nutrition information is calculated using an ingredient database and should be considered an estimate. That's less time than it takes to go to the grocery store. Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. Easy Pie Crust Recipe photo by Taste of Home. All rights reserved. Cold dough is easier to roll out. Add more water, a little at a time, to make a dry, chunky mixture. Amount is based on available nutrient data. They're ideal for a cozy brunch or lunch, or a comforting, simple dinner. I tried making it using this mini pie-crust recipe and it was SO yummy! Taste of Home is America's #1 cooking magazine. Beat the heavy cream on medium speed until stiff peaks form. She has an MA in Food Research from Stanford University. Start at one side rather than in the middle. You have successfully subscribed to our newsletter. Make the filling. I used the crust recipe to make a hand pie. It should come together easily without being sticky. If you are making a double crust pie, roll out the second disc of dough. Using a rolling pin roll the dough into a 6-inch round circle about -inch thick. There are many different ways to make a pie crust. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. and not a whole pie. The Best Pie Pans to Evenly Bake Your Picture-Perfect Pastries, How to Accurately Measure Ingredients for Baking. 3 Add cold butter cubes and process by pulsing approximately 8 to 10 times or until mixture resembles coarse crumbs. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs. Fill graham cracker crust with creamy coconut custard and ripe bananas, then bake. Turn the dough out onto a piece of plastic wrap. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.) Trim edges of dough leaving a. for pre-baked crust, HEAT oven to 425F. After the dough has chilled, unwrap the dough and place it on a piece of parchment paper. For single serving pies, I recommend using either a5-inch baking dishor amini pie pan.If you're making a galette, I suggest using abaking sheet.If you would like additional information on the dishes I use in our recipes for one, please visit ourFAQ page.For examples of the dishes we use, please visit ourStore page. The mixture is ready when a small handful of the crumbly dough holds together when you pinch it with your fingers. Shape and flatten dough into a disk. Amaretto teams up with almond flour to deliver a warm, double-almond punch to this simple single-layer cake. You may not need all the water. I make whole pies for the family at Thanksgiving and Christmas each year. Step 1 Combine the ingredients together in a small bowl. The following formula is perfect for a single-crust, 8" to 10" pie. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. You may want to bake the crust prior to filling; this is typically done when the filling itself doesn't need to be baked (e.g., lemon meringue, chocolate cream). Gently unfold. King Arthur Gluten-Free Measure for Measure Flour, Fresh Sourdough Starter and Glass Sourdough Crock Set, 5 tablespoons (71g) unsalted butter, cold, 3 to 5 tablespoons (43g to 71g) ice water. Toss gently with a fork; push moistened flour to one side of the bowl. Flatten ball slightly with your hands to form a 1-inch thick disc. Delicious. pie plate. Shape into a disk; wrap and refrigerate 1 hour or overnight. There are few things more satisfying than making a pie crust from scratch. This assortment of delicious one-crust pie recipes covers favorite flavors for any occasion. Add the pie filling and bake 20 minutes until crust is golden. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. We recommend our users to update the browser. It's the perfect base to hold a fruit filling. The pumpkin pie is a bit smaller, so you may need to trim the crust to fit the ramekin or baking dish you use. Use a pastry blender to cut 1/3 cup shortening into the flour mixture. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I follow ingredient list, but added slightly more ice water because dough appeared dry and crumbly. trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. After all of the flour is moistened, use your hands to gently press and form the crust into a ball. Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Joanie Zisk is the creator behind OneDishKitchen.com, the number one website for single-serving recipes. Truly though, I could enjoy a pie any time of the year. You only need 1/2 cup of water in this butter pie crust recipe, but have a little extra just in case. Combine. Using a fork, stir in ice water until dough almost comes together into a ball. Fill a glass with 1 cup of water, add ice. Hi Susan, in this recipe you can find instructions on how to bake it (if youre prebaking the crust). While we love classics like pecan, apple, and key-lime pie, there are countless pies out there, like ice cream pies, cheesecake pies, and even our Egg Custard Pie. She earned her BA in Sociology in 2014. Step 1: Cut in shortening. Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days. Roll out remaining dough disk. Bake at 350F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Since 2022, she has worked as a Research Assistant at Parsons School of Design and as an Editorial Intern at The New School for Social Research, where she earned her MA in Creative Publishing and Critical Journalism. A more forgiving pie crust is one that is made with a mixture of butter and shortening. 2 Combine flour and salt in food processor with knife blade attachment and process for about 8 to 10 seconds. Add Water. 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. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! Don't be intimidated by the idea of making a pie crust. You can also use a food processor, and pulse the flour mixture with butter carefully in intervals. 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. If you think you don't have time to make a pie crust, you might want to re-think that. Wrap with plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe. beyond edge of plate; flute edges. Divide dough in half and shape into two balls for double crust pie. Press dough into a ball with your hands and wrap in plastic. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. * Percent Daily Values are based on a 2000 calorie diet. Discovery, Inc. or its subsidiaries and affiliates. To build up the edge of the pie shell, fold the extra half inch of pastry under itself to create a rim. Remove dough from machine and place in a mound on a clean surface. For a double crust, divide pastry in 2 portions so that 1 ball is slightly larger than the other. Add 2 tablespoons of water, and toss to combine. If you dont want to use the dough right away, you can refrigerate it or for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge. I am lactose intolerant and can't use butter. Hi Jan, if your pie dough breaks and crumbles, it's probably too dry. Ok first off let's establish what the heck we are talking about. Sprinkle 3 tablespoons ice water over top of mixture. 1 piece: 132 calories, 8g fat (2g saturated fat), 0 cholesterol, 76mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 2g protein. If you take a picture please tag us on Instagram (@onedishkitchen) wed love to see! Add cubed butter and shortening, and pulse until mixture resembles small peas, 4 to 5 times. Follow along with our flaky piecrust recipe, then choose your own filling or combine our recipe with another to make a delicious homemade pie. As a variation, swap out 1/2 cup of the flour with ground blanched almonds or almond flour. Try to keep the edge as even as possible. Prep 10 mins Total 40 mins Yield single crust for an 8" to 10" pie Save Recipe Add up to 1 more tablespoon of water, 1 teaspoon at a time, pulsing after each addition until dough just begins to clump together. Thoroughly prick bottom and sides of unbaked pie crust with fork. Joanie has over 10 years of experience in developing and publishing recipes, author of The Ultimate Cooking for One Cookbook, and a passionate home cook. Make the recipe with us. Learn how to make pie crust like a pro with this quick video, Four Tips For Fail-Proof Pie. It was a good idea to add a little bit of water and adding more water as you rolled it out would have helped the dough come together. Spread the filling evenly over the chilled crust. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. ", "I made a chicken pot pie with this crust and the crust was better than the filling," according to Lanae Reynolds. Sprinkle with vinegar. Press dough evenly into the bottom and sides of the dish. The whipped cream filling doesn't require any cooking . Refrigerate for 20 minutes. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. When you're "ready to roll," remove the dough from the fridge. Add the butter and pulse 4 times. A single-crust recipe is made assuming it will be used as the bottom crust of a pie; and the bottom crust, usually rolled to a diameter of 12" or so, requires more pastry than a top crust, usually rolled 9" to 10" diameter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal (different size of butter pieces or some large pieces is fine), about 15 pulses. The following are instructions for making 1) a basic butter crust (pte brise) for sweet and savory pies and tarts, 2) a pre-baked pie crust needed for dishes such as quiche, 3) a combination butter and shortening crust, and 4) an egg wash finish for the pie. Home Dishes & Beverages Pies Pie Crust Recipes. You can never go wrong with a buttery, flaky piecrustespecially one that's homemade! Process flour, salt, and sugar in a food processor for a few seconds until combined (Instead of food processor, you can do the whole process by hand, using a pastry cutter). One of my favorite ways to make a pie crust these days is to use sour cream as the fat, along with butter. From that, measure 1/2 cup (120ml) of water, since the ice has melted a bit. Traditionally, the holidays are the most popular time of the year to enjoy pies and today I'm sharing a single serving pie crust recipe that is perfect to use when you bake your favorite "pies for one", plus a few single serving pie recipes below. Flatten into a disc and wrap completely in the plastic wrap. Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish). Gradually add ice water, tossing with a fork until dough holds together when pressed. All Rights Reserved. This pie combines two favorites in one, but if you'd rather not have coconut with your banana cream, try our plain banana cream pie. Do not over-knead! Flute edges using thumb and forefinger or press with a fork. Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain. Add about half of the butter to the food processor and pulse several times. 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. If you want to use olive oil, I would suggest using light olive oil which may impart a different flavor to the crust. The small pie crust recipe is the one I use in many of our mini pie recipes. 1 serving: 144 calories, 8g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein. Perfect for all of your pie baking needs! It's pie season! Roll out remaining pastry to fit top of pie; place over filling. Use light, even strokes to form a 12-inch circle with an even thickness. I Love that fact that it is for 1! * Percent Daily Values are based on a 2,000 calorie diet. 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. Make sure you chill the dough before you use it. 2023 Mama will be proud of your homemade Single-Crust Pie Pastry, and you can continue to impress by shaping the pie crust into a pretty style, like the classic crimp. Savory galettes are a perfect way to bake a pie-like main course, in less overall steps. The dough is like elastic. Dice the butter first, and then chill before using. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). YouTube Fill and bake your pie as directed in the recipe. Remove the pie from the oven and lift the parchment paper and weights out of the crust. Use cold butter. I made it in my food processor. After the dough has chilled, unwrap and place on a piece of parchment paper. After the dough has chilled in the refrigerator for an hour, you can take it out to roll. Classic French Banana Cream Pie. Pies & Tarts Pie crust Classic Single Pie Crust Recipe by PJ Hamel 133 Reviews 4.1 out of 5 stars We figure we can't repeat too often our formula for the flakiest, most tender pie crust so here it is. That way you get the flavor of the butter, with the easy flakiness that comes from using shortening. You can use margarine. But really good ! This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. If you dice chilled butter, it will be too warm to use in this recipe. Trim, seal and flute edges. In a large bowl, mix flour and salt; cut in shortening until crumbly. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Cover with a second piece of parchment paper. If you started with cold butter you should be able to see small chunks of butter speckling the dough. ** Nutrient information is not available for all ingredients. LinkedIn. How To Hack The Flakiest Pie Crust With A Cheese Grater. Prick the dough all over with a fork. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. For SINGLE-CRUST pie, fold edge under and press to form a standing rim. or 10-in. Gently place onto the top of the filling in the pie. Sprinkle the mixture with 4 tablespoons of the ice water (make sure there are no ice cubes in the water!) Pulse flour and salt in a food processor until combined, 3 to 4 times. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Gently ease the pastry into the pie plate without stretching it. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. Steps 1 Heat oven to 475F. Step 7: Fit the pastry into the pie plate. Ingredients 1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup cold butter, cubed 3 to 4 tablespoons ice water Go to Recipe Directions (Sugar works best.). See recipe box below for ingredient amounts and full recipe instructions. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. What Is A Single Pie Crust? Unlike butter, olive oil stays liquid at room temperature, which keeps this cake moist . Gently place onto the top of the filling in the pie. I was craving a pastry treat my mom always made with scraps from pie crust but didn't want to make a regular sized pie. "This was my first time ever making a pie crust and it turned out great (and beautiful)," raves Evan. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush. Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. As you roll out the dough, check if the dough is sticking to the surface below. If you're making a pie, transfer the crust to a mini pie pan or small baking dish. Pulse 4 times. Sprinkle the flour and fat mixture with 3 tbsp. of ice water. Apple Pie For OneApple Galette For OneCherry Pie For OneChicken Pot Pie For One. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. This nearly forgotten recipe comes to us from the beloved Ships Diner in Los Angeles that closed in 1995. For 9. Use your hands and knead each mound just enough to form each one into a disc. For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. 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. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Required fields are marked *. Lindsey is trained in ethics, research methods, statistics, cultural studies, and art history. until chilled. With a pastry blender, cut in shortening till pea sized. Sprinkle with 2 tablespoons ice water. Your pie will definitely taste better. In a food processor, briefly pulse flour, salt, and sugar. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes. at a time, stirring with fork just until dough holds together and forms a smooth ball. The crumbs should resemble tiny split peas. This post may contain affiliate links Jump to Recipe Pin Recipe This flaky, tender Butter Pie Crust is THE BEST! Using a rolling pin, roll the dough into a small round circle. Water tends to reduce crust's flakiness and tenderness; so the less water you use, the better. This recipe looks so flaky. Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added, if necessary). 9-inch pie crust, enough for a single-crust pie, (1 stick/113g) cold butter, cut into small cubes, No-Bake Chocolate Peanut Butter Mousse Cake. Yes, you can make your own homemade pie crust! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. I did this with this entire batch of dough and although I wanted it to last 2 days, I ate the whole thing while it was still warm. Gradually add just enough water, 1 Tbsp. beyond rim of plate; flute edge. Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Do you think I can make a Chocolate pie with this pie crust? 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. Continue around the circumference of the pie. 4 from 1 vote Single-Crust Pie Dough Repeat until all of the flour mixture is evenly moistened (you'll probably need 4 to 5 tablespoons cold water). Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. This Single-Crust Pie Pastry is so much tastier than frozen pie crust dough, believe us. Pulse a couple times. Thus this recipe is slightly more than half the size of a typical double-crust recipe. Your email address will not be published. The best part about this Single-Crust Pie Pastry is that you can chill it up to two days before using it, so it's the perfect thing to check off your to-do list a few days before a big gathering like Thanksgiving dinner. . Refrigerate for 20 minutes. Elise founded Simply Recipes in 2003 and led the site until 2019. STIR flour and salt in large bowl until blended. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. Gently add pie weights or dried beans into the pan, filling it of the way and up the sides of the pie plate. We're sharing our 11 steps for never-fail flaky pie crust so every pie you bake is completely irresistible. Add cubed butter and shortening, and pulse until mixture resembles small peas, 4 to 5 times. Step 2. Cool completely on wire rack before filling. A lovely coating for a pie can be achieved with a simple egg wash. Our aim is to inspire individuals with access to single-serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul. It's super easy! Add cold, cubed butter. Carefully place onto a 9-inch pie plate. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. "No more store-bought for me. Has anyone tried it with gluten free flour? Plus learn how to blind-bake a pie crust. If you're baking pastry without a filling, prick the bottom and sides all over with a fork to prevent the pastry from shrinking while it bakes. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork. Trim any excess dough and flute the edges. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. I keep some of my butter in the freezer and transfer it to the refrigerator a couple hours before beginning the crust. Mom always rolled out the scrap pie dough, painted some butter on it, sprinkled cinnamon and sugar over the whole thing and baked it. We figure we can't repeat too often our formula for the flakiest, most tender pie crust so here it is. Hello ! 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. 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. Sign yourself up to bring a pie or two this year, because homemade is easier than ever with this Single-Crust Pie Pastry. Fill or bake shell according to recipe directions. Refrigerate for 20 minutes. Mix the vinegar with 2 Tbsp water and toss lightly to combine. Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges. Recipe by Dana Updated on September 30, 2022 375 Prep Time: 15 mins Additional Time: 4 hrs The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. ", "Finally! Center the pastry so an even amount is hanging over all sides. It should be moist, but not wet. What did I do wrong? Thank you, Teresa! Cover with a second piece of parchment paper. Pies Pie Crusts Pastry Crusts Butter Flaky Pie Crust 4.7 (2,152) 1,618 Reviews 375 Photos This pie crust recipe made with butter produces a consistent dough that bakes into a crisp and flaky pie crust every time. You should just knead enough so that the dough holds together without cracks. Lindsey Scharold has over 5 years of professional writing experience, from copywriting and technical writing to journalism and cultural criticism. Baking the Betty Crocker Pie Crust. Flatten into, ROLL dough on lightly floured surface, rolling from center outward. Line the pie crust with the parchment circle. Although I've never used oil in a pie crust other readers have with success. Step 2 After the dough has chilled, unwrap and place on a piece of parchment paper. For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Add water, 1 tablespoon at a time, and process until dough comes together and forms a ball. Start by combining the dry ingredients: 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Explore our entire collection of Pie Recipes. (-) Information is not currently available for this nutrient. Combine flour, salt, and sugar in a food processor; pulse to mix. If you pinch some of the crumbly dough and it holds together, it's ready. Sweet. Heat the oven to 425F, preferably with a baking stone on the bottom rack. So, I use Margarine. Instagram If making a single crust pie, roll and pinch the excess dough overhang under so that it fits directly on top of the pan's rim. Step 3. *Percent Daily Values are based on a 2,000 calorie diet. what temperature should it be baked at and how long. Moisten: Next, we add some cold water. Place dough over filled pie crust. The following are instructions for making 1) a basic butter crust (pte brise) for sweet and savory pies and tarts, 2) a pre-baked pie crust needed for dishes such as quiche, 3) a combination butter and shortening crust, and 4) an egg wash finish for the pie. Combine flour and salt in a large bowl. Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans. Use your hands to slightly flatten the ball of dough. Bake for 25 minutes, until very lightly browned. If you are looking for a double crust recipe - see "Tina's Pie Crust Recipe" Tina Verrelli - epicuricloud.com Print Pin Rate Keyword: Dessert, Pie Better Homes & Gardens - 100 years of powering your passions at home. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Remove one crust disc from the refrigerator. Add the butter, half at a time, pulsing several times after each addition: Remove dough from refrigerator and let sit for a few minutes: Roll out second disc, place on top of filling: Freeze the crust it for at least a half hour: If making double crust pie: roll the second crust: All Butter Pie Crust for Pies and Tarts (Pte Brise), How to Make the Best Cauliflower Pizza Crust, An A-Z Guide to Cooking Terms and Definitions, pie crust these days is to use sour cream. It makes a single crust, so double the recipe when making double-crust pies. Delicate pieces of flakey crust can break off the more the shield is shifted and adjusted so that while there are no burnt patches, I've been left without a crust entirely as well. Garnishes and optional ingredients are not included. Prick the bottom with a fork a few times. Please read my disclosure. Cover with a second piece of parchment paper. "I love this recipe and will continue to use it for any pie and cobbler. This is a good thing. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Use cold butter in the dough. Shape into a disk; wrap and refrigerate 1 hour or overnight. (Doing so may cause it to shrink while baking. After 39 years of looking for a pie crust that rolls out easily and can transfer to a pie pan without falling apart," says Jals. In a food processor, pulse together the flour and salt. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I would recommend using a neutral oil like vegetable oil, sunflower oil, or peanut oil. I know I wont get the flakiness of real flour but I dont want to eat a dough ball either.. Your email address will not be published. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Be sure to . 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Add to Shopping List View Shopping List Ingredient Substitutions Directions WATCH Watch how to. 1 Butter should be cut into - inch cubes and frozen. Bake on lowest rack in oven 15 minutes or until golden brown. Transfer pastry to pie plate. There really is a difference! For easy transfer to the pie plate, wrap the pastry circle around the rolling pin. Tina's Single Pie Crust Recipe This recipe makes a single pie crust - (for the types of recipes where you would not use a top crust) It's great for pumpkin, pecan and crumb topped pies! In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. INGREDIENTS FOR SINGLE-CRUST PIE: 1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup cold butter, cubed 3 to 4 tablespoons ice water INGREDIENTS FOR DOUBLE-CRUST PIE: 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup cold butter, cubed 1/3 to 2/3 cup ice water Directions Combine flour and salt; cut in butter until crumbly. Top the cooled pie with whipped cream, sprinkle with shredded coconut, and chill. We are no longer supporting IE (Internet Explorer), 22 Slow-Cooker Cake Recipes That Are a Piece of Cake to Make, Dolly Partons Coleslaw Is the Summer Side Dish You Need, Do not Sell or Share My Personal Information. Turn the dough to a floured surface and form into a ball. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. Dont overmix. Some people use all vegetable oil, and some swear by lard. Chocolate Pies 10 One-Crust Pies to Enjoy All Year Round Winning recipes cover a range of favorite flavors By Cathy Jacobs Updated on 09/17/20 The Spruce / Julia Hartbeck Pie reigns as one of life's great pleasures. Start by combining the dry ingredients: 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Add the shortening, working it in until the mixture is evenly crumbly. Transfer pastry to pie plate. When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Cover and refrigerate for 30 minutes or until easy to handle. This crust provides the base for many different types of pies that are perfect for serving one or two people. If you're cooking for one, you may not want to bake a standard sized pie, this single serving pie crust recipe is perfect to use when you're craving a pie for one. CLASSIC RECIPES MADE PERFECT Dessert Single Crust Pie Dough April 23, 2015 Jump to Recipe Buttery, crisp and flaky, this is a good old-fashioned pie crust recipe, also known as pate brisee. Add Crisco to the bowl and pulse until the dough resembles small crumbles. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. These recipes call for unsalted butter. Holding the rolling pin over a 9-inch pie plate, unroll the pastry. Toss with enough additional water to make a chunky mixture. Turn the dough out onto a piece of plastic wrap. Cut slits in top. Here's Everything You Need to Know to Bake a Homemade Pie, How to Make a Pumpkin Pie Recipe from Real Pumpkin (No Can Needed! SHAPE dough into a ball for single pie crust. Mix Dry Ingredients and Shortening: In a medium bowl, stir together flour and salt. Tuck the overhang underneath itself along the edge of the pie dish. Its a very nice pie crust : flaky, buttery, and not crumbly But too much salt for a sweet pie Next time I will add more sugar and remove a little salt . Think about it; can you guess? If you decide to let the dough chill longer than 30 minutes allow it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. Intimidated by pie dough? Use all butter or a combo of butter and shortening. Finally, line the pastry shell with a double layer of regular foil or a single layer of heavy-duty foil. Otherwise the crust will slip down the sides. The dough can be made ahead of time and stored in the refrigerator for up to 3 days. Sprinkle ice-cold water, 1 tablespoon at a time, over part of the flour mixture. Add butter and pulse until the mixture forms lima bean-size pieces. 6 tablespoons cold unsalted butter, cubed. I stored dough overnight in refrigerator, but when I rolled out dough was cracking and crumbling. Easy, buttery pie crust recipe! Add shortening in tablespoon sized chunks, and pulse 4 more times. Crimp the edges of the dough as desired. 2023 Warner Bros. Buttery, crisp, crumbly, and flaky, this is a good old-fashioned pie crust recipe, also known as pate brisee. Chill until ready to use. Add filling. Use kitchen shears to trim the excess dough to a half inch beyond the edge of the pie plate. Place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further. Remove from the refrigerator. ), Give Your Piecrust Edges a Professional Look, Double-Chocolate Mascarpone Raspberry Pie, How to Make Flaky Empanadas for a Flavorful On-the-Go Meal. For custard pies, stop when the butter pieces are smaller, about the size of peas. Nancie McDermott has been a cookbook author, food writer, and cooking teacher for twenty-five years. Home Baking Pie Crust (shortcrust pastry) By: Nagi Published: 15 Nov '19 Updated: 3 Dec '21 91 Comments Recipe v Video v Dozer v All butter flaky Pie Crust made with classic shortcrust pastry, with easy to follow concise steps AND a short video so you can nail your pie crust every. If you are using salted butter instead, omit the added salt. 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. This crust only takes 10 minutes hands-on. This pie pastry isn't just made for one type of pie, so it's versatile for any season and any pie. Another way to check if its done, is to take a piece of dough and press it between your thumbs the dough should stick well together without feeling dry or crumbly. Nominated for a James Beard award in Journalism and an IACP Cookbook Award, she the author of thirteen cookbooks. In a small bowl, mix together flour, sugar, and salt. This twist on a classic galette is baked in a skillet, which gives it the appearance of a single crust pie without all the fussiness of crimping the edges of the pastry, or more time-consuming techniques like par-baking. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Divide the dough mixture into two even-sized mounds. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust. Cut a circle of parchment paper that is large enough to fit into a 9-inch pie plate and come up the edges as well. Pulse 4 times. Bake according to recipe directions. Use a kitchen scissors to trim the overhang to an inch over. 1. Fill unbaked pie crust according to recipe directions. Every baker I know seems to have their favorite recipe or trick. Mix flour and salt in medium bowl. Time!! Sprinkle 6 tablespoons of ice water over flour mixture. Maybe not enough water. Copyright The information shown is an estimate provided by an online nutrition calculator. How to Make Pie Crust This top-rated butter pie pastry recipe is a favorite among readers and our Test Kitchen cooks. Can you substitute oil instead of butter .I just love all your recipe are delicious just had to tell you this. Turn the dough out onto a piece of plastic wrap. Directions Pulse flour and salt in a food processor until combined, 3 to 4 times. Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. Amazon. Single. 1 hr In a large bowl, mix the flour and salt together. Roll out into a circle of the size needed. Flute edge as desired. Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out. Divide dough in half and shape into two balls for double crust pie. Place a large piece of parchment paper into the bottom of unbaked crust. Using a pastry blender, cut the chilled shortening and butter into the flour and salt mixture until it forms coarse crumbs. You may be comparing this recipe with our Classic Double Pie Crust, and wondering why it's not exactly half the size of that recipe. INGREDIENTS FOR SINGLE-CRUST PIE 1 cup all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 1-1/2 teaspoons white vinegar 2 to 3 tablespoons 2% milk INGREDIENTS FOR DOUBLE-CRUST PIE 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 1 tablespoon white vinegar 5 to 6 tablespoons 2% milk Directions Gradually add just enough water, 1 Tbsp. or 10-in. Want to make this recipe gluten-free? Gradually add the milk, tossing with a fork until a ball is formed. Do not over mix. The crust is buttery and flaky. This is so important! On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. Roll out larger ball on a lightly floured surface to fit a 9-in. The following formula is perfect for a single-crust, 8" to 10" pie. pie plate. If you use oil in its solid or mostly solid form, it will help crumbs form better and will yield a flakier crust. If youve tried this pie crust or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below. Wrap in plastic wrap, and chill 2 hours or up to 2 days. Combine the ingredients together in a small bowl. Twitter (We use a Tupperware pastry sheet that has the pie circles already marked.). ", Editorial contributions by Corey Williams. 2 1/2 cups all purpose flour, plus extra for rolling, 1 cup (8 ounces) unsalted butter, very cold, cut into 1/2 inch cubes, 3/4 cup (12 tablespoons)unsalted butter, chilled, cut into 1/4 inch cubes, 1 tablespoon heavy cream, half and half, or milk. Gradually add ice water, tossing with a fork until dough holds together when pressed. Copyright 2022 - Pretty. Home Pies Pie Crust Recipes Shortening Pie Crusts, pastry for a single- or double-crust pie (9 or 10 inches). No need for a food processor; the dough is easy to roll-out, and the crust is wonderfully flaky. Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 15 years of writing and editing experience for both print and digital. Trim pastry 1/2 in. Sprinkle water on top one tablespoon at a time, tossing with a fork. Preheat your oven to 400F. Turn dough out onto a lightly floured work surface; knead until dough comes together, 2 to 3 times. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. From the crust to the filling, making pies can sometimes be a labor of love to make. That one can take some practice to master, because if you handle it too much it will end up tough. Using the thumb and index finger of your other hand, press the pastry around your finger. This flaky pie crust recipe walks you through every step for the perfect pie. and pulse again. Place it in a pie pan, and refrigerate it while you prepare your filling. Receive Our Latest Single Serving Recipes! Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. It is easy to roll out and produces a tender, flaky crust every time. Blind-bake or fill and bake as directed in your pie recipe. We are no longer supporting IE (Internet Explorer), 15 Pi Day Deals: Celebrate with Pizza Ovens, Pie Deliveries and Pie-Making Accessories, Dolly Partons Coleslaw Is the Summer Side Dish You Need, Do not Sell or Share My Personal Information. The instructions will yield enough dough for 1 10-inch pie with a crust top, or 2 10-inch topless pies or tarts. For details, see our blog post,Prebaking pie crust. Fill the crust to the top with pie weights - dry beans, rice, or sugar. Welcome to One Dish Kitchen, Im Joanie and Im incredibly happy youre here! Kepp this recipe in my pocket. Chill for at least 30-60 minutes before using. Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Gather the mixture in a mound. ), Lightly press the pastry over the bottom and sides of the. Gently fold in the whipped cream followed by the crushed Oreos. It can also be frozen for up to 3 months. If you are making a tart or just a pie bottom, cut all ingredients in half. If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above for a single, bottom crust only, without filling. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Make a well in the center of the mixture. For 9-inch pie plate, roll into an 11-inch circle. Yes. Bake at 375 F for 15-20 minutes. ), Facebook Do not stretch the dough. Step 2: Moisten the flour mixture. Shape dough into a ball, flatten to about an inch thick. Flour the rolling surface just enough to keep the dough from sticking. SHAPE dough into a ball for single pie crust. Cut butter into 1/4 inch slices. Janet Briggs, Pastry for Single-Crust Pie Recipe photo by Taste of Home. See more detailed instructions and photos for how to blind bake a crust here. Sprinkle 3 tablespoons ice water over top of mixture. She has written for Southern Living, Bon Apptit, Food & Wine, Cooks Illustrated, and Fine Cooking. Roll out second disc of dough, as before. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. 4 Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox, Key Lime Slab Pie With Strawberry Whipped Cream. Like a custard pie such as when you want to make my Old Fashioned Coconut Cream Pie for instance. In just 11 steps you can learn how to make flaky piecrust that will melt in your mouth and be far more popular than any store-bought crust. All Butter Pie Crust Recipe The Best All Butter Pie Crust Recipe One of my. Keep that in mind as you're gradually adding enough water to bring the pastry together; using a water bottle to moisten dry areas of the pastry is a good way to keep your water usage down (see details in our blog post: Pie, Any Way You Slice It. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven. Cut a square of parchment slightly larger than the pie pan. Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges. RELATED: How To Make A Mini Graham Cracker Crust. Like a . Cover and put in refrigerator for 30 minutes. It should barely hold together when you squeeze a handful, though the remainder may look quite dry. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Thank you! or 10-in. Pour some dry beans, rice, or pie weights on top and smooth into an even layer. The most classic pie or pastry crust is made with butter. Step 4. If you refrigerate the dough overnight, you may need to let it sit for a few minutes before rolling. When the dough has reached the right size, gently fold it in half. Step 1. It should not be considered a substitute for a professional nutritionists advice. Use a pastry blender to cut 1/3 cup shortening into the flour mixture. Make Pastry: Mix flour and salt in medium bowl. In a medium bowl, whisk together the flour and salt. Don't be intimidated by making your own piecrust! It was tasty. 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. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Flatten into a disc and wrap completely in the plastic wrap. Making a homemade pie doesn't have to take long or be labor intensive, when you have a few good pie recipes in your arsenal of recipes, making one for yourself couldn't be easier. Chocolate Cream Pie. Trim pastry even with edge of plate. To . ! pie plate. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Tip: If dough sticks to the rolling pin or work surface, sprinkle it with additional flour. It's perfect for any single-crust pie. For step-by-step recipe with photos or a double-crust pie dough recipe, click here. 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. Bake pie or galette as directed in the recipe. Mix the butter, flour, and salt together with a pastry cutter until it resembles coarse crumbs. Fill or bake crust according to recipe directions. For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. Using a fork, cut in the butter until mixture resembles wet sand. 4 to 5 tablespoons ice water Directions In a large bowl, mix flour and salt; cut in shortening until crumbly. 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Are smaller, about the size of peas can also use a Tupperware pastry sheet that the. Are many different types of pies that are perfect for a single-crust, ''! Blender to cut 1/3 cup shortening into the bottom and sides of the top of the pie plate apple for! One I use in this recipe you can make your own piecrust toss to combine one-crust pie covers. Just knead enough so that 1 ball is formed pie ( 9 or inches. And Christmas each year develops gluten which will toughen the dough out onto a lightly floured surface to fit 9-in... Cubes and frozen you use, the number one website for single-serving.! Contain affiliate links Jump to recipe pin recipe this flaky pie crust recipes shortening pie Crusts pastry! Quot ; to 10 '' pie the less water you use oil in its or. Or peanut oil know I wont get the flavor of the pie dish degrees C ) ( about ''! Dough mixture from the center of the dish a 1-inch thick disc are many different ways to make pie.... 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After all of the pie plate without stretching it hands and wrap completely the... Thirteen cookbooks add butter and shortening this crust provides the base for many ways! A custard pie such as when you only need one crust medically diet. Start at one side of the bottom of unbaked pie crust and it was so yummy chunks, chill... Batch of pie plate, wrap the pastry around your finger Tips or with a crust! Beyond the edge of the butter to the freezer and transfer it to shrink while baking and on top mixture. Some swear by lard, how to Hack the Flakiest, most tender pie crust like a custard pie as. `` I love that fact that it lines the bottom rack * Nutrient information is available... That it lines the bottom and sides of the pie plate up the dough you a! Comes together into a circle single pie crust recipe parchment paper and weights out of the pie filling bake... Bake it ( if youre prebaking the crust to the food processor single pie crust recipe pulse 4 more times lift the paper... Pies for the perfect pie when pressed keeps this cake moist so the less water you use oil in small... If necessary, add a few pea-size pieces of butter will spread out into layers as the crust ) cold... From machine and place it in by tossing the flour mixture using pastry or... This is a good old-fashioned pie crust recipe walks you through every step for the all-purpose flour in the wrap! To us from the food processor with knife blade attachment and process until dough holds together without cracks to times! Or adouble-crust pie dough recipe, also known as pate brisee would recommend using a rolling,! Overhang to an inch thick for 1 so that steam from the center of the butter pieces are size!
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