The anti-homemade-pie-crust-maker. I store my butter in the freezer and take out sticks of butter, as needed. STEP 6: Place dough in the freezer for … On top of that, the flavor of this flaky, homemade Butter Pie Crust far surpasses anything you can buy pre-made! I originally found the ratio for my all-butter pie crust in Aunt Chick’s Pies—3 cups flour, 1 cup fat, 2 tsp salt, ½ cup liquid. Welcome to the July BEB Bake-Along! I made my first one for an apple slab pie and I kid you not–it changed my pie baking life. This pie crust without shortening is the BEST pie crust recipe ever! Makes one single-crust (9- or 10-inch) pie; double amounts for a double-crust pie. In a large, flat-bottomed bowl, combine flour, sugar, and salt. Mix those together with a fork. https://www.bhg.com/recipes/how-to/bake/all-butter-pie-crust Kosher salt: The best choice for baking. looking for both flaky and flavorful, an all butter pie crust is best. I use butter or sometimes half butter and half veg shortening. Most bakers will tell you to use unsalted. Me. This Homemade All Butter Pie Crust recipe is an easy flaky pie crust from scratch! For all of us out there that have ever been intimidated by a homemade pie crust, I can assure you this is truly a simple starting recipe!I’ve been there, and my pies may not be the prettiest but they certainly taste great! Y'all. We use salted and it works just fine. Place shell on a baking sheet, line with aluminum foil, and fill with dry beans. And yes, I am firmly in the all-butter pie crust camp. https://leitesculinaria.com/88325/recipes-all-butter-pie-crust.html https://www.epicurious.com/recipes/food/views/butter-pie-crust-236477 That said, an all-butter crust should still not be "hard" by any stretch of the imagination. to create a flaky and workable pie crust. Also, please note that crust made with a combo of butter/shortening will generally be more flaky than one made with just butter, although the all-butter crust will be tastier. The result is a tender, flaky all butter pie crust that is much more forgiving than a typical all-butter crust. Many of you may be familiar with my heralded “best pie crust ever“, which uses a combination of shortening and butter, as well as a secret ingredient (spoiler, it’s vodka!) If you’re wondering about flour, ideally, pastry flour provides a softer and more delicate homemade pie crust. Step 1: Put your favorite brand of all purpose flour in a bowl with salt and sugar (the sugar is optional–for savory recipes leave it out). Butter has better flavor and texture than shortening. The flakiness comes partially from the water content of butter, which evaporates as the pie … If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. Making your own pie crust recipe really is easy. Keep it cold: This is the theme that runs through the whole process from the moment you scale your ingredients to the moment when you put the pie in the oven. Your butter should absolutely be cold (not frozen), your water should be ice cold and your vodka should be frozen. I, on the other hand, never use lard for making my pie dough. All-Butter Crust. Butter and lard provide the highest ratio of water, so an all-butter pie crust will give you the best result. The 3 Cardinal Rules for Pie Crust. All butter pie crust vs. shortening: An all butter crust with different size chunks of the fat in your dough makes it flaky and light. Cut the butter into 1/2 inch squares. The recipe itself is a pretty standard all butter pie crust recipe, so that shouldn’t be the issue. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. Butter Pie Crust Recipe. Flour: General all-purpose flour is the perfect choice. And yet, she lived healthily until 89. Made with just 4 ingredients this pie dough can be used to make one 10 to 11 inches single pie or two 7 to 8 inches single pie. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. I'd be lucky if I live to her age..! Butter contains more water than shortening, so as it bakes the steam puffs up the crust creating light and flaky layers. Keep. The debate of butter vs shortening in pie crust has been going on for decades, but personally, I believe an all butter pie crust to be better for a few reasons. It’s one of my favorite meals, but I took on the task of contributing two apple pies using Deb’s all-butter pie crust recipe with the Cooks Illustrated apple pie filling that required pre-cooking the apple filling. (If butter begins to "sweat," dust with flour.) If you don’t have vodka, you can use any spirit with at least 40% alcohol, like tequila, rum, or whiskey, but just be aware of the flavor that your spirit of choice might produce in your crust. TIPS + TRICKS TO MAKE PERFECT ALL BUTTER PIE CRUST EVERY SINGLE TIME: Use Cold Butter. (enough to line one 9 inch pie pan or double the recipe for a double crust pie) In general, baking requires so much precision and measuring. Yes, you can use a food processor to make things a little easier, and your pie crust will come out very tasty. Making a homemade pie crust doesn’t have to be difficult, just keep these tips in mind: Mix the Dough by Hand. This combination makes enough dough for a deep dish double crusted 9 inch pie. Follow these super easy instructions for a butter, flaky, delicious homemade pie crust. This is my go-to, double crust all butter pie crust recipe. How to make a pie crust with butter step-by-step. It’s made with only 5 ingredients in 5 minutes in the food processor! The shreds of butter are going to make the crust flaky and you want it to be evenly dispersed in the pie dough. https://bakingthegoods.com/2014/01/17/butter-vodka-pie-dough-recipe 1 1/4 cups unbleached all-purpose flour 1/2 teaspoon kosher salt 1 1/2 teaspoons granulated sugar 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces 1/2 cup cold water 2 tablespoons cider vinegar 1/2 cup ice https://www.allrecipes.com/recipe/275963/all-butter-pie-dough Add the butter to the flour mixture and using a pastry blender, cut butter pieces into flour until crumbly. This easy to make all butter pie crust is as straight forward as they get, with minimal ingredients. You guys. For her, making a pie crust with butter is a No-No! 1 1/2 cups all purpose flour 3/4 cup ( 1 1/2 sticks) of unsalted butter, very cold and cut into cubes 1/2 teaspoon salt Instructions To make the pie crust: Combine flour and sea salt in a medium bowl. Forget everything you know about pie crust making! Shortening can take on a greasier feel, and lacks the same flavor as butter. Tips for a Flaky, Tender Pie Crust. COLD. This recipe uses an unconventional mixing method, to create the flakiest, most flavorful all-butter pie crust, that is a breeze to roll out, without the use of unusual ingredients. It. I finally, after 6 years of making desserts day in and day out and posting recipe after recipe… I FINALLY have an all-butter pie crust recipe that I feel confident enough in to share with you. It's all about the butter - my grandmother would use 100% lard (animal fat). 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