ALL-BUTTER EASY PIE DOUGH
Provided by Food Network
Categories dessert
Time 35m
Yield enough for one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
ALL-BUTTER PIE DOUGH
Flour, butter, salt, and water are all you need to create this delicious dough.
Provided by MrsWheelbarrow
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h10m
Yield 10
Number Of Ingredients 4
Steps:
- Pulse flour, butter, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.
- Crisscross 2 long pieces of plastic wrap to form an X and dust with flour. Dump dough into the center and wrap, pressing dough into a 4-inch disk. Smooth wrapped surface with a rolling pin; flip and repeat.
- Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in fridge before using.
Nutrition Facts : Calories 142 calories, Carbohydrate 12.7 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.9 g, Sodium 41.8 mg, Sugar 0.1 g
ALL-BUTTER PIE DOUGH
Steps:
- Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 Tbsp. (70 grams) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
- Stir the red wine vinegar into the cold water and set aside.
- Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
- Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
- Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
- Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
- Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
- Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
ALL-BUTTER PIE DOUGH
Categories Dessert Kid-Friendly Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes enough for two 9-10" single crust pies or 8 hand pies
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.
- Combine vinegar and 1/2 cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.
- Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.
- Do ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.
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All Butter Pie Dough Recipes
Pie is one of the most delicious comfort foods around the world. Whether it's a savory or sweet pie, there is always a filling that can satisfy anyone's taste buds. However, the crust of the pie is just as important as the filling. A good crust can turn a simple pie into a masterpiece. And, the secret to the perfect crust is in the dough.All-Butter Pie Dough Recipe
One of the best pie dough recipes is an all-butter pie dough recipe. This dough is made 100% with butter instead of shortening or lard. The result is a crust that is full of flavor, flaky, and perfectly tender. Here are all the ingredients and steps to make an all-butter pie dough:Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 1/4-1/2 cup ice water
Instructions:
- In a large mixing bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and mix until it resembles coarse meal, with pea-sized pieces of butter.
- Sprinkle a tablespoon of ice water over the mixture and mix until the dough comes together. Add more water as needed, a tablespoon at a time, until the dough just comes together.
- Divide the dough in half, and flatten each half into a disk. Wrap in plastic and refrigerate for at least an hour.
- Roll out the dough to the desired thickness, and use it for your preferred pie recipe.
Tips and Tricks
- Make sure your butter is cold! It's best to work with butter straight from the refrigerator.
- Using a food processor or pastry cutter makes this recipe even easier to work with. A food processor will give you more control over the size of the butter pieces, and a pastry cutter will create them by hand.
- Don't forget to chill the dough before you roll it out! The colder the dough, the easier it will be to work with.
- If you're having trouble with the dough cracking or breaking when rolling it out, try letting it rest for a few minutes before continuing. This will allow the dough to warm up a bit and become more pliable.