ALL-PURPOSE EASY SHORTENING PIE DOUGH
This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour and salt in a medium bowl.
- Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
- Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
- Gather up the dough and form into a flat disk.
- You can use this dough immediately or proceed to the next step.
- Wrap the dough in wax paper or plastic wrap.
- Refrigerate for atleast 20 minutes or up to overnight.
- If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
- ********Double-CrustShortening Pie Dough*********.
- Use all-purpose flour, salt, vegetable shortening and ice-cold water.
- Divide the dough into 2 equal pieces.
Nutrition Facts : Calories 397.1, Fat 26.1, SaturatedFat 7.5, Sodium 291.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
ALL-PURPOSE PIE DOUGH
Steps:
- Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently stir or pulse to combine. Gather a golfball-size bit of dough and squeeze to combine. If it does not hold together, add a little more of the liquid and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface and gather together into a rough ball. You want to be careful not to overwork the flour, but not too careful; the dough should hold together. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create eight portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 1 gram
ALL-PURPOSE PIE DOUGH-PâTE BRISéE FINE
You will note the mixture of flours and fats here. Without them, our general American all-purpose flour, which is relatively high in gluten, can give you a brittle rather than a tender crust. But if you have "pastry flour," you can use that alone, along with all butter rather than a mixture of butter and vegetable shortening.
Yield dough for two 9-inch round shells or a 14-by-18-inch free-form shell
Number Of Ingredients 6
Steps:
- Drop the flours, salt, and butter in to the bowl of a food processor fitted with the steel blade. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Then add the shortening, turn on the machine, and immediately pour in the ice water, pulsing 2 or 3 times. Remove cover and observe the dough, which will look like a mass of smallish lumps and should just hold in a mass when a handful is pressed together. If too dry, pulse in droplets more water.
- Turn dough out onto your work surface, and with the heel of your hand rapidly and roughly push egg-size blobs out in front of you in 6-inch smears. Gather the dough into a relatively smooth cake; wrap in plastic, and refrigerate at least 2 hours (or up to 2 days), or you may freeze it for several months.
- SWEET DOUGH FOR DESSERT TARTS. Use the same formula, but cut the salt down to 1/4 teaspoon and include 2 tablespoons sugar.
- Dough with a high fat content like this one softens quickly at room temperature and becomes difficult if not impossible to work with. Whenever this happens to you, stop where you are and refrigerate it for 20 minutes. To make things easier for me, I bought a marble slab that now lives in the refrigerator; I take out that chilled slab and use it as a work surface any time I'm doing a dough.
- Bake your tart shell in a bottomless buttered flan ring set on a buttered pastry sheet, or in a false-bottomed cake pan or fluted pan, or on a buttered upside-down pie plate or cake pan. Or you can fashion a free-form shell on a buttered pastry sheet.
ALL-PURPOSE PIE DOUGH
Apple cider helps hydrate the dough without activating too much gluten; the results are ultra-flaky. Use this crust for Blueberry-Buttermilk Chess Pie.
Provided by Nicole Rucker
Categories Bon Appétit Pie Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for two (9"-10") single crust pies or 12 turnovers
Number Of Ingredients 5
Steps:
- Stir sugar, vinegar, and 2 Tbsp. hot water in a small measuring glass to dissolve sugar. Add 1/3 cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).
- Pulse flour, butter, and salt in a food processor until largest pieces of butter are pea-size. Turn out onto a work surface and, using the heel of your hand, smash butter into flour to flatten. Working quickly, continue smashing butter into flour until mixture is pale yellow and resembles coarse meal. Gather into a mound and make a well in the center. Pour in sugar mixture, using your fingertips to slowly incorporate into flour; work in until only a few dry spots remain. Knead until no dry spots remain and dough holds together when pressed.
- Divide dough in half, flatten into disks, and wrap each in plastic. Chill until firm, at least 2 hours.
- Do Ahead
- Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month.
ALL-PURPOSE PIE DOUGH
How to make All-Purpose Pie Dough
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently stir or pulse to combine. Gather a golfball-size bit of dough and squeeze to combine. If it does not hold together, add a little more of the liquid and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface and gather together into a rough ball. You want to be careful not to overwork the flour, but not too careful; the dough should hold together. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create eight portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.
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All Purpose Pie Dough Recipes:
If you're looking for a versatile dough recipe that can be used for both sweet and savory pies, then an all-purpose pie dough recipe is what you need. An all-purpose pie dough recipe is a basic dough that can be adapted to different types of pies, whether it be fruit pies, cream-filled pies, or meat pies. The beauty of an all-purpose pie dough recipe is its simplicity and flexibility, making it a staple in any baker's arsenal.
Types of All-Purpose Pie Dough Recipes
There are different types of all-purpose pie dough recipes, each with its own unique characteristics. Some of the most common types include:
- Butter-based all-purpose pie dough: This recipe uses butter as the primary fat, making it flaky and tender.
- Shortening-based all-purpose pie dough: This recipe uses shortening as the primary fat, making it easy to work with and providing a more crumbly texture.
- Half-butter, half-shortening all-purpose pie dough: This recipe combines the best of both worlds, giving you a dough that is flaky, tender, and easy to work with.
Ingredients for All-Purpose Pie Dough
The ingredients for an all-purpose pie dough recipe are relatively simple, typically consisting of:
- All-purpose flour
- Cold butter or shortening
- Cold water (or other liquids)
- Salt
- Sugar (optional)
Some recipes may also call for other ingredients such as vinegar or an egg yolk, depending on the desired texture and flavor.
Tips for Making All-Purpose Pie Dough
Making an all-purpose pie dough can be intimidating, but with a few tips and tricks, it can be a breeze:
- Use cold ingredients: Cold butter/shortening and water/liquid are crucial for making a tender and flaky pie dough. You can even chill your flour in the fridge for a few minutes before using it.
- Don't overwork the dough: Mixing the dough too much can result in a tough dough. Mix the ingredients until everything comes together, then stop.
- Rest the dough: After making the dough, let it rest in the fridge for at least 30 minutes. This will help relax the gluten and make it easier to roll out.
- Roll out the dough evenly: Be sure to roll out the dough evenly to the desired thickness. You can use a rolling pin, a pastry board, or even a parchment paper to help achieve an even thickness.
- Use a pie shield: When baking a pie, the edges tend to brown much faster than the center. Using a pie shield (or a piece of foil) can help prevent the edges from burning.
Uses for All-Purpose Pie Dough
An all-purpose pie dough can be used for a variety of pies, depending on your preference. Here are some popular uses for all-purpose pie dough:
- Fruit pies: Use the dough for classic pies such as apple, blueberry, or peach.
- Cream pies: Use the dough for pies filled with cream or custard, such as chocolate cream pie or banana cream pie.
- Quiche: Use the dough for savory pies such as quiche or vegetable tart.
- Hand pies: Use the dough to make individual hand pies or turnovers filled with your favorite fillings.
Final Thoughts
An all-purpose pie dough recipe is a go-to recipe for any baker looking for a versatile dough that can be used in a variety of pies. With a few simple tips and tricks, you can make a tender and flaky pie crust that will make any pie recipe shine. So, whether you're a seasoned baker or a novice, give an all-purpose pie dough recipe a try and see what amazing pies you can create!