Cuisine: American. Servings: Calories: kcal. Author: Shawn. US Customary - Metric. Instructions Combine the flour, salt, sugar, butter and shortening in the bowl of your food processor and pulse several times until the mixture resembles coarse sand.
Add more water if needed. Turn the dough out onto a lightly floured surface and quickly shape into a large ball.
Which is why digital food editor Dawn Perry is here to help. Welcome to Effed It Up. Recently we asked on Facebook , "Hey, what have you effed up in the kitchen lately?
But one thing that we could really relate to was effing up pie dough. Reader Terri Deeds explains :. Our all-butter pie dough recipe. Now, I make a pretty excellent pie crust. But like touching one's toes in yoga class, mastering pie dough can take years of practice. And while there are lots of pie doughs out there, I've mastered the one I love above all others.
It's pretty much this recipe minus the cider vinegar. I believe in an all-butter crust, no shortening, and I rarely deviate from it. I find this one easily goes savory or sweet and works for single crusts, double crusts, hand-pies, tarts, and galettes alike. Pie doughs fail when they come out tough, not tender and flaky. Usually due to overworking, this can happen either during the initial mixing or during rolling and shaping.
Note: You can make your pie dough by hand, a pleasant meditation on texture and softness if you have the time, but I usually make mine in a food processor because I'm almost always making several batches and it's a lot faster. That's what I'll focus on here but the same principles apply. Cold butter is a key to pie dough success. It should be straight-out-of-the-fridge-cold. Pulse your flour mixture together first—just flour and salt, a teaspoon of sugar if you like—before you add the cold butter.
Then I pulse 20 times. Pulse, don't process. Look for larger clumps of dough forming. This signifies that enough water has been added. Too much water will toughen the crust. To test your dough, gather up half of it with floured hands, pressing it against the side of the bowl. All the crumbs should adhere and leave the bowl clean. If your dough crumbles as you try to gather it into a ball, add water a drop at a teaspoon at a time, until water. Too much water makes a sticky dough, which results in a tough and chewy crust.
I find that indenting the top of the disk helps eliminate a domed surface and also ensures a more even thickness as the dough is rolled. Dust the disks generously with flour and seal them in plastic. The dough needs to be refrigerated for the gluten to relax, for the fat to firm, and for the moisture to permeate the dough.
Thank you for this absolutely fabulous recipe and more so for the explanation with step by step instructions and pictures. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more.
Start your FREE trial. Fine Cooking. Sign Up Login. Photos: Judi Rutz. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Recipe Flaky Pie Pastry. Mix lightly for flaky pastry Most pie doughs are basically made of flour, fat, and water. Add the liquid slowly; stop sooner than you think The amount of liquid needed in your pie crust will vary from batch to batch.
Step-by-Step: Preparing the dough.
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