Pie amp - Our Favorite Pie Crust recipes
Author: Harold Stanley
Use this recipe when making our Coconut Custard Pie. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Basic Pie Crust
Use this recipe when making our Coconut Custard Pie.
Provided by: Martha Stewart
Total time: 40 minutes
Prep time: 40 minutes
Yields: One 9-inch crust
Number of ingredients: 5
Provided by: Martha Stewart
Total time: 40 minutes
Prep time: 40 minutes
Yields: One 9-inch crust
Number of ingredients: 5
Ingredients:
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 to 4 tablespoons ice water
Nutrition:
- Calories: 138 g
- Fat: 9 g
- Protein: 2 g
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Tags:
Our Favorite Pie Crust
Our Favorite Pie Crust- Martha Stewart Here's a quick tip for this tried-and-true pie crust
Duration: 1:55
Our Favorite Pie Crust
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Provided by: Martha Stewart
Total time: 40 minutes
Prep time: 40 minutes
Yields: Makes 1 crust
Number of ingredients: 5
Provided by: Martha Stewart
Total time: 40 minutes
Prep time: 40 minutes
Yields: Makes 1 crust
Number of ingredients: 5
Ingredients:
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 2 tablespoons ice water, plus 2 more, if needed
How to cook:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
Basic Pie Dough
Make your own pie dough and pass on the store-bought stuff with this foolproof recipe. The milk adds a little more fat and makes rolling out the dough much simpler.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by: Martha Stewart
Number of ingredients: 4
Provided by: Martha Stewart
Number of ingredients: 4
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 cup (2 sticks) cold, unsalted butter, cut into pieces
- 1/2 cup cold milk or water
How to cook:
- In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.
- Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using.
Freeze It: Easy Pie Crust
Shortcut your way to wonderful pies.
Provided by: Martha Stewart
Total time: 40 minutes
Prep time: 40 minutes
Yields: Makes 2
Number of ingredients: 4
Provided by: Martha Stewart
Total time: 40 minutes
Prep time: 40 minutes
Yields: Makes 2
Number of ingredients: 4
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter
How to cook:
- To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
