The manufacturing procedure is really easy, you simply require to adhere to the approaches that we have written on this web page. The adhering to are the stages of just how to cook Foolproof All Butter Pie Crust Recipe.
I should warn you – this recipe is not conventional. For starters, it only makes one pie crust per recipe. You’ll have a little over a pound of pie dough, which will provide you with plenty to cover the pie pan as well as some leftover scraps which you can use to make a braided crust, add decorative cutouts, or simply discard. If you’re making a double crusted pie, you’ll need to make this recipe twice so you have enough dough.
Tips and Tricks for Recipe Success:
- Read the recipe twice and follow it exactly as written! Making any changes to the ingredient list or method will certainly affect the overall outcome of your pie crust.
- Be aware of temperature the entire time you’re making the dough. It must never get warm and the butter must never melt!
- Make the pie crust in advance! It needs at least 2 hours in the fridge before being rolled out, another hour once it’s been fitted into the pie pan, and at least another 20 minutes after its been filled. If you decrease the chill time, the pie crust will most likely shrink when baking. If you plan on baking multiple pies in one day, I suggest making your pie crusts in advance. Pie crust will keep, wrapped well in plastic wrap, in the refrigerator for up to 3 days and in the freezer for up to two months.
- Choose the right pie dish. When I first started baking pies I had no idea how much this mattered! But it really, really does. Pie dishes come in many sizes, shapes, and are made from a variety of materials, such as glass, ceramic, aluminum, and metal. I prefer to bake with glass pie dishes because glass conducts heat evenly, which helps the crust and filling cook consistently. My second choice is ceramic pie dishes, which conduct heat just as well as glass, but can throw off the bake time, especially if you’re using a very thick ceramic plate. I avoid metal pie dishes when possible because they absorb heat very quickly and tend to produce overcooked pie crusts. If you must use a metal pie plate, I suggest keeping an eye on your pie, and adjusting your baking time as needed. This recipe makes enough pie dough to line a 9″ or 10″ pie plate.
- Be careful not to overwork your dough. Overworking the dough activates the gluten in the flour, which can cause the crust to become tough and shrink while baking. The good news? You can deactivate the gluten by placing the dough in the fridge to chill.
- Before rolling out your chilled pie crust, make sure it’s the right temperature by preforming a simple test: press the dough lightly with your finger, your fingertip should leave an imprint but shouldn’t easily sink into the dough. If the dough is too soft, place it back in the fridge to continue chilling; if the dough is too hard, let it soften at room temperature for 10 to 20 minutes.
So, are you ready to tackle this foolproof all butter pie crust or what?!
yield 1 pie crust
1/2 cup ice cold water
1 teaspoon apple cider vinegar
1 and 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter, very cold and cut into cubes
- In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter or bench scraper, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn’t hold together when pinched, add in cold water, one teaspoon at a time, until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 4 or 5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before use.
- Visit Foolproof All Butter Pie Crust @ bakerbynature.com for full instructions.
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