Place ball of dough in center of towel and start rolling from the middle out. Wow- fantastic crust!!! It calls for a pre-baked crust. DORIE GREENSPAN lists this cheap gadget her in top 10 items in her kitchen. Tzatziki Potato Salad has changed my world. Hi there, The thing about the ATK/CI vodka pie crust is that everyone gets hung up on the vodka. Did I accidentally mishandle the dough? Love this recipe, but I’d definitely suggest using pie pans with a built up rim to contain the butter. This pie crust comes together in no time at all and yields a flakey, delicious result. With all the patches it looked a bit like Frankenstein. I resolved last week that I would make my own pie crusts for Thanksgiving. This is the best crust ever! I’ve been making it this way for over a year, and now that I’ve got the knack of it, it’s always a winner. Please! I also like to be able to feel the dough as I’m stirring so I get the right amount of water. There’s a newer, even flakier pie crust on the site.] I get so nervous doing that. Thank you, so much. Look. Jun 22, 2012 - [Psst! I do basically what you say above, use butter and pastry flour, and try to be very careful at not overhandling the dough, always have nice, larger pieces of butter, chill the dough, etc. I have never even tried to make a homemade pie. pretty much butter has been my fat of choice for crusts for awhile now but do save home rendered lard for savory pies, still use the food processor though, adding the butter in stages(with some frozen helps with the size of pcs and at least 50% of the liquid is added in& mixed by hand—–but I have a dishwasher ;). If any parts have puffed, just press them gently back into place. I had a tough time rolling it, and next time will chill it first. With conventional butter, it gets so soft that I can hardly keep it on the end of a knife. Dock all over with a fork. Left dough on the balcony (it’s -22 outside), so it chilled really fast) The pie made with it turned out to be absolutely amazing! You remind me of a lady in Kingston who was giving cooking lessons. Your encouragement was great and so were your instructions and tips. The parts covered in pie goo were great. Is everyone’s crusts turning out flaky with this recipe or crumbly? Love you! Thank you so much! Thanks for a great recipe! Alas, the crimped edges collapsed into the pies. I WANT TO EAT THIS CRUST UNTIL MY BODY SPLITS OPEN AND I DIE. I made this recipe last time and it was delicious except for the fact that I over baked it by using either the wrong temp and/or time?! I’ve tried several before, but there was always something wrong. I used a clear glass baking dish, and even the bottom of the pie was golden brown. Thank you!!! Everyone commented on the flakiness and I got lots of “You MADE these?” So: thanks! The other pie crusts are fine, but when you make a butter crust, instead of the pie crust just being there, kind of tasteless on its own, you are bringing the extra flavor of a flakey and baked buttery goodness to the party, something you can savor all on its own if the filling disappears quicker than the crust. I usually end up adding about 1/3-1/2 cup iced water. My brother also loves to make pie at Christmas but hates to roll out dough because he has big hands and most rolling pins are too narrow for him use comfortably. Thank you so much for the lesson on pie crusts. and in lieu of shortening try leaf lard, it’s way better than that toxic processed stuff. When he puts it in the fridge for the first chill, it is in pieces, with long butter ribbons. I acted like I was an expert at pie crust making and I swear, within MINUTES I had two beautiful dough balls! But to me it is the best pie ever. Thank you ever so much for posting such a simple to follow recipe. And then I found you. Found out about your site on the Diane Rehm show on our public radio last week. I’m scared for some reason to try the all butter crust too, but I think the flavor would be awesome…. Thank you! For some reason, I had always thought that adding flour was taboo and I struggled with sticky dough. Alas! I still use my processor but switched the attachment. Something is not right here. The rather large clumps of butter in the finished dough would have bothered me in the past, but you did a great job of explaining why you want those clumps! This pie crust comes together in no time at all and yields a flakey, delicious result. A dough tutorial sounds good, but actually, I was hoping we could have a “what went wrong” Q&A. I am an experienced baker and have used many a good recipe for pie crust. I could barely believe how well it turned out. It seems to work a little better than generic supermarket butter. I took it out this afternoon and the first attempts at rolling were a disaster. I have already made another batch and plan on making some apple-pear hand pies for breakfast tomorrow. It sounds like the pieces might have been a little too large? This is the same recipe I use! the first ever since i have a phobia of all things baking and sugar. Just in case anyone else runs in to this – too much water! my crust is still better than my wife makes. This was the first pastry I tried and it was a huge success! I figured I didn’t cut the butter in well enough because I had some major chunks going on or that I didn’t roll it thin enough..This is my first time with all butter… The crust in the end was hard & cardboard-like. It always appears be white and mushy. Even the self-proclaimed crust-haters loved it. I’m so with you on the butter. I kept things as cold as possible. November 15, 2016 Janessa Jones. I got away with less water than I needed with the food processor. This post inspired me. There has got to be too much butter in this receipe. AND it tasted as good as it looked! The only difference I can see is that the first pie was baked on a sunny, dry day and the second pie was baked on a rainy, humid day. I also always believed that lard was the way to go for a flaky crust and that butter was the most difficult fat to use for flakiness. an experienced baker & cook with restaurant experience under my belt & old woman that I am, not easily impressed, stand in awe! Now I’m worried the company won’t believe my crust is homemade — a requirement for today’s pie contest! I use it for sweet pies, savory pot pies, and hand pies. (You know, the one you’re not throwing against the wall for the 4th time!) I wish I could upload a photo of my Lattice Top Cherry Pie. Not to mention a pie a week for the rest of my entire life on this planet!!! I don’t use them but hear they’re wonderful. It is easy to make, perfectly flaky, and freezes wonderfully. I read on a website that adding vinegar to your liquid (about 1 tsp per cup of flour) will help with that so I am planning on trying that next time. So does throwing it back in the fridge or freezer for a bit so they set more. Thanks though for the work you put into your tutorial. What do you think I did wrong? I tried your vodka suggestion and wasn’t thrilled, and never have been convinced of the food processor idea. Loved the flake and the taste. Yesterday I started a new pie – we have concord grapes in our new house and I had to do something with them – and I put it in the oven about 40 minutes ago. Cold butter– Yes. You start from the center of the disk and roll outward with light pressure and stop (don’t roll back to the center – lift the pin). This tutorial was much better so now I may go back and make my own. ps As many hands as i have available in the room (10 if including paws) raised for voting towards unrolling crust tutorial. I’ve been following Smitten Kitchen for a few months now and have made converts of a bunch of my friends. The cold butter chunks are the key to making the steamy pockets of flakiness. I, too, have obsessed far too long over pie (as if that’s a bad thing?) Unlike tart shells, there’s quite a bit of water in pie dough so they shrink a lot more in the oven. I have a question for anyone who could offer some help. This all-butter recipe is flakier than any crust I’ve ever made or bought, so from this year forth, this is the recipe for our pies. Right there near the top of the ingredients list. I can’t wait for tomorrow to see the results! Yum, about to have another slice! I roll from center up 1-2 times, from center down 1-2 times, then rotate just a little bit and continue. That’s what I always use, because it’s helpfully mnemonic for making Pi. I read in a cooking magazine….that if you grate frozen butter it would be easier to mix into the flour…..going to try it with this recipe! of wheat germ with the dry ingredients. :). This has been vexing me for years. I am with you on shortening…I refuse to use it! Jan 30, 2014 - [Psst! I can keep a stick of this at room temperature on a summer day and feel definite resistance from a butter knife. Am I doomed to the blah shortening crust?!?! over the butter and flour mixture. Not yet. I must have done something right because it turned out AMAZING! Just tried this recipe with my own apple pie recipe filling and the crust was absolutely delicious! barely edible. I’ve never had a bad crust in my life, no matter what kind of fat I use. I’ve been making this crust for years and finally decided to use the scale And wow that made a difference!!!!! Over Thanksgiving, my mom and I were talking about how hard it is to find a good pie crust and that the only ones that have worked for us have Crisco, which, when you think about it, isn’t too delightful. (I have 0 kitchen tools) I diced the butter to very small pieces the day before and left it in the fridge, then the next day I made sure to put the cup water with ice cubes in the fridge to keep cool while I prepared the mixture. Cannot tell you what a relief it it so be over my crustphobia. I finally made this successfully and figured I’d share my previous mistakes in case anyone does these too and starts crying when they ruined their millionth pie crust (just me? Being a poor graduate student in a tiny apartment, I’ve been trying to keep my kitchen gadgets to an absolute minimum. For a deep dish pie pan, you are safer with a 13 to 14-inch round. :) Thank you! Everyone seems to have problems rolling out their pie dough and wants a tutorial. does it keep well? There’s a newer, even flakier pie crust on the site.] I have massive food allergies, so shortening a la Crisco is right out. I like to use the sides to pull in the dough and shape it into a disk. Yes, please, a rolling tutorial! I figure that would make a difference, no? http://www.cookingchanneltv.com/recipes/four-and-twenty-blackbirds-salted-caramel-apple-pie-recipe/index.html). After reading your post though, I used my pastry cutter. Anyway, made 3/4 of the recipe for a pumpkin pie, but my pie dish is a deep dish 8 inches at the bottom and 10 at the top and I didn’t want to be short on crust. Just place your thawed (leave out for 15 min. Easiest pie to ever roll in my entire life!!! Filling-wise, this recipe is quite similar to Smitten Kitchen except that it uses 1/4 cup of heavy cream, 2 tbsp less butter, no vanilla or apple cider vinegar, and the bourbon is not optional. I could not have made such a creation without this recipe, thank you tons Smittin! (zero mess too!). . Such a wonderful flaky crust that rolls out like silk! But every recipe in pie books calls for a good bit less: 5 TB butter for 1 cup flour, or even 1/4 cup butter for 2 flour. I do wish people would read all the comments before asking questions. in part, thanks to you and your visual pic by pic of proper dough evolution. I used to always put my crust in between two sheets of wax paper which I chilled and then put in the pie pan. it’s cooling now and we’re only gonna have it for supper tonight with friends. It wasn’t half bad… The dough was super sticky though so it needed quite a bit of flour. Only suggested departure is that lard (OMG, NO!) I love to bake and have been cooking for fun since college. Ice water– yes. Also I did pre-bake some of the crusts and the others I didn’t. Turns out their “secret” ingredient is lard! It drooped down the sides of my pie plate and all my flutes disappeared, (“melted”) when the crust drooped. Mine comes from the dairy in a tub, not in handy sticks like store-bought butter. Thanks!! I couldn’t make pie without it. All butter crust … I MADE MY FIRST SUCCESSFUL PIE CRUST AND I’M PRETTY EXCITED ABOUT IT! Oh! Can’t stop smiling:-)). cornstarch? Any ideas as to what happened? Yes, even I have used them before and have been duly impressed. No worries! but the second one I pricked like crazy and it lifted even further off the pie pan. I’d never done it like that before, but you have amazing control over the size of the pieces of butter and also great control while mixing in the water. ), but I actually rolled it without chilling it – per their instructions. Your crust look gorgeous! Of course, the heart stops when I think about the butter, but I try not to because this is so good. My goodness, especially with the lines in the grocery stores this week, right? I thought I was going crazy last night while I was baking pies, because I could see the filling wasn’t overflowing from either of my pies (Concord grape and pumpkin), but something was making the smoke alarms go off. The rest should be sandy or invisible. Thanks for all your recipes. Drizzle in a tablespoon of water at a time, mixing in between each addition. ‘Vodka?’ you’re thinking, ‘Are you mad?’ But the rationale is that vodka gives the dough the liquid a dough needs to come together but being mostly alcohol, evaporates in the oven, leaving you with an extra flaky dough. If they knew that most of the pies they eat on holidays were made with lard crusts, they’d crap themselves! THANK YOU! It rolled beautifully and baked to a delicious flakiness. It’s just not the same. She always manages to bake an apple pie with a sturdy yet tender and very flaky bottom. How can I prevent it from becoming too puffy? It was easy to work with, very flaky and crispy once it baked, and tasted delicious. I’m refering to the use of one in the Chocolate Toffee Cookie recipe I plan on making tomorrow where it says you must melt the chocolate and butter in one. Thanks! The key is to not break up the butter shreds too much when you’re stirring everything together. Trim edges to ½”; roll and press top and bottom edges of dough together. The dough was shaggy after adding buttermilk (yeah, I used buttermilk instead of water) and I refrigerated it overnight. Thanks for putting it down in writing and photos! In addition, my food processor is in a low cabinet all the way in the back, making it a pain in the patootie to take out. ), and decided to have a go at your detailed and reassuringly easy pie crust recipe. Thought it might be something you’d like to try! Some of the butter pieces were bigger than “pea-sized”, rather large chunks, but I erred on the side of bigger butter chunks than smaller. My favorite part is the crust. clean….. How simple and lots of fun…. Ladies, have you ever tried rolling your pie crust between plastic wrap. I’ve found it to be super important to refridgerate the dough, then roll it out and refridgerate it again before pie-panning it and filling it. THANK YOU SOOOOOOOOO MUCH! I’ve been let down by my go-to recipe too many times recently, and just happened upon yours. Your hints and rolling-out instructions were invaluable. “Sweet” cream butter means that the butter was not made from soured cream or soured milk. I can’t wait to try this new recipe. Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. bravo deb!! Despite this, a love-hate relationship with pie crusts is a part of my history. Since yours was so hard to cut through, it sounds like it could have overbaked too, but of course, I’m just troubleshooting from afar and wasn’t in the kitchen with you! I’ve found my signature pie crust recipe!!! This pie dough recipe is the best I’ve ever made. I loved the “old” pie crust recipe – the one that used the food processor. My fiance refuses to allow Crisco in the house, and I’m not interested in using lard, so the Thanksgiving pumpkin pies have been made with frozen Pillsbury (which I think has no taste, and so I leave the crusts uneaten in front of family). I just measure that flour to hit the recommended 315 grams, add xanthan gum if my flour blend does not have it, and occasionally add 1-2 additional tablespoons of water for certain flour blends. At best, everything we do is … Loving your tutorials, as well. awesome tutorial! I thought maybe I was rolling too thin so I was super careful this time to roll only the diameter of my pie pan. Happy rolling :). I do have all-purpose flour too. For instance, how do you get the pastry base to be cooked and not soggy when making say, quiche? i did it. I got sick of the trans fat and came looking. At best, everything we do is a work in progress that gets a tad cl… There’s a newer, even flakier pie crust on the site.] The lovely thing about this recipe is that she shows the chemical and physical processes that go into make a pie crust. Thank you! As an older woman with somewhat arthritic fingers, I will say that I do use the food processor, but only to cut the butter into the flour. It’s one of those things that should work in theory, but in practice, I find that brown butter can leave baked goods a bit more dry and greasy (albeit with a dreamy flavor profile). As it turned out the 3/4 recipe covered my regular pie dish plus a mini 5.5 inch dish so pumpkin pie in the pie plate and a quiche in the mini. This crust worked great! I made the sweet cherry pie (ridiculously delicious, Deb…thank you!) Thank you for making this Thanksgiving so special! I have raved about this pie crust to anyone that will listen. Can I use this pie crust to make a chicken pot pie? Okay, I am sure you covered this already, but here is my tip for rolling out the dough without sticking. Would appreciate any feedback on this. If you are ever in Australia Deb, I owe you a drink! I did use half vodka/half ice water and the the dough was not a bit sticky. Yuch! Wow! I’ve cooked and baked all up and down the East Coast and of course lived vicariously. It was so easy to make and the rolling instructions worked out perfectly! I consider myself a pretty good pie crust maker, they are always wonderfully flaky and golden, and pretty sturdy against the juicy fruit once they come out of the oven. Did a test run of the too wet, overly handled dough (made a pear empanada and an apple cookie) – and you know what? Here’s what she did: Using 1/3 each of Lard, Crisco, Butter, made the best ever tasting crust. Pies (just the crusts) always dodged me, so I started to buy crusts at the store and make my filling. Deb- Having you (and so many of your readers) say you swear by all butter is almost an epiphany. Gonna try this pie crust this evening. I went back to my basic recipe and it turned out good enough. 1/2 cup ice cold water, … I went with Melissa Clark’s Nov.’06 recipe from the New York Times. I used to be so worried about the cutting in or processing the butter too much, that I wasn’t doing it enough – take the “until the biggest pieces resemble peas” literally. Rolling out the pies tomorrow and can’t wait to taste them. I seem to do okay until I get to that part, and from then I’d just better hope all I need are lattices. It’s great! This is an all-day affair, and certainly suitable for a cozy, Sunday night dinner. Julia’s recipe is 7 Tablespoons fat (5 butter, 2 shortening) to 1.33 cups flour. Second day? I don’t believe in perfection, in life or in the kitchen. Great recipe, great crust. I like my pieces a bit bigger than a pea if I’m not putting the butter in the fridge after each step to cool down again. Refrigeration is key, and my best one to date was stored in the freezer then defrosted in the refrigerator, then on the counter top just until it was rollable. Perhaps due to all the excess butter oozing into the filling, it took 50% longer than usual to get the filling completely cooked, leaving the crust unchewable (though very buttery). thanks a lot. :), I just took a beautiful Cherry Pie out if the oven, it is now cooling in front of the window (I don’t exactly have a sill to put it on…and I don’t know if I’d trust my neighbors not to take it! At best, everything we do is … What is there to do to fix such an issue? What did I do wrong? Sorry. Just wanna say thanks for this pie crust recipe. I have been making in the food processor for some time (thanks in part to your whole lemon tart recipe), but it was time to move on. This can also have more to do with how your oven circulates heat than with the actual temperature (for example, my old oven couldn’t top-brown anything to save its life, my new one browns things long before they’re baked–just got to work with it). Poverty folks used lard. Without fail, it’s the rolling that breaks down my confidence and makes me feel like a helpless amateur every time. The only thing I did differently was to freeze the butter beforehand and then grate it with a cheese grater. Maybe I can help? Ie. Second one the sides slipped down the side of the pan? I plan to make hand pies for Thanksgiving, should I use this pie dough or do you recommend your hand pie dough recipe? It is lighter than spreading flour and no sifting….roll thicker than you think needed and turn frequently. Thanks so much! Nena — Salt control. I have been making this crust for nearly 5 years and I can make it in 10 minutes with my eyes closed (well, I keep them open, but I could do it with my eyes closed on a dare). I also put my cup of water in the freezer so I don’t have to worry about ice cubes. It was the butter! Excellent recipe and tips, thanks very much. When I was growing up all we had was soured milk butter, and I never knew until recently that it was possible to make butter any other way. Fact is that the shortening melts at a higher temperature than your body provides, leading to icky mouth feel. I have never seen or tasted a flakier, more delicious crust. I’m terrified of dough – unless you’ve had the process shown to you or laid out step-by-step, like you did, it’s impossible to really get a grip on what you are supposed to be doing. Do you melt, measure and refreeze it? My Granny passed that job on to me. First published November 24, 2008 on smittenkitchen.com |, There’s a newer, even flakier pie crust on the site, telling people all about your other pie crust, Melissa Clark’s Nov.’06 recipe from the New York Times, http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/, http://kitchenmusings.typepad.com/my_weblog/2007/12/the-pie-crust-e.html, http://www.copystrands.com/2009/06/match-made-in-food-heaven.html, http://www.marthastewart.com/pear-and-dried-cherry-pie, http://www.facebook.com/profile.php?id=594846837#!/photo.php?pid=4356997&id=594846837, http://www.cookingchanneltv.com/recipes/four-and-twenty-blackbirds-salted-caramel-apple-pie-recipe/index.html, http://www.flickr.com/photos/dokas/5205514269/, http://smittenkitchen.com/2006/12/chocolate-concise/, http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/, http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/sugar-cranberry-pie-recipe/index.html. It is in the oven now and going to a party of 30 tomorrow (good thing only a few will eat this pie). All that hydrogenated stuff in shortening. 3 cups all purpose flour 2 tablespoons sugar 1 teaspoon coarse kosher salt 1 cup (2 sticks) unsalted butter, cold (up to) 1 cup ice cold water. Do you have this recipe? I’m going to try it . the butter was cold and in large visible pieces, the filling (apple) was perfectly baked, etc. Having done it both ways many times, there is no comparison – the food processor destroys the by-hand method for consistent results and a better finished product. This happened about 350° any ideas why? What did I do?? At best, everything we do is … Less liquid gives you a better crust, but it does make the dough harder to work with. Mine did the same. This recipe changed my life! I also start with frozen butter. By hand, I use a large bowl, pastry cutter, measuring spoons, two measuring cups, a knife and a rubber spatula: seven dishes, max. I hadn’t tried making pie crust for 20 years after a few frustrating experiences when I was in college. My troubles are in my lack of patience/skill rolling it out and they come out a visual mess. I’ll just add that I had to add closer to a cup of water to get to ‘wet and sticky’. Pie Crust Comparison: Let’s see how this all butter pie crust recipe compares to my favorite buttery flaky pie crust, which uses a mix of shortening and butter. i think i will go back to the old-fashioned way tomorrow night! Pastry and pie crusts all have roots in one basic recipe, but there are a myriad of tiny variations that bakers argue about endlessly. I added small bits of water at a time, but just didnt know the consistency I needed :/ The butter may have not been small enough – I could not find my pastry blender and stores were closed (ugh). There’s a newer, even flakier pie crust on the site.] One thing I’ve never been able to find an adequate explanation for is when to par- or pre-bake a pie crust, and when to fill it raw. Next up: A wee tutorial on rolling out your dough. Any thoughts on using European butter vs. American butter in the crust? Your blog is my first go to site when on a recipe hunt. I wish I had taken a photo but my dinner guests were here and there just wasn’t time. I’m going to give this a try! I’ve been married for 22.5 years. And starting with too little caused me to overwork the dough, since I had to stir and stir and stir each time I added more ice water. I baked the dough as cinnamon sugar strips and noticed that it puffed in many areas in long, even layers – kind of like the rough puff pastry-type dough that I’ve tried from Chez Pim’s blog, but crumbling a bit more upon biting in. While the pie was baking, it continued to “leak” butter. This year I used regular sized Pyrex ones and the butter was definitely overflowing the pans. I followed your recipes and my crust still did not come out very flaky, specially my edges, perhaps my oven is too hot that baking it for over 60 mins is causing my crust to come out harder? Before I used to try and make apple slab cake but this post and your pretty red pie dish inspired me to go ’round’ I did not use the pie crust recipe. :). Thanks again. But if cholesterol is a concern, the oil crust is a good alternative. I’ve made two batches at half portions. It did get soft during that point but I did the requisite chill time of 30 mins before baking my crust. This time, I stuck exactly to the quantities listed and shoved it all together and hoped for the best and it worked! Yes please! It’s perfect! The important thing, I think, was substituting coconut oil (I figured, it’s sort of like vegetable shortening) for the veggie shortening — it gave it the perfect texture without lack of flavor. I find it helps to fully chill it before serving. Hi Deb. I still use a food processor to make my crusts, but to avoid making the pieces of butter too small I freeze it solid first. Thank you! I am relatively new to baking and wanted to know whether you would recommend this technique for this recipe. And then I think, why do I do this to myself? Rolled out easily, didn’t stick at all (which is saying something on a humid August day). How weird is that? I cut this recipe in half for s single crust pie. Nov 11, 2017 - [Psst! Maybe I don’t have the butter in small enough bits? It takes me 10 seconds to get the butter to the perfect size. Thanks for the pie crust dough recipe and tips in Crust 101. Jane – About the potato masher, if it’s one of those wire zig-zag models, it would probably work. So many bakers tell me I’m crazy to use all butter. Hmph. I wanted to let you know I made my first home made pie crust and I could hear you cheering me on from the sidelines, thanks Coach! The one I made and baked the same day was incredible! If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. More like a hard chewy dried Elmer’s glue consistency. I didnt have the special tool for mixing butter and flour so i had to use my hands. :S And one of the main reasons I just got a food processor was to mix in the lard for pie crusts. Work until just comes together and that’s it. (I always do, so that when I roll them out, I’m not adding too much flour in) I mean, in the scheme of things this is not the worst problem to have, but it stumps me nonetheless. Agree with Lynn. Thank you! I would LOVE a tutorial on rolling out the dough…please?! Love this tutorial. 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