Claire Saffitz Pie Dough Recipe

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webJun 11, 2017 · How to make a flaky low carb pie crust: Add dry ingredients to a food processor and pulse to mix. Add cold cubes of butter and pulse …

Rating: 5/5(28)
Total Time: 35 minsCategory: DessertCalories: 159 per serving1. Preheat oven to 350 F and place the rack in the middle position. Place a 9- inch pyrex pie plate in the freezer. Mix egg white with water.
2. Measure the dry ingredients into the bowl of a food processor and pulse to combine. Add the cubed cold butter and pulse until the butter is pea-sized. Drizzle the egg white around the bowl of the crust ingredients and pulse until the dough comes together.
3. Place a new piece of cling film on the counter. Unwrap the pie crust dough and place it on the center. Place another piece of cling film on top of the dough. With a rolling pin, and starting at the center, roll the dough away from yourself. Give the dough a quarter turn and roll away from your self again. (If the cold dough crumbles a bit, don't worry, the rolling will warm it up and it will press back together.) Do this several times, flipping the whole pie crust over and proceeding with the other side until you have a 12 inch round disc. Place the crust in the freezer for 3-5 minutes or the refrigerator for 15 minutes.
4. Remove the pie plate from the freezer and place on your work surface. Remove the rolled crust from the freezer or refrigerator and peel-off the top piece of cling film. If the dough is stiff as a board, let it sit for a minute on the work surface.

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webOct 31, 2017 · Preheat oven to 350°F/ 175°C. Place all the ingredients into a food processor (using a mixer element) and blend for 1-2 minutes to …

Rating: 3.2/5(30)
Total Time: 30 minsCategory: BreadsCalories: 199 per serving

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webFirst in a small measuring cup fill with 1 cup of water with ice and keep it in the fridge. Next cut 5 tbs. of butter into 1/8 inch slices and place in the fridge. In a large bowl, combine the …

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webRecipes by Claire Saffitz Pastry All-Purpose Flaky Pastry Dough 5.0 out of 5 stars 8 Reviews. Enriched & sweet Babkallah 4.8 out of 5 stars 25 Reviews. Fruit pies Cinnamon …

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webNov 18, 2019 · Stir in melted butter until dough comes together and resembles coarse crumbs. Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or …

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webOct 20, 2022 · Grasshopper Pie with Chocolate “Oreo” Crust (Paleo, Keto, GF) Keto Easy Strawberry Pie. Keto Coconut Cream Pie. Low Carb Dream Pie with Toasted Coconut Pie Crust. Keto Low-Carb Pumpkin Pie. Keto …

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webOct 19, 2020 · Make the sugared cranberries: While the pie is setting, in a small saucepan, combine the remaining ½ cup sugar (3.5 ounces / 100g), 1 tablespoon pomegranate molasses (0.9 ounces / 25g) and ⅓ cup water …

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webSecondly, starting with a hot filling helps the biscuit dough to bake from the underside. Sometimes, when making cobblers, people run into the problem of having a crispy …

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webNov 13, 2020 · Refrigerate the dough until it’s relaxed, at least 30 minutes and up to 3 days. It’s now ready to use. If the recipe calls for a lined pie plate, a par-baked crust, or a fully …

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webFeb 11, 2022 · Use a scissors to trim away the ragged edges of dough, leaving a ½-inch overhang. Remove the filling from the refrigerator and scrape into the lined pie plate. …

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webDec 6, 2023 · The #1 Mistake You're Making When Following a Recipe, According to Lidia Bastianich. EatingWell: In your opinion, what’s the most common mistake people make …

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webInstructions. 1. For the pie dough, put 1½ cups of ice water in the fridge while you assemble the dough. In a large bowl or a food processor, combine the flour, granulated sugar, and …

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webNov 9, 2023 · Clockwise from top left, a pecan slab pie, a cranberry cheesecake tart, a caramelized apple pie, a pumpkin pie with pepitas and a creamy lemon pie with honey …

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webNov 13, 2019 · First, I'm gonna take out. his cherry pie crust and remove the weights. Jesus Christ, this thing is heavy. Okay, next I'm gonna egg wash the bottom of the rye. Ah, I'm …

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