Double Pie Crust Recipe With Butter And Shortening

Double Pie Crust Recipe With Butter And Shortening

How To Make Double Pie Crust Recipe With Butter And Shortening: Add all the dry ingredients into a medium-size bowl whisk …

Cuisine: AmericanTotal Time: 1 hr 20 minsCategory: DessertCalories: 680 per serving1. Add all the dry ingredients into a medium-size bowl whisk together.
2. Add the shortening and work it into the flour until a crumbly texture is formed.
3. and In a medium-sized mixing bowl, whisk together the flour and salt.
4. Add in the chilled cubed butter into the mixture using the whisk, fork, pastry cutter, or your hand and rub the butter into the mixture until uneven pea-size pieces are formed.

Preview

See Also: Share RecipesShow details

Combination Butter and Shortening Flaky Pie Crust …

Instructions. Combine flour and salt in a medium-sized bowl or a food processor. Give it a quick mix/pulse to combine the two ingredients. Add …

Rating: 3.6/5(30)
Estimated Reading Time: 5 minsCuisine: ClassicTotal Time: 20 mins1. Combine flour and salt in a medium-sized bowl or a food processor.
2. Give it a quick mix/pulse to combine the two ingredients.
3. Add butter and shortening to flour mixture.
4. Use a pastry blender, your fingers, or a food processor to break down the butter and shortening into pieces about the size of a pea.

Preview

See Also: Share RecipesShow details

Classic Double Pie Crust Recipe King Arthur Baking

1/4 cup (46g) vegetable shortening 10 tablespoons (142g) unsalted butter, very cold 6 to 10 tablespoons (85g to 142g) ice water** *Reduce the salt to 1 …

Rating: 4.5/5(145)
Calories: 320 per servingTotal Time: 45 mins1. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess., In a medium-sized mixing bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
2. Cut the butter into small (about 1/2") cubes., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
3. Drizzle 4 tablespoons of water over the flour mixture, tossing gently to combine.
4. Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.

Preview

See Also: Baking RecipesShow details

Pie Crust Recipe with Butter and Shortening (The Best!)

⅓ cup vegetable shortening such as Crisco ½ cup water Instructions Cut the butter into the flour. Chop the butter into about eight pieces using a knife and blend them into …

Rating: 5/5(1)
Total Time: 2 hrs 30 minsCategory: DessertCalories: 182 per serving

Preview

See Also: Share RecipesShow details

AllButter Double Pie Crust Recipe Food Network

In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender …

Rating: 5/5(2)
Category: DessertServings: 8Total Time: 9 hrs1. Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2–5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
2. Combine vinegar with water and ice; you’ll use 10–12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it’s ready. If it falls apart, add 1–2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
3. Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
4. Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it’s evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2–5 minutes.) Roll the dough until it's about 2–3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)

Preview

See Also: Food RecipesShow details

DoubleCrust Pie Pastry Recipe Southern Living

1 teaspoon salt 3/4 cup cold unsalted butter, cubed 1/4 cup cold shortening, cubed 4 to 6 tablespoons ice water Directions Pulse flour and salt …

Preview

See Also: Share RecipesShow details

Flaky Low Carb Pie Crust Recipe Low Carb Maven

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 until it …

Preview

See Also: Low Carb RecipesShow details

Flaky All Butter Pie Crust Recipe (Double Crust)

To make butter pie crust from scratch First, take cold butter right out of the refrigerator, cut it into 1 tablespoon ish size pieces and place the …

Preview

See Also: Share RecipesShow details

Double Pie Crust Recipe: How to Make It Taste of Home

Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. On a lightly floured surface, roll out half of dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie …

Preview

See Also: Share RecipesShow details

PartButter/PartShortening Easy Pie Dough Recipe

Directions. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture …

Author: Gesine Bullock-PradoSteps: 3Difficulty: Easy

Preview

See Also: Share RecipesShow details

All Shortening Flaky Pie Crust (Double Crust Recipe)

All Shortening Flaky Pie Crust Cook Time 12 minutes Total Time 12 minutes Author Christina Lakey Ingredients 2 cups flour 1 teaspoon …

Preview

See Also: Share RecipesShow details

Pie Crust with Shortening (Super Flaky!) Best Desserts

1 cup vegetable shortening chilled (190-200g) 2 1/2 cups all-purpose flour 1/4 – 1/2 cup ice water* 1 tablespoon sugar 1 teaspoon coarse salt Instructions In the bowl of a food …

Preview

See Also: Dessert RecipesShow details

Low Carb Pie Crust Dough Rollable! FATKITCHEN

Pie Crust Dough is a basic mix of Flour, Water, Fat (butter, lard, or shortening), and salt [often with a hint of sugar added]. Usually the ratios of all these ingredients remain pretty unchanged …

Preview

See Also: Low Carb RecipesShow details

AllButter Pie Crust Double Crust Recipe Hostess At Heart

Place a piece of aluminum foil over the crust leaving the edges of the foil standing and not overlapping the edges. Fill with pie weights or dry beans. Bake at 425 degrees F for …

Preview

See Also: Share RecipesShow details

Butter Shortening Pie Crust Crazy for Crust

Carefully transfer the crust to your pie plate and crimp edges as desired. Chill until ready to use. By Hand Directions: Place flour and salt in a …

Preview

See Also: Share RecipesShow details

Recipe for Double Pie Crust All Butter Pie Crust Veena Azmanov

Bake at 400°F / 200°C / Gas Mark 6 for 15 minutes. Then, reduce the temperature to 350°F / 177°C / Gas Mark 4 and cook another 35 to 40 minutes. Pro tip - After 20 to 25 …

Preview

See Also: Share RecipesShow details

AllButter Pie Crust Recipe Bake or Break

Mix the dry ingredients. Whisk or stir together the flour, sugar, and salt. Mix in the butter. Add the cold butter to the flour mixture, and mix with a pastry blender, a fork, or two …

Preview

See Also: Share RecipesShow details