Easy Oil Pie Crust
In a bowl, mix the flour and salt with a wire whisk. Stir in the oil until combined. Add the cold milk or water until mixed completely. The consistency will be crumbly.4/5(). Nov 04, · If you like the taste of a butter crust, substitute cold butter cut into 1/2-inch pieces, for half of the shortening called for in Betty’s One-Crust or Two-Crust Pie Category: Dessert.
Homemade pie crust is as easy withot following a few simple steps. Fall is officially pie season, thanks to the pie-centric holidays coming up soon. The key ingredient to throwing together a great pie whenever you want is a great pie crust. All you buttee is five key ingredients: Flour, butter, a little sugar, a little salt, and cold water.
One of the keys to making a flakey pie mkae is keeping the butter cold. You want the butter to what does end effector mean into the flour without the butter melting. When cold butter in the dough hits the hot oven, it melts and releases small amounts of steam, which creates the texture of a flakey, tender pie crust. Just pop the bowl into the fridge for ten or fifteen minutes to allow things to firm up, and then proceed.
The first step of putting together a pie crust is integrating the fat and flour. Put the ingredients in the bowl of the food processor and pulse the mixture in one-second bursts until it looks like coarse meal. Combine the flour, butter, sugar, and salt in a large mixing bowl, and use your hands, a fork, or a pastry blender to cut the butter into the flour.
You can use your fingers to rub the larger clumps of butter into the flour until they are all the size of a pea or smaller. Various pie dough recipes call for different liquids, including vinegar, vodka, and yogurt. Ice water is ideal. Once your flour and fat maake incorporated, slowly drizzle in the cold water to the food processor, pulsing until the dough comes together.
The best practice is to add in half, and pulse the meal until it comes together, then add the rest a teaspoon at a time until it gets to the right consistency. Turn the dough out onto a work surface, like a floured counter, and pat it into two discs. Wrap the discs in plastic wrap, and then put them in the fridge to chill again for 45 minutes.
This step makes sure that the butter stays cold, and it allows the strands of gluten in the dough to relax. Relaxed gluten makes for a more tender, less chewy crust. Dust both sides of the round and your rolling pin with flour, and then roll the dough into gutter 9-inch circle. Slide it onto a piece of parchment paper and tuck it back in the fridge. Repeat with the other portion of pastry, and either use it to top the filling of the pie, hkw in this apple pieor use it as the bottom crust of another pie.
You can also wrap it how to make pie crust from scratch without butter in plastic wrap and freeze it for up to six months. Next time you want pie, just put it in the fridge to thaw out the day before you need how to install metal carpet trim. Take one of the pastry circles and press it into the bottom of a 9-inch pie dish.
Trim any dough that hangs off the edge of the pan with scissors or a knife. You made pie dough! Now you have how to make pie crust from scratch without butter figure out what kind of pie you want to fill the crust with.
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See that? That's the look of a well-hydrated (but not overworked) dough.
Jun 16, · Just a few tablespoonfuls added to the flour and salt, stirred in until the mixture resembles coarse crumbs, and you have a heart-healthier pie crust with all the melt-in-your-mouth tenderness of Reviews: May 27, · Chill at least 1 hour (and up to 3 days) to firm up the butter and allow the dough to hydrate, transforming this sorta-together lump into malleable pie dough. (Or freeze instead; it . Oct 25, · Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the all butter pie crust recipe or my shortening and butter pie crust recipe to ensure a flaky, tender pie crust. Additionally, don’t work the dough too much. Prevent a burnt crust with a pie .
We're doing this old-school, with a hands-only, machine-free, blow-your-mind technique for the best damn all-butter pie crust. It's got flakiness to rival a croissant's, a texture so tender it shatters under the weight of a fork, and that ideal balance of sugar and salt to keep you coming back for one more crumb.
Here's how it comes together. Start with our recipe for the Flakiest Pie Crust. Cut butter into 1" pieces. Chill it while you measure everything else. Mix the flour, sugar, and salt in a large bowl. Add the butter and toss until coated. You want some pieces pressed flat and thin and others that are larger and chunkier.
Drizzle the liquid over the flour mixture, running your fingers through the flour as you go to evenly distribute. Knead in the bowl until dough starts to hold together. It will still look a little dry, but resist the urge to add more water; excess liquid can lead to a tough crust.
Turn the dough out onto a work surface no extra flour needed and smash with the heels of your hands a few more times, working in any shaggy edges. You should still see large-ish pieces of butter and maybe a dry spot here and there.
Seriously, stop! Over-working further develops gluten, which will cause your crust to shrink when baked. Chill at least 1 hour and up to 3 days to firm up the butter and allow the dough to hydrate, transforming this sorta-together lump into malleable pie dough. Or freeze instead; it will keep up to a month.
Combine the vinegar and ice water in a measuring cup. See that? That's the look of a well-hydrated but not overworked dough. Cut dough in half. Press each half into a 1"-thick disk and wrap in plastic.