EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Yield Makes 2
Number Of Ingredients 4
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
OUR FAVORITE PIE CRUST
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Provided by Martha Stewart
Yield Makes 1 crust
Number Of Ingredients 5
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
BEST EVER PIE CRUST
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
BASIC PIE CRUST
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
People also searched
More about "pie crust treats food"
10 EASY PIE CRUST DESSERTS - INSANELY GOOD
5/5 (2)Published Apr 29, 2021Category Desserts, Recipe Roundup
- Cinnamon Sugar Pie Crust Cookies. Cookies made of pie crust? I’m intrigued! Leftover pie dough is coated in cinnamon sugar and baked until golden. The concept is simple, but the flavor will knock your socks off.
- Apple Cinnamon Turnovers. These apple cinnamon turnovers create a mind-blowing explosion in your mouth! From the flaky crust to the crisp apple filling, to the caramelized sugar-cinnamon sauce to the vanilla glaze on top, this dessert is to die for.
- Caramel Apple Empanadas. Your favorite fair food is turned into drool-worthy empanadas. These hand pies are the bomb! This isn’t your average empanada, folks.
- Pie Crust Cinnamon Rolls. Have you ever tried making cinnamon rolls out of leftover pie crust? I’ve honestly never thought of it. I’m so happy I came upon this recipe because these rolls are a life-changer.
- Pumpkin Pie. Thanksgiving desserts aren’t complete without pumpkin pie! This pumpkin pie is holiday-worthy but so effortless you can make it any time of the year.
- Peanutty Pie Crust Clusters. If you’re a fan of peanut butter, you’ll fall in love with these pie crust clusters. Small chunks of pie crust, salted peanuts, and crunchy toffee bits are glued together with peanut butter and coated with white chocolate.
- Salted Caramel Pie. I can’t get enough of sweet and salty combinations. Salted caramel, for instance, is both my strength and weakness. To me, it’s impossible to resist.
- Pop-Tarts. While it’s a lot easier to buy Pop-Tarts, it’s much more fulfilling to make them your own. This recipe is super-simple, but the result will make your heart sing.
- Cherry Pie. A list of pies isn’t complete without cherry pie! This sweet and fruity treat is a summer necessity. For this recipe, everything is made from scratch.
- Coconut Macaroon Pie. Flaky pie crust is filled with sweet coconut custard and baked to golden perfection. One bite will take you to a tropical paradise.
6 NEW USES FOR STORE-BOUGHT PIE CRUST - FOOD NETWORK
10 TREATS YOU CAN MAKE OUT OF THAT EXTRA PIE CRUST
Estimated Reading Time 6 mins
WHAT TO MAKE WITH PIE CRUSTS BESIDES PIES (BESIDES PIE)
WHAT TO DO WITH LEFTOVER PIE CRUST: 3 EASY RECIPES - REAL …
10 BRILLIANT WAYS TO REPURPOSE PIE DOUGH SCRAPS - FOOD52
PIE CRUSTS - ALLRECIPES
DESSERT & TREATS RECIPES | MARTHA STEWART
READY-MADE PIE CRUST DESSERT IDEAS - ALLRECIPES
HERE'S WHAT TO DO WITH LEFTOVER PIE DOUGH - FOOD & WINE
51 BEST PIE RECIPES - THE SPRUCE EATS
22 CLASSIC PIE RECIPES TO PUT ON REPEAT - FOOD & WINE
EASY ICE CREAM PIE WITH A GENIUS WAFFLE OR SUGAR CONE CRUST
PIE CRUST COOKIES RECIPE - THE SPRUCE EATS
PIE CRUST TREATS RECIPE | RECIPES.NET
CHERRY SLAB PIE RECIPE - SHUGARY SWEETS
50 PUFF PASTRY TREATS - FOOD NETWORK
You'll also love
Top Asked Questions
Can you use ready-made pie crust to make desserts?Here are some of my favorite ways to use ready-made pie crust to make desserts, and none of them are pie! For some of us, there is baking and then there is BAKING.
How do you make a pie crust?Directions. 1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse...
What to do with leftover pie crust?Leftover pie crust is rolled thin, slathered with butter and cinnamon sugar, rolled up, and baked. That’s all there is to it. And the result? My goodness. The pie crust dough is soft and flaky, and the butter, cinnamon, and sugar take it to the next level. It’s crazy good! 5. Pumpkin Pie Thanksgiving desserts aren’t complete without pumpkin pie!
Can You reroll pie crust?Ready-made pie crust does not stand up well to re-rolling, so cut out your shapes as close to edges as you can and bake up any scraps by tossing in plain or cinnamon sugar for cook's treat snacks, Be sure to let your bakes cool completely before frosting, glazing or filling.