Can I Use Bread Flour for Pie Crust
This flaky Butter Pie Chaff makes it piece of cake to broil perfect pie crusts every time using merely flour, salt, butter and water ice water! My fool proof pie crust tips are included for taking all of the worry out of your pie blistering!
This is the pie crust recipe to make your pie baking a snap! It's always rich, buttery, and then very tasty!
Butter Pie Chaff Recipe
For all of us out there that take ever been intimidated by a homemade pie crust, I can clinch you lot this is truly a unproblematic starting recipe! I've been there, and my pies may non be the prettiest but they certainly sense of taste great!
This like shooting fish in a barrel to brand all butter pie crust is as straight forrad as they get, with minimal ingredients. The merely central to making a cracking butter pie chaff is to work with Cold butter and proceed the butter as cold as possible throughout the process.
The butter pie crust is perfect for both sweet and savory fillings, and can exist used every bit the base of operations crust of a tart or quiche besides!
How To Make An All Butter Pie Crust
Before starting, measure out out your ½ cup of cold water and add water ice cubes. Permit the water to chill in the refrigerator while yous gather ingredients and set upwardly your food processor ( my recommended method, merely this can be done by paw in a big mixing bowl and pastry cutter ). Your cubed butter an also be placed in the freezer for well-nigh fifteen minutes prior to be placed into your nutrient processor.
The four basic components of a pie crust: flour, table salt, fat and liquid.
In the bowl of your food processor, combine the all-purpose flour and salt. Pulse the nutrient processor once to combine the dry ingredients.
Place the cold, cubed butter into the food processor bowl with the flour. Pulse your nutrient processor in brusk bursts until you accept a roughly pea sized crumble. *Place your food processor bowl in the fridge, if needed, to continue the butter cold while working with it.
Slowly add together the ice water to the dough, drizzling it in using 1 tablespoon at a time. The dough should exist moist plenty to come together, but not exist moisture or soggy.
Transfer the pie crust dough out onto a lightly floured working surface and gather it together. Split the dough into two equal portions, and form a ball with each half. Press the dough downwardly into a flattened disc shape.
Wrap the dough in plastic cling film wrap, so transfer both portions to your refrigerator. Chill for at least one hour before rolling out and baking. The dough tin be kept in your refrigerator for upwards to 2 days before using.
This recipe makes a double crust that works for 8 or 9 inch pie pans and baking dishes.
Salted Butter vs Unsalted Butter
The salt content of salted butter varies past brand, so your recipe results are affected past those variances. Unsalted butter allows you to command the salt content better, which is especially important in baking. By default I ever recommend cold, unsalted butter.
All-time Type of Flour for Making Pie Crusts
A medium protein all-purpose flour works slap-up for pie dough! If you have a pastry flour available to you lot, it will work wonderfully as well. Pastry flour, as the name implies, is absolutely perfect for making pie crusts!
Pastry flour is on the low end of protein content, near 8-10%, merely not every bit low as block flour. Cake flour does not have enough protein to course a workable dough. Additionally, cake flour has a high starch content and will not absorb enough h2o to form a good pie chaff.
On the contrary terminate of the spectrum, breadstuff flour has a poly peptide content that is as well high. The staff of life flour volition blot too much h2o and make a pie crust that is tough and chewy.
Should I Sift the Flour for Pie Crusts
There is no need to sift your flour for pie crusts, peculiarly when using a food processor. If you're making your pie crust past hand, whisk your dry ingredients together before calculation the flour.
Pie Crusts That Aren't Flaky and Tender
If your butter pie chaff is tough and/or not flaky, either it has been over-worked or also much water was used. This is not the end of the world, of grade! Piece up your pie and serve it with some water ice cream or whipped cream, your side by side crust will surely be better!
Pie crusts that repeatedly turn out tough may be due to your all-purpose flour. Each all-purpose flour brand has differing levels of protein and starch, which directly affects your pie crust baking.
To work effectually an all-purpose flour that has a high protein content, use cake flour in equal portions to your all-purpose flour. For example, in this recipe you lot would be using 2 ½ cups all-purpose, instead you would combine i ¼ cups each all-purpose flour and cake flour.
As with all things baking, you do learn what consistency you want in your dough later a try or two. Stick with it and you are certain to master this like shooting fish in a barrel recipe in no time at all!
Butter Pie Crust
This flaky Butter Pie Crust makes it easy to broil perfect pie crusts every fourth dimension using but flour, salt, butter and ice water! My fool proof pie chaff tips are included for taking all of the worry out of your pie baking!
Servings: two pie crusts (8-9 inch pie crust or one double chaff)
Calories: 1383 kcal
Prep 15 minutes
Cooking 0 minutes
Chilling Time ane 60 minutes
Total Time 1 hour 15 minutes
Pin Recipe
- ii ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup butter (two sticks or 16 tablespoons - common cold, cubed - can be frozen briefly before using)
- ½ cup ice water
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In a food processor, add the flour and common salt then pulse them together. Add butter and pulse in brusk bursts until the butter has broken down into pea-sized crumbles. *Refrigerate your nutrient processor bowl if needed, to keep your butter cold while processing.
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Add the ice water slowly in small amounts of 1 tablespoon at a fourth dimension while pulsing the nutrient processor. Go on until the mixture comes together as dough, information technology should be moist not soggy.
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Turn dough out onto a lightly floured working surface, separate it into two halves and form each one-half into a ball.
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Using your hands, flatten the two dough balls into a disc shape and cover with plastic cling moving picture wrap. Chill in the refrigerator for a minimum of 1 hour (and up to ii days).
Calories: 1383 kcal (69%) | Carbohydrates: 119 1000 (40%) | Protein: 17 chiliad (34%) | Fat: 94 yard (145%) | Saturated Fat: 59 k (369%) | Cholesterol: 244 mg (81%) | Sodium: 1398 mg (61%) | Potassium: 194 mg (6%) | Fiber: iv g (17%) | Sugar: 1 g (i%) | Vitamin A: 2836 IU (57%) | Calcium: 51 mg (5%) | Atomic number 26: 7 mg (39%)
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma'due south kitchen. Later on many years in the nutrient service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake Information technology With Dearest!
Source: https://bakeitwithlove.com/butter-pie-crust/
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