If you’re looking for a pie crust recipe that you can make easily with no food processor, then you’re in the right place. Whether you’re making a pie or a tart, it’s important that you’re able to get a delicious, tender, flaky crust for your pie. You’ll be able to do this with this all-butter pie crust recipe that’s easy to make and will taste wonderful.
Easy all-butter pie crust
You don’t need a food processor or special equipment to make a flaky all-butter pie crust. In fact, you can even do it by hand.
The trick to making a great pie crust is to use the correct ingredients and follow a few simple guidelines. Start with cold butter and add just a little water. A great crust is light, tender and not too chewy.
It’s also important to use unsalted butter, since it will provide a better flaky crust. However, if you prefer salted butter, you can cut the salt by about 1/4 teaspoon.
For the best results, make sure to roll out the pie crust using a rolling pin. This will help prevent the dough from sticking to the surface of the pan.
Once you have rolled out your pie dough, trim any excess, leaving a 1/4-inch border along the edge of the pie plate. Afterward, press the edges of the crust together with a forefinger and thumb, as shown in the picture below.
Before baking, it’s recommended to freeze your pie crust. If you haven’t already, wrap your crust in plastic wrap and place it in the freezer for at least 15 minutes before baking.
When you’re ready to bake, remove the foil from your pie, and preheat the oven to 450°F. Next, brush the top of your pie with an egg wash. Lastly, sprinkle with about one tablespoon of sugar.
Another trick is to blind bake your crust. This process takes about 20-30 minutes.
For this technique, you must first whisk the ingredients. Then, pour about half the mixture into a 9-inch pie pan. Place a baking sheet over the top and flip it over. Finally, bake for about 15 minutes.
Alternatively, you can use a food processor to mix the ingredients. It’s definitely easy to do, but it does take some effort.
Make sure to chill your pie crust, since it’s important to keep the fat and butter cold. Chilling the fat will ensure that the pie crust is flaky.
To make the all-butter pie crust, you’ll need to use a combination of cold butter, ice water, and a bit of sugar. These ingredients combine to make an incredibly flaky and tasty pie crust.
Avoid a tough pie crust
If you’ve been searching for a way to avoid a tough pie crust recipe, you’ve come to the right place. Here are some easy tips for creating the best possible pie crust.
The first step to creating a good pie crust is to use the appropriate ingredients. This includes butter and flour. It’s also worth mentioning that it’s important to make sure your butter is chilled. You want the butter to stay cold so it won’t melt during the baking process.
Next, you’ll need to add some water. This will help you get the dough to stick together. When you are adding the water, it’s crucial to use a spoon.
Once you have the dough ready, you’ll need to transfer it to a pie dish. Using two sheets of parchment paper will help ensure that the dough isn’t stuck to the surface of your pie pan.
After the dough is transferred, it’s time to roll it out. A rolling pin is a great tool for this task. However, you can also roll out the dough with your fingers.
You can also use a pie shield to keep the crust from browning. You can even decorate the top with a little egg wash.
For the best pie crust, you’ll need some pie weights. Ceramic weights and uncooked rice are two common choices. Place them at least 2/3 of the way up the sides of your pie dish. They will prevent the bottom of the pie from bubbling and allow for a nice, crisp crust.
To keep your crust from rising, you may want to chill the dough. A cool temperature will help the fat to bind with the flour. Also, this will help the dough stay flat.
Another great tip is to blind bake your crust. This method is used when you want to get your pie out of the oven before it has cooked. Blind baking is a common practice when you’re making a pie with a short baking time.
When you’re ready to make your pie, simply follow the directions on your specific recipe.
Transfer dough to pie dish
There are a few ways to transfer pie crust dough to pie dish without using a food processor. One of the easiest methods involves using a silpat mat. You can also roll out the dough on a lightly floured surface.
It is important to work quickly when rolling out the dough. This helps to prevent air pockets from forming. The dough should be chilled before you begin working with it. If you want to add extra flour, you can do this as you are rolling out the dough.
If you do not have a food processor, you can use a stand mixer. Start by whisking the sugar and salt together. Add small cubes of cold butter to the mixture. Rub the butter into the flour until it is well incorporated.
For a double pie crust, you will need two dough discs. These can be wrapped in beeswax wrap or compostable plastic wrap. They can be stored in the freezer for up to three months.
Once you have your dough discs, cut them into two equal pieces. Wrap them tightly with plastic wrap. Leave them for at least 30 minutes. When you are ready to make the pie, you can unwrap them. Alternatively, you can refrigerate them for up to two hours.
Regardless of how you choose to do this, you will need to thaw the pie crust for at least 10 minutes before baking. After that, you should refrigerate the pie for at least 30 minutes. To help prevent browning, you may place it in a pie shield.
Once you have trimmed the edges, you can begin to crimp them. Depending on how you want them to look, you can brush them with an egg wash. Or, if you prefer, you can leave them bare.
Finally, you can preheat the oven. Fill the bottom crust with your desired filling. Set the oven to 375degF. Bake the pie for about 15 to 20 minutes. Remove the parchment paper and foil if you have used it. Let it cool for at least 20 minutes before cutting.
Store uncooked pie dough
A homemade pie crust can be made without a food processor. The key is to use cold ingredients. This will prevent the butter from melting into the flour and also help to bind the fat and flour together.
The first thing to do is to combine the flour, salt and sugar. Then cut the butter into the flour mixture. You can use a pastry blender to do this, but you can also do it manually. It’s best to use a large bowl if you want to mix the dough.
After the dough is incorporated, it can be placed in the fridge for at least one hour. At that point, it can be rolled out. If it holds together, you can crimp the edges. When done, it can be transferred to the pie dish.
Chilling the dough will also help to prevent shrinkage. You can store it in the freezer for up to three months, but it’s best to thaw it overnight in the refrigerator before baking.
When storing the dough, it should be wrapped in plastic or beeswax wrap. The dough can also be placed in a zip-lock bag. This will keep the dough from getting freezer burn.
After the crust is baked, it can be stored in the refrigerator for up to two days or in the freezer for up to three months. Once thawed, you can re-roll it. Make sure to press it into the sides of the pie plate and use a sharp knife to trim the extra dough.
To make the crust more fluted, you can place an index finger in the dough edge. For a lattice, you can fold the top half of the dough over the bottom, and then fold it over again to seal the crust. In addition, you can use a fork to create rustic fork lines on the edge of the pie.
Alternatively, you can cut slits in the pie crust. These will allow air to escape while the pie is baking, and they will also help to vent the crust.