Best 3 Foolproof Pie Dough Recipes
In the realm of baking, mastering a foolproof pie dough is akin to unlocking a culinary secret. Pie dough stands as a pivotal element in countless delectable desserts, from the classic apple pie to the indulgent chocolate cream pie. Its versatility knows no bounds, lending itself to both sweet and savory creations, and accommodates fillings ranging from fruity compotes to hearty vegetable mixtures. Achieving the perfect pie dough is an art form that requires a delicate balance of ingredients, precise technique, and a touch of patience. With the right guidance and understanding, however, you can elevate your baking skills and confidently create a foolproof pie dough that will transform your homemade pies into masterpieces.
Here are our top 3 tried and tested recipes!
FOOLPROOF PIE DOUGH (WITH VODKA!?)
I am so excited about this recipe! I just found it in Cook's Illustrated Magazine, November, 2007. I just may enjoy making pie crust again! The article is by J Kenji Alt.
Provided by Chef PotPie
Categories Dessert
Time 55m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
FOOLPROOF PIE DOUGH FROM COOK'S ILLUSTRATED
Number Of Ingredients 7
Steps:
- 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
FOOLPROOF PIE DOUGH
Categories Bake
Number Of Ingredients 8
Steps:
- See Illustrations Below: Key Steps to Foolproof Pie Dough 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Step-by-Step: Key Steps to Foolproof Pie Dough 1. MAKE A FAT AND FLOUR PASTE: Completely blending part of the flour with all of the butter ensures a consistent amount of fat-coated flour in the final dough. 2. ADD MORE FLOUR: Pulsing in the final cup of flour ensures a consistent amount of uncoated flour in the final dough. 3. ADD WATER AND VODKA: Sprinkling with water and vodka ensures even distribution. No need to skimp-unlike water, vodka won't make the dough tough.
Tips:
- Use the right flour. All-purpose flour is the most common type of flour used for pie dough, but you can also use bread flour or pastry flour. Bread flour will produce a chewier crust, while pastry flour will produce a more tender crust.
- Keep your ingredients cold. This will help to prevent the gluten in the flour from developing, which will make the dough tough. You can chill your flour, butter, and water before you start making the dough, or you can work the dough in a cold environment.
- Work the dough quickly. The longer you work the dough, the more gluten will develop, which will make the dough tough. Work the dough just until it comes together, then stop.
- Chill the dough before rolling it out. This will help to prevent the dough from sticking to your rolling pin and countertop. You can chill the dough for at least 30 minutes, or up to overnight.
- Roll the dough out evenly. This will help to ensure that the pie crust is evenly cooked. Roll the dough out from the center to the edges, and be sure to rotate the dough as you roll it.
- Trim the edges of the dough. This will help to prevent the pie crust from shrinking in the oven. Trim the edges of the dough so that they are even with the edge of the pie plate.
- Pre-bake the pie crust. This will help to prevent the pie crust from becoming soggy. Pre-bake the pie crust for 10-12 minutes at 350 degrees Fahrenheit, or until the crust is golden brown.
Conclusion:
Making pie dough can be a daunting task, but it's really not that difficult if you follow these tips. With a little practice, you'll be able to make a perfect pie crust every time. So next time you're in the mood for a delicious pie, don't be afraid to give it a try!
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