Best 3 Kittencals No Fail Buttery Flaky Pie Pastrycrust Recipes
Prepare yourself for a delightful journey into the realm of baking perfection with our comprehensive guide to mastering the art of "kittencals no fail buttery flaky pie pastrycrust". In this culinary adventure, we will unveil the secrets behind crafting a pie crust that is not only flaky and tender, but also boasts a golden-brown hue and a flavor that will tantalize your taste buds. Through a step-by-step process, we will guide you through the process of creating this exceptional pie crust, providing valuable insights and tips to ensure success. Whether you're a seasoned baker or just starting your baking journey, this guide will empower you with the knowledge and confidence to create a pie crust that will elevate your baking creations to new heights.
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KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST
I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *NOTE* this can also be made using a processor with great results, which is the way I most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 2 9-inch pastry, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix both flours, sugar and salt in a large bowl.
- With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
- In a small bowl whisk the egg yolk, vinegar and water.
- Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
- Gather into a ball then divide into two.
- Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
- PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
- In a small bowl mix the egg, vinegar and water together; set aside.
- Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
- Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
Tips:
- Use cold butter: This will help create a more flaky crust. If your butter is too warm, it will melt and make the crust tough.
- Work quickly: The more you handle the dough, the more gluten will develop and the tougher the crust will be. Work quickly to get the dough into the pie plate and into the oven.
- Don't overmix the dough: Overmixing the dough will also develop gluten and make the crust tough. Mix the dough just until it comes together.
- Chill the dough before baking: This will help prevent the crust from shrinking in the oven. Chill the dough for at least 30 minutes, or up to overnight.
- Bake the crust until it is golden brown: This will ensure that the crust is cooked through and flaky.
Conclusion:
With a little practice, you'll be able to make a perfect buttery flaky pie pastry crust every time. Just remember to use cold butter, work quickly, don't overmix the dough, chill the dough before baking, and bake the crust until it is golden brown. Your friends and family will love your homemade pies!
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