I have experimented with making pie crust with the pastry blender, two butter knives, the food processor, and mixing by hand. Roll to 1/8 inch thickness between waxed paper. This was buttery and delicious, and very easy. Next time I'll give the mixer a try. Plus, my stand mixer already sits out, so I didn't have to lug out another machine. But here's a great recipe for an all-butter pie dough, mixed by hand: https://food52.com/recipes/72570-stella-parks-no-stress-super-flaky-pie-crust. Sift flour and salt into bowl. Hi Joyce—yes, that should be water, and it's been updated! Total Carbohydrate Cool completely before filling. The big advantages: Using the paddle attachment instead of your hands means the butter is less likely to melt, and you’re more likely to get a flaky crust. This easy-breezy method lets the stand mixer do all the work. Frozen butter, chopped into chunks by hand with a large blade knife or cleaver, then whirled in food processor with flour + salt, followed by adding a few soup-sized spoonfuls of water to bring it all together, also makes an easy, excellent crust. We made a video of ourselves... https://youtu.be/83s9aTq_J4A. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Watch dough closely as over mixing will result in a tough crust. I didn't even think it was possible for pies to be this flaky!!! (Just like cookie dough or cake batter, but way quicker.) I've made it twice with the same results. Presumably you want the salt to dissolve, in which case it seems like table salt would be better. I love this recipe! The best pastry I’ve made for months. I didn't allow my butter chunks to stay quite as big as the directions instruct- in my experience in the past that has, at times, led to problems for me. I gave up baking decades ago after several disastrous attempts. But I have some time on my hands now and on a whim I bought a KitchenAid. Now she lives in New Jersey with her husband and their cat, Butter. Chill in refrigerator 15 minutes. Hi Monica! It certainly has its place! Emma is the food editor at Food52. Chill in refrigerator 15 minutes. The vast majority of pie crust recipes (including those here on our recipe site) direct you to combine the dry ingredients, then work the fat in using a pastry blender, pastry fork, two knives, or your hands. These two things seem to help with the butter dripping problem for me. How long would you recommend I freeze before a) blind baking or b) baking a filled, double-crust fruit pie? I developed this with Diamond Crystal kosher salt (if you have Morton’s, use half the amount). All fixed. chilling or freezing pie pastry before baking helps get ahead of any shrinkage.). So glad to hear you like the method, Holly! If the dough is still quite powdery and dry in some places and the sides of the bowl are still flour-coated, continue to mix while adding another tablespoon of water, and letting that incorporate for a couple seconds. Never cornmeal- why do all old crust recipes say cornmeal!! When I first used pie weights I think I did just a layer in the bottom, that’s why I ask. Haven't tried using the stand mixer. Where I differ is that, at the point where you add the cubed butter, I do mix on the lowest speed, just until the butter cubes are somewhat smaller and misshapen. when you are blind baking did you fill it all the way or most of the way with pie weights? Good morning. Preparation. Turn … Thanks, Susan—so glad you enjoyed! This method is very close to the one I use for pastry and for biscuit and scones. (Just like cookie dough or cake batter, but way quicker.) —Emma Laperruque. Any thoughts on how I can fix the problem? Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Mix for a second or two to blend the dry ingredients. ), Use your hands to gather the dough into a mass and dump onto a piece of plastic wrap. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. (It's also cheaper, and it's available non-iodized, if you don't like the flavor of iodized salt.). 7 Best New Restaurant 2018. My first attempt at baking a pie since circa 1985 was a complete success. I use some shortening in my pastry recipe, and I use a stand mixer for the entire process. I made this crust yesterday for the bottom of an apple crumb pie. The recipe makes a double crust so if you only need one, you can easily freeze half the dough for another time: Tasty, Tender and Flaky Pie Crust - Butter gives great taste. Fold pastry into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Did you mean to add a tablespoon of cold water? Thanks! Watch dough closely as over mixing will result in a tough crust. Before this, she worked a lot of odd jobs, all at the same time. BAke at 450 F for 8 to 10 minutes until light brown. Thanks so much for that catch, Isabel!
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