Pies – TastyCookingRecipes.com. First, 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. Blitz Puff Pastry. Yield: (2) 12″ x 18″ sheets of puff pastry Combine flour, salt, optional malt and butter in the bowl of a standing mixer.
Mix on low speed, using the paddle attachment, until butter is the size of large marbles. Add lemon juice and almost all of the water (hold back about 10-20%), and continue to mix on low. Add water as needed to make a shaggy dough that just stays together. The dough may appear slightly dry, but it should hold together when pressed. To make the dough by hand (if you don’t have a stand mixer), cut the butter into the flour mixture with a pastry cutter or two forks. Transfer the dough to a lightly floured surface and press it into a flat rectangle about ½” thick. Working quickly on a lightly floured counter, and being careful to use even pressure, roll the chilled dough out to a sheet that is approximately 12” x 30-36”.
If the dough is still cold and firm, repeat another fold immediately by using a rolling pin to roll the dough from the center until it is 30-36” long. All Butter, Really Flakey Pie Dough. I’m 35 years old and I’m intimidated by making pie.
Now that we’ve got that out of the way, you’ll understand why there is such a paucity of pie recipes on this site. Oh sure, there was this strawberry rhubarb pie a few years ago and this sour cream apple pie as well. There were also a few things I’ve made with homemade pie dough: galettes, hand pies, empanandas, and tarts. But pies themselves…I don’t know. I feel like it’s a two-fer that can go wrong – both the filling and the dough need to be great, right? So that’s where this pie dough comes in. Pie crust that looks like puff pastry? The only other thing to consider, which you would already know if you’ve ever made any kind of pie dough, is to keep the dough extra cold before you bake it. So go on. All Butter, Really Flakey Pie Dough All butter, really flakey pie dough. Ingredients Instructions Measure the flour into a large, wide bowl.
Source. Wham Bam Pie Crust. I will be the first person to tell you that I am not great or anywhere near awesome at baking.
I mean, I manage, and with practice, I've gotten better over the years. I've developed a lot of shortcuts and helpful tricks to make it easier on me. And, I'll also admit, I don't have a lot of patience for baking. Don't get me wrong. I love the outcome of all those efforts. I have no idea. I never said I was efficient. Anyhow, I often use shortcuts. Many of them are really good these days since many companies have really stepped up the quality of ingredients. But I need that crust to be easy to make. It's called Wham Bam because you don't have to worry about cutting in cold butter or shortening like you do normal pie crusts or add in super cold ice water. Ingredients: 1 3/4 cup all-purpose flour 1/2 tsp. salt 1/2 cup vegetable oil 2 tbsp. water Directions: In a medium bowl, combine flour and salt.
Stir in oil and water. Mix until combined. Then form it into a ball.