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Pies + Tarts

Buttery Flaky Pie Dough

July 10, 2017 by hannahabaffy No Comments
Buttery Flaky Pie Crust

This is one of my favorite pie doughs, made with butter as its only fat it turns out a delicious flaky crust every time. Versatile enough to be used both with savory and sweet recipes. This is one you’ll want to keep in your arsenal.

Flour, butter, salt, ice water: all the necessary ingredients to create buttery flaky pie dough

–Makes enough for a 9-inch double crust

2 cups all-purpose flour

¼ cup cake flour

¼ teaspoon baking powder

¼ teaspoon salt

1 cup (2 sticks) cold unsalted butter

5-6 Tablespoons ice water

Instructions:

 In a Processor

Pie dough dry ingredients in a food processor

To make this in the food processor, which you should if you have one, combine the dry ingredients in the processor.

chunks of butter, placed on top of the dry ingredients for the pie dough

Add butter

Butter and dry ingredients for the pie dough after they have been pulsed together in the food processor

Pulse briefly until crumbly.

pie dough after the water has been added and the ingredients pulsed together.Add the ice water gradually, and pulse just until the dough begins to clump together.

pie dough, wrapped in plastic wrap and ready to be chilled

Flatten into a disk. Wrap in plastic wrap and refrigerate for an hour or until firm.

By Hand

If you do not have a food processor your hands or a sturdy pastry blender will do as well. Measure the dry ingredients into a bowl, sifting is optional and most times I will simply measure my ingredients then give them a whisk to aerate them. Next, add the cold butter and using your hands or your pastry blender cut the butter into the dry ingredients until you are left with a crumbly mixture containing bits of butter about the size of small peas. When this is done add your ice water a little at a time. The liquid is highly variable depending on humidity and the amount of moisture in the flour. So add just enough to hold everything together.  Flatten into a disk, cover in plastic and refrigerate until firm.

unbaked flaky pie dough

-This dough keeps well in the refrigerator for up to two days or in the freezer for up to three months.

Remove the cold dough from the refrigerator and roll out onto a lightly floured surface until you have something close to a 12-inch disk. Transfer it to your 9-in pie pan. This pan can be greased or left dry. Due to the high ratio of fat to everything else in your pie dough you probably don’t need to grease your pan, but why tempt fate? Trim the dough’s edges leaving ½ in. of overhang. Fold the excess under itself, and flute the edges of your pie. We now have to allow the dough to rest again. I like to do 40 minutes in the fridge and then another 20 in the freezer.

Partially Baked Crust

Adjust the oven rack to the lower-middle position and heat your oven to 375F. Bring your pie crust out from the freezer and cover with parchment or aluminum foil being sure to cover your lovely fluted edges. Distribute pie weights evenly across the pie. You can invest in the ceramic ones, they are heavier and so are better at preventing that bubbling of the crust that sometimes comes when you pre-bake pie dough. But in my experience, a couple cups of dried beans work just as well and can be reused again and again. Bake for 25-30 minutes, the dough should still look fairly light in color. Remove the weights and the foil and place the pie back into the oven for another 5-6 minutes the dough should be a light golden color at this point.

For a Fully baked pie crust bake for 12 minutes after removing your weights and foil, allowing the crust to develop that golden brown we equate with doneness and vacations. When it’s the color you wish you were, remove it from the oven.

 

buttery flaky pie dough blind baked, resting on a countertop besides two green apples and a wooden rolling pin.
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Buttery Flaky Pie Dough

-Makes enough for a 9-inch double crust

Keyword baking, Crust, Pastry, Pie, recipe
Author hannahabaffy

Ingredients

  • 2 cups All-purpose Flour
  • 1/4 cup Cake Flour
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Salt Kosher
  • 1 cup (2 sticks) Unsalted Butter Cold
  • 5-6 Tablespoons Ice Water

Instructions

In a Processor

  1. Combine the dry ingredients in the processor.

    Add butter

    Pulse briefly until crumbly.

    Add the ice water gradually, and pulse just until the dough begins to clump together.

    Flatten into a disk. Wrap in plastic wrap and refrigerate for an hour or until firm.

By Hand

  1. Measure the dry ingredients into a bowl, whisk to aerate them. 

    Next, add the cold butter and using your hands or your pastry blender cut the butter into the dry ingredients until you are left with a crumbly mixture containing bits of butter about the size of small peas. 

    Add your ice water into the dough a little at a time, adding just enough to hold everything together. 

    Flatten into a disk, cover in plastic and refrigerate until firm.

Rolling Out the Dough

  1. Remove the cold dough from the refrigerator and roll out onto a lightly floured surface until you have something close to a 12-inch disk. 

    Transfer it to your 9-in pie pan. This pan can be greased or left dry. Due to the high ratio of fat to everything else in your pie dough you probably don’t need to grease your pan, but why tempt fate? 

    Trim the dough’s edges leaving ½ in. of overhang. Fold the excess under itself, and flute the edges of your pie. 

    Allow the dough to rest again. I like to do 40 minutes in the fridge and then another 20 in the freezer.

Partially Baked Crust

  1. Adjust the oven rack to the lower-middle position and heat your oven to 375℉. 

    Bring your pie crust out from the freezer and cover with parchment or aluminum foil being sure to cover your lovely fluted edges. 

    Distribute pie weights evenly across the pie. 

    Bake for 25-30 minutes, the dough should still look fairly light in color. Remove the weights and the foil and place the pie back into the oven for another 5-6 minutes the dough should be a light golden color at this point.

Fully Baked Crust

  1. Bake for 12 minutes after removing your weights and foil, allowing the crust to develop that golden brown we equate with doneness and vacations. When it’s the color you wish you were, remove it from the oven.

Recipe Notes

*This dough keeps well in the refrigerator for up to two days or in the freezer for up to three months.

Recommended Equipment

 

          

J.K. Adams 12-Inch Maple Rolling Pin     Cuisinart 14-Cup Food Processor      R.L.Beranbaum’s Pie Plate, 9-Inch

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

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Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

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The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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