Use a fork to mix it into the flour mixture just in that section. Butter is a fat that is made from cream that’s been churned into a solid state. Did really well!!! I chilled the dough and rolled it between two pieced of wax paper … Whisk it to remove any clumps. Directions: With electric mixer, beat butter flavored Crisco, flour salt & sugar just until crumbly. I love it! But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. Perfect pie crust? Learn which fat makes the flakiest, best pie crust. STICK TO SHORTENING. thank you!!! Next, add and work in 1 tablespoon of water at a time starting at one side of the bowl and gradually working your way across the bowl with each addition of water. I believe that this particular recipe has left out important information like baking time and temp. No problem! I love this method that Linda taught me. White Lily is a soft wheat flour and it is perfect for making super tender and light biscuits and pastries. Use a pastry blender, your fingers, or a food processor to break down the butter and shortening into pieces about the size of a pea. Can any butter be substituted for the shortening? Use a pastry cutter to cut it in until it resembles coarse crumbs. As Julia wrote of her classic pie crust dough, “A mixture of 3 parts butter and 1 part vegetable shortening will give a tender crust with a good buttery flavor.” Arrange the crust to fit by tucking or cutting the edges next to the pie plate's edge. You start with 1 1/2 cups White Lily All-Purpose flour. Wrap tightly, place in freezer and freeze for at least 1 hour or up to one month. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. In large bowl mix flour and salt. This year, the Crisco® Pie & Baking Hotline (1-877-367-7438) is back to help home bakers master their desserts and restore baking confidence everywhere. You've added enough water once it will hold together in a ball. Go. Give it a quick mix/pulse to combine the two ingredients. I like to use a pastry cloth. (Start out with about half and then add by tablespoon as you go as different altitude and humidity can alter the exact amount needed. Cover and refrigerate at least 30 minutes before baking. Form dough into a disc and be sure to smooth out the edges. Spoon flour into measuring cups and use a back of a knife to scrape off excess flour so that flour is exactly level with top of measuring cups. All Butter Pie Crust Recipe Ingredients. Looking for a go-to homemade pie crust recipe? Watch a short How To Video for this recipe below. Then use a large spoon to spoon it into the measuring cups. Can you freeze and pull out to thaw when needed? Looks so good and easy, Christin! For me, an all butter pie crust recipe without shortening makes the perfect, flaky pie crust that checks all the flavor boxes. This recipe is quick, quick, quick if you have a food processor. Place in the refrigerator for 30 minutes or an hour before using in a recipe. . Carefully fit dough to pie plate and trim dough to within 3/4-inch of rim. HOMEMADE PIE CRUST Makes 8 or 9-inch double crust. Disclosure: This is a sponsored post. Is this only for a regular sized pie pan or a deep dish? Roll your dough until it is large enough you can tip your pie pan upside down on top of it and there is about an inch of pie dough sticking out all around it. I’ve used Crisco for years but have been thinking I’d like to try a pie crust recipe with butter. I almost always make crusts for pot pies and the like because I”m not a fan of other pies (other than pizza) so I like to use shortening instead of butter. The invention of margarine (or vegetable shortening)—suspending oil droplets in water—led to Crisco, a plant-based product that acts similarly to lard in baked goods like scones and pie crust. Dried beans work great, too. It needs to be refrigerated for at least an hour before rolling it out. ; Four simple ingredients of all-purpose flour, butter, salt, and vodka (with a bit of water) come together to make a crust that is easy to roll and form. Lightly flour a flat surface (we love using a mat or you can even use parchment paper) and your rolling pin. The [easyazon_link identifier="B00LBZOYAK" locale="US"]food processor[/easyazon_link] does all the work for us so we don't have to do anything until the very end. It is so much easier to get the dough mixed together evenly when you are just concentrating on one section at a time. I'm Christina and I'm a self-proclaimed foodie and chocoholic! Combine flour and salt in a medium-sized bowl or a food processor. This Flaky Pie Crust is a super tender, melt-in-your mouth pie crust that’s perfect for all of your holiday pies, sweet and savory alike. « No-Deflate Make-Ahead Whipped Cream Recipe, Perfectly Flaky Pie Crust Recipes: 3 Ways (All Butter, All Shortening, Combination Butter and Shortening) », Butternut Squash Risotto with Sage and Sausage Recipe, Chewy Browned Butter Chocolate Chip Cookies Recipe, Flaky Pie Crust -3 ways (butter, shortening, combination of butter and shortening), Coconut Cream Pie with Chocolate Painted Crust Recipe. What is butter? Line your pie shell with either parchment or aluminum foil (may need a couple of pieces). The following two tabs change content below. Fold bottom and top pastry edges together and flute edges. Only working 1 tablespoon of water into 1 small section makes it much easier to get the water evenly mixed into the dough instead of some portions (usually the top) being too wet and others too dry. The virtue of butter vs. shortening is a passionate topic for many bakers, and we explore both here for their distinctive baking qualities. ... Cover with top crust and bake for 55 minutes at 350 degrees. If desired, apply egg wash to top and edge of pie, being careful not to break the delicate edges. Follow rolling and pricking instructions, listed above. The butter/shortening crust (1) was just as flaky and tender in my opinion and (2) tasted buttery and like pie crust (think: diner style cherry pie). This wa great and flaky. love that flour. Food Apparel LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Crisco shortening has 50 percent less saturated fat than butter and 0g trans fat per serving. Red Velvet Pancakes with Cream Cheese Drizzle. ), Remove pie weights and lining, and cook until golden brown, an estimated additional 10-15 minutes. If you have ever had trouble with pie crust this recipe is for you! If you’d prefer an all-butter pie crust, try this recipe here. Bake according to specific pie directions. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. Your email address will not be published. But beware! If you want the flavor of butter, try using butter-flavored Crisco. I’ve never made a flaky crust in my life. my son lives in Mississippi and I bring white lily back home with me every time I visit. 50% Less Saturated Fat Than Butter*Crisco Shortening: 3.5g Saturated Fat Per Tablespoon. The Best Pie Crust Recipe. Typical butter is around 80 percent fat—the rest is water and milk solids. This easy pie crust recipe is super flaky with layer upon golden layer of buttery goodness. White Lilly flour, my favorite.Iwant to make southern fried apple handpiece.I need a recipe for the crust.Needs to be tender but to handle for frying. Once rolled out and shaped into a 9-inch pie plate, refrigerate the pie crust and you are ready to bake a pie with a Flaky Pie Crust in just 30 minutes! Crisco® All-Vegetable Shortening is a must. With pastry blender cut … Ingredients 2 cups and 1/2 all-purpose flour 1 teaspoon salt 10 tablespoons butter 1 stick + 2 tablespoons, chilled and cut into 1/2 inch cubes 6 tablespoons vegetable shortening we prefer butter-flavored Crisco, chilled 6-8 tablespoons ice cold water Wrap in plastic wrap and refrigerate at least 30 minutes or overnight. Linda suggests using a pastry cloth for rolling out pie dough. Cut flour into butter and Crisco. Butter: 7g Saturated Fat Per Tablespoon. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. ), Split into two balls, flatten into 2 inch thick disks, wrap in plastic wrap and refrigerate or freeze for about 45 minutes. I appreciate the opportunity to share products I love and use in my own kitchen. Crisco Butter Flavor Shortening performs the same as Crisco All-Vegetable Shortening, but adds a rich buttery flavor … Want to know my quirks? The content of this website is ©2013-2017 by Food Apparel LLC unless otherwise noted. Remove dough from refrigerator and place on a lightly floured surface. So…where are the baking instructions? Add salt and then use a pastry cutter to work in 1/2 cup Crisco shortening that has been chilled in the freezer. I definitely need to pick some up! Is that flour available anywhere on the west coast, like Wa or Portland, OR? 2 1/4 cups all purpose flour 3/4 c. Crisco shortening (plain or butter-flavored) ), Place bottom pastry in pie pan (do not flute edges yet). I have always used a pastry flour although stores think the all purpose sells better for some reason. I did 450 for 12 minutes ! The shortening, the theory went, would contribute flakiness, and the butter, taste. Nothing beats homemade pie crust. With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Put the measured flour in a bowl. No ceramic? What temperature and how long do I cook the Flaky Pie Crust? MATCHING MUFFINS Add ice water as needed. Important step- be sure to measure the flour properly. Other additives may have been eliminated as a preference. Cut shortening into pieces and add to flour mixture. Probably the most important part of this recipe is measuring the flour correctly. Log in. how long to bake it for at 350 deg celsius? WEIGH IT DOWN. Before I would sprinkle all the water on top at once and I would end up with a wet top and lots of dry stuff underneath and it was hard to get it to come together evenly. If it is made with white lily it has to be fantastic. Creating a great dough is moot without knowing how to bake it. I keep running across this flour. Add butter and shortening to flour mixture. If you want the flavor of butter, try using butter-flavored Crisco. Add the milk and ... and apples in pie shell, sprinkle with dry gelatin. This is a simple pie crust recipe I learned from Linda Carmen when I was in Nashville, Tennessee a few months ago. But we always find that we can get better results if there's time to do this.). My name is Christin and trying new foods and experimenting in the kitchen are my greatest passions. Why this recipe works: The perfect flaky pie crust is equally dependent on the ingredients and the technique.. It’s so delicious and flaky. Cut in chilled shortening cubes into flour mixture, using … Ceramic pie weights work best when weighing down a pie crust. You can order it on the internet and have it shipped to your house. It’s versatile, reliable and can pack a dish with flavor. Any uneven edges at this point will just form cracks when you roll it out. maybe I have overlooked , but what temp do you set the oven, and how long do you bake this particular pie crust? Use the back of a knife to scrape off the flour so that it is level with the top of the measuring cups. I bake mine at 450 for 12 to 15 minutes. Flour can really get packed down sitting on the grocery store shelf in a bag, especially a more finely ground flour like White Lily or cake flour. Form into ball and roll out. It is excellent for frying, and great for baking - giving you higher, lighter-textured baked goods. Any uneven edges left at this point will turn into cracks when you roll out the dough. Once dough is 12 inches in diameter, transfer to a 9-inch pie plate. Can’t wait to try this crust! Just in time for Thanksgiving! I need to try this for our Thanksgiving pies! Fold excess dough under to build up edge. Place some flour (enough to be sure you have at least 1 1/2 cups) into a medium bowl. Fill pie shell with pie weights or dried beans of any type (you will need about a pound - enough to cover the bottom and push up around the edges. Rub a little flour into it and you will have virtually no sticking, plus the flour tends to stay adhered to the cloth so your dough doesn’t end up with a bunch of flour stuck to it. CUT chilled shortening into 1/2-inch cubes. It is not the same. But the butter/shortening won in terms of texture, flavor… I have a wonderful husband, 3 girls 4 and under (crazy!!!) (You can skip if in a time crunch and just go with the pie weights, as listed below. This crust is basically the very same recipe that is given by Crisco for Flaky Pie Crust. Making homemade pie crust need not be intimidating and this recipe is so easy. What a perfect looking pie crust! be sure to fork tine the bottom of the pan to prevent it bubbling up. Cut slits or a design in top pastry to allow steam to escape while baking. To transfer the dough into the pan: fold in half one way and then the other, so that it's a quarter-fold. Bake according to the recipe that calls for pie crust. Add water to flour-butter mixture and mix until combined. Follow along for our Test Kitchen’s standard crust recipe. Shortening is best for making flaky pie crusts. So thankful my mom always took the time to make the curst homemade. 3 cups of butter flavored Crisco (No other kind of shortening works as well) (In a pinch, about 15-20 minutes in the freezer will suffice.). It makes enough dough to fit a deep-dish. You want to still be able to see the pieces of shortening though so don't work it in too much. ?, I looked at different recipes. I would make a combo adding up to 2 cups of shortening to 5 1/2 cup flour.. 1 2/3 c regular shortening and 1/3 c butter flavored … I’ve never made my own pie crust before, but I definitely need to change that after seeing this recipe. Return shaped crust to freezer for an additional 15-20 minutes (if you have time). Sprinkle 1 tablespoon water over the mixture on one side of the bowl. Yes, I can look it somewhere else, but I shouldn’t need to. (This can vary a lot depending on whether you put the crust back in the freezer, and just according to your oven. Crisco tips . Looks amazing! Perfect And Easy Pie Crust. I used butter flavored Crisco and had no trouble at all. Pinch the dough with two fingers on the outside and one on the inside for the fluted look. How many pie crusts can I make with this recipe. Poke a few holes in the bottom to decrease risk of bubbles forming. It makes a single pie crust and only uses 3 ingredients, plus water. , Your email address will not be published. Check out Crisco Flaky Pie Crust. You can make the dough a day or two ahead of time. why use all purpose flour for pastry. Gradually work your way across the bowl, one tablespoon at a time. Recipe does not state temperature or length of time for baking. While many vegans use coconut oil as a butter replacement, the ingredient can be finicky when baking. This helps pie maintain its shape during cooking. I’ve tried all the tricks of adding vinegar or vodka to my pie crust to add that extra snap to crust, but in the end it comes down to keeping things chilled for the best flakes. Crisco Shortening Contains 12g Total Fat Per Serving; Excellent source of ALA Omega-3 Fatty Acid*Contains 710mg of ALA Per … Once the pie crust is rolled out, place on a pie plate. Thanks for showing me the way to pot pie nirvana. Can’t wait to dig into some pie on Thanksgiving. Required fields are marked *. Next, add and work in 1 tablespoon of water at a time starting at one side of … would “Gold Medal” flour be okay, if I cannot find the White Lily All-Purpose Flour??? While continuing to pulse, slowly drizzle water through the top opening until the mixture forms a dough. Linda, the director of the Martha White/White Lily test kitchen, is a wealth of knowledge when it come to southern baking. Perfect Pie Crust...I use butter flavored Crisco instead of plain shortening...perfect every time! Place measured flour in a large bowl and mix in salt. and a hyper dog. Food And Drink. I am a real estate broker by trade. Use your fingers to flute edge. Shortening is best for making flaky pie crusts. You can use gold medal to make a pretty good pie crust but it is a different wheat and just can not be as good no matter what you do. Explore. Can this pie crust be frozen after shaping it into a disc? Its high melting point creates tender, flaky layers in the crust as it bakes. It’s also helpful that the pastry cloth has pie measurements on it so you know when you’ve rolled it to just the right size. Roll dough out turning dough 45 degrees between each roll. Another tip Linda has is to take a few minutes to shape it into a disc with smooth edges before wrapping it in plastic wrap and refrigerating it. You will have virtually no sticking with it and can use much less flour. 1 stick + 2 tablespoons, chilled and cut into 1/2 inch cubes, we prefer butter-flavored Crisco, chilled. for pie crust, and the temp and times vary. There are other times when a can of Crisco is now the thing I reach for: when making pie crust, frosting, and even sandwich cookie filling. Remember, the whole point of this is to help the pie crust maintain its shape while initially setting in the oven. Both crusts were great. Dump some flour into a bowl and whisk it to make sure all the lumps are out. Some posts may contain affiliate links. 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