![]() You are looking for the flour to be moistened by the butter. In our recipe video, we show making this recipe in a food processor and by hand using a pastry cutter. If you prefer to do all this by hand, you can! To make this pie crust by hand, we recommend using a pastry cutter to cut the butter into the flour (they are inexpensive and helpful for other recipes like biscuits and scones). I do this by hand, so I don’t risk overworking the dough. Bring the dough together with some water.Pulse in the remaining flour until crumbly - it only takes a few seconds. ![]() Process until the flour is well coated with the butter (watch our video to see what it looks like).Pulse a few times, and then add cold butter. Add a portion of the flour, the salt, and optional sugar to the bowl of your food processor.That said, you can absolutely make this recipe by hand (I’ve done it many times). How to make pie crust in a food processor and by handĪ food processor makes creating the flour and butter paste quick and easy. In other words, it helps prevent too much gluten development.īecause we’ve held some flour back, it’s that flour that will mix with the water to create the perfect amount of gluten so our pie does not crumble. These raincoats make it very difficult for the flour coated in butter to absorb water. Think about it as if we are giving the flour a butter raincoat. Then, we add the remaining flour, before mixing in water. What makes our recipe different is that we mix a portion (about 60%) of our flour with the butter first. ⭐️ Remember this: less gluten formation = flakier and more tender pie crusts. Too much gluten makes your crust tough, dense, and removes flakiness.We want a little bit of gluten for structure (too little, and the crust crumbles).Gluten forms when flour and water are mixed together. Too much gluten is the enemy of flaky crust.Their high school science teachers would be proud. A while back, Cooks Illustrated and Kenji López-Alt looked at the science behind pie crust. The method for how we combine the flour and fat is what makes this recipe different. The ingredients for this pie crust are the same as many other recipes: Why you should save this pie crust recipe The double crust pie photo is our apple pie and the single crust photo is showing our sweet potato pie. Watch this step by step video for adding a lattice top to your pies. It’s also just as perfect for savory pies as sweet. ![]() ⭐️ This recipe works if you are making a single crust pie or double crust pie. ![]() Consistent results every time you make it.We love this homemade pie crust recipe! It calls for the same ingredients and basic method as our basic pastry dough recipe, but we sneak in a smart step that accomplishes the following: We recommend this pie dough for almost all the pies on Inspired Taste. This simple step minimizes gluten formation and guarantees a super flaky, light pie crust. The secret to making the best pie crust is to coat a portion of the flour with cold butter before mixing in the rest of the flour. For a savory entrée, use the pastry beater to create rich, tender empanada crust, then use the beater to pull pork, chicken or braised beef for the filling.⭐️ We love using this homemade pie crust to make apple pie, pumpkin pie, and sweet potato pie! The secret to making the best flaky pie crust Making a blueberry lattice pie or other fruit-filled pastry dessert? Use the KitchenAid ® pastry beater accessory to quickly make the crust, then mix and mash up your fruit filling without changing the accessory. It can also help you shred meats, mash potatoes, avocados or other ingredients and even make chunky jams, chutneys and homemade spiced applesauce. The pastry beater accessory from KitchenAid can be used for more than cutting in butter. Learn more about cutting in butter with a pastry blender or beater with this guide. Having bits of intact butter in your pastry dough is essential for creating its signature flaky texture. Both a traditional pastry blender and the KitchenAid ® stand mixer accessory work by breaking cold butter into small pieces while coating them in flour. A pastry blender or beater is used to cut butter or other fats into dry ingredients like flour.
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