pie crust

30K views · 954 reactions | I love to make a few pie crusts and keep them in my freezer so they can be used whenever I’m in the mood for pie | I love to make a few pie crusts and keep them in my freezer so they can be used whenever I’m in the mood for pie #viral | By Kaleb Wise | Are you ready to bake the best pie crust? Let's get going. To start, add one and 1/ 2 cups of all-purpose flour, two teaspoons of sugar, 1 teaspoon of salt. Now, add 10 tablespoons of cubed butter. Let's cut the butter into the dry mixture. When it looks like a coarse meal, it should hold together but then flake apart. Now, let's add some ice water. This will take four to six tablespoons. Let's mix it up. When it holds together and mix the dough, let's put it on some plastic wrap. Now, let's just push it together. Flatten it into a disc and wrap it tightly. Let's chill it. Once it's chilled the out. To help it not stick, keep it moving. Roll it out to 12 inches and let's put it in the pie dish. Don't press it in but let it fall into the corners. Let's turn under the excess. Let's crimp it. Before you bake it, let's chill it for 20 minutes. Set the chilled crust on a parchment line baking sheet, crumple a piece of parchment so it fits in better. If you don't have pie weights, just use dried beans. Let's bake this at 400 for 15 minutes. Remove the pie weights to finish baking the crust. Once golden brown, remove it from the oven. Now you have a perfectly baked pie crust for any felineure four.

The Official Christmas Cookies and Baking Recipes | This is the Never Fail Pie Crust my Grandmother, pictured above, shared with me years ago (I’m 75 now) | Facebook

6.2K views · 2.3K reactions | Buttery Pie Dough Flaky, rich, buttery. All the best ways to describe pie dough. And it’s easily made right at home. Follow @thehomechefmomma for more everyday recipes. #recipe Buttery Pie Dough 2 1/2 c. all purpose flour 1 tsp salt 14 tbsp unsalted butter, chilled and cubed 9-11 tbsp ice cold water (my sweet spot is 10) 1. Add flour and salt to a food processor. Pulse 3-4 times. 2. Add cold butter to the food processor and pulse until crumbly, about 4-5 times. 3. Add ice cold water in 1 tbsp increments, pulsing in between until the dough comes together. (10 tbsp was the sweet spot for me) 4. Lightly flour a flat surface and turn dough out into the center. Use hands to knead the dough into a ball. Divide in half and then form each into a disc. Wrap and refrigerate for at least 2 hours, up to 5 days. Makes 2 pie doughs #piedough #pie #homemadepiedough #dough #easyrecipe #buttery #flaky #foodprocessor #dessert #fyp #foodblogger #homemade #baking #fromscratch #makeahead #butter #holidayrecipes #thanksgiving | Jenn Ubbens

I’ve Made Hundreds of Pies, and This Is the Only Pie Crust I'll Ever Use (It's So Easy and You Get the Flakiest Results)

Best Pie Crust Recipe (Easy, Buttery & Flaky!)

Best Pie Crust Recipe (Easy, Buttery & Flaky!)

Old Country Cooking and Recipes | Shoutout to all my homemade PIE CRUST people | Facebook

Old Country Cooking and Recipes | I saw a post of asking for pre crust recipes and lost the post | Facebook

The Stay At Home Chef

This recipe from my nana is over 100 years old and it’s seriously no fail! Best ever recipe!

43K views · 2.7K reactions | FOLLOW ALONG TO LEARN TO COOK MORE FROM SCRATCH!🫶🏽🤠 I always come back to this recipe because it’s only 4 ingredients (3 if you don’t consider water an ingredient lol) and it’s never failed me!!! Ingredients 2 & ¼ cups all purpose flour ½ teaspoon salt 1 cup COLD butter 1/2 cup ice water Add flour and salt to a mixing bowl or food processor. Cut your cold butter into small cubes and add to mixture. Cut in your butter using either a pastry cutter, forks, your hands, or a food processor until the mixture is crumbly. Slowly add your ice water (not the actual ice though) until your dough comes together. Turn it out onto a lightly floured surface and form it into a ball. Cut the ball in half to make 2 9 inch pie crusts, pat into 6 inch rounds, wrap and place back in the fridge to set for about 30 mins. At this stage you can also place in the freezer for 3 months. Roll out your dough to a 9in round and transfer to your pie dish… use for both sweet and savory dishes! Enjoy! #homemade #homestead #homesteading #piecrust | Abbie Flake | Red Prysock · Charleston Twist | Reels

No Fuss Pie Crust

841K views · 8.5K comments | Pie Paw Pie Crust- Easy , Easy,Easy ! You probably have all these ingredients in your kitchen right now. https://bit.ly/BrendaFeb23 I’m serious. You... | By Cooking with Brenda Gantt | Facebook