Whip up a delicious treat with flaky pie crust squares, peanut butter, and toffee.This recipe won the Pillsbury Bake-Off Contest in 2014.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Pie crust is by far my favorite thing to make in the kitchen. First things first, I am an advocate for good fat and a high-quality, organic, grass-fed butter devotee. Good butter truly makes all the difference when baking. Beyond its health benefits, the flavor of good butter can make even the most novice bakers look good. This recipe primary uses whole-wheat flour but includes a small additional of spelt flour for flavor and depth. If you don't have spelt, you can simply add in a 1/2 cup more all-purpose or whole-wheat flour in its stead.The trick with pie crust is to keep everything cold; you don’t want the heat from your hands to melt the butter. Instead, you want the cold butter lovingly layered into the flour so your pie crust bakes up flaky. Next, unless you are using a food processor, I recommend using your hands to form the dough. Feeling the moisture content makes all the difference in making the perfect crust. However, if you do add too much water, simply throw in a bit more flour to balance it out again. Lastly, when your dough is finished, shape into flat, round discs; this will make it much easier to roll out.
This pie crust works well for custard-based pies. It’s easy to make and tastes wonderfully rich. Graham crackers are naturally low in fat, so I prefer to use the full-fat ones rather than the reduced-fat graham crackers, which have an artificial taste. — Marisa Churchill, Sweet and Skinny
Click here to see the Individual S'more Tarts recipe.
People are unnecessarily intimidated by pie crusts. Your first 10 crusts may look like kindergarten art projects, but so long as the edges are presentable — so long as there are edges — no one who eats the pie will know or care.Many recipes are very specific about what type of fat to use. Cooks swear by all-butter pie crusts, Crisco crusts, lard crusts, even vegetable oil crusts. My favorite is this butter-lard crust, which has the most flavor and shatters when you bite into it. But, use whatever fat you want; the crust will be better than anything you can buy.Homemade crust tasted against Safeway’s frozen shell was delicate and rich, as opposed to brittle and bland. Likewise, it outperformed Pillsbury roll-out dough.Make it or buy it? Make it.
Let’s just say you have some leftovers — perhaps a beef stew, perhaps some chicken in, oh, I don’t know, cider gravy — and you’re thinking, "Boring! I can’t possibly eat that again." Well, my friend, should this happen to you, simply whip up a savory pie crust. In about a half an hour, you will be placing into your oven a dish worthy of company. If you happen to be a guest at my house during the winter months, you need not worry about being gauche by asking if the meat and gravy part of the pie are leftovers. They most assuredly are. And yet, you will be overwhelmed with the transcendent buttery flakiness of the crust, and will not care that I am serving you leftovers, my dear guest.
The number of dishes that can be fancied up with this dough is practically limitless. OK, so you’re a vegetarian. How about a vegetable stew, or a lentil and carrot stew? You there, Ms. Carnivore, let’s make a chili con carne and top it off with a layer of shredded pepper jack cheese and then the crust. Or maybe a lamb and carrot stew would be more to your liking. Why not add a bit of goat cheese under the crust for that dish? You see what I mean? Practically limitless.
So, now, just forget that you’ve ever read anything that implies pie dough is challenging to craft. Get thee to thy pantry and gather up the flour and butter and vegetable shortening. We’re going to make a meal-saving, savory pie crust.
Try it with this Tomato Tart recipe.
Recipe Courtesy of Dr. Axe"“This pie crust recipe doesn’t require chilling any butter or messing with gluten-filled wheat flour. I’ve upgraded the ingredients to include the incredibly versatile cassava flour (one of the best gluten-free flours), grass-fed butter, date sugar (one of my preferred natural sweeteners) and a pastured egg. My pie crust with cassava flour is a great replacement for a wheat or white flour crust, and you only need a hand mixer or a fork with a strong arms to get this whipped up!”-Dr. Axe
If you like the flaky, buttery crust of a pie, you're going to love this easy cookie recipe. These 5-Ingredient Pie Crust Cookies are everything you love about your favorite pie crust, but in the form of portable cookies. The all-butter pie crust recipe can be used to make cut-out cookies or braided into a beautiful design. Although this recipe for pie crust is basically foolproof, you can also use store-bought pie crust instead. Sprinkled with cinnamon and sugar, these cookies are just sweet enough to enjoy any time of day!
Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend’s wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn’t anything left on the plate by the time I came back 15 minutes later.
This is an amazingly versatile recipe for a double-crust pie. It can be used for sweet or savory pies. It can be all butter, all leaf lard, all shortening, or any combination. For savory pies you can even use beef suet. Choose a good-size bowl, one where both of your hands can fit in and work. You will be mixing the crust with your hands. Pour all dry ingredients into the bowl and mix together in the bowl with your hands.
Click here to see The Ultimate Guide to Pie.