pastry crust

This easy to make, flakey butter crust will become a go to recipe for all your pies and tarts!

Pie Crust Recipe

all-purpose flour (300 grams, plus more for rolling)

sugar (50 grams)

tsp sea salt (1 grams, heaping)

unsalted butter (226 grams, frozen)

tbsp ice water (75 mL)

tbsp vodka (30 milliliters)

You will need to make the pastry crust at least 30 minutes in advance

Add the flour, sugar, and salt to a large bowl and whisk to combine.

Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.

Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.

Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.

Place in the fridge to chill for about 30 minutes to an hour.

Once your pie crust is chilled, remove from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to pie pan or baking sheet if making a galette. Bake time will depend on form and filling.

In a small bowl, lightly beat the egg with a tablespoon of cream.&nbsp;Set it aside in the fridge until ready to use.

If you're using the pie crust for a no bake filling then set oven to 425F. Cut a round of parchment paper and frill the edge.

Press inside then add a layer of aluminum foil and press against edge, this will support the empty shell during baking.

Fill shell with pie weights or dry beans and bake at 425F for 15 minutes.

Remove from oven and take out the weights, foil, and paper. Brush with the egg wash and dock the crust (pierce with a fork) so steam can escape. Cover the edge with a sheet of foil folded in half, this will protect the edge from burning.

Bake for another 15 minutes at 425F then reduce temperature to 375F bake an additional 12- 20 minutes depending on whether you are adding a no bake filling or baking the pie once more after filling.

Here’s my all time favorite pie crust recipe! Double it if you plan on making a lattice top or decorative edge. You can make this in the food processor or by hand with just a grater for the butter. It’s so easy and can be made well in advance and kept in the fridge for perfect pie crust whenever an abundance of fruit shows up at your door! 

Full Recipe: https://preppykitchen.com/classic-pastry-crust/

If you have any pie dough questions leave them in the comments below!

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This PERFECT blueberry pie Is basically foolproof and beyond delicious. You&#039;ll love the crisp crust and all that blueberry filling.

Blueberry Pie

all-purpose flour (600 grams, plus more for rolling)

sugar (100 grams)

tsp sea salt (2 grams)

unsalted butter (452 grams, cold)

tbsp ice water (90 mL)

tbsp vodka (60 milliliters,

egg (for the egg wash)

tbsp cream (for the egg wash)

blueberries

lemon

tbsp lemon Juice (45 milliliters)

corn starch (30 grams)

tbsp butter

salt

You will need to make the pastry crust at least 30 minutes in advance. Most people will want to make two batches of pastry in their food processor. To do this divide the above ingredients in half.

Add the flour, the sugar, and salt into a food processor. Give it a few pulses.

Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.

Mix the ice water and vodka together in a small cup and slowly drizzle it in while pulsing processor. If the mixture doesn&#039;t hold together when you squeeze a clump in your hand  add a bit more water and pulse. 

Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap. If making the pastry in one large batch divide dough in half and place in the fridge to chill.

Once your pie crust is chilled, remove one of the disks from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to pie pan or baking sheet if making a galette. Bake time will depend on form and filling.

In a small bowl, lightly beat an egg with a tablespoon of cream. Set it aside in the fridge until ready to use for the egg wash.

In a large bowl mix together the blueberries, lemon juice, zest, sugar, salt, and corn starch.

For the filling

Add filling into the pie shell and smooth the top. Return to refrigerator to chill while you roll out the second disk of dough.

Roll the second disk out to 1/4 an inch thick. Cut into strips for the lattice; the thickness is totally up to you. I will say thicker strips are easier to work with though.

Arrange rows of strips across the top of your pie.

Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips then fold over the other strips. Repeat this process until the lattice is complete.

Trim the excess and pinch together the edge.

Brush with the egg wash and sprinkle with sanding or granulated sugar.

Tent the edge with tin foil and bake at 425F for 20 minutes then reduce temperature to 350 and bake an additional 50 minutes or until golden and bubbling. Allow to cool and enjoy.

For the Assembly

https://www.youtube.com/watch?v=pU8-oVmC0mk

Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.

Full Recipe: https://preppykitchen.com/blueberry-pie/
Perfect Pie Crust Recipe: https://preppykitchen.com/classic-pastry-crust/

Let me know what other tasty pies I should make videos for in the comments!

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The BEST Blueberry Pie

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table. 

Easy Asparagus Keto Quiche

Pieces of Green Asparagus

Eggs

Yogurt

Parsley

Camembert Cheese

(2 Cups) Shredded Mozzarella

(1 Cup) Almond Meal or flour

Tablespoon (5 grams) Garlic Powder

Prepare fathead dough

Place a pot on the stove and switch on the medium heat

Add Mozzarella

Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time

Add Almonds

When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated

Add Egg

After you are satisfied with the dough, switch the heat off completely and add egg.

Workout the dough

Knead the egg into the dough to incorporate it fully with spatula

Prepare filling

Mix Eggs, Yogurt and Parsley with a hand held mixer in a bowl.

Add asparagus pieces

Add 2 pre-cut asparagus pieces and mix again with spatula

Heat up oven

Oil your casserole ( I have used 10 inch Quiche casserole) a bit to prevent crust sticking while serving

Spread the dough

With oiled hand or base of a small Mason Jar (oiled as well) spread the Fathead dough throughout the casserole evenly. Do not forget sides as well

Make holes

Using fork, make small holes throughout the whole crust.

Add filling

Spread cheese

Cut all 8 remaining Green asparagus to half and place it on top of the filling. Once done, add the Camembert Cheese throughout the whole dish

Check video

For full instruction have a look at or video or a post with detailed steps

Bake

https://mediavine-res.cloudinary.com/video/upload/uboryopozo18f5yb2spo.mp4

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table.

A classic French dessert featuring thinly sliced apples arranged elegantly over a buttery pastry crust, baked to perfection.

Irresistible French Apple Tart Recipe in Just 5 Simple Steps

all-purpose flour

unsalted butter,

sugar

3-4 medium apples, peeled, cored, and thinly sliced

apricot jam (for glaze)

Mix flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.

Add 2-3 tablespoons cold water, mix until dough forms. Roll out and place in tart pan.

Arrange apple slices in concentric circles over the dough.

Heat apricot jam with 1 tablespoon water, brush over tart for glaze.

Top 4 pastry crust recipes from across the web

The most viewed pastry crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pie Crust Recipe

Blueberry Pie

Easy Asparagus Keto Quiche

Irresistible French Apple Tart Reci...

Top 4 pastry crust recipes from across the web

The most viewed pastry crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pie Crust Recipe

Blueberry Pie

Easy Asparagus Keto Quiche

Irresistible French Apple Tart Reci...

The most viewed pastry crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine