pie dough

Apple Pie

unsalted butter

allspice

cinnamon

salt

sugar

all-purpose flour

cornstarch

apple cider vinegar

recipe all-purpose pie dough

egg, lightly beaten

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.

Nectarine and Blueberry Galette

lemon zest

vanilla bean (or 1/2 teaspoon vanilla extract)

kosher salt

nectarines

blueberries

lemon juice

recipe all-butter pie crust,

egg, beaten

turbinado sugar

Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.

Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don’t stir quite yet.

On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.

Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.

Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

This pie crust recipe, rather pie crust method makes consistent dough and makes dough that&#8217;s a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.

Easy All-Butter Flaky Pie Crust

(325 grams) all-purpose flour

sugar, optional

(230 grams) very cold unsalted butter,

water

Best pie crust I have ever made and super easy too! Everyone loved it so much and this is now my go-to pie dough recipe. I loved that it didn't have any shortening, as I try and stay away from it as much as possible.

I am sure many of us have been so frustrated with results of pie dough. I figured when I read this recipe if all I have to do is change to partial flour measure at first, anybody can do that. Have never been so surprised in my life how pliable the dough was! Easiest pie crust I've ever made. Made blueberry hand pies. Absolutely perfectly light, flaky and delicious!! Thank you so much for helping us enjoy making a pie crust and not dreading it!! lol

https://www.youtube.com/watch?v=k9b3RVi181o

How to make our easy, flaky all-butter pie crust recipe that makes consistent pie dough every time. See the recipe and video now.

Easy All-Butter Flaky Pie Crust Recipe - How to Make Homemade Pie Crust

Easiest, flakiest homemade pie crust EVER! No machine required. This buttery pie and pastry crust is our favorite, anyone can make!

No Fail, Sour Cream Pie Crust

(260 g) all purpose flour

salt (skip

teaspoons of sugar (for sweet recipes, otherwise skip)

"Would i be able to use this for Pecan Pie and Sweet Potato Pie  and if so would I have to blind bake them or there is no need."

"The crust was very delicious and I also did an egg wash inside and on top cause it was a Saskatoon berry pie.  However I did have a good thick edge on it but after it was baked it was inside the pie plate. I use the larger 9 1\/2 inch glass pie plates and I added the extra flour and butter. Cause it’s not 9” and not 10”.  Can you please tell me how to keep the edge up where it’s supposed to be?  Should I have put the bottom part back into the fridge while rolling out the top?  I really want to get this down cause I don’t want to use Crisco or Lard in pies anymore. Please Help"

Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).

Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.

Add sour cream: Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Form the disks so that there are no cracks.
 
Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Chill in the refrigerator for an hour or up to a day ahead.
If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).

Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.
If it still feels too stiff to roll out, hold your hands around the edges to soften.
To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.
Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie.
Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.
Blind-baking this pie crust
This pie crust recipe is difficult to pre-bake. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. That said, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling it all of the way with white granulated sugar, then baking it at 350°F for 50 minutes. (See our instructions for blind baking a pie crust.)

"Followed everything to a T but my crust not even 5 minutes into baking for a pumpkin pie has shrunk and I made sure to leave enough for shrinking. What did i do wrong?"

"So easy, consistently great flavor and texture, minimal equipment to clean up,  My go-to crust."

"Thank you so much for this recipe. I am a decent cook, but pie crust I could never do. The crust was always to thin and crumbled. It was always so hard to roll out even though it said no fail. Yours is truly a no fail recipe. Not only does it taste great, it looks perfect!"

https://www.simplyrecipes.com/video_src?vid=5655489015001

How to make No Fail, Sour Cream Pie Crust

In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit <a href=" http://cooking.nytimes.com/guides/how-to-make-a-pie-crust ">our pie guide</a>.)

Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)

Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.

Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.

Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.

Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.

Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.

Perfect Pie Crust

all-purpose flour, plus extra for rolling

(2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

"I have been making pies for upwards of 60 years. This is the Very Best ,easy to handle coupled with the Best tasting Crust I’ve ever made. Kudos to you !! Finished Product looks Beautiful too. !! ❤️"

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above for a single, bottom crust only, without filling.

Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
Preheat your oven to 350°F.

Line pie crust with aluminum foil: When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.

Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)

Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.

Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
See more detailed instructions and photos for how to blind bake a crust here.
&nbsp;

How to Pre-Bake a Pie Crust

Ingredients for one double-crust 9 inch or 10 inch pie:

2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water

Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.
Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready.
If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Form disks: Remove dough from machine and place in a mound on a clean surface.
Divide the dough into 2 balls and flatten each into 4 inch wide disks.
Do not over-knead the dough!
Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.)
Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.
Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.
You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

Trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Make vents in top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.
Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
&nbsp;

Combination Butter and Shortening Crust

A lovely coating for a pie can be achieved with a simple egg wash.

1 Tbsp heavy cream, half and half, or milk
1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Egg Wash

"This is the first time I’ve ever attempted to make a pie crust from scratch. It was easy and when done, it was perfectly flaky."

"I wanted this dough to be great! But even though I did not over mix or knead the dough, it was WAY too sticky and unmanageable! I couldn’t do ANYTHING with it or save it.. waste of butter and shortening..."

"Had high hopes for this, but dissapointed.  Dough was very soft and impossible to pick up to place in pie plate. The flavour and texture, once baked, was very, very rich and more like a shortbread cookie than a pie crust. Very dense and heavy."

"Awesome recipe! I only needed 1 pie crust( pumpkin pie) so I halved the recipe.  I also put the dry mix in the refrigerator for an hour and put the bowl and blade of the processor in the freezer for an hour.  Other than that ,I followed exactly. Perfect! Thank You!"

https://www.simplyrecipes.com/video_src?vid=6133565646001

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that’s left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It’s hard to cut into this masterpiece, but the taste is worth it!

Show-Stopping Beef Wellington Recipe by Tasty

beef

kosher salt,

black pepper,

canola oil

mustard

butter

shallots, minced

lb cremini mushroom, minced

garlic,

puff pastry

eggs, beaten

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.

Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.

Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.

Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).

To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.

Remove the mushrooms from the pan and let cool completely.

Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.

Lay overlapping strips of prosciutto on the plastic into an even square layer.

Spread a layer of the mushrooms evenly over the prosciutto.

Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.

Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.

Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.

Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.

Decorate with additional pastry (optional). Sprinkle with kosher salt.

Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.

https://vid.tasty.co/output/61937/mp4_640x640/1510687871

A Perfect Pie Crust is a thing of beauty. The addition of a little sourdough discard adds an intriguing depth of flavor to a basic pie dough.

Sourdough Pie Crust 

(7.5 oz, 210 grams) all purpose flour (see note)

(3.5 oz, 100 grams) cake flour

(4 oz, 115 grams) vegetable shortening, cold

(4 oz, 115 grams) butter, very cold and sliced into 1/4" thin slices

(8 oz, 224 grams) sourdough discard, see note (100% hydration)

Combine the all purpose and cake flour with...

Combine the all purpose and cake flour with the salt and sugar. Whisk together to mix the ingredients evenly.

Using your fingers, cut the shortening into the...

Using your fingers, cut the shortening into the flo7aur mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.

Pour the sourdough discard onto the flour all...

Pour the sourdough discard onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The moisture will redistribute in the dough as it rests.

Wrap the dough and refrigerate for at least...

Wrap the dough and refrigerate for at least 2-3 hours before using.

The BEST easy pie crust recipe -- a no-fail, buttery, flaky, pie dough that comes together in a matter of minutes in a food processor.This recipe makes a single layer pie crust for a 9" or 10" pie pan, but can easily be doubled for two layers.Be sure to check out the VIDEO at the bottom of the recipe!

The BEST Easy Pie Crust

all-purpose flour ((125 grams))

Tablespoons unsalted butter

sour cream ((60 grams))

Make the crust first by combining flour, sugar, and salt in the canister of a food processor.&nbsp;Pulse to combine.

Sprinkle butter pieces over the mixture and pulse again until coarse crumbs form.

Add sour cream and pulse again until mixture begins to clump together.

Carefully (remove the blade first!) remove the dough from the food processor and use your hands to shape it into a ball.  Flatten slightly into a disc and wrap in cling wrap.  Place in refrigerator for at least 30 minutes.

Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface. &nbsp;Allow dough to sit for about 5 minutes and then roll dough out into a 12" circle and place in a 9" or 10" glass pie dish. &nbsp;

Gently lay the pie crust into a 10" pie pan, folding under the excess dough beneath itself and crimping with a fork.

If pie crust is to be used with a baked filling, follow that recipe's instructions for filling and baking.

If baking pie crust alone (or "blind baking"), transfer your prepared pie dish to the freezer and preheat your oven to 350F.

Once oven is preheated, retrieve your pie dough and gently line it with aluminum foil or parchment paper*, being sure that the aluminum is molded to the sides of the pie crust, especially (you want to make sure they don't collapse or sag while baking) &nbsp;-- make sure the edges are covered so that they do not over-brown/burn.

Fill the aluminum with sugar** and place pie pan on an aluminum cookie sheet. &nbsp;

Transfer to oven and bake on 350F for 45-55 minutes.

Allow to cool completely before lifting out the aluminum foil and sugar**( and finishing with desired filling.

For Blind Baking

https://www.youtube.com/watch?v=JX8hfQZRky4

The only pie crust you'll ever need!

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE (with weight measurements): https://sugarspunrun.com/easy-pie-crust-recipe/

Pyrex 9 1/2" pie plate (3 pack): https://amzn.to/2NIE49w
Wooden rolling pin: https://amzn.to/2CfLT4m
8 cup food processor :https://amzn.to/2ykl0JU

Ingredients
1 cup all-purpose flour 125g
2 teaspoons sugar
1/4 teaspoon salt
6 Tablespoons unsalted butter cold and cut into 12 pieces 85g
1/4 cup sour cream 60g

Instructions
1.  00:28  Make the crust first by combining flour, sugar, and salt in the canister of a food processor. Pulse to combine.

2.  01:22  Sprinkle butter pieces over the mixture and pulse again until coarse crumbs form.
Add sour cream and pulse again until mixture begins to clump together.

3.  02:14  Carefully (remove the blade first!) remove the dough from the food processor and use your hands to shape it into a ball. Flatten slightly into a disc and wrap in cling wrap. Place in refrigerator for at least 30 minutes.

4.  02:50  Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface.  Allow dough to sit for about 5 minutes and then roll dough out into a 12" circle and place in a 9" or 10" glass pie dish.  

5.  03:19  Gently lay the pie crust into a 10" pie pan, folding under the excess dough beneath itself and crimping with a fork.If pie crust is to be used with a baked filling, follow that recipe's instructions for filling and baking.

This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.

How to Make Pie Crust

If you're looking for the best pie crust recipe, you found the right place. Our delicious homemade pie dough recipe is so easy, it'll take the stress out of making your Thanksgiving and fall pies.

Easy Pie Crust

c. (1 stick) butter, cut into 1/2" pieces

c. all-purpose flour,

tbsp. ice water (or more, if needed)

I'm a pastry chef and have not made pie crust forever because of illness  and the 2 times I have made it it was horrible anyway once I get back into the swing of things and get my touch back this recipe will be in my book thanks rainy jany

Thankyou. Thankyou. Iam making. Sweet poato pie gor thabksgiving. I want make crust from strach.All recipes make it srem to hard. Yours seem east. Thanks for telling us use vingear. I will let you know hpw it come out.

I followed this recipe to a tee and it turned out awful. Ruined my thanksgiving pie.

https://streaming.hearstdigitalstudios.com/ded7971d-aae0-42b3-8fdf-1fb10ed9a514/video_rover_16x9_1080p_hd_1540391060_96205.mp4

Here's How To Make The Perfect Pie Crust

This easy pie crust is perfect for beginners as it turns out perfect every time. I am sharing my go-to recipe for a tender and flaky crust. Use this for just about any type of pie; sweet or savory.

Cups All-Purpose Flour

Teaspoon Salt

Tablespoons Unsalted Butter

Tablespoons Water (Ice Cold)

Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal.

Then add the water and continue mixing until the dough pulls together to form a ball.

Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around. To transfer the pastry to the pie plate, tart pan or other container, gently roll the dough over the rolling pin.

Unroll on the container. Press the pastry into the edges of the pan. Sometimes, edges need to be patched and that is okay, pastry is forgiving this way. Just add a piece or press the pieces together as needed. Remove any excess dough. If the dough has too warm, go ahead and pop it into the refrigerator 10-15 minutes to firm up.

Then it is time to blind bake. Cut a large piece of parchment paper and place over the pastry; fill with pie weights or dried beans.

Bake in a pre-heated oven to 350 degrees Fahrenheit for 20 minutes. Then remove the weights and bake another 10 minutes. (use the paper to remove the weights).

The pastry can be filled and will continue cooking with the filling. If you want the pastry cooked all the way, cook a bit longer until golden in color.

Rolling out the dough

These easy homemade Mini Strawberry Pies are the ultimate fun, delicious treat! Made with flaky, buttery sprinkle filled pie dough, they can be filled with homemade or store bought strawberry jam. Perfect for Valentine's Day!

Mini Strawberry Pies

strawberries,

sugar (to taste)

1/4 lemon, juiced and zested

sea salt

teaspoon vanilla

all purpose flour

unsalted butter, cold, cubed

milk

heavy cream

vanilla

Rainbow sprinkles

Add the berries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools. 

Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.

Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.

In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined. Take the blade out of the food processor and add sprinkles. Alternatively, sprinkles can be added after cutting the dough out in a later step. 

Turn the dough out onto a sheet of plastic wrap. Loosely wrap the ball of dough in plastic wrap and gently press to shape the dough into a disk shape. Place the disk in the fridge for at least two hours or up to two days.

When ready to assemble pop tart, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside. 

Roll the first disk out on your floured counter to about 1/8&#8243; thickness. 

Top 26 pie dough recipes from across the web

The most viewed pie dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 26 pie dough recipes from across the web

The most viewed pie dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Pie

Nectarine and Blueberry Galette

Easy All-Butter Flaky Pie Crust

No Fail, Sour Cream Pie Crust

Apple Pie

Perfect Pie Crust

Show-Stopping Beef Wellington Recip...

Sourdough Pie Crust

The BEST Easy Pie Crust

Easy Pie Crust

Easy Pie Crust

Mini Strawberry Pies

Quick and Easy Flaky Pastry

Easy All-Butter Flaky Pie Crust

Egg Custard Pie Recipe

Strawberry Rhubarb Pie

Unpeeled Easy Peach Cobbler

How to Freeze Pie Dough

Easy Tenderflake Pie Crust

Blind Bake a Pie Shell

All Butter Vodka Pie Dough Recipe

All Butter Pie Crust Recipe

Best Ever Pie Crust

Double Batch Flaky Pie Crust Recipe

Easy Vegan Pie Dough

Cinnamon Sugar Apple Butter Pie

The most viewed pie dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine