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40 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  1

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Gallery

Test-Kitchen Piecrust

                              Credit: 
                              Christopher Testani

Recipe Summary

prep: 10 mins

total: 1 hr 25 mins

Yield: Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Ingredients

Ingredient Checklist

2 sticks unsalted butter, chilled and cut into small pieces, divided

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1/2 cup ice water

      Cook's Notes

Some large clumps (about the size of small blueberries) should remain after pulsing the butter with the dry ingredients. The finished dough should be mottled with large pieces of butter. The best way to transfer the rolled-out dough to a pie plate is by rolling it over the pin and unfurling it onto the plate.

Gallery

Test-Kitchen Piecrust

                              Credit: 
                              Christopher Testani

Recipe Summary

prep: 10 mins

total: 1 hr 25 mins

Yield: Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Test-Kitchen Piecrust

                              Credit: 
                              Christopher Testani

Test-Kitchen Piecrust

                              Credit: 
                              Christopher Testani

Test-Kitchen Piecrust

Recipe Summary

prep: 10 mins

total: 1 hr 25 mins

Yield: Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Recipe Summary

prep: 10 mins

total: 1 hr 25 mins

Yield: Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

prep: 10 mins

total: 1 hr 25 mins

prep:

10 mins

total:

1 hr 25 mins

Yield: Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies

Ingredients

Ingredients

  • 2 sticks unsalted butter, chilled and cut into small pieces, divided
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup ice water

Directions

Lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate remaining butter.

Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.

Add ice water, and immediately pulse until water is just incorporated, about 10 times. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.

Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks.

Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.

      Cook's Notes

Some large clumps (about the size of small blueberries) should remain after pulsing the butter with the dry ingredients. The finished dough should be mottled with large pieces of butter. The best way to transfer the rolled-out dough to a pie plate is by rolling it over the pin and unfurling it onto the plate.

Cook’s Notes

Some large clumps (about the size of small blueberries) should remain after pulsing the butter with the dry ingredients. The finished dough should be mottled with large pieces of butter. The best way to transfer the rolled-out dough to a pie plate is by rolling it over the pin and unfurling it onto the plate.

Reviews

Add Rating & Review

40 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  1

Reviews

Add Rating & Review

40 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  1

Add Rating & Review

40 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  1

40 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  1

40 Ratings

5 star values:

                                  9

4 star values:

                                  13

3 star values:

                                  13

2 star values:

                                  4

1 star values:

                                  1
  • 5 star values:
  • 9
  • 4 star values:
  • 13
  • 3 star values:
  • 13
  • 2 star values:
  • 4
  • 1 star values:
  • 1

All Reviews for Test-Kitchen Piecrust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Test-Kitchen Piecrust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest