I'd be curious to try an all-butter dough that doesn't rely on the food processor, though in the past, I've found these the most difficult to get right. The verdict: The flavor was good, though the dough fell a bit flat in comparison to the others-perhaps this was because the butter was pulverized by the machine rather than left in larger chunks.Still, I ended up preferring the butter-vinegar dough and the sour cream dough, each of which had a nuance of tang that cut a bit of the richness and was even flakier than the all-butter crust. Texture and taste: If you use good-tasting butter, you're going to have a good-tasting all-butter pie crust-there are no additional ingredients to mute or overshadow its flavor.The chilled dough was a bit firmer than some of the other batches pre-roll out but ultimately gave me no trouble at all. How easy was it to make and work with?: The dough came together quickly and without issue since the process happens within a matter of minutes in the food processor, it's easy to keep the temperature of the ingredients cool and to shuttle the finished dough to the refrigerator before the butter has a chance to misbehave.Would this counteract flakiness? Many pie bakers say you want to see flour-coated butter pockets when you roll out the dough. Since you use the food processor first to break the butter into lima bean-size pieces and then to incorporate the flour, the butter is ultimately chopped into very small pieces.
The distinction comes in the technique, as this dough is made entirely in a food processor. What makes it different: There are no "magic" add-ins in this recipe-you need only flour, salt, butter, and ice water.The recipe: Melissa Clark's All-Butter Pie Crust.These all-butter discs rose so much higher than the shortening pucks. Then, we tasted.ĭisclaimer: For my test, I baked the pie crusts as freestanding rounds, but obviously this doesn't take into account how they would have interacted with various fillings-juicy fruits, creamy custards-or, as our resident baking expert Erin McDowell has pointed out, that you might be looking for a mealier, more crumbly crust for a custard pie (pumpkin, lemon cream but flakier, laminated-esque quality for a juicy one. I cut 4 small rounds of each type of pie dough, brushed two of every batch with egg wash (those are bottom two rows of the baking sheet-which are across-the-board more appetizing), and baked at 425° F for about 15 minutes, until the dough circles were golden-brown and completely cooked-through. The ease of assembly and of rolling: How quickly and seamlessly did the dough come together? The flakiness and the flavor: Was this a crust I'd like to munch on sans peach or rhubarb filling? The defrosted one cooked a little darker and had more of an overcooked taste to the rim.When testing the best pie crust recipe, I wanted to determine: I realized I would have enough for two pies, so I also used a frozen crust from the freezer. I took one out, thinking I could make everything quickly and fill the pie crust, but my crust was defrosted before I could fill them. The pie crusts are deep dish and I think they were filled enough! The only thing I suggest is not taking the pie crust from the freezer until you are ready to fill them.
I am adding a photo here of the whole pie minus one piece to show that you CAN make two pies from the ingredients. One of my boys opted to heat it up, saying he liked it better warm. My family loves this pie! My kids ate it for breakfast (2nd pie on day 3) and said it taste just as good. I'm just not big on pecans and walnuts on pies. I did change the nuts to 50/50 macadamias and cashews. My hubby accidentally left out an entire freezer bag of our last summer's raspberries.
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