Best 2 Carlas Classic Pie Dough Recipes
In the realm of classic American desserts, one culinary creation stands tall with unwavering popularity: pie. With its flaky, golden-brown crust encasing a delectable filling, pie has captured the hearts and taste buds of generations. And among the many pie recipes out there, Carla's Classic Pie Dough recipe shines as a beacon of simplicity, versatility, and pure taste. Join us on a delightful journey as we explore this timeless recipe, along with variations and additional pie recipes that will tantalize your taste buds and leave you craving more.
Whether you prefer the sweet embrace of apple pie, the tangy burst of lemon meringue pie, or the comforting warmth of pumpkin pie, Carla's Classic Pie Dough serves as the perfect foundation for your culinary masterpiece. With its foolproof instructions and the option of using a food processor or a more hands-on approach, this recipe empowers bakers of all skill levels to create a flaky and tender crust that will elevate any pie filling to new heights.
But the pie-baking adventure doesn't stop there. We'll venture beyond the classic apple pie to explore the vibrant world of pie variations. Discover the secrets of creating a luscious chocolate cream pie, where a rich and velvety filling rests beneath a blanket of whipped cream. Embark on a tropical escapade with a key lime pie, featuring a tangy and refreshing filling encased in a graham cracker crust. And for those who crave a touch of rustic charm, we'll unveil the secrets of a classic chicken pot pie, where tender chicken, vegetables, and a creamy sauce come together in perfect harmony beneath a golden crust.
So, gather your ingredients, prepare your rolling pin, and let's embark on a culinary expedition that celebrates the timeless art of pie making. With Carla's Classic Pie Dough as our guide, we'll create memories and delectable treats that will be cherished for years to come.
CARLA HALL'S PERFECT PIE CRUST
A flawless pie crust recipe
Provided by kathylangham
Categories Desserts
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- In a small bowl, dissolve the sugar and salt in the water. Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too. Make sure your butter is cut into 1/2-inch dice. Bigger pieces will make your dough puffy. In the chilled bowl, combine the cold butter and flour. With your hands, toss the butter in the flour until each cube is lightly coated. With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 30 seconds. Add the water mixture all at once and raise the speed to medium-low. Beat just until the dough comes together in big chunks, then immediately turn off the mixer. .Divide the chunks of dough in half and very gently pat each group into a round 1-inch-thick disk. Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling. You can refrigerate the disks for up to 1 day or freeze for up to 3 months. Helpful Tips: 1. Make sure that all the ingredients are cold. 2. Mix with your fingertips, not your palms. Fingertips are cool, while your palms are hot. 3. When mixing the flour and butter, pick up some of the flour and butter, squeeze it, and drop it. 4. Make discs with the dough -- rather than a ball -- so that it is easier to flatten.
Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (40g), Sodium 581.765000884965 mg, Sugar 0 g, TransFat 0 g
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use high-quality ingredients: This will make a big difference in the taste of your pie dough. Look for high-quality flour, butter, and shortening.
- Keep your ingredients cold: This will help to prevent the butter and shortening from melting into the flour and making the dough tough.
- Work quickly: The less you handle the dough, the better. Overworking the dough will make it tough.
- Chill the dough before rolling it out: This will help to make the dough less sticky and easier to work with.
- Don't overfill your pie plate: This will prevent the filling from spilling over and making a mess.
- Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
Conclusion:
Pie dough is a versatile ingredient that can be used to make a variety of delicious pies. With a little practice, you can learn to make perfect pie dough every time. So next time you're in the mood for a homemade pie, don't be afraid to give it a try.
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