Best 4 Carlas Pie Crust Recipes

CARLA'S CLASSIC PIE DOUGH

Steps:

• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

CARLA HALL'S PERFECT PIE CRUST

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.

CARLA'S PIE CRUST

Steps:

• 1. PREPARE THE PIE CRUST. Combine the water, salt and sugar in a liquid measuring cup. Chill in fridge for at least 15 minutes or until salt and sugar are dissolved and water is "ice" cold. 2. In the meantime, place the flour in the bowl of a standing mixer. Toss the cold butter pieces in the flour to coat each piece. Place the bowl in the fridge, with the paddle attachment, until chilled - about 30 minutes. Chilling all the components insures that the butter will stay cold while being mixed, therefore making the crust flaky. 3. With the mixer on low, mix the flour and butter until the butter is broken down into the size of chickpeas. With the mixer still running, pour the water mixture in at once. Increase the speed to medium and continue to mix until the dough comes together. (The mixture should have visible chunks of butter.) 4. Divide the dough into 10 even parts, form into discs and wrap each separately. Let the crust rest in the fridge while preparing the filling.

CARLA HALL'S TEN GALLON APPLE PIE RECIPE - (3.8/5)

Steps:

• TO FINISH: Whites of 1 Egg 1 tablespoon Granulated Sugar kitchenware •Liquid Measuring Cup •Measuring Cup (set) •Measuring Spoons •Pie Pan •Rolling Pin •Skillet •Plastic Wrap .steps ingredients per step instructions. 2/3 cup Water 2 teaspoon Salt 2 tablespoon Sugar FOR THE FLAKY PIE CRUST: Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min to chill water and to dissolve sugar and salt. If possible, chill mixing bowl and paddle attachment if possible. . 4 cups All-Purpose Flour 4 Sticks Chilled Butter cut into 1/2 inch cubes Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water into the butter mixture. Mix until the dough comes together. Separate the dough into 2 disks. Wrap each with film and chill. . Roll chilled pastry dish out to fit a deep dish pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool. . 10 tablespoon Unsalted Butter 5 1/4 pound Granny Smith Apples cored and sliced 1/8" thick 1 1/4 pound Empire Apples cored and sliced 1/8" thick 2 cups Sugar 2 teaspoon Cinnamon 5 tablespoon Bourbon or Brandy 1 teaspoon Vanilla Extract Juice of 1/2 Lemon FOR THE PIE FILLING: In a very large skillet, melt butter over medium-high heat, then add apples, sugar, and cinnamon. When apples begin to sizzle, cover and reduce to a simmer. Cook, stirring occasionally, until apples soften and release their juices, about 10-12 minutes. Add the bourbon, cook for another minute, then stir in the lemon juice and vanilla extract and allow to cool. If needed cook in batches and lay out on a sheet try to cool. . TO MAKE PIE: Preheat oven to 350F. . Roll out a chilled piece of pie crust large enough to cover pie. . White of 1 Egg 1 tablespoon Granulated Sugar Pour filling into par-baked crust, and cover with the second piece of pie crust. Trim the cover, and fold under the edges. Flute edges together or use fork to press together. Brush the top with egg whites and sprinkle with granulated sugar. Cut four slits near center of pie to vent steam. Bake at 350F for 35-45 minutes, until crust is golden brown. Allow to cool before serving.