If you are concerned about the dreaded "soggy bottom," simply brush the bottom crust with egg white and let it chill before adding the filling. You don't have to par-bake your pie crust for all pies, it's necessary for cream pies or custards that don't go in the oven after being poured into the shell. When you cut into your baked crust, it breaks easily — which registers as "tender.". It depends on what you're making (say, a single-crust pie, a double-crust pie, a hand pie...), but it'll be a similar bake time to any other butter-based crust, so you can just swap this into any recipe that calls for a butter-based/flaky pie dough. I'm using our recipe for Classic Double Pie Crust here, which combines both butter and shortening. A good pie crust has flaky layers, which. That's a flattened piece of butter, and that's exactly what you want to see in your unbaked crust: flat chunks of butter, big and small. Enter one of our contests, or share that great thing you made for dinner last night. Web page addresses and email addresses turn into links automatically. Insert the 'Dough Blade' into the bowl. Though I've been successful in creating the pie filling, I've been struggling with trying to make a good and flakey crust, quietly cussing under my breath as I'm trying to combine my ingredients in a manner that will render them into that delicious homemade concoction. We use our trusty stand mixers for everything from brownie batter to bread dough — why not pie crust? For less of an arm workout when kneading dough, try using a stand mixer. As far as using one of your handy countertop appliances, some folks say you can make pie crust using a food processor. Before this, she worked a lot of odd jobs, all at the same time. Ready to put that pie crust to use? I just hate it when the butter leaks over the edge of the pan and it starts burning in the oven. please confirm 12 tablespoons of butter for a single crust; it sounds delicious, but is the most I've seen in any recipe for a single crust. When all the butter pieces are flattened, I mix again a few seconds, and then proceed with the ice water. (It's also cheaper, and it's available non-iodized, if you don't like the flavor of iodized salt.). I used this on Black Friday to make a Pot Pie from our Thanksgiving leftovers. The KitchenAid stand mixer is one of the most popular home mixers for today's homemakers and food connoisseurs. This can also be frozen for up to 1 month. Turn the dough out onto a pastry board. See our complete collection of Recipes posts. Standard mixer attachments. Turn the mixer on until the eggs are lightly beaten. And if the butter is significantly seeping out, my guess is that the pieces are too big/not incorporated enough. You want each butter piece to be coated in flour and slightly bashed by the paddle, but most of the pieces should be barely smaller than when you started. I made an apple pie will definitely make this crust again so easy I would call it foolproof. By Chris Morocc o Wow, PJ. When you see the mixture start to form larger clumps, stop adding water (and stop the mixer). That means if you can make a ton of pie dough today, freeze it, and be ready for both November and December holidays (or even save some for a New Years Day quiche). I gave up baking decades ago after several disastrous attempts. Add to wishlist. Using the KitchenAid mixer to make dough is fun and fast, and you'll be tempted to make all your bread products at home yourself. This page was updated in August 2020. ), Use your hands to gather the dough into a mass and dump onto a piece of plastic wrap. Hi Amy! Add water, a tablespoon at a time, until all particles are moistened. I'm instantly transported to the family dinner table. https://www.williams-sonoma.com/recipe/basic-pie-dough.html But if you hesitate to make pie crust because you're unsure of your hand-blending technique, or your arms and hands can't take it, or you simply love the convenience of your electric mixer — go for it. I did need to add extra water. Add to wishlist. Lift the beater, take the bowl away from the mixer and add the water by hand, mixing the pastry with a palette knife or long, flat spatula. Sun-blushed Tomato and Dolcelatte Focaccia. Grab a handful of the crumbs and squeeze. Add to Trolley. Just a note-there is an error at the end of step 4, you should add a tablepoon of ice water not flour, according to the description in the article. Turn on the mixer to the lowest setting possible, slowly pour in the 1/4 cup very cold water. Yes to 12 tablespoons! There are a few mistakes you’re probably making when you use your stand mixer… Is it a good idea to make pie crust using a stand mixer? All fixed. The recipe I'm following calls for 6 to 10 tablespoons of water. If the dough is still quite powdery and dry in some places and the sides of the bowl are still flour-coated, continue to mix while adding another tablespoon of water, and letting that incorporate for a couple seconds. (You can wrap with another piece of plastic wrap for extra insurance, which I always like to.). The crust was buttery and just the right amount of flaky vs moist. I do have a question: do I need to par-bake the pie dough before filling? The vast majority of pie crust recipes (including those here on our recipe site) direct you to combine the dry ingredients, then work the fat in using a pastry blender, pastry fork, two knives, or your hands. This easy-breezy method lets the stand mixer do all the work. If photos of each step helpful sound helpful to you, please click here. Lines and paragraphs break automatically. I then stop the mixer and flatten any big chunks of butter (sort of like Stella Parks' pastry method). How long would you recommend I freeze before a) blind baking or b) baking a filled, double-crust fruit pie? Shape the cohesive dough into two disks. Put the flour in the bowl of a stand mixer fitted with a dough hook. May I suggest, please provide equivalents for table salt when appropriate? When your dough is mixed and ready to knead, fit your stand mixer with the dough hook attachment. (Repeat with more water—but only a very small amount!—if needed. The stand mixer really does do all of the hard work for you, making fresh homemade bread really easy to achieve, whilst at the same time making everyone very impressed with your baking skills!! Wow!! Then add 2 … Err on the side of undermixing at this step. Thanks, April—so glad it turned out well for you! Thank you, PJ. Most stand mixers will come with three standard attachments: Flat beater or mixer blade The most common attachment. Where I differ is that, at the point where you add the cubed butter, I do mix on the lowest speed, just until the butter cubes are somewhat smaller and misshapen. It certainly has its place! Now add the flour slowly while the mixer is running. Use for cakes, biscuits, pastry, icing and even mashed potato. I couldn't be more pleased with myself. Once the butter is cut throughout the flour (it will look like very coarse meal), stop the mixer. Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. For tips on par-baking the crust, check out our How to blind bake pie crust article. Fit the stand mixer with the paddle attachment. My hero. Thanks, Susan—so glad you enjoyed! But never will you see anyone espousing the use of a stand mixer (or electric hand mixer) to make pie crust. Add to wishlist. Very lazy cakes. So, how to make pie crust in a stand mixer? Pie dough will only keep in the fridge for about 3 days at most, the dough will start to oxidize and turn grey-ish in color. Add the flour and the butter. Stop the mixer — you're done! I’m well versed in the kitchen, but my pastry skills are not the best! A baker's bench knife is very handy here. Add to Trolley. Thanks so much for that catch, Isabel! Any thoughts on how I can fix the problem? Use only enough water to make pastry form a ball. Cut the butter into pieces—aim for 10 from the full-stick and 5 from the half-stick (so each one is slightly smaller than 1 tablespoon). Thank you! Here are 6 ways to use your stand mixer that you might not have thought of before… 1. Getting ready for Thanksgiving and want to know how far in advance can I make pie crust without having to freeze them? Dust heavily with icing sugar. Mix for a few seconds, just to combine, then turn off. That's unevenly crumbly: you want dime-sized chunks of butter to remain unmixed. Hi Laura! Close the lid but remove the measuring cup. My food processor does a fabulous job as well. How to make pie crust in your stand mixer, The Alaskan town where everyone bakes for good, Christmas tree bread is a tasty holiday twist, one disk should be about twice as large as the other, https://www.kingarthurbaking.com/blog/2018/10/31/make-and-freeze-pie-cr…. Cuisinart SM50BU Precision Stand Mixer - Black. We further discuss the pros and cons of each stand mixer … Required fields are marked *. If you pre-bake the crust before freezing, it'll last 1 month. Sprinkle half the butter and all the shortening over the flour mixture. it was a mess (I think it was too wet?) A few notes about ingredients: I’ve taken to using Gold Medal bleached all-purpose, a la Stella Parks, because of its protein content (about 10 percent, just right for pie dough). Why kosher salt? Gather the pastry into a ball and transfer it to your work surface. I was so terribly happy to see this article and I cannot wait to attempt it with my 20 year old, and still very reliable, Kitchenaid mixer. I had been using a recipe from a friend that no matter what I did, just wouldn’t come together! Well, let me tell you a secret. If I can I will look for ways to make things on the mixer or whatever tool works best. I have just recently started on my pie making journey, being suddenly inspired in a dream about my grandma's long gone buttermilk pie. What are the cooking times for this crust? In reply to Thank you so much for this… by Josh Jaiman (not verified). Recipe difficulty: Medium 0 of 5; Sweet Mixed Doughnuts. Just Wow! I also thick the taste is not as good. We are very bad at baking, but we gave it a shot. Hope that helps! Actually - some where bigger than a blueberry but I would say most were various blueberry sizes. Some say a mixer toughens crust. Fat coats the flour, which helps prevent gluten from forming strong bonds. Now she lives in New Jersey with her husband and their cat, Butter. clearly, I am not Emma, but I used to have the same problems with all-butter crust! Arrange strawberries and raspberries around the edge of the tart. And for the very cold water—if you keep a pitcher of water in the fridge like me, that works, or add a couple ice cubes to a glass of cold tap water and let sit for a few minutes. but it tasted AMAZING. We're glad you're excited about this technique, Josh! This short chill lets the flour absorb the water, as mentioned above, and solidifies the fats, making the crust a bit easier to roll. I love this recipe! Form dough into a disk, wrap in wax paper, and let rest in the fridge 45 minutes to 1 hour before rolling out. When I asked our resident Genius—and Genius Desserts author—Kristen Miglore if she’s ever heard of the stand-mixer pastry method, she answered without pause: “Thomas Keller.” Or, one of the most famous chefs in the world. The stand mixer doesn’t skimp on power and performance – its 1200W motor whisked egg whites into stiff peaks in just a few minutes, while making a sponge cake was effortless. Add ice-cold water as the mixer is running. The recipe yields crust with a textural combination of tender shortbread and flaky croissant — with a generous measure of crispness thrown in. I made this crust yesterday for the bottom of an apple crumb pie. We hope this helps and happy baking! These butter cubes will separate from one another as you mix them into the flour. Rating 4.90001 out of 5 (10) £499.99. I just knew there had to be a way for making my big beautiful black and silver stand mixer That used to happen to me all the time- I don’t fill my pies as high now and keep my crust crimpings within the pie pan and not over the edge. My first attempt at baking a pie since circa 1985 was a complete success. Yes! Thanks! The larger piece will be the bottom crust, the smaller one the top crust. Add the butter pieces to the dry ingredients. Cover the bowl and leave the dough to rest for an hour. The best pastry I’ve made for months. I then use the beater attachment at speed 2 to create an evenly crumbly mixture. While others are just resistant to change: great-grandma's recipe and processes are still the best. And for some, I think it's simply resistance to change: Great-Grandma didn't use a mixer, and neither do I! Freezing the crust before baking can help with shrinkage (I just pop it in the freezer until it's firm to the touch). And see what she's up to on Instagram at @emmalaperruque. And I c… Claire on Making mistletoe and deer gift tags Aww, these are so sweet. I've used a stand mixer to make pie crust forever, and people have always raved about my crust. This recipe uses 10 tablespoons of unsalted butter. This attachment is for combining any mixture that has a normal to heavy consistency. 2020 Kenwood Chef KVL6100S Stand Mixer - Stainless Steel. Lovely! I've experimented with cutting the butter smaller, doing a few book folds, bashing the butter a la Stella Parks's pastry method, etc. thank you. I developed this with Diamond Crystal kosher salt (if you have Morton’s, use half the amount). I like to work on parchment; it makes cleanup super-easy. I think my largest butter chunks were like a medium sized blueberry. If not, continue to drizzle with water until the dough is cohesive when squeezed. Refrigerate for 30 minutes or so, and you're ready to roll. It's handy for folding things, so you don't knock the air out of the batter, or for pastry if you don't want to overhandle it and make it tough. I have always made pie crust by hand because that's how I was taught by my mother. Recent Comments. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Mix on speed 1 for 15 to 20 seconds. Hi Mark! Thank you so much for this technique/recipe! I stock both in my pantry, but I've always thought it weird when a baking recipe calls for kosher salt. So at the end of the day, how do you know if it's really OK to make pie crust using a stand mixer? (I've poured the mixture out onto a piece of parchment so you can see it clearly. These two things seem to help with the butter dripping problem for me. You do not want to knead the dough. Reduce oven temperature to 140°C, 300°F, Gas Mark 2 and bake for 35-40 minutes, until filling is just set. recipe created using a Kmix mixer. Then knead for about five minutes one or two setting faster, depending on your machine. Add to wishlist. Plus, my stand mixer already sits out, so I didn't have to lug out another machine. Turn your mixer … do the work for me. Why is that? Add all the pasta ingredients to the bowl of your stand mixer. Browse our extensive collection of pie recipes for some baking inspiration. STEP 1. I didn't allow my butter chunks to stay quite as big as the directions instruct- in my experience in the past that has, at times, led to problems for me. I am in awe and they are totally m… Anne Sweet on Making mistletoe and deer gift tags I love your gift tags, they will make your gifts even more special. When hand kneading in the bowl, push the dough from the bottom upwards alternating between hands, then roll it back and repeat. This method is very close to the one I use for pastry and for biscuit and scones. But I am now soon to be 76 and I have arthritis in my hands and it is not as easy to With the stand mixer running, add the remaining bits of butter and mix until the mixture resembles crumbs but still with pea-sized bits of butter visible, about 45 to 60 seconds longer. For some reason when I freeze the disks of dough they are tougher to work with even after completely thawing them. I’ve made these easy Stand Mixer Biscuits no less than twice a week for the past several weeks. However much water your recipe calls for, don't add it all at once; drizzle it in slowly. Add the butter pieces to the dry ingredients. Put away that pastry fork for good — no one will ever be the wiser! Haven't tried using the stand mixer. And I believe that using a stand mixer to make pie crust is a perfectly reasonable solution for those who don't want to work fat and flour together by hand. Use the plastic wrap to form the dough into a ball, then smush into a disc with your hands, so the plastic wrap is extremely snug. Watch dough closely as over mixing will result in a tough crust. Next time I'll give the mixer a try. My husband announced I could abandon further search as this recipe nailed it. It's faster, doesn't add heat, and yields just as flaky a crust! chilling or freezing pie pastry before baking helps get ahead of any shrinkage.). Pour into pastry case. Mix for a few seconds, just to combine, then turn off. I've made it twice with the same results. In reply to Getting ready for… by Laura (not verified). https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html Everyone knows that the stand mixer was MADE for baking but bakers, did you know just how easy a stand mixer can make your life?! Mix on the lowest setting possible for 5 to 10 seconds—pulsing on/off if necessary, so the flour doesn’t fly out of the bowl—then turn off. Well done, thank you! When I first used pie weights I think I did just a layer in the bottom, that’s why I ask. …and I know exactly what you mean about the extra exercise, freshly baked bread is so tasty…it’s irresistible! In instruction #4, you say add a tablespoon of flour to an already floury mix. Emma is the food editor at Food52. PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. So I thought I'd ask if there was a reason. Allow to cool and chill for 2 hours. Hi Joyce—yes, that should be water, and it's been updated! The amount of dough here is slightly larger than most 9-inch crusts, because I prefer to have extra to work with (I find it makes rolling out and crimping the dough a lot less stressful). I made this pie crust for the first time so flaky and delicious. Crust with a paddle attachment 5.000002 out of 5 ( 2 ) £549.99 few pieces at time. That I can fix the problem large as the pie bakes speed and cut shortening into flour particles! Announced I could share a pic of the finished product myself, I ’ ve made these easy stand?! Or most of the most popular home mixers for today 's homemakers and food connoisseurs turn off a question do! Flour slowly while the mixer ) to make things on the lowest setting I c… Claire making! Salt ( if you have Morton ’ s, use half the into... Long would you recommend I freeze unsalted butter we buy and pull it from the of... All about big flavor and Little ingredient lists possible for pies to that... As the other to roll mixer for this, since the beaters different... One the top crust also for dinner last night well for you or., you can see it clearly that great thing you made for months mixer is running mixer. G balls and let them rest for 4 hours or freezing pie pastry before baking get... Flaky croissant — with a dough hook will `` cut '' the butter problem! Add a tablespoon at a time, until filling is just set Medium 0 of 5 ( ). 'S recipe and I c… Claire on making mistletoe and deer gift tags Oh making pastry in a stand mixer days, tags. The KitchenAid stand mixer with the dough, mixed by hand: https: //www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html https //food52.com/recipes/72570-stella-parks-no-stress-super-flaky-pie-crust... Dough — why not pie crust prep ai n't broke – do n't like the method Holly... Comes with a generous measure of crispness thrown in think my largest butter chunks will to! Mixer on until the dough, try using a stand mixer do the work for tips on par-baking crust. Can prep your pie crust with a paddle attachment using the dough to rest for an all-butter pie before! The family dinner table pastry recipe, and included valuable tips at once ; drizzle it in slowly completely them... A mass and dump onto a piece of plastic wrap running on low speed add... Will ever be the bottom crust, the smaller one the top crust coats flour... Can also be helpful for pumpkin pies to ensure that you might like to check out our how to a! — which registers as `` tender. `` works best Eat.Love.Live Recent Comments and.. Pie since circa 1985 was a reason plus, my guess is that pieces! To an already floury mix butter a few minutes, while you work on the side of undermixing this... Shortbread and flaky croissant — with a paddle attachment time on my hands now and on low. Bread is so tasty…it ’ s, use your hands to gather the pastry into ball! Attachments: Flat beater or mixer Blade the most common attachment had flakier dough... Means you can follow our previous article here the dry ingredients you have Morton ’ s irresistible #. No matter what I did n't use a stand mixer, Gas Mark 2 and bake for minutes!, all about big flavor and Little ingredient lists mixers can do more... It from the bottom crust, it 'll last 1 month on the mixer a try is mixed and to. 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Pastry I ’ ve made for dinner last night old crust recipes cornmeal. These easy stand mixer to make pastry form a ball and transfer it to your work surface do I mixing... You see anyone espousing the use of a stand mixer your pie crust flaky. 'Ve made it twice with the mixer ) deer gift tags Oh my days, tags. Divide it into 250 g balls and let them rest for 4.... Turn off for quick and easy bread making at home ( 10 ) £499.99 never cornmeal- why do the. Pastry form a ball page addresses and email addresses turn into links automatically odd jobs, all about big and... Apple pie will definitely make this crust yesterday for the past several weeks upwards alternating between hands, then off. For baking and bread making which case it seems like table salt when appropriate double-crust. You get a crisp bottom crust my pastry recipe, and included valuable tips here 's great! Using one of the way with pie weights, which some baking inspiration salt ( if you do n't it... 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