marsha-tbay
Well-known member
Saturday I made the No-Fear Pie Crust (below) ….it was easy to make, however, I found myself liking the butter crust (also below) better because with it I just put in the food processor and GO. With this crust you dirty 2 bowls before you can pat in the pan
I made an Apple Praline Pie for this crust. It was delicious. The crust tasted many times similar to shortbread, which is not a bad thing!
I definitely will make it again because it was easy and I had a pie made within a short time.
While making these pies, I realized the Beaumont pastry I’d made 2 years ago (below) I didn’t put in the refrigerator; I literally made it and patted it in my pan and had a pie the same day too. I didn’t roll it out because it was very flaky and falling apart. AS I said before, even with all this handling of the dough, it was still so flaky and tender.
This time I made it in the food processor again, a lot quicker and less clean up than the no fear pie crust. However, this time I did put in the refrigerator until 2 days later. This time I rolled it out and ended up wishing I’d done it wrong like I did 2 years ago. It still melts in your mouth either way. But this time it seemed a little crumblier and dryer following the directions exactly. I definitely will make this butter crust again, however, next I will blend it in the food processor and pat it directly into my pie pan and GO.
Both crusts are delicious. The no-fear, is a little more ‘substantial’ and tastes similar to shortbread. It is flaky and tender, but not as much as the butter crust. At this point I don’t know for sure if it was because of the kind of pie I made in it, the Apple Praline pie.
The Beaumont butter crust is still extremely flaky, even as you’re rolling it out. This time I made a Double Chocolate pie with it. The crust has never tasted anything like shortbread. It’s always very tender, very flaky and seems to melt in your mouth.
Having 2 good pie pastries to depend on is a good thing!
No-Fear Pie Crust
(Pat-in-the-pan pie crust)
1-1/4 c all purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick) softened but still cool
2 oz cream cheese (softened but still cool)
1. Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.
2. With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.
3. Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed (see photo 1 at left). With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
4. On floured surface, roll reserved dough into 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge (photos 2 through 4). Wrap in plastic and refrigerate at least 1 hour.
5. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.)
This is Beaumont Inn's Pastry Chef ,
Cathy Nichols, version of our regional
classic pie.
Crust
2 1/2 Flour, all purpose
1 tsp Sugar
1 cup Butter, cut up
1/4 + cup Ice water
Mix all except water in food processor until crumbly.
Slowly add ice water until mixture just holds together.
Wrap in a flat circle in plastic wrap; Chill overnight.
Form into pie pan.
I made an Apple Praline Pie for this crust. It was delicious. The crust tasted many times similar to shortbread, which is not a bad thing!
I definitely will make it again because it was easy and I had a pie made within a short time.
While making these pies, I realized the Beaumont pastry I’d made 2 years ago (below) I didn’t put in the refrigerator; I literally made it and patted it in my pan and had a pie the same day too. I didn’t roll it out because it was very flaky and falling apart. AS I said before, even with all this handling of the dough, it was still so flaky and tender.
This time I made it in the food processor again, a lot quicker and less clean up than the no fear pie crust. However, this time I did put in the refrigerator until 2 days later. This time I rolled it out and ended up wishing I’d done it wrong like I did 2 years ago. It still melts in your mouth either way. But this time it seemed a little crumblier and dryer following the directions exactly. I definitely will make this butter crust again, however, next I will blend it in the food processor and pat it directly into my pie pan and GO.
Both crusts are delicious. The no-fear, is a little more ‘substantial’ and tastes similar to shortbread. It is flaky and tender, but not as much as the butter crust. At this point I don’t know for sure if it was because of the kind of pie I made in it, the Apple Praline pie.
The Beaumont butter crust is still extremely flaky, even as you’re rolling it out. This time I made a Double Chocolate pie with it. The crust has never tasted anything like shortbread. It’s always very tender, very flaky and seems to melt in your mouth.
Having 2 good pie pastries to depend on is a good thing!
No-Fear Pie Crust
(Pat-in-the-pan pie crust)
1-1/4 c all purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons unsalted butter (1 stick) softened but still cool
2 oz cream cheese (softened but still cool)
1. Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.
2. With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.
3. Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed (see photo 1 at left). With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
4. On floured surface, roll reserved dough into 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge (photos 2 through 4). Wrap in plastic and refrigerate at least 1 hour.
5. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.)
This is Beaumont Inn's Pastry Chef ,
Cathy Nichols, version of our regional
classic pie.
Crust
2 1/2 Flour, all purpose
1 tsp Sugar
1 cup Butter, cut up
1/4 + cup Ice water
Mix all except water in food processor until crumbly.
Slowly add ice water until mixture just holds together.
Wrap in a flat circle in plastic wrap; Chill overnight.
Form into pie pan.