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DIY Pie Dough


Ever find yourself looking for authentic delicious pie recipes? Fortunately, we've got you covered all the way from the dough, to the filling and whip cream. This recipe has been used by Chef Jane countless times, and we are excited to provide you post 1 of 3 explaining how to recreate her pie dishes from the dough to the whip!


Pie Dough

Yield: 8 cream pies or 4 fruit pies


Ingredients

5 c. (700g) all-purpose flour

¼ c. (56g) sugar

1 tsp. (5g) salt

1 1/3 c. (300g) cold butter, cut into small cubes

1 1/3 c. (300g)cold lard, cut into small cubes

½ c. (112mL) vodka

½ c. (112mL) ice cold water


Method

-The night before (or at least several hours in advance), combine flour, sugar, salt, cubed butter and cubed lard in a metal bowl.

-Place in the freezer and chill overnight.

-To make dough, place the chilled contents of the bowl in the robot coupe and pulse until there are pea sized pieces of butter and lard throughout the flour.

-Combine vodka and ice water in a liquid measure jug and slowly add the liquid, bit by bit, pulsing in between additions.

-Remove the lid and knock down the sides to make sure the liquid is evenly distributed. -Once the dough starts to come together, stop pulsing; do not over mix.

-Turn out contents onto a floured work surface and bring the dough together with your hands (the dough should stick together to form a tight ball and there should be visible specks of butter and lard throughout).

-Divide this ball in 4, press down to make a flattened round out of each quarter, wrap in saran and let rest in the refrigerator for 30 minutes.

-After dough has rested for 30 minutes, remove and let sit out at room temperature for 10 minutes.

-Roll out on a floured surface and with a floured rolling pin, constantly turning and flipping dough over to make sure it never sticks to the table; dust with flour as needed. --Once the dough is 1/8” thick, roll onto the rolling pin, transfer to the 9” pie dish and unroll dough off rolling pin to lay centered on the pie dish. Press the bottom into the edges and trim dough with shears leaving ½” of overhang.

-Chill in the fridge 30 minutes or cover and freeze.


Part 2: Chocolate Cream Filling coming NEXT WEEK!

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