Store-bought crusts are convenient, but can be dry and brittle. You can do better. You can make your own.
Weightless Pumpkin Pie
Read article
This recipe comes together with little effort, time, and ingredients. It’s also as basic as it gets, so you can use it to make sweet, seasonal pies or savory quiches.
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Prep time 30 min.
Ingredients
1¼ cups all-purpose flour 1 tsp sugar 1 stick butter 4 to 6 tbsp of water
How to make it
Combine 1¼ cups all-purpose flour and 1 tsp sugar in a food processor and pulse to combine. Cube and add 1 stick thoroughly chilled butter. Pulse mixture, adding 4 to 6 tbsp ice water, until dough takes on a shaggy appearance. Turn dough out onto a lightly floured cutting board, gather into a ball and knead until smooth. Divide in half, roll each half into a ball and wrap in plastic. Rest dough at least 30 minutes in refrigerator before rolling.
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Store-bought crusts are convenient, but can be dry and brittle. You can do better. You can make your own.
Weightless Pumpkin Pie
Read article
This recipe comes together with little effort, time, and ingredients. It’s also as basic as it gets, so you can use it to make sweet, seasonal pies or savory quiches.
Weightless Pumpkin Pie
Read article
Weightless Pumpkin Pie
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 30 min.
Ingredients
1¼ cups all-purpose flour 1 tsp sugar 1 stick butter 4 to 6 tbsp of water
How to make it
Combine 1¼ cups all-purpose flour and 1 tsp sugar in a food processor and pulse to combine. Cube and add 1 stick thoroughly chilled butter. Pulse mixture, adding 4 to 6 tbsp ice water, until dough takes on a shaggy appearance. Turn dough out onto a lightly floured cutting board, gather into a ball and knead until smooth. Divide in half, roll each half into a ball and wrap in plastic. Rest dough at least 30 minutes in refrigerator before rolling.
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Prep time 30 min.
Ingredients
1¼ cups all-purpose flour 1 tsp sugar 1 stick butter 4 to 6 tbsp of water
How to make it
Combine 1¼ cups all-purpose flour and 1 tsp sugar in a food processor and pulse to combine. Cube and add 1 stick thoroughly chilled butter. Pulse mixture, adding 4 to 6 tbsp ice water, until dough takes on a shaggy appearance. Turn dough out onto a lightly floured cutting board, gather into a ball and knead until smooth. Divide in half, roll each half into a ball and wrap in plastic. Rest dough at least 30 minutes in refrigerator before rolling.
Prep time 30 min.
Prep time 30 min.
Prep time
30 min.
Ingredients
- 1¼ cups all-purpose flour
- 1 tsp sugar
- 1 stick butter
- 4 to 6 tbsp of water
How to make it
Combine 1¼ cups all-purpose flour and 1 tsp sugar in a food processor and pulse to combine. Cube and add 1 stick thoroughly chilled butter. Pulse mixture, adding 4 to 6 tbsp ice water, until dough takes on a shaggy appearance. Turn dough out onto a lightly floured cutting board, gather into a ball and knead until smooth. Divide in half, roll each half into a ball and wrap in plastic. Rest dough at least 30 minutes in refrigerator before rolling.
Combine 1¼ cups all-purpose flour and 1 tsp sugar in a food processor and pulse to combine. Cube and add 1 stick thoroughly chilled butter. Pulse mixture, adding 4 to 6 tbsp ice water, until dough takes on a shaggy appearance.
Turn dough out onto a lightly floured cutting board, gather into a ball and knead until smooth. Divide in half, roll each half into a ball and wrap in plastic. Rest dough at least 30 minutes in refrigerator before rolling.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
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Class It Up With The International Mountains Whiskey Glasses
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