Piparkakut
Emily Weinstein, Naomi Donabedian
401 ratings with an average rating of 4 out of 5 stars
401
1 hour 15 minutes, plus chilling
Tender Pie Dough
- Total Time
- 20 minutes, plus 30 minutes to 1 hour of chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Two 9-inch pie crusts
- 14tablespoons (1¾ sticks) unsalted butter, at cool room temperature, cut into tablespoons
- ⅓cup whole milk
- 2½cups unbleached all-purpose flour
- 1tablespoon and 1 teaspoon superfine sugar
- ¼teaspoon fine sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1337 calories; 83 grams fat; 51 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 129 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 18 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about two minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides of the bowl with a silicone spatula. The butter mixture should be fluffy, smooth, and shiny, like a butter cream frosting.
- Step 2
Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean. Turn out the dough onto a lightly floured surface. Knead a few times until it is smooth and supple. Divide the dough in half. Shape each portion into a disk, about one-inch thick. Wrap each disk in plastic wrap.
- Step 3
Refrigerate until chilled but not hard, 30 minutes to an hour. (The dough can be refrigerated up to one day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen, double wrapped in plastic, for up to two weeks. Defrost in the refrigerator overnight.
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Annie Boochever
Adding the milk to the butter didn't work. It is like adding oil to water. They just don't really mix. I managed to get a little in but used some of it to wash the crust with.
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