If time isn’t on your side, you may want to try our Handheld Berry Pies!.Strawberry Pie - it’s a little quicker to make and very tasty.Easy Cherry Pie - we can’t decide which we prefer, blueberry or cherry pie.Our Favorite Apple Pie - perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust.
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How to make Blueberry Pie with fresh (or frozen) blueberries, warm spices, lemon, and an easy lattice crust.If yours is, leave it on the counter for a few minutes to warm up slightly, and then try rolling it out again. Dough straight from the refrigerator can sometimes be tricky to roll out. When you are ready to use frozen pie dough, transfer it to the fridge and let it thaw overnight. (I use plastic wrap.) Well-wrapped pie dough lasts in the refrigerator for up to 3 days and in the freezer for three months. Wrap pie dough well so that it is airtight. So, if you don’t have a food processor or are like us and hate the extra dishes, give making it by hand a go. In fact, the photo above is actually from dough made by hand, not the food processor. The dough made by hand was just as easy to roll out and turned out just as flaky. Then, we cut in the remaining flour and added water until the dough came together. The flour was moistened by the butter and the mixture looked like fresh breadcrumbs - it was not powdery from flour. We used a pastry cutter to cut the butter into part of the flour and made it as close to a paste as possible. With all that said, we hate cleaning dishes and since a food processor means 5 parts to clean (yes we counted) we tried this method by hand. Using the food processor eliminates variability. (You don’t want to add water to the food processor - that can overwork the dough and lead to extra gluten formation). Pulse a few times then transfer everything to a bowl and add water until the dough comes together. Use the food processor to make the paste then add the remaining flour. We sort of agree - It makes making the flour and butter paste easy. The folks at Cooks Illustrated insist on using a food processor for this method. Making the Dough – By Food Processor or by Hand Since it’s more pliable, the dough is easily rolled out. That butter and flour paste really helps when it comes to working with the dough.By adding part of the flour to the butter first, combing them into a paste then adding the remaining flour, the recipe determines how much flour is being used for the formation of gluten.
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