Basic Pie Dough

It's a beautiful and sunny day here in Indiana today so I thought it would be a great time to post the pie dough I use for all my pies. It's almost berry season! Also, the pictures turn out 100% better when the sun is shining. It's a great motivator because I miss the sunshine (and summer for that matter). So below is the recipe and step-by-step instructions for the dough to make a 9-inch pie crust.

First, Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.

Add the butter pieces into the bowl a little at a time on medium-low speed.

Mix until the dough looks like coarse sand. The butter shouldn’t be larger than the size of a pea.

Mix in the cold water, adding more if necessary, on low speed just until dough comes together. Repeat if you need two 9-inch pie crusts.

Shape the dough into a ball and chill in the fridge for at least 30 minutes.

Remove dough from fridge and roll out the dough onto a lightly floured surface to desired size.

If necessary, patch uneven sides with excess pieces of dough. Pinch together.

To transfer easily, wrap dough loosely around rolling pin.

Unroll dough onto the bottom of a pie pan.

If needed, patch the sides again to be sure that the dough is as even as possible on each side.

Fill the dough and place another layer of the prepared dough on top if necessary for recipe. Bake as indicated with specific recipe.

Basic Pie Dough
Adapted from: Annie's Eats, originally Williams-Sonoma
Yields: One 9-inch pie crust

1 ¼ cups all-purpose flour

1 Tbsp sugar
¼ tsp salt
8 Tbsp cold, unsalted butter, chopped into small pieces
3 Tbsp very cold water

Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add the butter pieces into the bowl a little at a time on medium-low speed. Mix until the dough looks like coarse sand. The butter shouldn’t be larger than the size of a pea. Mix in the cold water, adding more if necessary, on low speed just until dough comes together.

Shape the dough into a ball and chill in the fridge for at least 30 minutes. If you prefer, you may freeze in plastic wrap and a Ziploc bag to preserve for up to 3 months. To thaw, simply place in fridge a day or two ahead of time or set out in the sink the morning of. Remove dough from fridge and roll out the dough onto a lightly floured surface to desired size. Use as directed for your pie recipe. Repeat steps if you need two pie crusts.

Some of my favorite pies:
Chicken Pot Pie
Classic Apple Pie
Cran-Blueberry Pie

Cinnamon Sugar Biscotti

If you've ever been to a cafe or Starbucks, you have probably seen their biscotti. Do they make them fresh every day? Maybe. You probably won't get a straight answer. If you were to ask me to choose between taking the time to bake my own biscotti or buying it at a cafe, I would choose to bake it any time! After baking this biscotti, I will never ever buy them at a cafe again! The ones you buy are so rock-hard you feel kind of like you might need to get your dentist on speed dial. Yes, I'm talking chipping-teeth hard. These have the perfect amount of crispiness complemented by a wonderful chewiness, too. They go great with hot drinks (coffee, tea, hot coco) or even a big glass of milk; dessert anyone? Did I mention that this was the first thing I've ever made to be eaten so quickly?! :)

Cinnamon Sugar Biscotti

Adapted from: Annie's Eats, originally Joy the Baker

Yields: 20-24 cookies

For the dough:

2 cups all-purpose flour

1.5 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

1 cup sugar (granulated, white)

6 Tbsp butter, at room temperature

1 large egg, plus 1 large egg yolk

1 tsp vanilla extract

For topping:

1/4 cup sugar

1 tsp ground cinnamon

1 large egg, slightly beaten

Preheat oven to 325˚ F. Line a baking sheet with a silicone baking mat (or parchment paper). In a medium bowl, combine the flour, cinnamon, baking powder, and salt. Whisk slightly and set aside. In the bowl of a stand mixer, cream the butter and sugar together (paddle attachment) on medium-high speed until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula if necessary. Blend in the egg and yolk, beating well after each. Add the vanilla until well incorporated. Moving the mixer to low speed, slowly add the dry ingredients until a dough forms.

Divide dough into two halves and shape each half into a 9-inch long log. They should be about 1.5 inches wide. Place them onto the prepared baking sheet, spacing the logs at least 3-inches apart. In a small bowl, whisk the beaten egg briefly. Mix the cinnamon and sugar together in a separate small bowl and taste for preference. Add more sugar or cinnamon as desired. Baste the beaten egg on top of the two logs and sprinkle with the cinnamon sugar mixture.

Bake for 40-45 minutes, rotating halfway through the baking. Bake until tops are golden brown and slightly firm. Remove the pan from the oven but maintain the temperature in it. Once the logs are cool enough to handle, slice diagonally along the loaves into 1.5-inch thick pieces (10 per log). Place the sliced biscotti onto the baking sheet again, cut side down. Sprinkle with a little more of the cinnamon sugar mixture and bake an additional 10-15 minutes, until golden and crispy.

Pumpkin Yeast Bread

With all the pumpkin recipes I tried this year (of course, trying to make up for years past with zero), I decided against my better judgement to find a pumpkin bread recipe. I thought my husband would be so happy and even make his sandwiches each day for lunch on them. Nope, didn't happen. We let this loaf sit and sit all week while I procrastinated making apple butter. Unfortunately I only had a few slices, but they were a few slices of heaven. They were good, but I wouldn't make a sandwich with them. I would probably eat them as toast for breakfast slathered with apple butter. Mmm, sounds amazing right?! Well I'll have to give the update on that when I finally do make the apple butter; I'll be sure to make another batch of this bread.

I also halved the recipe to make only one loaf of bread and it came out perfectly. I did slice them a little too thick for my taste so I would suggest slicing about as thick as normal loaves of bread you find at the grocery store. Plus, unless you have a toaster oven, these thicker pieces may not fit well in the toaster. ;) Enjoy!

Pumpkin Yeast Bread

Adapted from: Annie’s Eats, originally King Arthur Flour
Yields: 2 large loaves of bread

½ cup warm water

1½ Tbsp instant yeast

2/3 cup warm milk

2 large eggs

1½ cups pumpkin puree

2 Tbsp vegetable (or canola) oil

½ cup brown sugar

2 tsp salt

½ tsp ground cinnamon*

¼ tsp ground ginger*

¼ tsp ground nutmeg*

dash of ground cloves

6½ cups bread flour (approximately)

* Substitute all these spices if you already have Pumpkin Pie Spice in your pantry, using 1 Tbsp.

In a bowl of a stand mixer (paddle attachment), mix the water and yeast briefly. Add the milk, eggs, pumpkin, oil, brown sugar, salt and spices. Mix briefly to combine. Add 4 cups of the bread flour to the mixture and mix until dough becomes sticky. Switch to the dough hook attachment. Continue to add the remaining flour on low speed a little at a time. You should have a dough that is not sticky anymore and smooth. Transfer dough to a well-oiled mixing bowl and turn it over to coat in the oil. Cover the bowl with a damp kitchen towel and let the dough rise at room temperature until it is doubled, about 1 hour.

Place the dough onto a lightly floured work surface. Divide in half. Shape each piece into a rectangle 9-inches long and 1-inch thick. With the rectangle horizontal, roll the dough firmly into a cylinder left to right. Pinch the seams closed well. Place each dough roll into a well-oiled loaf pan (9x5-inch). Press the loaves down so that they just touch each side of the pan. Cover with a towel and let rise at room temperature until doubled, about 45 minutes.

Preheat the oven to 375° F. Bake the loaves for about 30 minutes. You can also use an instant-read thermometer (which I don’t have .. yet) until it reads 190° F. The bread should be a little darkened. Transfer to a wire rack and let cool. Slice thinly (like the thickness of a loaf of bread).

Garlic Knots

I've always been afraid to make dough, breads, etc. Recently I have discovered just how easy they all are to make. I still didn't really have a great roll recipe, but I knew I was going to really need one with the cold weather approaching. I can't describe just how amazingly delicious these little rolls are. If you don’t believe me, make them yourself (please do, they are so tasty). I’m all about easy and buying store-bought items for a big holiday or get-together, but I definitely will not skimp on the rolls ever again! I even had a roll by itself for dessert later the night I baked them. They are just that good.

Garlic Knots

Adapted from: Annie’s Eats, originally King Arthur Flour
Yields: 10 rolls (or “knots”)

For the dough:
3 cups bread flour
1 Tbsp sugar
2 tsp instant yeast
1 ¼ tsp salt
2 Tbsp olive oil
¼ cup milk
1 cup plus 2 Tbsp warm water

For the glaze:
2 garlic cloves, minced
3 Tbsp butter, melted
½ tsp Italian Seasoning

In the bowl of a stand mixer fitted with the paddle attachment, combine all the dry ingredients for the dough (flour, sugar, yeast, salt). Mix briefly to combine. Add the oil, milk and water and mix until dough forms. Switch to the dough hook attachment and knead the dough on low until dough is smooth and elastic, about 8 minutes.

Transfer the dough to an oiled mixing bowl, cover with plastic wrap and let sit in a warm area for at least 1 hour (to rise). Divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope and tie a knot in the middle. Fold the ends of the dough into the middle where the knot was just formed (top end goes underneath and bottom end comes up on top). Transfer to a stone baking sheet or cookie tray lined with a silicone mat. Allow to rise, covered lightly with a kitchen towel, for 45 minutes. Knots should be puffy.

Preheat the oven to 350 degrees. To make the glaze, mix: cloves, butter and seasoning in a small bowl. Brush mixture onto the knots on the cooking sheet. Bake in the oven for 16-18 minutes until they are lightly browned on the tops. Allow knots to sit on the baking sheet for 3 minutes to cool and transfer to wire cooling rack or serve immediately.

Pizza Dough

Thanks to Annie (and her amazing blog) I am no longer afraid to make dough at home: pizza dough, pie crust, buns, etc. I can't believe it was this easy and I always have the ingredients in my pantry! Here is step-by-step instructions for my favorite, pizza dough!

First, find some instant yeast (fast-rising). If you are in Indiana and have Kroger, then this is suitable. Normally I buy a different brand but this was all they had at the time.

Next, in a stand mixer with the dough hook, mix the flour, cornmeal, salt, sugar and yeast until mixed well.

Melt your butter and add the water to it.

Then, add that mixture to the bowl of your stand mixer. Mix on low speed until fully incorporated into the dough mixture.

Increase the speed to medium and continue to allow mixer to knead until it forms a dough ball and it starts to pull away from the sides of the bowl. You may need to stop the mixer and scrape the sides and/or bottom occasionally.

Lightly oil a small mixing bowl and place the dough ball into it. Cover with plastic wrap and sit in a warm area (I find window sills with light are the best).

In about 45-60 minutes, the dough will have doubled. Sidenote: I have left it for several hours before and it just continues to rise so don't allow it to sit for too much longer than this.

If you would like to freeze your dough, stop here and wrap the dough in plastic wrap AND place in a ziplock freezer bag. The dough may continue to rise so if it breaks through the plastic, you still have the ziplock for extra protection from freezer burn.

Next, using the softened butter .. laminate the dough. The butter shown below is TOO softened. It should NOT be melted at all.

To laminate the dough, simply roll out the dough on a clean, floured work surface into a 9x2 rectangle. No need to be perfect on this measurement.

Using your fingers, make a 1-inch crust on the outsides of the dough. Then, using a baster, baste the softened butter onto the middle of the dough.

Fold the dough like a three-fold letter.

Pinch the sides of the dough to close and form a ball again.

Allow to rise in same oiled bowl with plastic wrap in the refrigerator for about 40-50 minutes, until doubled.

Once the dough is doubled you can roll it out and place it into your pizza dish, cook and top with your favorite toppings!

Pizza Dough

Adapted from: Annie's Eats, originally Cooks Illustrated

Yields 1 9-inch deep dish pizza crust

1½ cups plus 2 Tbsp all-purpose flour

¼ cup yellow cornmeal
¾ tsp salt
1 tsp sugar
1 1/8 tsp instant yeast
½ cup plus 2 Tbsp water, at room temperature
1½ Tbsp butter, melted
1 tsp olive oil
2 Tbsp butter, softened
 
In a stand mixer with the dough hook, mix the flour, cornmeal, salt, sugar and yeast until mixed well. Then, add your melted butter and water to the bowl of your stand mixer. Mix on low speed until fully incorporated into the dough mixture. Increase the speed to medium and continue to allow mixer to knead until it forms a dough ball and it starts to pull away from the sides of the bowl. You may need to stop the mixer and scrape the sides and/or bottom occasionally.
 
Lightly oil a small mixing bowl and place the dough ball into it. Cover with plastic wrap and sit in a warm area (I find window sills with light are the best). In about 45-60 minutes, the dough will have doubled. Next, using the softened butter .. laminate the dough.
 
To laminate the dough, simply roll out the dough on a clean, floured work surface into a 9x2 rectangle. No need to be perfect on this measurement. Using your fingers, make a 1-inch crust on the outsides of the dough. Then, using a baster, baste the softened butter onto the middle of the dough. Fold the dough like a three-fold letter and pinch the sides of the dough to close and form a ball again.
 
Allow to rise in same oiled bowl with plastic wrap in the refrigerator for about 40-50 minutes, until doubled. Once the dough is doubled you can roll it out and place it into your pizza dish, cook and top with your favorite toppings! Here is a great deep-dish style pizza recipe for you!

Zuccini Bread

I will admit that as a child and even a young adult, I really did not like straying from my normal meals. I didn't even think I liked zucchini before making this recipe, but had never even tried it. I'm so sorry to all the delicious zucchini's out there for being so judgemental! I absolutely LOVED this bread! I have never tried a zucchini recipe nor tasted anything with zucchini in it before. This recipe really wowed. I think it's better than my banana bread recipe so I guess I will have to go back to the drawing board on that one.

Zucchini Bread

Adapted from: all-recipes

3 eggs

1 cup canola oil

2 cups sugar

2 cups grated zucchini*

2 tsp vanilla extract

3 cups all-purpose flour

3 tsp cinnamon

1 tsp baking soda

1/4 tsp baking powder

dash salt

1/2 cup chopped walnuts

Grease and lightly flour 2 small loaf pans, about 8x4 in measurement. Beat eggs in stand mixer with paddle attachment until frothy (3 minutes). Mix in oil and sugar and continue to mix on medium speed. Add in zucchini and vanilla.

In a separate bowl combine flour, cinnamon, baking soda, baking powder, salt and nuts. Slowly add to mixture in stand mixer on low speed. Continue to mix until well blended.

Divvy up the mixture into two equal batches and pour into greased loaf pans. Bake at 325 degrees for approximately 55-65 minutes. They will darken more than you think they should but don't worry!

* I looked up online how to grate zucchini (as I have never done so) and it is as simple as using a cheese grater. Just cut one end off and use the largest round holes on the grater; you don't even need to peel or de-seed the zucchini. Just grate it all! I got 4 cups+ from a large garden zucchini from a friend.

Sesame Hamburger Buns

Hamburger buns. Only $1.00 at the local super market. Do they stand up to these buns (haha no pun intended) at all? Absolutely not!! These hamburger buns are the absolute best that I have ever made. They were definitely a trial run but so much worth it. My husband even commented, "Now if we could just figure out how to make these into hot dog buns.." Oh honey, that already crossed my mind!

One of the things I will do differently is allow the buns to rise longer on the second rise. When I put the egg mixture on top (to coat with sesame seeds), the buns went a little flat. Also I think I will not try to cook them with the pan of water. That actually steamed up our entire house and I am very surprised our fire alarms didn't go off. We had to open lots of windows..

Sesame Hamburger Buns

Adapted from: Annie's Eats, originally The New York Times

3 tbsp warm milk

1 cup warm water

1 package instant yeast (about 2 tsp)

2.5 tsp sugar

dash salt

1 egg

3 cups bread flour*

1/3 cup all-purpose flour

2.5 tbsp butter, softened

For topping:

1 egg beaten with 1 tbsp water

sesame seeds

In stand mixer fitted with paddle attachment, mix milk, water, yeast, sugar, salt and egg together. Mix only briefly to combine all ingredients. Add in flours and mix well. Switching the paddle attachment out for the dough hook, add in butter and mix well. Knead with dough hook for 6-8 minutes. The dough will be a bit sticky.

Transfer dough to lightly oiled bowl and cover with plastic wrap. Keep in warm area (I placed mine on a window sill in the sun) and allow to rise until doubled for about 1-2 hours.

Divide dough into 8 equal parts. Roll gently and place onto well-greased cookie sheet about 2-3 inches apart. If you have a silpat, this would work, too. Cover pans very loosely with greased plastic wrap and allow to rise for 1-2 more hours.

Once buns have doubled in size, baste with butter topping mixture and sprinkle sesame seeds on top. Bake in oven on middle shelf at 380 degrees for 6 minutes, flip, and cook an additional 6-8 minutes. Buns should be golden brown. Place buns on cooling racks and slice once cool enough to handle.

* I had no idea what "bread flour" was but apparently it's right next to the all-purpose flour you can purchase at your local supermarket. I love how much I learn with each new recipe!

Cheesy Garlic Bread

I feel sorry for my husband. He has had to endure my sad excuse for garlic bread these past few years. I have always wanted a fantastic, but easy garlic bread recipe to make on the side for my pasta dishes. I absolutely love this recipe because it uses ingredients that I keep in my fridge at all times.

I did use too much cheese the first time I baked some. I can tend to go overboard since I do love my cheese. Lesson learned: too much cheese is really too much for this recipe. Just a thin top layer will do. This is so easy (yeah .. I can't say that enough) and it is really inexpensive to make. The amount of cheese called for in this recipe is really too much for my taste so I would really halve it and that would be enough for probably two gigantic loaves of french bread. After two loaves I had lots leftover and had to throw extra chese mixture out. It made me (and my dog) quite sad.

Cheesy Garlic Bread

Adapted from: Pioneer Woman

3 cups grated cheddar cheese

1/2 cup grated parmesan cheese

1/2 cup mayonnaise

4 green onions, chopped

salt, dash

1 loaf french bread

1 stick butter

4 cloves garlic, minced

Preheat oven to 425 degrees. Mix cheeses with mayo and green onions. Add the salt to taste and keep in fridge until needed.

Cut bread loaf in half then lengthwise. In a skillet melt 1/4 stick butter at a time with 1 clove garlic. Place one piece of the loaves face down in the skillet, removing garlic if it browns.

Repeat with remaining butter, garlic and loaves.

Place bread flat side up on baking sheet and spread cheese mixture in thin layer on top. Bake at 425 degrees for 10 minutes, or until cheese is hot and bubbly. Slice and serve.

Banana Bread

Who eats all their bananas before they turn brown? Nobody in my household. I started freezing them, hearing that they make for good banana bread later. I found a fantastic recipe and decided to try it since I had everything at home for it and didn't need to buy anything. I love those kinds of recipes. The ones I can just find things in my pantry and make right away.

I have never made banana bread before so I wasn't aware of just how dark it is supposed to get. I didn't finish cooking it the first trial so I just stuck it back in the oven for a little while longer. Next time I'll know. I adjusted the recipe below to account for that.

Banana Bread

1/2 cup butter, softened
2 cups flour
1 1/3 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
2 eggs
1/2 tsp nutmeg
1 cup mashed ripe bananas (about 3)
1/4 cup milk
1 tsp vanilla
1/2 cup chopped pecans, optional

Mix all ingredients with a mixer for about 2 minutes. Bake in a greased 9x9 pan at 350 degrees (conventional) for 50-55 minutes or until completely baked through. Check this by sticking a toothpick in the middle.

I also think these would make great banana cupcakes (future blog)!!