Hershey's 5-Minute Deep, Dark Chocolate Cake & Hershey's One-Bowl Buttercream Frosting

These two recipes have been used in my family for years. It's the only chocolate cake I've ever made, and also works well for cupcakes. The buttercream frosting is also delicious - if you want a double chocolate cake/frosting recipe, look no further! I oftentimes make this with a different frosting though because an all-chocolate cake is pretty rich.

A few things that I want to remind myself when making this (since I only bake 1 or 2 cakes a year and I always forget), if making two 9" rounds, the layers will be pretty thin. This cake looks better if it's made with thicker frosting, as opposed to cream cheese frosting that is also pretty thin. I prefer to make this cake in a 9x13 rectangular pan because then it is not such a thin cake. It's also a lot easier as it doesn't need removed from the pan!

I've made this with various frostings - chocolate buttercream (recipe below), vanilla buttercream, cream cheese, whipped cream frosting (and ricotta filling), whipped frosting (the recipe I just posted earlier today).

Below are a few photos from various times I've made this cake. It's always delicious!

Hershey’s 5-Minute Deep, Dark Chocolate Cake

1¾ cups unsifted all-purpose flour

2 cups sugar

¾ cup Hershey’s Cocoa

1½ teaspoons baking soda

1½ teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

 

Combine dry ingredients in large mixing bowl.  Add remaining ingredients except boiling water; beat at medium speed 2 minutes.  Remove from mixer; stir in boiling water (batter will be thin).

 

Pour into two greased and floured 9” or three 8” layer pans or one 13 x 9” pan.

 

Bake at 350˚ for 30-35 minutes for layers, 35-40 minutes for 13 x 9” pan, or until cake tester (inserted in center) comes out clean.

 

Cool 10 minutes on rack.  Remove from pans; cool completely.

 

Top with your favorite frosting.

 

 

Hershey’s One-Bowl Butter Cream Frosting

                                                           

6 Tablespoons butter or margarine, softened

Hershey’s Cocoa:

            1/3 cup for light flavor

            ½ cup for medium flavor

            ¾ cup for dark flavor

2 2/3 cups confectioner’s sugar

1/3 cup milk

1 teaspoon vanilla extract

 

In small mixer bowl, cream butter.  Add cocoa and confectioner’s sugar alternately with milk; beat to spreading consistency (additional milk may be needed).  Blend in vanilla.

 

Make about 2 cups frosting.

9x13 Cake

Made with "Not-So-Sweet Whipped Frosting"

Made with Vanilla Butter Cream Frosting

Batter in pans

Two 9" round cakes

Made with with Ricotta Filling

Made with with Ricotta Filling and Whipped Cream Frosting

Made with with Ricotta Filling and Whipped Cream Frosting

Made with with Ricotta Filling and Whipped Cream Frosting

Made with Cream Cheese Frosting

Cupcakes

Cupcakes with Vanilla Buttercream Frosting

Not-So-Sweet Whipped Frosting

I'm always on the hunt for new frosting recipes as I just haven't found one that I love. My twin boys turned 5 years old yesterday and I was looking for something new to try. In past years I've made them vanilla cake with vanilla buttercream frosting, chocolate cake with cream cheese frosting, chocolate cake with butter cream frosting, and chocolate cannoli cake (ricotta filling and a whipped cream frosting). All of those cakes were delicious but I wanted something new for this year. I came across this Not-So-Sweet Whipped Frosting Recipe on one of my favorite baking blogs, and it looked perfect!

I made a Hershey's chocolate cake two days ago and I made the frosting yesterday. It was very easy to make. I followed the tips on the blog and my frosting whipped up perfectly. Everyone at my boys' birthday party loved it!

There are a few important things to remember when making this recipe so your frosting turns out the right way. Always use a brick of cream cheese for baking (not the kind in a tub that is meant to spread on bagels). Let it get to room temperature before starting the frosting - I usually leave mine out for 2 hours. I recommend using the paddle attachment for the cream cheese as it kept getting stuck in my whisk attachment; then switch to the whisk attachment when you are ready to whip in the heavy whipping cream. Make sure you are using heavy whipping cream and not just whipping cream, so it will firm up the right way. When you start making the frosting, put your heavy whipping cream in the freezer so it can get really cold by the time you need to add it. Make sure there are no lumps at all in the cream cheese before you add the heavy cream. When you add the heavy cream, slowly add it. After it's all in and you start to whip it on high speed, do not walk away! There is such a thing as whipping the heavy cream for too long - you avoid it by paying close attention to the formation of the soft peaks that you want - and immediately stop whipping at this point. Even a few seconds longer can result in a liquid-y mess which is difficult to salvage. Once your cake or cupcakes are frosted, refrigerate them uncovered for at least 30 minutes to set the frosting. I forgot to uncover mine, but it still ended up fine!

Lastly, the original recipe amounts were for 6 ounces of cream cheese and are listed at the end of the recipe below. I wanted to use the full 8 ounce brick of cream cheese so I put those amounts in this recipe. There was a lot of frosting on my 9x13 cake, but it was so good! This recipe is a keeper for sure!

You can also flavor this by adding some Freeze Dried Raspberry Powder (or whichever flavor you prefer) to the frosting.

Not-So-Sweet Whipped Frosting

Recipe courtesy “Sally’s Baking Addiction” Website

 

Made from only 4 ingredients, this lightly sweetened whipped frosting is creamy and fluffy, yet holds its shape when piped with a piping tip. For best results, review the success tips above and recipe notes below before you begin.

 

8 ounces block full-fat cream cheese, softened to room temperature

1 cup confectioners’ sugar

2 teaspoons pure vanilla extract

2 cups cold heavy cream or heavy whipping cream (very cold!)

Tip: Freeze the heavy whipping cream when you start making the icing so it is super cold when you add it in - it needs to be very cold!

 

 

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out.

 

Switch to a whisk attachment (if you haven’t already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. This time can vary depending on the exact temperature of ingredients, temperature in the kitchen, and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You’re looking for a thick, airy consistency with stiff peaks. If you were to shimmy and shake your bowl, the frosting would hardly move. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it’s over-whipped. To fix, stir 1 tablespoon of heavy cream into the frosting by hand to smooth out again. Use more heavy cream if needed to smooth out.

 

Use it: After you make the whipped frosting, it’s ready to frost your cupcakes, cake, or other confections. After frosting a cake or cupcakes with this frosting, I strongly recommend refrigerating them uncovered for at least 30 minutes to help “set” the frosting (especially when using it on a layer cake). Then you can serve or set out for a few hours before serving. And please note that you’ll notice the frosting becomes thicker and airier the longer it sits in your mixing bowl. This is not a problem and can easily be fixed by gently stirring it to pop any air bubbles. Likewise, if you notice the frosting really airy and looking over-whipped as you pipe it with piping tips, either “massage” the frosting while it’s in the piping bag (sounds weird, but this can help deflate air bubbles) or pipe back into the mixing bowl and gently stir it. You can even stir in a splash of heavy cream to thin/smooth out if needed.

 

Serve or Make Ahead: After the 30 minutes of refrigerating to “set” the frosting as instructed in step 3, frosted confections are fine to serve or sit out at room temperature for a few hours. If you plan to serve later than that, such as the next day, I recommend storing in the refrigerator. Lightly cover as best you can. Confections topped with this frosting can be made ahead and refrigerated for up to 2 days.

 

NOTES:

Freezing Instructions: This whipped frosting freezes and thaws surprisingly well. For best results, I recommend freezing the frosting after you’ve already frosted your cake or cupcakes– as opposed to freezing the frosting in your mixing bowl or other container. Frost your baked good(s), refrigerate for at least 1 hour to really set the frosting, and then cover and freeze for up to 3 months. (Note that covering this frosting can get messy and I haven’t found a workaround for that.) Thaw your frosted baked good(s) at room temperature.

 

Can this frosting sit out at room temperature or in a warm environment? A few hours at room temperature is fine. If you’re serving your frosted confections outside on a hot day (I’ve done this a few times), refrigerate your frosted cake/cupcakes for up to 1 day. Remove from the refrigerator 30-60 minutes before serving them. This way they start out a little colder and can last longer in the heat.

 

Can I leave out or replace the cream cheese? No. Instead, I would try a different recipe.

 

Can I tint this frosting a color? Yes. This frosting holds onto food coloring nicely and I strongly recommend using gel food coloring or natural food coloring powder. If you plan to tint the frosting, it’s best to add the food coloring when you add the heavy cream. If you need to add more food coloring after the frosting is done, gently stir it in by hand. If the frosting becomes too thick, stir in a splash of heavy cream to thin out again.

 

Can I flavor this frosting? Yes. Feel free to replace up to 1 teaspoon of vanilla extract with another extract of choice such as lemon or coconut extract. If it’s a potent extract such as peppermint extract, I would only use 1/2 teaspoon. You can also turn this into a whipped strawberry frosting by replacing 1/4 cup confectioners’ sugar with 1/4 cup freeze-dried strawberry crumbs/dust.

 

If your frosting begins losing shape: If your frosting becomes unstable or thins out/loses shape overtime, whip it on high speed until stiff peaks form to reintroduce more air.

 

Quantity: This recipe yields about 4-5 cups of frosting. This is enough to heavily frost 12-16 cupcakes (as pictured), a 9×13 inch quarter sheet cake, or a 2 layer cake.

6 ounces block full-fat cream cheese, softened to room temperature

3/4 cup confectioners’ sugar

1½ teaspoons pure vanilla extract

1½ cups cold heavy cream or heavy whipping cream (very cold!)

 

For a 3 layer cake, I recommend slightly scaling up the recipe by using one 8-ounce block cream cheese, 1 cup confectioners’ sugar, 2 teaspoons vanilla extract, and 2 cups heavy cream. After adding the heavy cream, you may need to whip the mixture for slightly longer.

8 ounces block full-fat cream cheese, softened to room temperature

1 cup confectioners’ sugar

2 teaspoons pure vanilla extract

2 cups cold heavy cream or heavy whipping cream (very cold!)

 

This recipe is very easy to scale up or down. Use 2 ounces of cream cheese per 1/4 cup confectioners’ sugar and 1/2 cup heavy cream. Add more or less vanilla extract. When you are whipping in the heavy cream, reduce or extend that length of time based on the volume. Whip shorter if you scaled down the recipe and whip longer if you scaled up the recipe.

Cinnamon Swirl Apple Bread

I've never made apple muffins or apple bread but I've been wanting to lately. I found this Cinnamon Swirl Apple Bread recipe online last night and it looked really good so I decided to give it a try. It was so easy to make and so delicious - it reminded me of my Aunt Lucia's coffee cake with the addition of apples.

I added 1/2 cup of chopped walnuts to my bread. I chopped my apple pieces small as I don't like big chunks of fruit in bread. I only had Fuji apples so that's what I used. I had a bit over 2 cups (from 1.5 apples) but next time I make this I will not put any more than 2 cups of apples.

It took 45 minutes of baking for my bread to be done, but when I cut into it, it was still slightly runny in the middle.

This was the perfect apple bread for me since I don't like other spices that are in some bread recipes (I prefer only cinnamon). I love that this easily comes together with just a whisk and spatula - no mixer needed. I will definitely be making this one again soon!

Cinnamon Swirl Apple Bread

Recipe courtesy “Mom On Timeout” Website

 

Homemade Apple Bread with a lovely cinnamon swirl is the perfect fall breakfast, snack, or dessert! This easy apple bread recipe is moist, sweet and simply loaded with apples and the flavors of fall. Make enough to share with friends and family or keep the whole cozy loaf for yourself! This easy apple bread recipe is a must make this season!

½ cup brown sugar

1½ teaspoons ground cinnamon

2 large eggs, room temperature

½ cup granulated sugar

½ cup butter, melted

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup chopped walnuts (optional)

2 cups chopped apples - Pink Lady, Gala, Honeycrisp - any apples that are good for baking, peeled and chopped (about 2 apples)

 

 

Preheat oven to 350°. Grease and flour an 8 x 5 inch loaf pan or line with parchment paper. Set aside.

 

In a small bowl, whisk together brown sugar and cinnamon and set aside.

 

Whisk eggs and granulated sugar together in a large mixing bowl.

 

Whisk in melted butter and vanilla extract until thoroughly combined.

 

Stir in all-purpose flour, baking powder, baking soda and salt just until combined. The batter will be very thick. Fold in chopped walnuts (optional) and chopped apples.

 

Add half of the batter to the prepared loaf pan. Sprinkle about three quarters of the brown sugar mixture on top of the batter.

 

Spread the remaining batter carefully on top of the brown sugar mixture. Sprinkle remaining brown sugar mixture on top and use a knife or spoon to gently swirl it into the top layer.

 

Bake for 35 to 45 minutes or until lightly golden on top and an inserted toothpick comes out clean or with just a few moist crumbs. (If bread is browning too quickly, tent with foil for the last 10 to 15 minutes.)

 

Let bread cool completely before slicing and serving.

Soft-Baked M&M Cookie Bars

I made a few different kinds of cookies for Christmas this year and I've been trying to figure out if I should make any more or not. I had a bag of red and green mini M&Ms but have never really loved the cookie recipe that is on the bag, so I wasn't sure what to make with them. Usually I would make a skillet cookie but that is a better dessert to take to a small gathering where you will cut and serve it there (like after having dinner at someone's house). I saw this Soft-Baked M&M Cookie Bars recipe and decided to give it a try because it looked easy and I could cut them up and bring them to my sons' Preschool Christmas party on a tray, and freeze any remaining bars.

This recipe is super simple to make and takes no time at all. I love recipes that don't require a mixer and use melted butter (rather than having to plan ahead to soften butter).

I only used mini M&Ms in this recipe - I did not add chocolate chips. One 11-ounce bag of mini M&Ms was not quite 2 cups, so it was the perfect amount. I mixed most of them into the dough but reserved a few which I put on top before baking the bars in the oven.

Do not let these bars over-bake! Mine were a bit overdone when I checked them at 25 minutes the second time I made them (for Easter), so next time hopefully I'll remember to check them earlier.

If you use parchment paper and let the bars cool for an hour, it is very easy to lift them out of the pan and cut them up. I cut all 4 edges off and then cut the rest into little bars.

These are delicious and come together so quickly - give them a try the next time you have M&Ms that you aren't quite sure what to do with!

Soft-Baked M&M Cookie Bars

Recipe courtesy “Sally’s Baking Addiction” Website

 

Think of these bars as no-chilling, no-rolling EASY M&M cookies! Using melted butter, more brown sugar than white sugar, and a touch of cornstarch guarantee the absolute softest, chewiest M&M cookie bar texture.

2¾ cups all-purpose flour

1½ teaspoons cornstarch

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, melted & cooled for just 5 minutes*

1 cup packed light or dark brown sugar

½ cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1¼ cups mini or regular-size M&Ms

¾ cup semi-sweet chocolate chips

 

Preheat the oven to 350°. Adjust oven rack to the center rack position. Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

 

Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.

 

In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the eggs and vanilla extract. Pour this into the flour mixture and mix together with a large spoon or rubber spatula. The dough will be very soft, slick, and thick. Fold in the M&Ms and chocolate chips. The M&Ms and chips may not stick to the dough because of the melted butter, but do your best to combine them.

 

Transfer dough to the prepared baking pan and press/smooth into an even layer. Bake for 26–30 minutes or until lightly browned on the sides and top and a toothpick inserted in the center comes out mostly clean with a few moist (not wet) crumbs. Do not over-bake. If you notice the bars browning too much before 25 minutes, tent the pan with foil. Bars puff up in the oven, but settle as they cool.

 

Allow the bars to cool in the pan set on a wire rack for at least an hour. While they’re still warm, I like to press a few more M&Ms and chocolate chips into the tops, just for looks (optional!). Once relatively cool, lift the bars out of the pan using the overhang on the sides and cut into squares.

 

Cover leftover bars and store at room temperature for up to 1 week.

 

NOTES:

Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with step 4. Baked cookie bars freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

 

Cornstarch: If you don’t have cornstarch, you can leave it out. The cookie bars will still be soft.

 

Butter: Avoid letting the melted butter cool for too long, otherwise your dough will be crumbly instead of soft (and your cookie bars can end up cakey). You want it still warm, but not hot enough to begin cooking the eggs.

 

M&Ms: You can use regular-size, mini, or a mix of both. I like to crush some of them, too, to sprinkle on the top before baking. Totally optional!

 

Do I have to add chocolate chips? You can skip the chocolate chips. If you skip them, increase M&Ms to 1½ cups. You could also replace the chocolate chips with white chocolate chips, butterscotch chips, or peanut butter chips.

Edit April 2023: I made these again with regular size M&Ms for Easter. I prefer baking with the mini M&Ms and wish they made them more often in seasonal colors. I've only ever seen them in Christmas colors and in Red, White & Blue over the summer. These were slightly over-baked so next time I will be sure to set my timer for less than 25 minutes and check them earlier.

Healthy Chicken Pot Pie + Homemade Buttery Flaky Pie Crust

Tonight's recipe is a double - a Healthy Chicken Pot Pie Recipe from one blog (claimed to be healthy because of the crust recipe on the website) and a Buttery Flaky Pie Crust Recipe from another blog (a top and bottom crust recipe that I'm sure is not as healthy as the one on the other website but was perfect for a chicken pot pie). I made this tonight and I loved it, so I wanted to post these recipes together so I remember next time exactly what I did.

I love chicken pot pie, but I'm lactose intolerant so I haven't had it in years because it is usually made with dairy. This recipe uses almond milk so I wanted to give it a try, and it was delicious. I had my parents over for dinner and they both enjoyed it a lot too (my dad loves chicken pot pie as well). My husband wasn't too fond of the celery but liked everything else. Personally I thought the filling needed a bit more salt, but I also added more chicken and vegetables to the amounts than the original recipe called for so that might be why.

I have never been good at working with pie dough but this recipe was pretty easy to make. I mixed the dough last night and refrigerated two discs. This morning I boiled the chicken, shredded it, cut all the veggies and cooked the filling. About an hour before I wanted to bake the pie, I rolled out the bottom crust, put the filling in, rolled out the top crust and put it on. I crimped the edges, brushed the top with egg wash, made a few slits in the top and popped it in the oven (on top of a baking sheet, just in case anything spilled out but it did not).

The pie plate I use is a little bigger than your average pie plate, about 10.5" wide instead of 9", so I added a bit more chicken, veggies and almond milk to the filling recipe. This pie fed 4 adults with 3 pieces left over.

This is the perfect fall or winter dinner and as a bonus, it can even be made ahead of time. The pictures below are not the best (taken with my phone rather than my camera) but I will try to get better pictures the next time I made this.

Healthy Chicken Pot Pie

Recipe courtesy Well Plated by Erin

                       

1 Tablespoon extra-virgin olive oil

10 ounces chopped baby bella mushrooms

1 cup diced carrots (about 3 medium)

½ cup diced celery (about 1 large stalk)

½ cup diced onions

1½ teaspoons garlic powder

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup all-purpose flour

2 cups unsweetened almond milk

2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces or 2 small breasts)

½ cup frozen peas

1 Tablespoon chopped fresh thyme

1 prepared pie crust (dairy free if needed)

1 egg (lightly beaten with 1 tablespoon water to create an egg wash)

 

 

Preheat the oven to 425°F. Lightly coat a 9-inch pie dish with baking spray (if you are not using a bottom crust). Set aside.

 

Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Give each breast a nice sprinkle. Cover the chicken with 1 inch of water. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let it rest until cool enough to handle. Shred chicken – I find that the chicken is the easiest to shred apart while it is still slightly warm.

 

Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, onions, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.

 

Sprinkle the flour over the top of the vegetables and cook for 2 minutes. Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let it bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, and thyme.

 

Spoon the chicken mixture into the prepared pie dish.

 

Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a ½ inch larger than the edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.

 

Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest for a few minutes. Serve hot.

 

 

NOTES:

The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). Add the crust just before baking.

This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.

To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. The pot pie will still be delicious and hearty.

To make gluten free, use your favorite gluten free pie crust.

 

Homemade Buttery Flaky Pie Crust

Recipe courtesy Sally’s Baking Addiction

 

This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.

 

2½ cups all-purpose flour (spoon & leveled) plus more as needed for shaping and rolling

1 teaspoon salt

6 Tablespoons unsalted butter, chilled and cubed

2/3 cup vegetable shortening, chilled

½ cup ice water

 

For best results, chill all ingredients before using. Mix the flour and salt together in a large bowl and chill them.

 

Add the chilled and cubed butter and shortening to the chilled flour and salt mixture.

 

Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

 

Measure ½ cup of water in a cup. Add ice. Stir it around. From that, measure ½ cup water since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Stop adding water when the dough begins to form large clumps. I always use about ½ cup of water and a little more in dry winter months (up to ¾ cup). Do not add any more water than you need.

 

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Flatten each half into 1-inch thick discs using your hands.

 

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.

 

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

 

Proceed with the pie per your recipe’s instructions.

 

NoteS:

Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.

Shortening:  I use between 2/3 and 3/4 cup of cold shortening in this dough. Lately, I find 2/3 cup (which is 10 Tbsp + 2 teaspoons) works best.

Salt: Use regular table salt. If using kosher salt, use 1¼ teaspoons.