PART-BUTTER/PART-SHORTENING EASY PIE DOUGH
Provided by Food Network
Time 35m
Yield two 9-inch pie crusts or one 9-inch double crust
Number Of Ingredients 7
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
ALL-BUTTER EASY PIE DOUGH
Provided by Food Network
Categories dessert
Time 35m
Yield enough for one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
ALL-PURPOSE EASY SHORTENING PIE DOUGH
This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour and salt in a medium bowl.
- Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
- Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
- Gather up the dough and form into a flat disk.
- You can use this dough immediately or proceed to the next step.
- Wrap the dough in wax paper or plastic wrap.
- Refrigerate for atleast 20 minutes or up to overnight.
- If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
- ********Double-CrustShortening Pie Dough*********.
- Use all-purpose flour, salt, vegetable shortening and ice-cold water.
- Divide the dough into 2 equal pieces.
Nutrition Facts : Calories 397.1, Fat 26.1, SaturatedFat 7.5, Sodium 291.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
ALL-PURPOSE PIE DOUGH
Steps:
- Using your fingertips or the pulse function of a food processor, blend together the flour, fats and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water and stir to combine. Drizzle 4 tablespoons of this mixture over the dough and gently stir or pulse to combine. Gather a golfball-size bit of dough and squeeze to combine. If it does not hold together, add a little more of the liquid and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface and gather together into a rough ball. You want to be careful not to overwork the flour, but not too careful; the dough should hold together. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create eight portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc and dust lightly with flour. Wrap the discs in plastic wrap and place in the refrigerator for at least 60 minutes.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 1 gram
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
OLD-FASHIONED SHORTENING PIE DOUGH
This is a pretty standard all-shortening piecrust recipe that yields a delicious, tender crust that many bakers believe makes the best pies.
Provided by Ken Haedrich
Categories Pie Dessert Thanksgiving
Yield One 9- to 9½-inch standard or deep-dish pie shell
Number Of Ingredients 5
Steps:
- Combine the flour, sugar (if using), and salt in a large bowl; refrigerate for 15 minutes.
- Add the shortening to the dry ingredients and toss it with your hands to coat, then break it up into smaller pieces. Using a pastry blender, cut the shortening into the dry ingredients until the pieces of fat are roughly the size of small peas and everything looks like it has been touched by the fat. There should be no dry, floury areas.
- Mound the ingredients in the center of the bowl. Drizzle about half of the water down the sides of the bowl, turning the bowl as you pour so the water doesn't end up in one spot. Using a large fork, lightly mix the dough, tossing it from the perimeter toward the center of the bowl. Drizzle most of the remaining water here and there over the dough and toss again.
- Mix the dough vigorously now. The dough should start to gather in large clumps, but if it is dry in places, stir in the rest of the water.
- Turn the dough out onto a lightly floured work surface and pack it into a ball, then knead it several times to smooth it out. Put the dough on a sheet of plastic wrap and flatten it into a ¾-inch-thick disk. Wrap the disk and refrigerate for about 1 hour before rolling.
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