CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
BASIC PIE CRUST
Use this recipe when making our Coconut Custard Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield One 9-inch crust
Number Of Ingredients 5
Steps:
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BASIC PIE & PASTRY CRUST + TIPS & TRICKS
Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper
Provided by GeeWhiz
Categories Dessert
Time 15m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- Cut shortening into flour/salt until it looks like peas.
- Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
- Divide dough in half and roll thin.
- This makes two single piecrusts or one double crust pie.
- TIPS AND TRICKS:.
- To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
- For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
- To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
- Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
- Toss ingredients with a fork, lightly and quickly, rather than stirring.
- Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
- To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
- Try rolling some grated cheese into the dough when making an apple pie.
- Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 25.9, Sodium 586.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
BASIC PIE PASTRY
Steps:
- Mix the flour and salt together in a bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal. Divide into three portions. Add some of the ice water to one portion of the mixture, a little at a time, working just until the dough holds together. Set aside. Repeat with each of the remaining two portions. Gather all the dough together into a smooth ball and flatten into a disk. Add more ice water if still dry. Wrap well with plastic wrap and chill for 30 minutes or up to 3 days.
- Flour a board, wax paper, or pie cloth and use a floured or stockinged rolling pin to roll out the dough. Place the dough disk in the center of the floured surfaced. Starting in the center of the dough, roll to, but not over, the top edge of the dough. Go back to the center, and roll down to, but not over, the bottom edge. Pick up the dough and turn it a quarter circle. This will keep it round and keep it from sticking.
- Continue rolling, repeating the quarter turns until you have a disk 1/8 inch thick and 1 1/2 inches larger than your pan. Fold in quarters.
- Place the pastry in a 9-inch pie pan with the tip of the triangle in the center and unfold. Trim the pastry 1 inch larger than the pie pan and fold the overhanging pastry under itself. To decorate, press the tines or handle end of a fork around the edge. To make a fluted pattern, use both of your thumbs to pinch the dough all around the rim so that the edge of the dough stands up. Place in the freezer or chill in the refrigerator for 30 minutes or up to 3 days, wrapped before baking.
- To prebake, preheat the oven to 425°F. Prick the pastry all over with a fork. Crumple a piece of wax paper, then open it out to the edges of the pan. Weight the paper with raw rice or dried peas. Bake for 20 minutes. Carefully remove the paper and rice or peas and paper. (The rice or peas may be used again the next time you prebake a pie crust.) Now the prebaked shell can be filled with a filling and baked according to the filling directions. If the filling requires no cooking, bake the pie shell 10 minutes before filling.
- Two-Crust Pie Directions
- If making a two-crust pie, double the ingredients and make the bottom crust larger than the top crust. Dampen the rim of the bottom crust before putting on the top one, then seal the two together. Be very careful not to stretch either dough, so they stay together when baked.
BASIC PIE PASTRY
Provided by Tyler Florence
Categories dessert
Time 50m
Yield enough for 1 double-crust pie or crostata
Number Of Ingredients 7
Steps:
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
SIMPLE PIE PASTRY
Categories Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie crust
Number Of Ingredients 6
Steps:
- Blend first 3 ingredients in processor. Add butter. Using on/off turns, process just until coarse meal forms. Whisk egg yolk and 1 1/2 tablespoons ice water in small bowl to blend. Drizzle egg mixture over dough. Using on/off turns, process until moist clumps begin to form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
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
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