Basic Shortcrust Pie Crust Recipes

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours.
• When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

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.

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.

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.

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
• In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.

Steps:

• Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
• Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
• In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.

Steps:

• In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
• In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
• Roll out as needed or wrap the dough in plastic wrap and chill.
• To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
• Makes enough pastry for one 9-or 10 inch double crust pie.
• Lucy Waverman's Cooking School Cookbook.

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.

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Steps:

• Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
• Add the egg yolks and blitz then pulse just until the pastry begins to come together.
• Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
• Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.

Steps:

• Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
• Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

Steps:

• 1. Place flour and salt in a food processor. Add the butter and mix for about 10 seconds, or until the mixture resembles coarse breadcrumbs. Tip into a mixing bowl. 2. Add 4 TBS of water and stir the mixture with a butter knife until the dough just comes together. If it seems too dry, add another 1-2 TBS of water. Try not to make the dough too wet, as it results in a crumbly pastry. 3. Lightly knead the dough into a smooth ball, wrap in plastic wrap, and chill for at least 30 minutes before using. Makes 2 cups (16 oz) of dough. Entire recipe = 36 Weight Watchers points.

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Steps:

• Heat oven to 325°F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
• In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.