Easypiecrust Recipes

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

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:

• 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:

• 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.

Steps:

• In a medium bowl, mix flour and salt.
• Add oil and water all at once to flour.
• With a fork, stir until mixture holds together.
• Shape dough into a ball and flatten.
• Roll between two pieces of wax paper to a 12" diameter.
• Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
• Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
• NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
• Can be doubled for a 2 crust pie.

Steps:

• Stir quickly; roll between wax paper. Bake at 450 degrees for 10 minutes to use prebaked crust; or, bake per specific pie directions. Makes 2 crusts.

Steps:

• 1. Combine the flour, sugar and salt in a food processor; pulse on and off to mix. Add the butter and pulse the machine on and off until the mixture resembles coarse meal.
• 2. With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together. (If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time.) Remove the dough from the machine and divide it in half. Flatten each half with the palm of your hand to form a thick disk. Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour.
• 3. Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky. Use a spatula to help lift the dough and fold it loosely in half and then into quarters. Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it gently together. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
• 4. Repeat the rolling process to make a top crust or another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie.
• 5. Follow the individual pie (or tart) recipes for filling and baking.