BRITISH SHORTCRUST PIE PASTRY
Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.
Provided by Piques
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 35m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g
FLAKY QUICHE CRUST FROM SCRATCH
Steps:
- In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
- In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
- Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that's hanging over the rim of the pan or dish
- Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that's fine too). For a flaky quiche crust it's important that the crust is cold when it's filled and cooked.
- Your cold quiche crust is ready to be filled and baked!
BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
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.
BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
More about "flaky homemade quiche crust with butter shortcrust pastry recipes"
QUICHE CRUST RECIPE (SHORTCRUST PASTRY) FROM SCRATCH
From veenaazmanov.com
Ratings 14Total Time 1 hr 30 minsCategory DessertCalories 527 per serving
- In a food processor add the flour, salt, chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork, (I prefer my finger-tips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.
- Once firm enough to roll - roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out. Pro tip - if the dough cracks too much, means it's too cold. Let it at room temperature for 5 to 7 minutes.
- Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
QUICHE CRUST / SHORTCRUST PASTRY FOR PIES
From recipetineats.com
5/5 (24)Total Time 50 minsCategory Baking, MainsCalories 173 per serving
- Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
FLAKY QUICHE CRUST (MADE WITH 3 INGREDIENTS!)
From julieblanner.com
5/5 (13)Calories 157 per servingCategory Breakfast, Brunch
- Add ice cold water and pulse until it forms a dough. When it holds or pinches together, it is done. If needed, you can add up to 2 additional tablespoons (1 at a time) ice cold water.
3 INGREDIENT QUICHE CRUST - BAKE PLAY SMILE
From bakeplaysmile.com
Ratings 37Category Lunch or DinnerCuisine French, WesternTotal Time 1 hr
- Place the flour and butter into a food processor and process it until it resembles fine breadcrumbs.
- Place the flour and butter into the Thermomix bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
QUICHE LORRAINE - BAKE PLAY SMILE
From bakeplaysmile.com
PERFECT QUICHE CRUST RECIPE (WITH TIPS!) – A COUPLE COOKS
From acouplecooks.com
FLAKY SHORTCRUST PASTRY | RICARDO
From ricardocuisine.com
HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE …
From thespruceeats.com
PIE CRUST (SHORTCRUST PASTRY)
From recipetineats.com
HOMEMADE PIE CRUST RECIPE & VIDEO
From sallysbakingaddiction.com
SHORTCRUST PASTRY WITH LARD - SAVOR THE FLAVOUR
From savortheflavour.com
FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD, VIDEO)
From foodnouveau.com
YOGURT SHORTCRUST PASTRY | RICARDO
From ricardocuisine.com
PIE CRUST RECIPE – A COUPLE COOKS
From acouplecooks.com
FLAKY SHORTCRUST PASTRY | JAMIE OLIVER RECIPES
From jamieoliver.com
WENDY MORGAN’S PIE RECIPES: MUSSEL CHOWDER POT PIE, SILVERBEET …
From nzherald.co.nz
15 BEST POT PIE RECIPES - EASY POT PIES
From thepioneerwoman.com
10 PHYLLO DOUGH RECIPES - HOW TO BAKE WITH PHYLLO DOUGH
From delish.com
BUTTERY SHORTCRUST PASTRY RECIPE (PâTE BRISéE ... - VINTAGE KITCHEN …
From vintagekitchenvixen.com
BLACKBERRY PIE WITH LATTICE CRUST RECIPE
From epicurious.com
BUTTERY FLAKY PIE CRUST RECIPE / SHORT CRUST PASTRY
From recipesbycarina.com
STRAWBERRY CREAM CHEESE TART RECIPE
From cooking.nytimes.com
SHORTCRUST PASTRY - QUICHE CRUST
From foodtalkdaily.com
BOSTON MARKET KEY LIME PIE RECIPE RECIPE
From recipes.net
You'll also love