Pastry For Single Crust Pie Recipes

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

Steps:

• One-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Decorative Crust Ideas, page 00). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe.
• Two-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Decorative Crust Ideas, page 00). Bake as directed in pie recipe.

Steps:

• Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
• Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
• Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

Steps:

• If food processor is used, combine the flour, egg yolk, sugar and salt in container. Cut butter into fine pieces and add. Process, adding just enough water to make pastry hold together.
• If food processor is not used, place flour, sugar and salt in mixing bowl. Cut butter into fine pieces and add. Using pastry blender or fingers, work in butter until mixture has texture of coarse cornmeal. Work in egg yolk. Add only enough water so dough can be gathered together and shaped into ball.Wrap in wax paper and chill for 30 minutes or longer.
• Roll dough out on floured board, turning as necessary and using a little more flour as necessary to prevent sticking.

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. or 10-in pie plate. , Transfer crust to pie plate. Trim to 1/2 in. beyond rime of plate; flute edge. Fill or bake crust according to recipe directions.

Steps:

• Pastry for single-crust pie: Stir together flour and salt.
• Using a pastry blender cut in shortening or butter until pieces are pea size.
• Sprinkle a tablespoon of the water over part of the mixture.
• Gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat moistening dough, using a tablespoon at a time, until all the dough is moistened.
• Form dough into a ball.
• On a lightly floured surface, use your hands to slightly flatten dough.
• Roll dough from center to edges into a circle about 12 inches in diameter.
• To transfer pastry, wrap it around the rolling pin.
• Trim pastry to 1/2 inch beyond edge of pie plate.
• Fold under extra pastry and crimp as desired.
• Do not prick pastry.
• Line pastry with a double thickness of foil and bake pastry shell in a 450 degree oven for 8 minutes.
• Remove foil.
• For the praline layer, in a small mixing bowl stir together almonds or pecans, brown sugar, butter, and orange peel.
• Spoon mixture into the hot partially baked pastry shell, spreading it over the bottom as butter melts.
• Bake for 5 to 6 minutes more or until shell is set and dry and praline is bubbly.
• For filling: Combine eggs, pumpkin, brown sugar, flour, cinnamon, nutmeg, and ginger.
• Gradually stir in evaporated milk or cream and mix well.
• Reduce oven temperature to 375 degrees and place partially baked pastry shell on the oven rack.
• Pour pumpkin filling into the pastry shell.
• Remove foil and bake 20 to 25 minutes more or until a knife inserted near center comes out clean.
• Cool on a wire rack before serving.
• Refrigerate within 2 hours and add cover for longer storage.
• Serve with whipped cream.

Steps:

• Put the flour into the container of a food processor.
• Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
• Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
• Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.