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
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
PASTRY FOR PIES AND TARTS
A recipe that belongs in every pie lover's collection! If you're making a baked pie crust, a one-crust or two-crust pie or tart, what you need to know can be found in this recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 145, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg
AWSOME TARTS AND PIE PASTRY....TASTY FLAKEY..TENDER..
This recipe is so easy to make with outstanding results.....Its similar to the recipe on the bottom of the Tenderflake box..You wont be disappointed with this one.
Provided by Chef Reg Jones
Categories Dessert
Time 30m
Yield 24 30, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl or food processer place the flour and salt.
- Add the lard -- till it resembles small peas and some coarse pieces.
- In a measuring cup beat the egg with the vinegar.
- All enough ice water to make 1 cup.
- Add to flour mixture a bit at a time,just enough to make dough come together.
- Once that's done ,empty onto floured covered surface.
- Divide into 3 balls.Wrap with plastic wrap and place in refrigerator 30 minutes.
- Take out a let sit for 15 minutes at room temperature.
- Roll out to a thickness of 1/8.
- use a cup or mug to cut out 4 inch circles.
- In muffin pans --.
- bake 350,depending on what your making.
- This recipe will make 24-30 tart shells or 3 9 inch double pie shells.
Nutrition Facts : Calories 282.4, Fat 20.4, SaturatedFat 7.9, Cholesterol 26.7, Sodium 149.1, Carbohydrate 20.9, Fiber 0.7, Sugar 0.1, Protein 3.1
OUR FAVORITE PIE CRUST RECIPE-HOW TO MAKE A TENDER PIE CRUST
From the King Arthur Flour recipe: "We figure we can't repeat too often our formula for the flakiest, most tender pie crust - so here it is. The instructions are thorough, and the method can apply to your own favorite crust recipe. The method you use to put pie pastry together will, to some degree, determine the type of crust you end up with. Our latest favorite pie crust recipe uses a combination of butter (for flavor) and lard or vegetable shortening (for flakiness); an unbleached flour of about 10.5% protein (such as our Mellow Pastry Blend); buttermilk powder (for tenderness) and baking powder (for extra flakiness); salt; and vinegar (again, for tenderness) and water. Here's the formula for a single-crust pie; just follow the directions above."
Provided by Cucina Casalingo
Categories Dessert
Time 45m
Yield 1 single pie crust
Number Of Ingredients 8
Steps:
- For a flaky, tender crust (as opposed to one that's harder, mealy, and more cookie-like), the following works well.
- Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
- Cut in half of the fat, working the mixture until it's mealy and crumbly.
- Place the reserved flour on your work surface, and coat the remaining fat with the flour.
- Use a rolling pin or the heel of your hand to flatten the fat till it's about 1/2-inch thick.
- Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till it's evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
- Sprinkle the liquid(s) over the dough while tossing with a fork.
- Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
- Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
- Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
- (If it isn't holding together well, sprinkle it lightly with a couple of teaspoons of water.
- Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.).
- When you're "ready to roll," remove the dough from the fridge.
- If the dough is made with all lard and/or vegetable shortening, you'll be able to work with it directly from the refrigerator.
- A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
- Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
- Roll the dough to the size needed (about 13 inches for a 9-inch pie).
- Fill and bake as directed in your recipe.
- Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.
Nutrition Facts : Calories 1553.3, Fat 99.1, SaturatedFat 49.5, Cholesterol 170.7, Sodium 1003.9, Carbohydrate 143.4, Fiber 5.1, Sugar 0.6, Protein 19.9
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