TENDERFLAKE PIE CRUSTS
Flaky pie crusts that are pretty close to perfect. Many first prize ribbons in my drawer are due to this recipe. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box.
Provided by Chef Dee
Categories Dessert
Time 10m
Yield 6 pie shells or 3 double pie shells
Number Of Ingredients 6
Steps:
- Stir the flour and salt together.
- Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- In a measuring cup, combine the egg and vinegar.
- Add enough cold water to make one cup.
- Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
- Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
- Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
- Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
- This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Nutrition Facts : Calories 1113.6, Fat 77.8, SaturatedFat 30.2, Cholesterol 103.1, Sodium 790.4, Carbohydrate 87.5, Fiber 3.1, Sugar 0.3, Protein 12.9
PERFECT , NEVER FAIL PASTRY CRUST
I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 3 small 2 crust pies or 2 large pie, 1 pie shell
Number Of Ingredients 8
Steps:
- Mix flour, baking powder and salt together. Cut in the Tenderflake.
- Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
- Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
- Chill for 1 to 2 hours in a fridge.
Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
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