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
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
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
SOMEONE'S PASTRY FOR A DOUBLE-CRUST PIE (OR TWO PIE CRUSTS)
This is my mother-in-law's double-crust pastry recipe for pie crusts, and I'm posting it for safe keeping. This is the crust that MUST be under every homemade pumpkin/pecan/any pie for our holidays (or my husband's side of the family thinks the pie is totally gross--haha). I titled this recipe as I did because it could have been my grandma's (her mother's), or it could have come from a church group, a recipe book, a neighbor, or some other source that I am unaware of. We (our family) has made single- and double-crust pies as well as peach cobbler using this recipe. It comes out flaky and tasty. NOTE: This recipe halves fine, but DOES NOT double well. If you want to make 4 pie crusts, make 2 separate batches.
Provided by Greeny4444
Categories Dessert
Time 15m
Yield 2 9 inch pie crusts
Number Of Ingredients 4
Steps:
- Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes. Set it by your work area, and let it get icy cold.
- Combine flour and salt in a medium bowl.
- With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
- Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together. If the weather (or your kitchen) is warm/humid, less water will be needed. Be sure you have the consistency you want, because it's very difficult to add more water.
- Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
- Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders. I saw that on a Bobby Flay - Pie Throwdown episode).
- Gently transfer to a 9" pie plate. Gently press the pastry down into the plate, being sure not to stretch or tear the dough. If it does tear a little, just take some off the edge, and "patch" it.
- Create a decorative edge around the top, and cut any extra crust off of the edge.
- Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
- Blind bake the crusts or fill and bake as directed in your recipe.
Nutrition Facts : Calories 1361.1, Fat 103.7, SaturatedFat 25.8, Sodium 1166.7, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
MOST TENDER PIE CRUST
Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any "off" aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) - this is simply her formula updated for the 21st century. Makes 2 9" single crusts
Provided by YummySmellsca
Categories Dessert
Time 2h30m
Yield 2 crusts, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
- In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
- Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
- Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
- Roll out and bake as your recipe directs.
Nutrition Facts : Calories 108, Fat 7.6, SaturatedFat 3, Cholesterol 7.1, Sodium 101, Carbohydrate 8.6, Fiber 0.7, Sugar 0.1, Protein 1.3
AMAZINGLY EASY PIE CRUSTS
This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard/margarine amount. Motto "Half as much fat as flour." Do as the English do and use half lard and half butter for the shortening.
Provided by Millereg
Categories Pie
Time 1h20m
Yield 2 pie crusts, 12 serving(s)
Number Of Ingredients 4
Steps:
- Cut the butter into cubes, and then toss the butter and lard into flour.
- Using your hands, crumble it up into a fine, pebbly, grainy sort of dough.
- Add water, enough to make soft dough.
- Form into a ball, and chill for about an hour.
- When chilled, knead it a couple of times on a floured surface.
- Roll it out, and proceed to fill with your choice of pie fillings.
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- In a large bowl add 6 cups of pastry flour and 1 lb of lard cut up into cubes. Sprinkle in 1 tbsp of salt
- Using two knives held together or a pastry cutter cut lard into pastry until the mixture begins to resemble a lumpy oatmeal texture. Stop cutting when the flour mixture starts to show pearl size lumps of lard or slightly larger throughout. You do not want to blend lard into flour mixture completely. These small pieces of fat are what create the flaky crust you are aiming for.
- In a medium bowl or measuring cup add 1 cup of cold water, 1 egg and 1 tbsp of white vinegar. Mix thoroughly.
- Gradually pour the egg mixture into the flour mixture and mix with a fork until the flour mixture forms a dough. Mix as little as possible and when there is only a little bit of flour mixture left work to press it into the dough working to form a ball.
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