Totally Awesome Pie Pastry Recipes

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.

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

Steps:

• Mix Five Roses Flour, salt and baking powder together.
• Cut in shortening with two knives or pastry blender.
• Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball. HANDLE AS LITTLE AS POSSIBLE.
• Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate.
• Fold double and lift gently into pie plate. Unfold and fit loosely in place. DO NOT STRETCH.
• Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in a generous amount of filling. Heap fruit filling in center because it will cook down during baking.
• Roll out top crust; fold double and cut slits or fancy design near center to allow steam to escape.
• Brush edges of bottom crust with water, fit top crust over filling and lightly press top edges together. Trim edges evenly and flute.
• Bake as directed for pie filling.
• Yield: One 9 inch double crust pie or two 9 inch single shells.
• Single Shell:.
• Use only 1/2 of dough for each single shell. Arrange bottom crust in pie pan as above.
• Press pastry to rim of pie plate; flute.
• Add filling. Bake as directed for filling.

Steps:

• Combine dry ingredients in a chilled large stainless steel bowl. Cut in butter with pastry blender or 2 knives and incorporate the fat thoroughly into the flour to resemble a consistency of coarse meal. Add shortening, sour cream and lemon juice, mix well and refrigerate for at least 1 hour
• Grease and flour a 9-inch pie pan. Remove dough from refrigerator, divide mixture into 2 disks. Keep 1 disk in the refrigerator until ready for top crust. Roll dough out on a floured surface between waxed paper. Carefully transfer the bottom crust to the pie pan and trim the overhanging excess. Chill for 15 minutes to help set dough in the pan. Brush bottom with egg yolk to seal. Fill with your favorite fruit filling. Roll out remaining disk as you did for the bottom crust. Cover the pie with remaining dough. Seal and crimp the edge. Cut vents in the top crust.
• Bake in the bottom half of a preheated 400 degree oven for 30 minutes. Cool thoroughly before cutting.
• *Variation: Substitute vegetable oil for shortening for a pat in the pan crust.

Steps:

• In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Steps:

• Sift flour and salt into bowl.
• Cut shortening and butter into 4 to 5 pieces and drop into bowl.
• Attach bowl and flat beater.
• Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
• Add water, a tablespoon at a time, until all particles are moistened.
• Use only enough water to make pastry form a ball.
• Watch dough closely as over mixing will result in a tough crust.
• Chill in refrigerator 15 minutes.
• Roll to 1/8-inch thickness between pieces of waxed paper.
• Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
• Trim and crimp edges.
• Fill and bake as desired.
• For Baked Pastry Shell: Prick sides and bottom with fork.
• Bake at 450F for 8 to 10 minutes until light brown.
• Cool completely before filling.
• HINT: I also chill the wax paper and rolling pin.

Steps:

• Put 4 cups of flour into a mixing bowl ,Reserve last cup
• add salt mix together
• add 1 lb shortning cut into flour till crumbly.With pasty blender
• add 1 cup orange juice ,I use tang or orange crystals for this receipe
• I have used real orange juice both work fine
• Mix all together use remaining cup of flour on the counter for rolling add more if needed
• This receipe makes 2 double crust pies.

Steps:

• Unbaked One-Crust Pie Crust:.
• Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 of pastry in plastic wrap and refrigerate about 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 more flaky.
• If refrigerated longer, let pastry soften slightly before rolling.
• Roll pastry, using floured rolling pin, into circle 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; place in pie plate. Unfold 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.
• Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
• 2. Baked Pie Crust:
• Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 of pastry in plastic wrap and refrigerate about 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 more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.
• Fold and roll pastry under, even with plate; flute as desired.
• For tart, trim overhanging edge of pastry even with top of tart pan.
• Prick bottom and side of pastry thoroughly with fork.
• Bake 8 to 10 minutes or until light brown; cool on wire rack.

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.

Steps:

• Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
• Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
• Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F/200°C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.