Uncle Bills Pie Pastry That Is Flaky Recipes

Steps:

• Preheat oven to 350°F
• On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 9-inch pie plate, leaving overhang. Refrigerate for 15 minutes. (Trader Joes store has an excellent pie crust that you can just unwrap and use.).
• Place figs in a medium bowl and sprinkle with lemon juice.
• In a small bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
• Sprinkle mixture over figs, and toss to cover.
• Transfer fig mixture to pie crust and dot top with butter.
• Roll out second pie pastry on a lightly floured surface. Cut into 1-inch-wide strips.
• Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice pastry flush with rim of pie plate. Roll dough overhanging from bottom pastry up over lattice edges and crimp decoratively.
• Bake for 45-55 minutes, or until filling is bubbly and crust is golden.
• Cool on rack and serve warm or at room temperature. Enjoy!

Steps:

• Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
• Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
• Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
• For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
• For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
• For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.

Steps:

• In a mixing bowl, combine cake and pastry flour and salt.
• Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly.
• In a small bowl, beat egg.
• Add water and white vinegar and mix to blend.
• Add egg mixture to flour and mix until dough is evenly moist.
• Divide dough in half and form into balls.
• Wrap one dough ball in plastic wrap while you are using the other one.
• On a lightly floured surface roll dough out to about 1/8" thickness.
• Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds.
• Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray.
• Carefully lift dough rounds with a spatula and place rounds into the muffin tins.
• Gently press down and around the sides of the muffin tin to shape.
• Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL).
• Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern.
• Add 1/2 teaspoon of sugar (if desired) onto the fruit.
• Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown.
• Let sit for about 5 minutes to cool slightly.
• Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool.
• The crusts will be quite short, so be carefull when removing the tarts from the muffin tins.
• Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream.
• These tarts are good to eat hot or cold.

Steps:

• Preheat oven to 400 F.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
• Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
• Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
• Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
• Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness.
• Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness.
• In a preheated 400 F oven, bake for 15 minutes to set the crust.
• In the meantime, in a large bowl, combine brown sugar and flour.
• Add eggs one at a time and whisk well until smooth.
• Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
• Add raisins and 2 cups of chopped pecans and stir well to mix.
• Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
• Spoon mixture carefully over the pecans.
• Some of the pecans may float and this is okay.
• Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
• Remove from oven and cool on a wire rack.
• When cooled, refrigerate until ready to serve.
• Serve with a dollop of whipped cream or a scoop of icecream.

Steps:

• In a mixing bowl, sift together flour and salt.
• Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
• Add ice water gradually, stirring with a fork until dough forms.
• Remove dough to a lightly floured surface and knead until dough is smooth.
• Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
• Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
• Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
• Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
• Crimp the edges in a decorative pattern.
• Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
• Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
• Place the pie shell in the refrigerator for at least 30 minutes to chill.
• Preheat oven to 375°F.
• Remove pie shell from fridge with the beans and bake for 20 minutes.
• Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
• Cool on a wire rack.
• Continue with whatever filling you decide to use.