Aidas Single Pie Crust Recipes

PASTRY FOR SINGLE-CRUST PIE

Pastry for Single-Crust Pie image

This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. -Janet Briggs

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 1 pastry shell (8 servings).

Number Of Ingredients 4

Ingredients

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Steps:

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB PIE - SINGLE CRUST

Rhubarb Pie - Single Crust image

Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.

Provided by Su

Categories Rhubarb Pie

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon butter
2 eggs
1 cup white sugar
3 tablespoons all-purpose flour
3 cups diced rhubarb
1 (9 inch) prepared 9-inch single pie crust

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 52.9 g, Cholesterol 67.1 mg, Fat 13.7 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 195.3 mg, Sugar 34.2 g

A SINGLE PIE CRUST

A Single Pie Crust image

Make and share this A Single Pie Crust recipe from Food.com.

Provided by Disque

Categories Savory Pies

Time 35m

Yield 1 Crust, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 -4 tablespoons cold water

Steps:

Mix flour and salt with a fork.
Add shortening to flour. Cut in with the back of a fork or a pastry blender, until the mixture looks like very coarse cornmeal.
Add water, one tablespoon at a time, tossing and stirring with a fork. Using your hands, mash the mixture and form into a ball.
To roll dough, dampen the counter or table with a sponge. Spread plastic wrap on the surface. Place dough in center and flatten slightly. Cover with plastic wrap. Using a rolling pin, shape into a circle. Shortening should look like the veins of marble throughout the crust.
Keeping dough between the plastic wrap, fold in half, and then half again. Refrigerate for 30 minutes - or even a few days.
To use, unfold crust and remove plastic wrap from the top side. Flip over a pie dish and fit it inside. Remove the remaining layer of plastic wrap.
Double recipe for a 2-crust pie.
NOTE: To pre-bake, as for a custard pie, prick dough liberally with a fork. Line dough with parchment paper and place dried beans on top of parchment. Bake in pre-heated oven at 375 degrees for about 12 minutes. Remove paper and beans; continue baking until crust has browned a little.

Nutrition Facts : Calories 198.6, Fat 13, SaturatedFat 3.7, Sodium 146, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4

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In a medium bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.
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It should barely hold together when you squeeze a handful, though the remainder may look quite dry., Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
If you decide to let the dough chill longer than 30 minutes allow it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. , When you're "ready to roll," remove the dough from the fridge.

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