Always Perfect Pie Crust Or Pastry Recipes

PERFECT PIE CRUST

Perfect Pie Crust image

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Provided by Ina Garten

Categories dessert

Yield 2 (10-inch) crusts

Number Of Ingredients 6

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

NEVER, NEVER FAIL PIE PASTRY

Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 8

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

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.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

ALWAYS PERFECT PIE CRUST OR PASTRY

Always Perfect Pie Crust or Pastry image

Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour. This makes rolling easy. The cooking time is chill time!

Provided by Annacia

Categories Dessert

Time 2h20m

Yield 3 single crust pie shells

Number Of Ingredients 8

Ingredients

3 3/4 cups all-purpose flour
1 tablespoon sugar
1/2-1 tablespoon kosher salt
1/2 teaspoon baking powder
1 3/4 cups unsalted butter, cold and cut up
2/3 cup water, ice cold
2 tablespoons sour cream
1 teaspoon vinegar

Steps:

In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
Gently knead in bag to bring dough together. Form into discs.
Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.

Nutrition Facts : Calories 1550.6, Fat 110.5, SaturatedFat 69.2, Cholesterol 288.9, Sodium 1249, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 17.4

ALWAYS PERFECT PIE CRUST

Always Perfect Pie Crust image

Make and share this Always Perfect Pie Crust recipe from Food.com.

Provided by Jenn Kilgore

Categories Dessert

Time 50m

Yield 4 9inch pie crusts

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour
1 1/2 cups vegetable shortening (or a combination of shortening and unsalted butter)
1/2 teaspoon salt
1 egg
1 tablespoon cider vinegar
5 tablespoons cold water

Steps:

In a bowl, combine flour, shortening and butter, if using, and salt.
With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
(Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
Beat to combine, then add to dry ingredients.
Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
It behaves better when cool.
When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
Roll out on a floured surface with a floured rolling pin.

Nutrition Facts : Calories 1040, Fat 79, SaturatedFat 22.7, Cholesterol 52.9, Sodium 310.6, Carbohydrate 71.7, Fiber 2.5, Sugar 0.4, Protein 11.3

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