BASIC PIZZA CRUST
My aunt shared this basic pizza dough recipe quite a few years ago. I like to double the recipe and keep one baked crust in the freezer for a quick snack or meal later.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 pizza crust (6 slices).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 10 minutes. , Roll into a 13-in. circle. Grease a 12-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan, building up edges slightly. Do not let rise. Bake at 425° until browned, 12-15 minutes. Add toppings; bake 10-15 minutes longer.
Nutrition Facts : Calories 236 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
BASIC PIE CRUST
Use this recipe when making our Coconut Custard Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield One 9-inch crust
Number Of Ingredients 5
Steps:
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
BASIC FLAKY PIE CRUST
This pie crust is light, flaky tender and very crisp. It has a glorious butter flavor and is an ideal container for any pie or tart recipe. I strongly recommend commercial or homemade pastry flour, as it will result in a more tender crust than one made with all-purpose flour.
Provided by Rose Levy Beranbaum
Number Of Ingredients 21
Steps:
- Divide the butter into two parts, about two thirds to one third:
- For #1 2.5 ounces and 1.5 ounces (5 tablespoons and 3 tablespoons)
- For #2 3 ounces and 1.5 ounces (6 tablespoons and 3 tablespoons)
- For #3 4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)
- Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
- Food processor method:
- Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
- Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)
- Add the lowest amount of the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched.
- For tiny 1-inch tartlets, omit the baking powder and allow the processing to continue just until a ball forms. The additional mixing produces a dough that is slightly less flaky but ensures that it will not puff out of shape in the tiny molds.
- Spoon the mixture into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
- Holding both ends of the bag opening with you fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Hand method:
- Place a medium mixing bowl in the freezer to chill.
- Place the flour, salt, and optional baking powder in another medium bowl and whisk to combine them. Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal.
- Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
- Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Store:
- Refrigerated, up to 2 days; frozen, up to 3 months.
- Understanding:
- Pastry flour offers the most tenderness while maintaining flakiness, but it is the addition of vinegar that relaxes the dough without losing flakiness, making it easier to roll, shrink less, and be even more tender. The baking powder lifts and aerates the dough slightly without weakening it, but it makes it seem more tender.
- Thes secret to success is finely incorporating about two thirds of the butter into the flour, which keeps the flour from absorbing too much water and forming gluten, which would make the crust tough. The remaining one third of the butter is incorporated in larger pieces, which serve to seperate the layers, resulting in the desired flakiness. This pie crust does not shrink or distort as much as the standard all-butter crust because there is less gluten development.
- If when adding the water, you find you need more than indicated in the recipe, chances are you haven't moisture-proofed the flour adequately (you haven't used the correct amount of butter or processed it fine enough), leaving the flour free to absorb more liquid. The resulting crust will be flakier but less tender.
- If you find you need less water than specified in the recipe, chances are you divided the butter incorrectly and used too much of it to moisture-proof the flour, preventing it from absorbing an adequate amount of water. The resulting crust will be more tender but not very flaky.
- Flattening the newly formed dough into a disc or discs before refrigerating makes it easier to roll without cracking. The dough is refrigerated to relax the gluten, making it less elastic and easier to roll. Chilling also firms the butter, preventing sticking and the need for extra flour when rolling, which would toughen it. Dough that has rested overnight before baking shrinks less.
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
BASIC PIE CRUST I
This crust flaky all-butter crust is from "Rosie's Bakery: All-Butter Fresh Cream Sugar-Packed Baking Book." You mix it up easily in your food processor.
Provided by Roxygirl in Colorado
Categories Dessert
Time 30m
Yield 1 9 inch pie
Number Of Ingredients 8
Steps:
- Process the flour and salt in a food processor for 20 seconds.
- Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
- With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
- Knead the dough for several turns on a lightly floured surface to bring it together.
- Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
- To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
- Fit the dough into a 9-inch (greased) pie plate and trim the edges.
- Keep the crust in the refrigerator until ready to fill.
- If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).
Nutrition Facts : Calories 4110.8, Fat 264.1, SaturatedFat 164.9, Cholesterol 686.9, Sodium 3140.2, Carbohydrate 381.7, Fiber 13.5, Sugar 1.5, Protein 54.4
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
BASIC CRUST
Provided by Food Network Kitchen
Time 1h
Yield 2 disks dough
Number Of Ingredients 6
Steps:
- Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and one-third of the butter; pulse until the mixture looks like coarse meal. Add the remaining butter and pulse until it is the size of peas. Add 1/4 cup ice water and pulse a few more times. If the dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing.
- Divide between 2 sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour.
EASIEST PIE CRUST EVER!
For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.
Provided by kneeling_redhead
Categories Pie
Time 10m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix flour and salt.
- Add oil and water all at once to flour.
- With a fork, stir until mixture holds together.
- Shape dough into a ball and flatten.
- Roll between two pieces of wax paper to a 12" diameter.
- Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
- Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
- NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
- Can be doubled for a 2 crust pie.
Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
EASY PIE CRUST
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. 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-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that 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.
Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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