Basic Sweet Pie Crust Recipes

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SWEET DOUGH FOR PIES



Sweet Dough for Pies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield One 9 inch pie

Number Of Ingredients 12

1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Steps:

  • To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium
  • mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible.
  • Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all.
  • Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
  • Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
  • Variations:
  • SPICE CRUST:
  • Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
  • COCOA DOUGH:
  • Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.

EASY PIE CRUST - SWEET/SAVORY



Easy Pie Crust - Sweet/Savory image

This is the easiest no-fail pie crust ever. It works best for a single crust pie, but can be doubled and rolled for the top crust.

Provided by GoatWoman

Categories     Savory Pies

Time 15m

Yield 1 crust, 8 serving(s)

Number Of Ingredients 5

1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon sugar (optional)
1/2 cup oil
1/4 cup milk or 1/4 cup water

Steps:

  • Mix with a fork until a ball forms. Press into pie pan. Bake at 350° until golden or fill with pie and bake according to directions on the pie.

Nutrition Facts : Calories 210.6, Fat 14.1, SaturatedFat 2, Cholesterol 1.1, Sodium 76.9, Carbohydrate 18.2, Fiber 0.6, Sugar 0.1, Protein 2.7

EASY PIE CRUST



Easy Pie Crust image

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

1 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup vegetable oil
2 tablespoons milk

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 DOUGH FOR SWEET CHERRY PIE



Basic Pie Dough for Sweet Cherry Pie image

This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 15m

Yield Makes 1 double crust

Number Of Ingredients 5

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Steps:

  • In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
  • Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
  • On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g

BASIC FLAKY PIE CRUST



Basic Flaky Pie Crust image

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

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup shortening, chilled
3 tablespoons ice water

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 SWEET PASTRY



Basic Sweet Pastry image

The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc

Provided by scott3110

Time 15m

Yield Makes Tartlets

Number Of Ingredients 0

Steps:

  • Crumb together by hand the butter in to the flour
  • Add the sugar
  • Mix in the egg and enough milk to form a soft dough - add flavour (opt)

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