PASTRY FOR PIES AND TARTS
A recipe that belongs in every pie lover's collection! If you're making a baked pie crust, a one-crust or two-crust pie or tart, what you need to know can be found in this recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- One-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Decorative Crust Ideas, page 00). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe.
- Two-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Decorative Crust Ideas, page 00). Bake as directed in pie recipe.
Nutrition Facts : Calories 145, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg
BETTY TARTS
Best butter tarts that everyone just loves. People order dozens from me.
Provided by skinnychef
Categories Desserts Pies Tarts Butter Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the tart shells onto a baking sheet lined with parchment paper.
- In a bowl, mash the brown sugar and butter until thoroughly combined, then mix in corn syrup, eggs, and salt to make a smooth mixture. Spoon into the tart shells, filling each one about 3/4 full.
- Bake in the preheated oven until golden brown and the filling is set, 25 to 30 minutes.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 48.1 g, Cholesterol 56.7 mg, Fat 11.3 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 136.5 mg, Sugar 22.7 g
BETTY'S BUTTER TART SQUARES
These are the delicious cookie squares that Betty M brought to my semi-annual rughooking pot luck. There were many requests for the recipe. She indicated changes if you would like to make larger batch for 9x13-inch pan.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- For base: Cut butter into flour and brown sugar until crumbly. Press into 9x9-inch buttered pan.
- Bake at 350°F for 15 minutes.
- Mix filling ingredients well. Pour over partially baked crumb layer. Return to oven and cook 20 minutes more.
- Cool before cutting into squares to serve.
Nutrition Facts : Calories 207.2, Fat 9, SaturatedFat 4.1, Cholesterol 41.7, Sodium 106.4, Carbohydrate 30, Fiber 0.7, Sugar 21.7, Protein 2.6
HUMBLE PIE BAKERY'S INFAMOUS BUTTER TARTS
This is Chef Wesley Edwards's original, runny butter tart recipe. Use a nonstick muffin tin for ease of removal, otherwise butter the tins. Freezing butter tarts for 5 minutes after cooling makes removal from the tins easier. A Canadian tradition at it's best!
Provided by Leslie
Categories < 60 Mins
Time 50m
Yield 12-14 Tarts
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
- Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
- Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
- Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.
Nutrition Facts : Calories 634, Fat 34.1, SaturatedFat 13.8, Cholesterol 65.8, Sodium 410.3, Carbohydrate 79.1, Fiber 1.4, Sugar 30, Protein 5.7
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