Easy Peasy Pastry Pie Dough Recipes

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EASY PUFF PASTRY PIE DOUGH



Easy Puff Pastry Pie Dough image

Flaky and buttery, easy puff pastry pie dough is the only recipe you will need this season. Make it in just 15 minutes for the best pie crust with multiple flaky layers.

Provided by Sam | Ahead of Thyme

Categories     Dessert

Time 1h15m

Number Of Ingredients 5

3 cups all-purpose flour (375 grams)
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter, cold and cubed into 1/2-inch pieces
1/2 cup ice cold water

Steps:

  • In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
  • Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
  • Transfer the crumb-like dough into a large ziploc bag. Squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Using disposable gloves will help prevent the butter from melting too quickly, as handling the pie dough directly with bare hands will cause the butter in the dough to melt much more quickly, making the dough sticky.
  • Divide the dough ball in half. Place one in the refrigerator, and take the other and place it in between two pieces of large parchment paper or cling wrap. Flatten it with a rolling pin. Transfer to the refrigerator and repeat with the second ball of dough. You will have 2 equal discs. (Whenever you are not working with one of the dough pieces, place in the refrigerator).
  • Take one dough disc at a time, and fold it in half. Turn the dough 90 degrees and fold it again to roughly form a square. Roll each dough out with a rolling pin into a 12-inch circle. Repeat this step one more time (folding and rolling). This creates the laminated puff pastry dough which is made up of many layers of alternating dough and butter.
  • Wrap the dough tightly in plastic wrap or keep it in between parchment paper and refrigerate for at least 1 hour before using to make a pie.

Nutrition Facts : ServingSize 1 slice of pie using double crust, Calories 380 calories, Sugar 1.7 g, Sodium 295.4 mg, Fat 23.5 g, SaturatedFat 14.4 g, TransFat 0 g, Carbohydrate 37.4 g, Fiber 1.3 g, Protein 5.1 g, Cholesterol 61 mg

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

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

BASIC PIE PASTRY



Basic Pie Pastry image

Provided by Tyler Florence

Categories     dessert

Time 50m

Yield enough for 1 double-crust pie or crostata

Number Of Ingredients 7

2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Steps:

  • Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

EASY PEASY PASTRY (PIE DOUGH)



Easy Peasy Pastry (Pie Dough) image

This recipe is adapted from the one we used to use when I did dome training at a college for pastry arts. It's so simple, freezes really well and tastes great. I use it both for sweet and savory dishes and everyone raves about the "crust"

Provided by Pampered chef julie

Categories     Savory Pies

Time 35m

Yield 6-8 pie shells (single)

Number Of Ingredients 5

750 g pastry flour
500 g shortening
250 ml cold water
15 g salt
30 g brown sugar

Steps:

  • Rub shortening into flour until reduced to irregular pea size.
  • Dissolve salt and sugar in cold water.
  • Add to the flour and shortening until mixed just enough to incorporate. Do not over mix.
  • Transfer dough to floured table (using bread flour), shape into a thick roll, cover with cling film and allow to rest in the fridge for about 30 mins before rolling.
  • Divide into portions and use for pie shells etc or use what you need and freeze the rest for later use.
  • Bake at temperature suggested by the recipe you are using the pie shell/dough for.

Nutrition Facts : Calories 1208.1, Fat 84.4, SaturatedFat 21, Sodium 974.2, Carbohydrate 102.4, Fiber 2.1, Sugar 5.2, Protein 10.2

EASY HOMEMADE PIE DOUGH



Easy Homemade Pie Dough image

Find out why holiday baking is a breeze with this Easy Homemade Pie Dough. Requiring only 3 ingredients, it's safe to say this recipe is as easy as pie.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 8 servings

Number Of Ingredients 3

1-1/2 cups flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup butter

Steps:

  • Process ingredients in food processor 30 sec. or until mixture forms ball.

Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

EASY-PEASY PIE CRUST



Easy-Peasy Pie Crust image

This pie crust is a pat in crust, but tastes flaky and delicious in spite of being a lazy version. From my Great Grandmother Mabel Larson's recipe. I've made it parve (or vegan-here it would be the same thing). I'll make a note later if my savory version of this turns out well. See recipe for Fresh Peach Pie, for something to put in the crust.

Provided by Kirby

Categories     Dessert

Time 30m

Yield 1 pie crust, 1 serving(s)

Number Of Ingredients 5

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons soymilk (or milk, if you use dairy)

Steps:

  • Mix oil and milk, pouring over dry ingredients.
  • Mix together.
  • Press into pie pan, baking in a pre-heated 325 degree oven for about 25 minutes. or golden brown.

EASY PIE CRUST



Easy Pie Crust image

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

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

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 PIE DOUGH FOR APPLE PIE



Basic Pie Dough for Apple Pie image

This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.

Provided by Martha Stewart

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

Yield Makes 2 disks

Number Of Ingredients 5

2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (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 to combine. Add butter; pulse until mixture resembles coarse meal, with just 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 with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
  • Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

CLASSIC BUTTER PIE PASTRY



Classic Butter Pie Pastry image

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield pastry for one 9-inch pie.

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

CLASSIC PIE PASTRY



Classic Pie Pastry image

Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
INGREDIENTS FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. 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- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so 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 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.

PIE PASTRY



Pie pastry image

Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version

Provided by Tom Kerridge

Time 55m

Yield Makes 6 individual pies

Number Of Ingredients 4

125g lard , chopped
125g butter , chopped
650g plain flour , plus extra for dusting
2 eggs , 1 beaten, 1 separated egg yolk for glazing (freeze the white for another recipe)

Steps:

  • Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
  • Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
  • Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

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