QUICK AND EASY FLAKY PASTRY
How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers and freezer friendly too!
Provided by Lovefoodies
Categories Recipe Tutorials
Time 45m
Number Of Ingredients 5
Steps:
- Mix the sieved flour and salt in a bowl. (add sugar if using)
- Weigh out the butter and divide into 4 amounts.
- Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
- Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
- Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
- Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
- Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
- Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.
Nutrition Facts : Calories 271 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 158 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
NEVER, NEVER FAIL PIE PASTRY
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
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
EASY REFRIGERATOR PASTRY FOR PIES
Great recipe if you have to make LOTS of pies at once...and even if you don't; it keeps in the refrigerator a very long time.....makes a very tender and flaky crust......
Provided by Debe6496
Categories Pie
Time 10m
Yield 5-6 pie crusts
Number Of Ingredients 7
Steps:
- Crumble the dry ingredients and shortening by hand or with an electric mixer on low speed.
- Add the egg, water and vinegar.
- Mix all together and store in the refrigerator.
- This will keep for a very long time.
- Roll out and bake according to the pie recipe being used.
- Makes 5-6 pies shells.
Nutrition Facts : Calories 1013.2, Fat 73.6, SaturatedFat 18.4, Cholesterol 42.3, Sodium 554.2, Carbohydrate 76.6, Fiber 2.7, Sugar 0.3, Protein 11.6
REFRIGERATOR DAY BEEF POT PIE
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
- Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.
BASIC PIE PASTRY
Provided by Tyler Florence
Categories dessert
Time 50m
Yield enough for 1 double-crust pie or crostata
Number Of Ingredients 7
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.
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
HOMETOWN PASTY PIES
I prepare these in advance and freeze them for a quick dinner later, or to share with a friend or neighbor. The meaty baked pies make a hot, filling meal. -Jen Hatlen, Edgerton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 pies (8 servings each).
Number Of Ingredients 23
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate until easy to handle, about 1 hour., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook until vegetables are tender, 6-9 minutes longer. Drain and set aside., In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through., Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling., Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown, 45-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream.
Nutrition Facts : Calories 578 calories, Fat 38g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 802mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
REFRIGERATOR FRENCH PASTRY DESSERT (NO BAKE)
This refrigerator dessert is so good!. This can also be made in a 13 x 9-inch baking dish, but I suggest doubling all ingredients. If you do not want to use all half and half cream for the pudding, then use half of each, whole full-fat milk and half and half cream, lower fat milk does not hold up well for the pudding in this dessert. This dessert will keep well for up to 5 days in the fridge, but believe me you won't have to worry about that, it will be gone in one day LOL! I have made this using chocolate pudding also.
Provided by Kittencalrecipezazz
Categories Dessert
Time 12h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare an 11 x 7-inch baking dish, you can even prepare this in a large glass trifle bowl.
- Arrange a layer of crackers on the bottom of the dish (you might have to break some to fit).
- Prepare pudding as directed on the box (using half and half cream in place of milk) chill in the fridge for 15 minutes, then spread over the crackers in the dish.
- Whip the 2-1/2 cups of whipping cream with the confectioners sugar and vanilla (add more confectioners sugar than 4 tablespoons for a sweeter taste if desired).
- Spread the whipped cream over the pudding in the pan.
- Arrange remaining crackers on top of the whipped cream.
- For the topping: in a bowl, mix the 2-1/2 cups confectioners sugar with the whipping cream or half and half (start with 5 tablespoons adding more to make a smooth spreadable glaze.
- Spread thinly over crackers.
- Melt the chocolate with butter in the microwave until melted; stir with a small spoon until smooth.
- Drizzle the melted chocolate on top of the glaze and run a knife through to create swirls or designs.
- Refrigerate for a minimum of 12 hours (can be prepared early in the morning, and served in the evening, but better if refrigerated overnight).
Nutrition Facts : Calories 755.5, Fat 41.5, SaturatedFat 24.4, Cholesterol 118.5, Sodium 509.6, Carbohydrate 96.8, Fiber 2, Sugar 80.1, Protein 4.4
PIE PASTRY
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
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
More about "easy refrigerator pastry for pies recipes"
25 EASY PIE RECIPES - AHEAD OF THYME
From aheadofthyme.com
Cuisine VariousTotal Time 1 hr 15 minsCategory PieCalories 300 per serving
BEEF AND POTATO HAND PIES (CORNISH PASTIES) - HEALTHY RECIPES
From backtothebooknutrition.com
40 EASY PIE RECIPES YOU DON'T NEED TO BAKE | TASTE OF …
From tasteofhome.com
BEEF HAND PIES - BETTER THAN BOUILLON
From betterthanbouillon.com
FLAKY PASTRY | KING ARTHUR BAKING
From kingarthurbaking.com
EASY HOMEMADE PIE DOUGH RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
REFRIGERATOR PIES RECIPE COLLECTION | NO-BAKE PIE RECIPES
From whatscookingamerica.net
PIE MAKER MEAT PIES WITH STEP-BY-STEP PHOTOS - EAT, LITTLE BIRD
From eatlittlebird.com
EASY PIE DOUGH, SHORTCRUST PASTRY - THE PRETEND CHEF
From thepretendchef.com
EASY PUFF PASTRY PIE DOUGH - AHEAD OF THYME
From aheadofthyme.com
READY-MADE PIE CRUST DESSERT IDEAS | ALLRECIPES
From allrecipes.com
3 INGREDIENT HOT WATER FLAKY BUTTER PASTRY - TANTALISE MY TASTE BUDS
From tantalisemytastebuds.com
THE BEST BUTTER PIE CRUST ~ FLAKY & SO EASY! - FIVEHEARTHOME
From fivehearthome.com
THE TENDERFLAKE PIE PASTRY RECIPE FROM THE SIDE OF THE BOX
From acanadianfoodie.com
EASY BAKED FRUIT POCKET PIES - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
EASY REFRIGERATOR PIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PIE CRUST (SHORTCRUST PASTRY) | RECIPETIN EATS
From recipetineats.com
QUICK & EASY HOMEMADE PUFF PASTRY - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SIMPLE CHERRY PASTRY PIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY PUFF PASTRY CHERRY HAND PIES - THE UNLIKELY BAKER
From theunlikelybaker.com
PIES WITH PUFF PASTRY - THERESCIPES.INFO
From therecipes.info
FLAKY ALL-BUTTER PIE CRUST RECIPE (SO EASY!) - AVERIE COOKS
From averiecooks.com
PIE PASTRY IN UNDER A MINUTE? IT'S POSSIBLE! - CHRISTINA'S …
From christinascucina.com
BUTTERY, FLAKY PIE CRUST {FREEZER-FRIENDLY} – ADD SALT & SERVE
From addsaltandserve.com
FLAKY PIE AND TART PASTRY - TASTES OF HOMEMADE
From tastesofhomemade.com
SAVOURY SHORTCRUST PASTRY FOR QUICHE AND TARTS
From abakingjourney.com
EASY BEEF PASTIES - BAKING MISCHIEF
From bakingmischief.com
EASY REFRIGERATOR PIE RECIPE - COOKEATSHARE
From cookeatshare.com
CLASSIC PUFF PASTRY (FULL PUFF PASTRY) - EVERYDAY PIE
From everydaypie.com
EASY CHICKEN PUFF PASTRY PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
THE BEST ALL BUTTER PASTRY CRUST FOR PIES AND BUTTER TARTS
From thelunchboxseason.com
EASY HOMEMADE HAND PIES + FLAVOR OPTIONS - SUGAR GEEK SHOW
From sugargeekshow.com
BASIC SHORTCRUST PASTRY | RICARDO
From ricardocuisine.com
PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
From thestayathomechef.com
ROUGH PUFF PASTRY - EVERYDAY PIE
From everydaypie.com
A VERY EASY KIND OF FRUIT PIE - ART OF THE PIE®
From artofthepie.com
THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) - RICARDO
From ricardocuisine.com
29 SAVORY PIES TO MAKE FOR DINNER TONIGHT - BON APPéTIT
From bonappetit.com
PUFF PASTRY PIE - RIDICULOUSLY EASY DESSERT RECIPE
From cupcakeproject.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love