French Pastry Pie Crust Recipes

FRENCH PASTRY PIE CRUST RECIPE - (4.5/5)

Steps:

• For the crust (food processor method): Add all the ingredients, except for the water, into a food mixer with the blade attachment. Pulse until the ingredients resemble coarse crumbs. Slowly add the water, through the tube attachment, and mix until it is just combined. Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half. Wrap each half in plastic wrap and then shape into a disc. Chill for at least an hour, or overnight. Without a food processor: Combine all the dry ingredients, then cut in the shortening with a pastry cutter. In a small bowl, combine the egg, vinegar and 4 Tablespoons of water, Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary. When ready to roll, remove from the refrigerator. Lightly dust a piece of parchment paper with flour. Rolling from the middle to OUT. Turn the dough, 1/4 turns, often. The dough softens very quickly, so it will most likely tear. Just grab a section from an edge and patch it in. I found the dough too pliable to roll onto my rolling pin, so I lifted up the pie crust with the parchment paper and flipped it into my pan pan-- that worked! TIPS: I like to brush an egg wash over the crust, and sprinkle with coarse sugar for a beautiful golden brown color and some texture.

FRENCH PASTRY PIE CRUST

Steps:

• Sift the flour, salt, and sugar together into a large bowl and stir together.
• Cut the shortening into the flour until the mixture looks like fine breadcrumbs.
• Whisk the egg, vinegar, and 4 tablespoons of the water together in a separate bowl.
• Gradually add the egg mixture to the flour, stirring them together with a fork. Continue to combine until the dough forms a ball (you can add an additional tablespoon of water if necessary).
• Wrap the dough in plastic wrap and leave to chill in the refrigerator for at least 10 minutes before rolling out.
• Once chilled, use the dough as required for your recipe (White Potato Pie).

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

FRENCH MEAT PIE

Steps:

• In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. Fill with meat mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar.
• Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water.
• Whisk together, then add gradually to flour mixture, stirring with a fork.
• Mix until dough forms a ball.
• Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

TENDER PIE CRUST

Steps:

• Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

FRENCH PIE PASTRY

Steps:

• Place flour and salt in food processor and pulse a couple times.
• Add butter and process until mixture resembles coarse crumbs.
• Add water 1 T at a time through top feeder and pulse briefly until dough begins to form a ball.
• Remove from processor and place on floured surface.
• Form into a ball.
• Allow dough to rest at room temperature for 30 minutes before rolling out.
• On lightly floured surface, roll out dough to fit pie pan.
• Place in pan, flute edges and prick bottom of dough several times with a fork.
• Place in freezer for 15 to 20 minutes.
• Preheat oven to 425 degrees.
• Bake pie shell for 15 to 20 minutes or til light brown.