Joy Of Cooking Pie Crust Recipe 395

JOY OF COOKING PIE CRUST RECIPE - (3.9/5)

Joy of Cooking Pie Crust Recipe - (3.9/5) image

Provided by KathieC

Number Of Ingredients 6

Ingredients

2 1/2 cups flour
1 teaspoon sugar
1/4 cup shortening
1 teaspoon salt
1 cup cold butter, cut in small pieces
6 to 8 tablespoons ice cold water

Steps:

Chill your fat and water! This is essential. Cut your butter into small pieces and add to your measured flour and salt. Cut the butter in quickly and then cut in the shortening. Your mixture should resemble coarse meal. Bigger lumps of fat are just fine; aim for pea-sized at biggest. Slowly add the water and watch closely as you work it in with the edge of a spatula or continue pulsing. It should still look dry. Grab some with your hand and squeeze. Did it hold together? Then you have enough water. If it didn't, or you're not sure, add a little more and mix quickly. Test again. Divide the dough in half to make single crust amounts. Wrap up the dough up by placing a portion of it on a piece of plastic wrap. Using the wrap, instead of your hands, push the dough into a flat disk. Refrigerate this for an hour or more. Sometimes dough gets too hard in the refrigerator. If this happens to you, let it warm up a little (15 or 20 minutes) on the counter before you roll it out. Using a lightly floured board, begin by rolling from the middle of the disk up. Turn the dough one quarter and repeat. To avoid toughening of the pastry, always roll in one direction and turn the dough often. For berry pies or other pies that may leak, roll the crust a little thicker. Carefully fold the dough in half, pick it up and lay across the pie plate. Open up the dough and gently work it into the plate. If it tears or splits, just pinch it together again, or use scraps to repair any holes. Crimp the edges. Use the dough as called for in your recipe. Some call for an unbaked pie crust, and some call for a baked pie crust.

PAT IN PAN MARGARINE CRUST - (ADAPTED FROM JOY OF COOKING)

Pat in Pan Margarine Crust - (Adapted from Joy of Cooking) image

Make and share this Pat in Pan Margarine Crust - (Adapted from Joy of Cooking) recipe from Food.com.

Provided by Debbie Boere Vrou

Categories Dessert

Time 25m

Yield 1 piecrust, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons becel or other soft margarine
2 -3 tablespoons 1% or 2% low-fat milk

Steps:

Preheat oven to 375°F.
Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.

Nutrition Facts : Calories 189.4, Fat 11.6, SaturatedFat 1.7, Cholesterol 0.3, Sodium 174.9, Carbohydrate 18.3, Fiber 0.6, Sugar 0.2, Protein 2.6

PAT-IN-THE-PAN CRUST FROM THE 1997 VERSION OF JOY OF COOKING RECIPE

Pat-in-the-Pan crust from the 1997 version of Joy of Cooking Recipe image

Provided by williagx

Number Of Ingredients 7

Ingredients

Makes one 9-inch pie crust
1 1/2 cups all-purpose flour
1/2 tsp salt
1 stick of unsalted butter, softened and cut into 8 pieces
3-4 tbsp heavy cream
1 large egg yolk
Pinch of salt

Steps:

1. Position rack in the center of the oven and preheat the oven to 400 2. Whisk together the flour and salt (or food process for 10 seconds) 3. Add the pieces of butter and mash with the back of a fork or food process until the mixture resembles coarse crumbs 4. Drizzle the heavy cream over the top and stir or process until the crumbs look damp and hold together when pinched (add more liquid if you're not getting there) 5. Transfer the mixture into a 9-inch pie pan 6. Pat evenly over the bottom and sides with your fingertips and form an even crust edge 7. Crimp or flute the edge 8. Use a fork to poke holes regularly around the sides and bottom of the crust then bake until golden brown - 18- 22 minutes 9. Check regularly to see if any bubbles are forming and use the fork to deflate them. 10. Remove crust 11. If you are filling the crust with an uncooked mixture that will require further baking, whisk together the egg yolk and salt, then brush it thoroughly over the inside of the crust 12. Return to the oven and bake until the egg glaze sets - 1-2 minutes

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