CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
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
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
PASTRY CRUST (PIE CRUST)
Easy food processor pie crust. I adapted from a Kitchenaid cookbook - theirs was good, but didn't make quite enough crust. This recipe makes enough for one double-crust pie, or two single-crust pies.
Provided by appleydapply
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend.
- Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.
- Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.
- Remove from bowl and form into 2 balls.
- On a lightly floured surface, roll each ball into a circle.
- Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
OUR FAVORITE PIE CRUST
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes 1 crust
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
ELECTRIC MIXER SWEET BUTTER PIE CRUST
Easy to make with a cookie like taste- but not too sweet! Yields two 12-inch rounds, enough for one 9-inch double-crust pie.
Provided by That Napa Chicken R
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
- As the mixer turns on low sprinkle in cold water a tablespoon at a time. Try to sprinkle it evenly over the flour and butter. Continue mixing the dough as you slowly add water. The secret is to add just enough water until it just pulls together as a shaggy mass. If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty.
- To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
- Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
- Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
- The next secret is to freeze the completed shell completely before baking. This step also helps to minimize that shrinking pie shell effect.
- Bake as directed for your pie recipe if using for a two crust pie.
- If baking a pie shell for a premade pie filling:.
- Preheat your oven to 350°F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
- Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
- Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
Nutrition Facts : Calories 319.6, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 233.2, Carbohydrate 40.1, Fiber 1.1, Sugar 8.4, Protein 4.5
More about "kitchenaid pie pastry recipes"
RECIPE FOR MAKING PASTRY WITH MY KITCHENAID
From eatlovelivelondon.com
Estimated Reading Time 4 mins
CHEESE SHORTCRUST PASTRY - KITCHENAID
From kitchenaid.co.uk
CUTTING BUTTER - PASTRY BEATER - PRODUCT HELP | KITCHENAID
From producthelp.kitchenaid.com
BASIC PIE DOUGH | WILLIAMS SONOMA
From williams-sonoma.com
ALL BUTTER PIE CRUST - BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE PERFECT PIE CRUST IN A BLENDER - HAPPY FOOD, HEALTHY …
From happyfoodhealthylife.com
KITCHENAID MIXER PIE CRUST ATTACHMENT - ALL INFORMATION ABOUT …
From therecipes.info
FOOD PROCESSOR RECIPES - KITCHENAID
From kitchenaid.ca
61 KITCHENAID RECIPES THAT STAND, MIX, AND DELIVER | BON …
From bonappetit.com
PASTRY BEATER RECIPES - PRODUCT HELP | KITCHENAID
From producthelp.kitchenaid.com
HOW TO MAKE PIE CRUST IN A FOOD PROCESSOR | KITCHENAID
From kitchenaid.com
MAKE GREAT PASTRY WITH THE KITCHENAID ARTISAN MIXER - CURRYS
From currys.co.uk
LAURA WEATHERS PIE CRUST RECIPE FOR KITCHENAID MIXERS - QVC
From qvc.com
THE KITCHENAID HOUSEWIFE: HOTPOT PIE WITH SHORTCRUST PASTRY
From the-kitchenaid-housewife.blogspot.com
EASIEST ALL BUTTER PIE CRUST RECIPE - SOMETHING SWANKY
From somethingswanky.com
EASY PIE CRUST RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PUMPKIN PIE | RECIPES | OFFICIAL KITCHENAID SITE
From kitchenaid.ie
HOW TO MAKE PIE CRUST IN YOUR STAND MIXER | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE A PIE CRUST WITH A STAND MIXER | KITCHENAID
From kitchenaid.com
PIE CRUST IN THE KITCHEN AID - EATING FROM THE GROUND UP
From eatingfromthegroundup.com
PIE PASTRY IN UNDER A MINUTE? IT'S POSSIBLE! - CHRISTINA'S CUCINA
From christinascucina.com
HOW TO MAKE FLAKY PIE CRUST USING YOUR STAND MIXER - BON APPéTIT
From bonappetit.com
QUICK & EASY FOOD PROCESSOR RECIPES - KITCHENAID AUSTRALIA
From kitchenaid.com.au
20 BEST KITCHENAID MIXER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PIE CRUST RECIPE: FROM SCRATCH: MOM'S BEST PIE DOUGH: HOW TO
From youtube.com
SHORT CRUST PASTRY - KITCHENAID
From kitchenaid.co.uk
BASIC FLAKY PASTRY DOUGH - FOR STANDMIXER RECIPE - CUISINART
From cuisinart.com
FOOD PROCESSOR PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
TRADITIONAL DEEP DISH APPLE PIE - KITCHENAID AUSTRALIA
From kitchenaid.com.au
KITCHENAID MIXER RECIPES FOR DESSERT | EASY CHOUX PASTRY RECIPE
From dessertspotting.com
MILLIE'S PERFECT PIE CRUST RECIPE - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
HOW TO MAKE PIE CRUST BY HAND - EVERYDAY PIE
From everydaypie.com
ELECTRIC MIXER PASTRY - BETTER HOMES & GARDENS
From bhg.com
10 BEST KITCHENAID RECIPES | YUMMLY
From yummly.com
HOW TO MAKE HOMEMADE PASTA WITH KITCHENAID
From thelittlekitchen.net
TINA’S PIE CRUST: FOOD PROCESSOR OR STAND MIXER (PLUS VIDEO)
From epicuricloud.com
COOK'S ILLUSTRATED'S FOOLPROOF PIE DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
BASIC FLAKY PASTRY DOUGH RECIPE - CUISINART.COM
From cuisinart.com
KITCHENAID PIE PASTRY - BIGOVEN.COM
From bigoven.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 »
#30-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #5-ingredients-or-less #pies-and-tarts #desserts #oven #easy #pies #dietary #low-sodium #low-in-something #equipment #number-of-servings
You'll also love