Kittencals No Fail Buttery Flaky Pie Pastrycrust Recipes

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KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST



Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust image

I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *NOTE* this can also be made using a processor with great results, which is the way I most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 2 9-inch pastry, 16 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 1/2 cups cake pastry flour (or use 3 cups all purpose)
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup butter, very cold
1/4 cup lard, very cold
1 egg yolk
7 tablespoons ice water
1 teaspoon vinegar

Steps:

  • Mix both flours, sugar and salt in a large bowl.
  • With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
  • In a small bowl whisk the egg yolk, vinegar and water.
  • Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
  • Gather into a ball then divide into two.
  • Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
  • PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
  • In a small bowl mix the egg, vinegar and water together; set aside.
  • Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
  • Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

NO FAIL PIE CRUST I



No Fail Pie Crust I image

I found this recipe years ago, and have not made any other since. This dough freezes very well.

Provided by Lenn

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 10m

Yield 24

Number Of Ingredients 6

2 ½ cups all-purpose flour
1 cup shortening
¼ teaspoon salt
1 egg
¼ cup cold water
1 tablespoon distilled white vinegar

Steps:

  • Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
  • Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
  • Wrap with plastic and chill in a refrigerator until ready to prepare.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g

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