BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
PASTRY FOR SINGLE-CRUST PIE
This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. -Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pastry shell (8 servings).
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
MICROWAVE ONE-CRUST PASTRY
Make and share this Microwave One-Crust Pastry recipe from Food.com.
Provided by Anemone
Categories Dessert
Time 40m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Mix flour and salt.
- Cut in butter.
- Mix in water one tablespoon at a time.
- Gather into a ball and let sit for 5 minutes.
- Roll out. Place in pie plate.
- Refridgerate 20 minutes.
- Microwave on MED 6-9 minutes. Check for doneness, let sit 2 minutes (it will continue to cook a bit after you take it out of the microwave).
- Use in any pie recipe requiring a baked pie crust.
Nutrition Facts : Calories 1041.3, Fat 92.7, SaturatedFat 58.4, Cholesterol 244, Sodium 2400, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 7.4
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
ONE CRUST PIE PASTRY
Oh my oh my. Everytime I make a crust I decide it is better than the last. So as of right now, this is my favorite. I got it out of a Betty Crocker cookbook. It calls for shortning but I used butter flavor Crisco. I don't know how big of a difference that makes but thats how I am going to post this recipe. This is very light,crispy, and buttery so it melts in your mouth. Watch out, you will want to eat it all.YUM!
Provided by Bay Laurel
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Unbaked One-Crust Pie Crust:.
- Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 of pastry in plastic wrap and refrigerate about 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 more flaky.
- If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry, using floured rolling pin, into circle 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; place in pie plate. Unfold 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.
- Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
- 2. Baked Pie Crust:
- Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold 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 of pastry in plastic wrap and refrigerate about 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 more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.
- Fold and roll pastry under, even with plate; flute as desired.
- For tart, trim overhanging edge of pastry even with top of tart pan.
- Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : Calories 133.7, Fat 8.7, SaturatedFat 3.5, Cholesterol 4.8, Sodium 145.7, Carbohydrate 11.9, Fiber 0.4, Protein 1.6
PASTRY FOR A ONE-CRUST PIE
Provided by Craig Claiborne
Categories dessert
Time 45m
Yield 10 - 12 servings
Number Of Ingredients 6
Steps:
- If food processor is used, combine the flour, egg yolk, sugar and salt in container. Cut butter into fine pieces and add. Process, adding just enough water to make pastry hold together.
- If food processor is not used, place flour, sugar and salt in mixing bowl. Cut butter into fine pieces and add. Using pastry blender or fingers, work in butter until mixture has texture of coarse cornmeal. Work in egg yolk. Add only enough water so dough can be gathered together and shaped into ball.Wrap in wax paper and chill for 30 minutes or longer.
- Roll dough out on floured board, turning as necessary and using a little more flour as necessary to prevent sticking.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 78 milligrams, Sugar 1 gram, TransFat 0 grams
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