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.
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
BASIC PIE PASTRY
Provided by Tyler Florence
Categories dessert
Time 50m
Yield enough for 1 double-crust pie or crostata
Number Of Ingredients 7
Steps:
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
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 FOR CLASSIC SINGLE-CRUST PIE
If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 pastry shell (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. Roll out to fit a 9-in. or 10-in pie plate. , Transfer crust to pie plate. Trim to 1/2 in. beyond rime of 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.
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
TOTALLY AWESOME PIE PASTRY
This is from a Five Roses Flour Cookbook. I have no idea when it was printed; all I could find is '24th edition'. It is probably older than me .. over 31 years old; my Father had this cookbook and it was all torn up when I was a kid, but I found one a few years ago at Value Village. And of course the original name isn't Totally Awesome, it is called Standard Pastry.
Provided by tasb395
Categories Pie
Time 5m
Yield 1 double crust
Number Of Ingredients 5
Steps:
- Mix Five Roses Flour, salt and baking powder together.
- Cut in shortening with two knives or pastry blender.
- Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball. HANDLE AS LITTLE AS POSSIBLE.
- Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate.
- Fold double and lift gently into pie plate. Unfold and fit loosely in place. DO NOT STRETCH.
- Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in a generous amount of filling. Heap fruit filling in center because it will cook down during baking.
- Roll out top crust; fold double and cut slits or fancy design near center to allow steam to escape.
- Brush edges of bottom crust with water, fit top crust over filling and lightly press top edges together. Trim edges evenly and flute.
- Bake as directed for pie filling.
- Yield: One 9 inch double crust pie or two 9 inch single shells.
- Single Shell:.
- Use only 1/2 of dough for each single shell. Arrange bottom crust in pie pan as above.
- Press pastry to rim of pie plate; flute.
- Add filling. Bake as directed for filling.
Nutrition Facts : Calories 1588.7, Fat 104.2, SaturatedFat 25.9, Sodium 1349.6, Carbohydrate 143.6, Fiber 5.1, Sugar 0.5, Protein 19.4
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 FOR A NINE- OR 10-INCH SHELL
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 20m
Yield One pie shell
Number Of Ingredients 4
Steps:
- Put the flour into the container of a food processor.
- Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
- Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
- Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 15 grams, Carbohydrate 72 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 30 grams, Sodium 12 milligrams, Sugar 0 grams, TransFat 2 grams
PASTRY FOR PIES AND TARTS
A recipe that belongs in every pie lover's collection! If you're making a baked pie crust, a one-crust or two-crust pie or tart, what you need to know can be found in this recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- One-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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 in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 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 and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Decorative Crust Ideas, page 00). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe.
- Two-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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. Divide pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry 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. Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Decorative Crust Ideas, page 00). Bake as directed in pie recipe.
Nutrition Facts : Calories 145, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg
PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475°F. 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. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : ServingSize 1 Serving
PASTRY FOR A ONE-CRUST TART
Provided by Susan Herrmann Loomis
Categories Food Processor Vegetarian Chill
Yield Makes enough dough for a 10 1/2 inch tart pan
Number Of Ingredients 4
Steps:
- Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal. With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Turn the pastry out onto a floured work surface and gather it into a ball. Proceed with any recipe calling for an un-baked tart pastry.
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SINGLE-CRUST PIE PASTRY RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Category DoughServings 1Total Time 2 hrs 10 mins
- Pulse flour and salt in a food processor until combined, 3 to 4 times. Add cubed butter and shortening, and pulse until mixture resembles small peas, 4 to 5 times. Sprinkle 3 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 1 more tablespoon of water, 1 teaspoon at a time, pulsing after each addition until dough just begins to clump together.
- Turn dough out onto a lightly floured work surface; knead until dough comes together, 2 to 3 times. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill 2 hours or up to 2 days.
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