Pampered Chefs Pie Crust Recipes
PERFECT PIE CRUST
Yield 9-inch Double-Crust Pie Shell servings
Number Of Ingredients 7
Steps:
- Combine flour, sugar and salt in a Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.On a lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.
SCRATCH PIE CRUST
Yield null servings
Number Of Ingredients 10
Steps:
- Cut the butter into small cubes.In a large mixing bowl, add the flour, sugar, and salt, and stir to combine.Add the cubed butter to the flour and toss to coat. Cut the butter into the flour with the Pastry Blender until the flour has turned a pale yellow and resembles a coarse crumble.Add the water and gently combine with the Mix 'N Scraper® . The mixture should be just moist enough that it holds its shape when you squeeze it in your hand. Add more water, one tsp (5 mL) at a time, if needed.Remove the dough from the mixing bowl and gently form it into a mound. If you're making a double crust, divide the mound in two and shape into to rectangular bricks if using Mini Pie Pan or round discs if using Deep Dish Pie Plate. Cover the dough tightly with plastic wrap and place it in the refrigerator for at least 1 hour, or up to 2 days.Remove one crust from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Roll out the dough with the Marble Rolling Pin to around ⅛" (4 mm) thickness.Carefully cut out discs for the Mini Pie Pan, or gently lay the dough out onto the Deep Dish Pie Pan.If you're making a double crust, repeat steps 6-7.
Nutrition Facts : U.S. Nutrients per Serving Calories 240, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 22 g, Fiber 1, Sugars 2 g, Protein 3 g
PAMPERED CHEF'S PIE CRUST
This is for a 2 crust pie and is good for deep pie plates. I used the cooking time for the refrigerated time.
Provided by Chef by Chance
Categories Dessert
Time 1h
Yield 2 deep dish pie crusts
Number Of Ingredients 5
Steps:
- In a large bowl, combine the flour and salt, mixing well.
- Cut in the shortening and butter until the crumbles are the pea size.
- Sprinkle 1 tbps water over the flour mixture and gently mix with a fork. Continue adding tablespoons of water until moist enough to form a ball-do not over work the dough or it will get tough.
- Form the dough into 2 balls and flatten to 1/2" thickness. Wrap in plastic wrap and refrigerate for 30 minutes.
Nutrition Facts : Calories 1327.2, Fat 87.3, SaturatedFat 36.9, Cholesterol 91.6, Sodium 830.6, Carbohydrate 119.3, Fiber 4.2, Sugar 0.5, Protein 16.5
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5/5 (1)
- Cut the butter into small cubes.In a large mixing bowl, add the flour, sugar, and salt, and stir to combine.Add the cubed butter to the flour and toss to coat.
- Cut the butter into the flour with the Pastry Blender until the flour has turned a pale yellow and resembles a coarse crumble.Add the water and gently combine with the Mix ‘N Scraper® .
- The mixture should be just moist enough that it holds its shape when you squeeze it in your hand.
- Add more water, one tsp (5 mL) at a time, if needed.Remove the dough from the mixing bowl and gently form it into a mound.
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