Pastry Shells Recipes

PUFF PASTRY SHELLS

Steps:

• Beat egg and water together in a small bowl.
• Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

PASTRY SHELLS

Steps:

• Mix and sift flour.
• Cut in shortening with a knife. Add only enough water to hold the ingredients together.
• DO NOT KNEAD.
• Divide the dough into 2 parts and roll out onto a slightly floured wooden board.
• Line the pie pan with only 1 of the dough parts.
• Pinch the edges or use a fork to make the edged design.
• Poke the bottom of the shell with the fork.
• Bake in oven at 460* for 10 - 15 minutes.
• **Cook the 2nd shell according to directions unless you are using the 2nd shell as a covering for a pie, then place it on top of the pie raw and cook according to the pie's directions.** This recipe yields 2 pastry shells.

FLAKY PASTRY TART SHELLS

Steps:

• 1. Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
• 2.Rolling the dough:
• Turn the pastry dough out on a lightly floured board and divide it into quarters for small 7-inch tart shells or in half for large 10-inch shells. Shape 1 piece into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 9 inches for a small tart, or 12 inches for a large tart, and about 1/8 inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Remove the plate or bowl.
• 3.Forming the edge:
• Fold 1/2-inch edge of dough all around to form a decorative rim. Begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rope pattern will. Form. Roll out the remaining dough and crimp the edges in the same manner. Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Refrigerate the pastry for at lest 30 minutes or up to 24 hours. If you wish, you can freeze the shells on the baking sheets, and when they are frozen, stack them inside freezer bags. Bake the shells without defrosting first.
• 4.Prebaking:
• Preheat the oven to 375°F. Brush the rims of the tarts with egg wash. Bake the tart shells (1 baking sheet at a time) for 15 minutes, then reduce the heat to 350°F and continue to bake until they are an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Let cool on the baking sheet.

FLAKY PASTRY SHELL

Steps:

• In medium bowl, stir together flour and salt. Cut in butter and shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in egg and cold water until pastry clings together. Shape into a ball; flatten. Roll between sheets of waxed paper. Peel off top sheet. Turn into ungreased 9-inch pie plate or quiche pan. Remove other sheet; press edge with fork for decoration.

FLAKY PASTRY TART SHELLS

Steps:

• Place the flour, butter, and salt in a food processor fitted with a steel blade.
• Pulse about 24 times, then open the machine and lift a nadful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley, if larger, pulse again.
• When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.
• Sprinkle 6 Tbs of ice water onto the dough. Spread the fingers of one hand, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated.
• Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together.
• Break the piece in half; if it seems dry and crumbly, cautiously add more water a few tsp at a time until you can squeeze it into a ball that will not brumble when broken apart.
• The dough is easiest to work with immediately if your kitchen is reasonably cool, the butter was cold and you used ice water. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate for about 15 minute.
• Turn the pastry dough out on a lightly floured board and divide it inot quarters for small 7-inch tart shells or in half for large 10-inch shells.
• Shape 1 piece of dough into a disk and dust the top lightly with flour.
• Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then the bottom.
• Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary.
• When the round is larger than 9 inches for a small tart or 12 inches for a large tart and about 1/8-inch thick.
• Trim the edges of the rounds if you want, but the edge is hand formed so it really doesn't matter all that much.
• Fold 1/2-inch edge of dough all around to form a decorative rim.
• Begin by folding a 1-inch long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rop pattern will form.
• Roll out the remaining dough in the same way, and crimp edges in the same manner.
• Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.
• Refrigerate the pastry for at least 30 min or up to 24 hours. They can be frozen on the baking sheets, and when frozen, stack them inside freezer bags. Bake the shells without thawing.
• Prebaking:Preheat the oven to 375ºF.
• Brush the rims of the tarts with an egg wash.
• Bake 1 baking sheet at a time for 15 min, then reduce the heat to 350ºF and continue to bake until they are an even golden brown, 8-12 min longer.
• Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon.
• Let cool on the baking sheet.