PRESS IN PIE CRUST
Making pie crust from scratch is like kid's play when you use Gramma John's Pie Crust recipe. It's simple and delicious!
Provided by Jessica Fisher
Categories Dessert
Time 25m
Number Of Ingredients 4
Steps:
- In a medium bowl, combine together the flour and salt. Add the butter chunks and cut them into the flour mixture with a pastry blender, or two knives held together. You can also use a food processor for quicker work. Kids can do this with a fork if that is easier for them. Work these ingredients together until they form pea-sized crumbs.
- Quickly stir in the cold water a tablespoon at a time and combine until a large pea size clumps form. Transfer these to the pie plate.
- Pat the dough into a pie plate, pushing the dough across the bottom of the pie plate and up the sides.
- Use as is in recipes that call for an unbaked pie shell. For recipes that call for a pre-baked crust, bake it for 10-15 minutes at 350 degrees until light golden brown. Cool completely before pouring in your filling.
Nutrition Facts : Carbohydrate 91 g, Protein 16 g, Fat 94 g, SaturatedFat 59 g, Cholesterol 244 mg, Sodium 1976 mg, Fiber 3 g, Sugar 1 g, Calories 1265 kcal, ServingSize 1 serving
DOUBLE-CRUST PASTRY (10-INCH PIE)
Steps:
- 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. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds 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 one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
PAT IN PAN PIE CRUST
Everyone can make a pie crust with this recipe. I found this in an Amish cookbook. Try it, homemade is always better.
Provided by children from A to Z
Categories Dessert
Time 25m
Yield 1 8-9 inch pie
Number Of Ingredients 6
Steps:
- Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
- In a measuring cup, combine the oil and milk and beat with a fork until creamy.
- Pour all at once over flour mixture.
- Mix with a fork until the flour mixture is completely moistened.
- Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
- Flute the edges.
- Shell is now ready to be filled.
- If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
- Prick the pastry with a fork and bake 15 minute.
PAT - A CRUST ( PIE CRUST )
Make and share this Pat - a Crust ( Pie Crust ) recipe from Food.com.
Provided by oharaj5
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- mix in a 10 inch pie plate with a fork until moist.
- pat into pie crust.
- bake at 400 for 10 minutes.
Nutrition Facts : Calories 282.1, Fat 18.7, SaturatedFat 2.9, Cholesterol 0.8, Sodium 366.8, Carbohydrate 25.2, Fiber 0.8, Sugar 1.1, Protein 3.4
PAT-IN-THE-PAN PIE CRUST
From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." The secret to preserve flakiness (based on rugelach dough) is cream cheese. The cream cheese makes the dough dense enough not to need a filler while blind baking, so no pie weights needed!
Provided by DrGaellon
Categories Dessert
Time 1h50m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- In a stand mixer (or a large bowl with an electric hand beater), cream together cream cheese and butter on medium-high for 2 minutes until fully combined. Scrape down sides of bowl.
- Whisk together flour, sugar and salt. Add to mixer bowl and stir on medium-low until until it resembles corn meal, then on medium-high until it all sticks together. Remove 3 tbsp of dough and reserve.
- Flour workbench lightly. Turn dough out onto floured board. Knead lightly until well-combined. Pat out into a 6" circle, and transfer to a greased 9" pie plate. Using heel of hand, press dough out to sides of pan. Using fingertips, push dough smooth and even, working it up the sides of the pan.
- Roll out reserved dough into a rope about 12" long (use a ruler!). Cut into three 4" lengths, then roll each piece out to 8" long. Lay the 3 ropes along the upper edge of the pie pan, pressing lightly into the dough already in the pan. Flute the edge as you would a rolled crust. Cover with plastic wrap and refrigerate at least 1 hour. (Dough can be held up to 2 days in the refrigerator, or 1 month in the freezer if double wrapped.).
- Prick the bottom of the dough all over with a fork (try not to go all the way through to the pan, or the filling might leak). Bake in preheated 325°F oven for about 35 minutes until golden brown.
Nutrition Facts : Calories 1683.2, Fat 113.9, SaturatedFat 71.3, Cholesterol 308, Sodium 1410.5, Carbohydrate 146, Fiber 4.2, Sugar 25.8, Protein 21.5
PAT-A-PIE PIE CRUST
Make and share this Pat-A-Pie Pie Crust recipe from Food.com.
Provided by food snob mom
Categories Dessert
Time 15m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Sift flour, sugar and salt into bowl. Whip oil and milk together. Pour over flour mixture, and mix with a fork. Pat 2/3 of dough into a pie plate. Use filing of your choice. Crumble rest of dough on top (except on cream pies). (I like to add brown sugar, crushed walnuts and cinnamon to the mixture for my apple pie). Bake as for any pie.
Nutrition Facts : Calories 2245.4, Fat 148.2, SaturatedFat 21.3, Cholesterol 6.4, Sodium 3518.5, Carbohydrate 201.3, Fiber 6.8, Sugar 9.1, Protein 27.3
OUR FAVORITE PIE CRUST
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes 1 crust
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
PAT-IN PIE CRUST (NO-ROLL)
I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!
Provided by DeeCooks
Categories Dessert
Time 15m
Yield 1 9 inch crust
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Stir together wet ingredients.
- Combine, stirring just to blend.
- Press and pat into a 9 inch pan, up the sides, crimping the edges.
- Bake as directed in recipe.
- (For quiche, I prebake my crusts for 15 minutes @400.).
Nutrition Facts : Calories 1349.4, Fat 73.8, SaturatedFat 10.2, Sodium 1259.6, Carbohydrate 149.9, Fiber 5.1, Sugar 7.1, Protein 19.4
PAT-IN-THE-PAN PIE CRUST
This pie crust requires no rolling pin-it's just simply patted into the pan.-Mrs. Anton Sohrwiede, McGraw, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pie crust (9 inches).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Fill as desired. , If baking the filling, cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. ,
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 163mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
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