Pie Crust Penzeys Recipes

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

PIE CRUST (PENZEY'S)

Steps:

• 1. Preheat oven to 400F. 2. Combine the flour, salt, sugar, and cinnamon in a food processor and process for 2-4 seconds to mix. Add the butter and shortening and process with quick pulses just until the mixture resembles coarse crumbs. (This portion can be done in a large bowl using your hands to rub the fat into the flour mix until it resembles peas and sand. Switch to a spoon to blend in the water.) 3. Sprinkle 1/2 cup ice water over the mixture and pulse until the mixture begins to mass together and climb the sides of the bowl. Add the remaining water by the tablespoon if needed until the dough is crumbly but holding together and not looking dry or wet. Turn half of the mixture onto a sheet of waxed paper or parchment. Gather it into a ball and press into a thick, flat disc, about 5 inches in diameter, kneading it a little if necessary so it forms a nice smooth disc. 4. Wrap in the paper and refrigerate at least 15 minutes. Take the remaining dough and roll out quickly for the bottom crust. Bake in a preheated 400F oven for 15 minutes; it helps to line the pastry shell and fill it with pie weights, dried beans, or rice for the first 10 minutes, remove the weights, prick the crust with a fork and bake for 5 minutes more. 5. Remove the crust from the oven and let cool completely while you make the filling.

OLD FASHIONED FLAKY PIE CRUST

Steps:

• Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

EASY HOMEMADE PIE CRUST

Steps:

• Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
• Stir water and vinegar in a small bowl.
• Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
• Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
• Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

EASY PIE CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
• Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

BASIC FLAKY PIE CRUST

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

NO ROLL PIE CRUST

Steps:

• Preheat oven to 375.
• Put all ingredients into a 9 inch pie pan.
• mix with fork until well blended and pat into the pan.
• Push the pastry up the sides and form a nice edge with your thumb and finger.
• Generously prick the crust with a fork to prevent bubbling during baking.
• Bake 15 to 17 minutes at 375, until nicely browned.