Pie Crust Vi Recipes

HOMEMADE PIE CRUST

Steps:

• Place flour, butter, salt, and sugar in the bowl of a small food processor . Process on pulse until the fat is cut uniformly into the flour in very small pieces.
• Add water all at once and process just until dough holds together. If the dough is too dry to stick together, add more water by teaspoon increments.
• Place dough in a heavy 2- to 3-gallon sized sealable plastic bag and press into a round thick disk. Chill in refrigerator or freezer until stiff.
• Leaving the dough in the plastic bag, roll the dough out into a large circle (for a deep 6-inch pan, the circle should be about 10 inches in diameter and about 1/4 inch thick). Return the bag to the freezer for about 10 minutes or until dough is stiff.
• Cut the bag apart along the seams and peel it from the plastic. Without stretching the dough, fit it into the bottom of your pie dish and up the sides. You may need to let the dough soften a little. It should be malleable but cold.
• Trim any excess crust, leaving about 1/4-inch extending over the edge of the pan. Patch any holes or thin spots.
• Chill for 15 minutes and use as directed in recipes that call for uncooked pie crust.
• The dough can be frozen at this point for up to several weeks.
• Divide the dough into two balls: about 1/3 for the top crust and 2/3 for the bottom. Use two plastic bags for rolling the dough out. Use the previous instructions for fitting the bottom crust into the pan.
• After filling, lay the top crust over and trim the excess dough. Crimp the bottom and top crust together to seal. There are several ways to do this: you can press down firmly with the tips of the tines of a fork; you can pinch the edges of the dough together using the index finger and thumb of one hand and the index finger of the other; or, if you've left the excess 1/4 inch of dough around the edge of the bottom crust, you can roll it up over the top crust and press the edges together.
• Preheat oven to 400 F. Place the pan in the freezer for 15 minutes or so, until dough is very stiff.
• Line the crust with a piece of aluminum foil (not heavy duty) and pour in enough pie weights, pennies, dried beans, or rice to reach about halfway up the sides.
• Bake for 20 minutes. Remove the pan from the oven and carefully lift the foil out of the crust. The crust should be set but not browned.
• Return pan to the oven and bake for another 10 to 15 minutes.
• Remove from the oven and let cool. For a dessert crust, increase the sugar to 1 teaspoon for a single crust or 1-1/2 teaspoons for a double crust. This amount of dough is very generous; you may have some leftover after rolling. You can freeze it, or roll it out, sprinkle with Parmigiano cheese and bake it for 10 to 15 minutes for a savory snack.

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.

BASIC PIE CRUST

Steps:

• In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
• Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
• On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
• Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

EASY PIE CRUST

Steps:

• To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

EASIEST PIE CRUST EVER!

Steps:

• In a medium bowl, mix flour and salt.
• Add oil and water all at once to flour.
• With a fork, stir until mixture holds together.
• Shape dough into a ball and flatten.
• Roll between two pieces of wax paper to a 12" diameter.
• Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
• Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
• NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
• Can be doubled for a 2 crust pie.

VINEGAR PIE CRUST

Steps:

• Work flour, shortening and salt until very fine.
• Beat egg, water and vinegar together.
• Make a little well in the mixture, add liquid and blend.
• This recipe makes four one-crust pies.
• This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
• And its really swell too.