PASTRY FOR DOUBLE-CRUST PIE
Nothing is as tempting as a homemade pie, complete with a tender, flaky crust. Here's how to obtain perfect piecrust.
Provided by BHG Test Kitchen
Time 15m
Number Of Ingredients 4
Steps:
- Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
- On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.
- To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
- Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes. Makes 8 servings.
Nutrition Facts : Calories 256 kcal, Carbohydrate 22 g, Protein 3 g, SaturatedFat 4 g, Sodium 134 mg, Fat 17 g, UnsaturatedFat 0 g
TWO CRUSTED PIE DOUGH
Provided by Food Network
Time 45m
Yield Two crusted, 10 inch pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces.
- Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out.
- Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle.
- Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate.
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475°F. 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. Shape into flattened round on lightly floured surface. Wrap flattened round 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 pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : ServingSize 1 Serving
PASTRY FOR A DOUBLE PIE CRUST
This is from Jan Karon's Mitford Cookbook. Pie Crust, unbaked, can be kept in the refrigerator for up to 8 hours and frozen for up to 2 months. I used the cooking time for the time the dough needs to rest in the refrigerator.
Provided by Chef by Chance
Categories Dessert
Time 1h30m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- Place the dry ingredients into a food processor and pulse to combine.
- Add the chilled butter pieces and pulse 5 times.
- Add the chilled shortening pieces and pulse 5 times.
- Add the sour cream and pulse 5 times.
- Place mixture into a large bowl. Sprinkle 3 tbsp of ice water over the mixture and press down with a spatula until the dough sticks together. Add more water if necessary.
- Divide the dough into 2 balls, flatten into disks. Dust lightly with flour, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Roll out dough, place in pie plate and shape. Refrigerate another 30 minutes before filling or baking.
Nutrition Facts : Calories 1449.1, Fat 100, SaturatedFat 43, Cholesterol 124.7, Sodium 1175.9, Carbohydrate 121.6, Fiber 4.2, Sugar 2.6, Protein 16.8
PASTRY FOR EXTRA-LARGE DOUBLE-CRUST PIE
Our Test Kitchen home economists adapted one of their 9-inch, double-crust recipes for an 11-1/2- to 12-inch pie plate. Bake an extra-big pie and watch eyes light up!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. , Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts : Calories 301 calories, Fat 20g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SOMEONE'S PASTRY FOR A DOUBLE-CRUST PIE (OR TWO PIE CRUSTS)
This is my mother-in-law's double-crust pastry recipe for pie crusts, and I'm posting it for safe keeping. This is the crust that MUST be under every homemade pumpkin/pecan/any pie for our holidays (or my husband's side of the family thinks the pie is totally gross--haha). I titled this recipe as I did because it could have been my grandma's (her mother's), or it could have come from a church group, a recipe book, a neighbor, or some other source that I am unaware of. We (our family) has made single- and double-crust pies as well as peach cobbler using this recipe. It comes out flaky and tasty. NOTE: This recipe halves fine, but DOES NOT double well. If you want to make 4 pie crusts, make 2 separate batches.
Provided by Greeny4444
Categories Dessert
Time 15m
Yield 2 9 inch pie crusts
Number Of Ingredients 4
Steps:
- Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes. Set it by your work area, and let it get icy cold.
- Combine flour and salt in a medium bowl.
- With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
- Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together. If the weather (or your kitchen) is warm/humid, less water will be needed. Be sure you have the consistency you want, because it's very difficult to add more water.
- Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
- Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders. I saw that on a Bobby Flay - Pie Throwdown episode).
- Gently transfer to a 9" pie plate. Gently press the pastry down into the plate, being sure not to stretch or tear the dough. If it does tear a little, just take some off the edge, and "patch" it.
- Create a decorative edge around the top, and cut any extra crust off of the edge.
- Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
- Blind bake the crusts or fill and bake as directed in your recipe.
Nutrition Facts : Calories 1361.1, Fat 103.7, SaturatedFat 25.8, Sodium 1166.7, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PASTRY FOR PIES AND TARTS
A recipe that belongs in every pie lover's collection! If you're making a baked pie crust, a one-crust or two-crust pie or tart, what you need to know can be found in this recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- One-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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. Shape into flattened round on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Decorative Crust Ideas, page 00). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe.
- Two-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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 pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Decorative Crust Ideas, page 00). Bake as directed in pie recipe.
Nutrition Facts : Calories 145, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg
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