BUTTER PASTRY FOR SINGLE CRUST 9-INCH PIE
The foundation of any pie is its crust. This recipe produces a sturdy yet flaky pie pastry specifically for single crust pies. It's crisp, light, and won't crumble apart when cutting.
Provided by Challenge Home Economist
Categories Pies, Crisps and Cobblers
Yield One 9-inch pie shell
Number Of Ingredients 4
Steps:
- Butter should be cut into ½ - inch cubes and frozen.
- Combine flour and salt in food processor with knife blade attachment and process for about 8 to 10 seconds.
- Add cold butter cubes and process by pulsing approximately 8 to 10 times or until mixture resembles coarse crumbs. Do not over mix.
- Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
- Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
- Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾- inch over hang. Fold dough edge under and crimp or flute. For best results freeze crust before filling or baking.
- Bake or fill according to recipe directions.
- Preheat oven to 450°F
- Prick the bottom and sides of the pastry generously with a fork - particularly where the bottom and sides meet. (If using a pan with removable bottom, do not prick holes in the pastry; instead, fit a piece of foil onto the unbaked pastry and fill with pastry weight or dried beans.)
- Bake 10 to 12 minutes or until golden brown.
PASTRY FOR SINGLE-CRUST PIE
This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. -Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pastry shell (8 servings).
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
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
ONE CRUST PIE PASTRY
Oh my oh my. Everytime I make a crust I decide it is better than the last. So as of right now, this is my favorite. I got it out of a Betty Crocker cookbook. It calls for shortning but I used butter flavor Crisco. I don't know how big of a difference that makes but thats how I am going to post this recipe. This is very light,crispy, and buttery so it melts in your mouth. Watch out, you will want to eat it all.YUM!
Provided by Bay Laurel
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Unbaked One-Crust Pie Crust:.
- 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, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold 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.
- Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
- 2. Baked Pie Crust:
- Heat oven to 475ºF. 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.
- For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.
- Fold and roll pastry under, even with plate; flute as desired.
- For tart, trim overhanging edge of pastry even with top of tart pan.
- Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : Calories 133.7, Fat 8.7, SaturatedFat 3.5, Cholesterol 4.8, Sodium 145.7, Carbohydrate 11.9, Fiber 0.4, Protein 1.6
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
SINGLE-CRUST SWEET PASTRY PIE SHELL
Use with "Lemon Cheesecake Streusel Pie" or any of your favourite pie recipes calling for a single crust.
Provided by Boyz 5
Categories Dessert
Time 32m
Yield 1 pie shell
Number Of Ingredients 6
Steps:
- In bowl,mix together flour,sugar and salt.Using a pastry blender cut in the butter until the consistency resembles fine crumbs with a few larger pieces.
- In liquid measure,beat egg yolk with ice-water;drizzle over dry ingredients,stirring briskly with fork to form ragged dough.Press into disc shape.Wrap in plastic wrap;refrigerate until chilled;about 30 minutes.
- On lightly floured surface,roll out pastry to generous 1/8-inch thickness;fit into 9-inch pie plate.Trim edge to 3/4-inch overhang;fold overhang under and flute edge.
- Bake at 375°F for 12 to 15 minutes minutes or until golden brown.
Nutrition Facts : Calories 1567.1, Fat 97.8, SaturatedFat 60, Cholesterol 432.8, Sodium 1246.4, Carbohydrate 153, Fiber 4.5, Sugar 25.8, Protein 20.6
PASTRY FOR A ONE-CRUST PIE
Provided by Craig Claiborne
Categories dessert
Time 45m
Yield 10 - 12 servings
Number Of Ingredients 6
Steps:
- If food processor is used, combine the flour, egg yolk, sugar and salt in container. Cut butter into fine pieces and add. Process, adding just enough water to make pastry hold together.
- If food processor is not used, place flour, sugar and salt in mixing bowl. Cut butter into fine pieces and add. Using pastry blender or fingers, work in butter until mixture has texture of coarse cornmeal. Work in egg yolk. Add only enough water so dough can be gathered together and shaped into ball.Wrap in wax paper and chill for 30 minutes or longer.
- Roll dough out on floured board, turning as necessary and using a little more flour as necessary to prevent sticking.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 78 milligrams, Sugar 1 gram, TransFat 0 grams
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