Singlecrustsweetpastrypieshell Recipes

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SINGLE-CRUST SWEET PASTRY PIE SHELL



Single-Crust Sweet Pastry Pie Shell image

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

1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold butter
1 egg yolk
2 tablespoons ice water

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

OLD-FASHIONED SWEET SHORTCRUST PASTRY



Old-Fashioned Sweet Shortcrust Pastry image

This pastry is perfect for making apple and other sweet pies. Even if you've never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you'll be laughing. The one place where you can experiment is with flavoring. If you don't fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don't go overboard with any of these flavors! Try to be confident and bring the pastry together as quickly as you can - don't knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you'll end up with a delicate, flaky pastry every time. PS. You can also make this pastry using a food processor

Provided by Jamie Oliver

Categories     dessert

Time 50m

Yield about 2 pounds

Number Of Ingredients 7

3 1/2 cups organic all-purpose flour, plus extra for dusting
1 cup icing sugar, sifted
1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes
1 lemon, zested
2 large free-range or organic eggs, beaten
Splash milk
All-purpose flour, for dusting

Steps:

  • Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

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