Singlecrustsweetpastrypieshell Recipes

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PASTRY FOR SINGLE-CRUST PIE



Pastry for Single-Crust Pie image

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

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

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.

SWEET PASTRY SHELL



Sweet Pastry Shell image

Provided by Martha Stewart

Yield Makes one 12-inch tart shell

Number Of Ingredients 5

2 1/2 cups all-purpose flour
Pinch of salt
1 cup cold (2 sticks) unsalted butter, cut into small pieces
1 scant cup confectioner's sugar
3 egg yolks

Steps:

  • In a food processor, combine flour, salt, and butter; pulse until mixture resembles coarse breadcrumbs. Add sugar and egg yolks; pulse until dough comes together. Turn dough out on a piece of plastic wrap, form into a ball, wrap, and chill for at least 1 hour.
  • Preheat oven to 375 degrees. Place a fluted 12-inch tart pan with a removeable bottom on a baking sheet. Coarsely grate chilled pastry into pan. Press dough down evenly, about 1/8-inch thick, on the bottom and up sides of pan; do not let pastry warm. Chill again for at least 30 minutes.
  • Line shell with parchment paper and pie weights. Bake until lightly browned, 20 to 25 minutes. Allow shell to cool before filling, and remove pie weights.

SHORTCRUST PASTRY



Shortcrust Pastry image

This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.

Provided by Food Network

Categories     dessert

Time 50m

Yield makes 1 (14 ounce) crust

Number Of Ingredients 4

7 ounces all-purpose flour, sifted
Pinch of salt
7 tablespoons chilled butter, cubed
1/2 to 1 medium egg, beaten

Steps:

  • Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
  • If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
  • Variations:
  • Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
  • Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

PASTRY FOR CLASSIC SINGLE-CRUST PIE



Pastry for Classic Single-Crust Pie image

If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 pastry shell (9 or 10 inches).

Number Of Ingredients 4

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

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. Roll out to fit a 9-in. or 10-in pie plate. , Transfer crust to pie plate. Trim to 1/2 in. beyond rime of 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.

SHORTCRUST PASTRY



Shortcrust Pastry image

Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.

Provided by Joanna

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 40m

Yield 8

Number Of Ingredients 4

1 ½ cups all-purpose flour
½ cup cold butter, chopped
1 egg yolk
3 teaspoons ice-cold water, or as needed

Steps:

  • Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
  • Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Use pastry for tarts, pastries, quiches, or other savory goodies.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g

RICH SHORTCRUST PASTRY



Rich Shortcrust Pastry image

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

4 cups all-purpose flour
1 ½ teaspoons salt, or more to taste
1 ½ cups butter
3 eggs
1 cup cold water

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

ONE PIE SHELL



One Pie Shell image

Make and share this One Pie Shell recipe from Food.com.

Provided by COOKGIRl

Categories     Dessert

Time 40m

Yield 1 pie shell

Number Of Ingredients 8

1 1/4 cups flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup shortening or 1/3 cup cold lard, plus
2 tablespoons shortening or 2 tablespoons cold lard
1 egg yolk
2 tablespoons ice water
1 teaspoon apple cider vinegar

Steps:

  • In large bowl combine the flour, sugar and salt.
  • Cut in the shortening or lard using a pastry blender.
  • Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir.
  • Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour.
  • On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate.
  • Turn the dough that hangs over the sides under, and crimp edges as desired.
  • Fill and bake the pie crust as directed by the recipe you are using.
  • YIeld: One 9-inch single pie crust.

Nutrition Facts : Calories 1464.3, Fat 99.4, SaturatedFat 25.1, Cholesterol 188.8, Sodium 592.7, Carbohydrate 124, Fiber 4.2, Sugar 4.7, Protein 18.6

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