THIN BUTTER CRUST
Provided by Jasper White
Categories Dessert Bake Thanksgiving Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes one double-crust nine-inch pie or twelve tartlet shells
Number Of Ingredients 4
Steps:
- 1. Mix together the flour and salt. Cut the butter into pieces the size of a walnut (about 1 1/2 tablespoons). Mix the flour and butter together in a large bowl, using only your hands, until the butter begins to break up.
- 2. When the flour has just begun to pick up a little color from the butter , add the water, a bit at a time, and mix until the dough starts to come together. Since the exact amount of water needed will always vary, you have to develop a feel for how much to use.
- 3. Remove the dough from the bowl to a floured surface and knead briefly, just until the dough begins to smooth out. Wrap in waxed paper or plastic wrap and refrigerate immediately. Allow the dough to rest for at least 30 minutes.
- 4. When ready to roll out the dough, divide it in half. Place one half on a floured surface; return the other half to the refrigerator. To roll out the dough, form each half into a flat circle and quickly roll it out in the shape required. Always roll the dough very thin (about 1/4 inch). Line the pie pan with one half and set aside the second half for the upper crust. Refrigerate until ready to use.
- 5. When assembling the pie, wet the edges where the two crusts join, to form a seal. Using your thumb and index finger, crimp them together. Make vents for the steam to escape.
- VARIATION
- Roll out the dough in one piece and cut out circles 1 1/2 to 2 inches in diameter larger than the tartlet forms. Place the circles in the forms and line with parchment paper or aluminum foil. Add beans, rice or pie beads. Prebake blind at 350 degrees. Cooking time is determined by final use.
SKINNY PIECRUST
Makes one single piecrust. 429 calories (single 8" piecrust). Double recipe for double-crust pie.
Provided by Ruth
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Important: have diet margarine at room temperature. Sift flour, salt, and baking powder together in a deep bowl. Add margarine all at once. Cut in with fork or pastry blender and continue mixing until no pastry sticks to the sides of the bowl. Shape into a ball and wrap in wax paper. Refrigerate until thoroughly chilled (one hour or more).
Nutrition Facts : Calories 81.6 calories, Carbohydrate 6 g, Fat 5.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 226.2 mg
LIGHTER PIECRUST
Make this for our Lighter Lemon Meringue Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 9-inch single-crust pie
Number Of Ingredients 9
Steps:
- Whisk together flours, wheat germ, sugar, salt, and baking powder in a medium bowl. Blend in butter and shortening with a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in 1/4 cup buttermilk with a fork until dough begins to form. Add additional buttermilk until dough holds together when pinched between fingers. Shape dough into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
SKINNY PIECRUST
Makes one single piecrust. 429 calories (single 8" piecrust). Double recipe for double-crust pie.
Provided by Ruth
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Important: have diet margarine at room temperature. Sift flour, salt, and baking powder together in a deep bowl. Add margarine all at once. Cut in with fork or pastry blender and continue mixing until no pastry sticks to the sides of the bowl. Shape into a ball and wrap in wax paper. Refrigerate until thoroughly chilled (one hour or more).
Nutrition Facts : Calories 81.6 calories, Carbohydrate 6 g, Fat 5.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 226.2 mg
SHORTCUT PIE CRUST ALA NEW YORK TIMES
Categories Nut Pie Freeze/Chill
Number Of Ingredients 5
Steps:
- Combine the flour, confectioners' sugar and salt in the bowl of a food processor.
- Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
- Add the egg yolks and blitz then pulse just until the pastry begins to come together.
- Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
- Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly.
- Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.)
- Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees. Tip If you have extra dough, you can make thumbprint pies from them: Butter a muffin tin. Pull off ball-size pieces of chilled leftover pastry and press into buttered tin, making a well in the center. Fill with jam or jelly, leaving a little room to top with cream later. Bake at 350 degrees until dough is cooked, 30 to 40 minutes.
- Top with whipped or plain heavy cream and eat in one bite.
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