BASIC PIE DOUGH
Make your own pie dough and pass on the store-bought stuff with this foolproof recipe. The milk adds a little more fat and makes rolling out the dough much simpler.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 double-crusted 9- or 10-inch pie
Number Of Ingredients 4
Steps:
- In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.
- Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using.
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
SUNSET'S BEST BASIC PIE CRUST DOUGH
From the magazine's August 2007 edition: "It's simple: Use shortening for a flaky texture and butter for a delicious flavor...Makes 1 double crust for a 9-inch pie or 2 single-crust 9-inch pies." Nutrition facts: 168 cal (99 fat cal), 2.1g protein, 11g fat (4.5g sat fat), 15g carb, (0.5g fiber), 270mg sodium, 14mg chol.
Provided by Heather3271
Categories Dessert
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-sized pieces.
- Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-inch disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
- NOTES: "If you would like to use lard--which also contributes flavor and flakiness to pie crust--substitute 2 tbsp lard for 2 tbsp of the shortening. Try to get good-quality lard from a butcher shop if you can; it's generally much better than ordinary grocery-store lard.".
Nutrition Facts : Calories 2691, Fat 173.3, SaturatedFat 73.9, Cholesterol 213.7, Sodium 4067, Carbohydrate 251.1, Fiber 8.4, Sugar 13.5, Protein 33.1
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