The Best Pastry Crust Recipes

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THE BEST PASTRY RECIPE EVER!



The Best Pastry Recipe Ever! image

This is another recipe from my MIL it's the best pastry recipe I have ever eaten in my life! An update: I just found out this Holiday Season how my MIL bakes this pastry which I have just updated the recipe. I had never known until now as at 90 years young we were helping her make her signature pies Wild Blueberry & Raspberry while my MIL supervised us "very" carefully! So it wasn't until I was getting ready to put the pies in the oven that I learned her method of baking at 400 Degree's for 10 minutes then 350 Degree's for the duration until golden brown. I regret I did not know this either you must add 1 Tablespoon of vinegar to the the one cup containing the egg and cold water making up only 1 cup to add to the dough. The recipe instructions have now been updated in the recipe. I did not know about either of these until now which I feel must be the secret to her flaky tender pie crust! My apologies to all at www.food.com for this error.

Provided by oilpatchjo

Categories     Dessert

Time 45m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 7

1 lb lard (Tender Flake Lard)
5 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 egg (if you get a double yolk only one yolk)
1 tablespoon vinegar (white)
1/2 cup cold water (aside)

Steps:

  • Keep 1 cup of the flour out to use this flour to roll out dough with.
  • Combine lard,flour,baking powder,salt.
  • In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
  • Add egg, water and vinegar to flour mixture form a ball.
  • Do not overwork dough.
  • Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
  • Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!

PERFECT PIE CRUST



Perfect Pie Crust image

Our favorite pie crust recipe uses butter and shortening for the best flavor and an oh-so-flaky texture.

Provided by Pam Lolley

Time 1h26m

Yield 1 pie crust

Number Of Ingredients 6

1 ½ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
6 tablespoons cold butter, cubed
3 tablespoons cold shortening, cubed
4-5 tablespoons ice water

Steps:

  • Pulse flour, sugar, and salt in a food processor until combined, 3 or 4 pulses. Add cubed butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 pulses. Drizzle 4 tablespoons ice water over mixture. Pulse until dough clumps together, 4 or 5 pulses, adding up to 1 tablespoon more ice water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill 30 minutes.
  • Preheat oven to 400°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a flour surface. Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper; fill with pie weights or dried beans.
  • Bake in preheated oven 10 minutes. Remove weights and parchment; bake until lightly browned, about 8 minutes. Transfer crust to a wire rack; cool completely, about 8 minutes.

PERFECT PIE CRUST



Perfect Pie Crust image

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Provided by Ina Garten

Categories     dessert

Yield 2 (10-inch) crusts

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

THE BEST PASTRY CRUST



The Best Pastry Crust image

This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.

Provided by IrishMountainGirl

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 15m

Yield 16

Number Of Ingredients 4

2 ¼ cups sifted all-purpose flour, or more as needed
¼ teaspoon salt
14 tablespoons butter
¼ cup chilled water, or more as needed

Steps:

  • Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
  • Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
  • Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g

QUICKEST PUFF PASTRY



Quickest Puff Pastry image

Provided by Food Network

Categories     dessert

Time 2h

Yield about 1 1/2 pounds dough

Number Of Ingredients 4

10 ounces (2 1/2 sticks) cold unsalted butter
1/2 cup cold tap water
1 teaspoon salt
2 cups unbleached, all-purpose flour (about 9 ounces)

Steps:

  • Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
  • Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
  • Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
  • Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
  • Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

PERFECT SHORTCRUST PASTRY



Perfect Shortcrust Pastry image

A recipe handed down through 4 generations of my maternal family and tweaked a little by me to make the most delicious short, melt in the mouth pastry that you will ever, ever taste!

Provided by kimpearce

Time 45m

Yield Makes 1 pie and 2 dozen small pies or jam tarts

Number Of Ingredients 8

1lb self raising flour - yes self raising trust me!
2 tablespoons cornflour
1 tablespoon icing sugar
4oz butter
4oz Trex
Generous pinch of fleur de sel salt
1 medium egg
4-6 tablespoons of cold water

Steps:

  • Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry and 2 tablespoons of cornflour and the salt for savoury. Place into the food mixer, I have a Kenwood K Mix but any will do the same job although food processors will do the job much quicker and it is easy to overwork the pastry with them, so be careful. You can do it by hand of course.
  • Cut the butter and Trex into small cubes and put in the Kenwood with the K beater on to rub the fat into the flour, have on slow speed until it resembles breadcrumbs.
  • Add the 1 egg and enough cold water whilst the machine is still running until it starts to come together. Stop the mixer and combine the dough into a ball, wrap it in clingfilm and put in the fridge for at least an hour. Never, ever over handle pastry or add too much water, this will make it tough - it should feel soft and come together with just a little encouragement.
  • Roll out with a little flour make your desired recipe and cook at 220 degrees until golden brown. I always put pies on a flat baking sheet preheated with the oven. This pastry will be golden and short and melt in the mouth, almost like shortbread.

BASIC PASTRY DOUGH



Basic Pastry Dough image

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 4

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water

Steps:

  • In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

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