CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
BASIC PIE PASTRY
Provided by Tyler Florence
Categories dessert
Time 50m
Yield enough for 1 double-crust pie or crostata
Number Of Ingredients 7
Steps:
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : @id https
EASY PIE CRUST
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PIE CRUST RECIPE BY TASTY
Here's what you need: all-purpose flour, kosher salt, unsalted butter, large egg yolks, ice water
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Sift the flour and salt together into a large bowl.
- Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to force the large chunks of butter to the surface. If you have warm hands or this is taking too long, you can chill the bowl into the refrigerator for 20 minutes to cool back down--you don't want this to be greasy at all!
- Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
- Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a dinner fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
- Transfer the dough to a clean work surface and bring the dough together. You don't want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits.
- Wrap the dough disc in plastic wrap and chill for 30 minutes. The dough can sit in the fridge for up to 4 days, otherwise double wrap in plastic or in a zip top bag and store in the freezer for up to 3 months.
- Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
- Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick.
- Enjoy!
Nutrition Facts : Calories 279 calories, Carbohydrate 27 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams
ENGLISH PASTRY CRUST FOR MEAT CASSEROLES
This is a very traditional recipe for English Pastry CRUST which is used as a top and bottom crust for a meat-filled pie/casserole. It needs to be chilled before using, so you need to make this ahead of the actual main dish you are going to make with it. Some filling suggestions are: -- Leftover turkey, stuffing, and gravy from Thanksgiving -- Roast Leg of Lamb, onions, and gravy. -- Chicken and veggies -- Ham, potatoes, cheese The recipe originally published in Betty Crocker but is becoming harder to find this specialty pastry recipe. Once you try it, it will fast become a favorite for those who especially LOVE to eat the pastry crust as much if not more than the filling. Just about anything you can think of is made extra special with this tasty pastry!
Provided by wyomugs
Categories Pot Pie
Time 40m
Yield 1 crust
Number Of Ingredients 7
Steps:
- Sift together flour, baking powder, and salt.
- Mix shortening into hot water until melted. Add yolk and blend well.
- Add liquid mixture to flour mixture. Mix well.
- Place in bowl, cover with plastic wrap and chill several hours or overnight.
- When ready to use, preheat oven to 425 degs.
- Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
- Fill with whatever filling mixture you desire. (NOTE: Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!).
- Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
- Lay the top crust over the casserole, carefully removing the wax paper.
- Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
- Bake casserole at 425 for 25 mins until crust is golden brown.
Nutrition Facts : Calories 2176.1, Fat 143.3, SaturatedFat 36, Cholesterol 166, Sodium 3067.7, Carbohydrate 194.6, Fiber 6.8, Sugar 1.1, Protein 28.3
TRADITIONAL PASTRY PIECRUST
Make and share this Traditional Pastry Piecrust recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 1 double crust piecrust
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the flour and the salt.
- Add the Crisco to the flour mixture.
- Use a pastry blender and mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, pea-size crumbs.
- Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon into the flour mixture before you add the next.
- You may have to use 1 more or 1 less tablespoon of water than the amount recommended, depending upon the humidity in your kitchen at the time of baking.
- You will know you have added just the right amount of water when the dough forms a ball that easily holds together.
- Wrap the ball of dough with plastic and place it in the refrigerator to chill for at least 30 minutes.
- Once the dough has chilled, divide the ball in half.
- Roll out dough on a lightly floured surface, place dough in pie pan; crimp edges; brush heavy cream over the crimped edges to create a perfect, golden brown finish.
- Line the bottom of the crust with parchment paper and place pie weights on top to ensure the edges do not fall into the shell while the crust is baking.
- Prebaked pie shells-bake the crust at 425 degrees on the middle rack of the oven for 15-20 minutes, or until a golden brown color is achieved.
- Before removing the shell from the oven, make sure that the crust under the parchment paper has turned a golden brown.
- Partially baked pie shells-bake the pie shell for only 10 minutes so the crust only begins to bake.
Nutrition Facts : Calories 2906, Fat 225.8, SaturatedFat 72.7, Cholesterol 163, Sodium 2377.9, Carbohydrate 194.1, Fiber 6.8, Sugar 0.8, Protein 28.3
TRADITIONAL PASTRY PIECRUST
In my family my grandmother set the bar very high for the perfect, flaky piecrust. Throughout my childhood, I watched her deftly form balls of dough and then flatten them out into what would ultimately be a flawless, golden crust. This recipe is based on my grandma's time-tested recipe, with a few minor alterations I've made over the years. The two biggest tricks to making a great crust are to not overhandle the dough and to carefully monitor the dough mixture as you add ice-cold water, to ensure you achieve the desired consistency. I prefer to make crust by hand, rather than using a food processor because a processor can overblend the shortening which can prevent the water from being evenly absorbed. The result is a tougher crust. Throughout this book, recipes will call for unbaked, prebaked, and partially baked piecrusts, but all will follow the recipe below, with varying specific cooking instructions.
Yield Makes enough for one 9- or 10-inch double crust piecrusts
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the flour and the salt. Add the Crisco to the flour mixture. Either with a pastry blender (see page xvi) or with your fingertips, mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, pea-size crumbs. Note: I prefer the old-fashioned fingertip option, but take care not to overhandle the dough, because it will become difficult to work with-when dough is overhandled, the Crisco becomes too incorporated. In the perfect pie, the Crisco will have a marbleized look, and you will actually be able to see Crisco swirls within the uncooked dough.
- Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon into the flour mixture before you add the next. You may have to use 1 more or 1 less tablespoon of water than the amount recommended, depending upon the humidity in your kitchen at the time of baking. You will know you have added just the right amount of water when the dough forms a ball that easily holds together.
- Wrap the ball of dough with plastic and place it in the refrigerator to chill for at least 30 minutes. Once the dough has chilled, divide the ball in half. You now have enough dough for either one 9- or 10-inch double crust (1 pie shell and 1 top crust) or two 9- or 10-inch single crusts (pie shell only). If you are making a single-crust pie, you will use only one half of the dough per pie. Wrap the remaining half in plastic and reserve it in the refrigerator for future use; the dough can be reserved in the refrigerator for up to 5 days. Alternatively, you can make a second single-crust pie, wrap it tightly in plastic wrap, and freeze it for future use; it will keep for up to 1 month.
- A number of recipes in this book call for prebaked or partially baked pie shells for the single crust pies. Follow these directions before adding desired filling.
- Preheat the oven to 425°F.
- To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in the pie plate so the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Crimp the edges of the pie shell by using the index finger of one hand to push the inner edge of the crust out, while using the thumb and index finger of your other hand to push the outer edge in. Brush heavy cream over the crimped edges to create a perfect, golden brown finish. Line the bottom of the crust with parchment paper and place pie weights (see page xvii) on top to ensure the edges do not fall into the shell while the crust is baking.
- For prebaked pie shells, bake the crust at 425°F on the middle rack of the oven (see page 24) for 15 to 20 minutes, or until a golden brown color is achieved. Before removing the shell from the oven, make sure that the crust under the parchment paper has turned a golden brown.
- For partially baked pie shells, follow the instructions as outlined above, but bake the pie shell for only 10 minutes so the crust only just begins to bake. (Note: Partially baked pie shells will be used for pies that have quick-bake fillings, such as Key Lime Pie, page 120.)
- When making crusts and toppings, it's important that the Crisco, butter, and water are cold at the time of preparation. A flaky crust texture is created when shortening and butter remain cool enough that they don't melt into the other ingredients throughout the preparation process. Put ice cubes in the water to ensure that it's as cold as possible; Crisco and butter should be refrigerated prior to use.
- When using pie weights, cut a piece of parchment paper into a square shape and place it on top of the pie shell. Next, place the pie weights (see page xvii)-distributing them evenly-on top of the parchment paper.
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