FLAKY PIE CRUST
Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
Provided by Teresa M
Categories Pie
Time 1h10m
Yield 2 nine inch pie crusts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt in processor.
- Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1
OLD FASHIONED FLAKY PIE CRUST
This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.
Provided by LaDonna Langwell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
EXTRA-FLAKY PIE CRUST
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.
Provided by Julia Moskin
Categories snack, pies and tarts
Time 15m
Yield 2 (9-inch) pie crusts, or 1 double crust
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a measuring cup or a small bowl, combine the water and vinegar; set aside.
- Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
- Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
- Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
- Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
- Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
- The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
- Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
FLAKY PIE CRUST
Provided by Leslie Land
Categories easy, dessert
Time 4h15m
Yield Pastry for two 9-inch pies
Number Of Ingredients 7
Steps:
- Mix flour, salt and sugar.
- Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
- If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
- Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.
Nutrition Facts : @context http, Calories 1211, UnsaturatedFat 34 grams, Carbohydrate 96 grams, Fat 87 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 47 grams, Sodium 577 milligrams, Sugar 1 gram, TransFat 5 grams
ULTRA FLAKY PIE CRUST
The secret ingredient that creates the flakiness in this pie pastry is using club soda instead of the water. You can either roll it out or you can just press it into the pie pan. Baking time is according to your pie recipe. Recipe found on the web.
Provided by Marie
Categories Dessert
Time 10m
Yield 2 9
Number Of Ingredients 6
Steps:
- Combine all the dry ingredients and mix well.
- Cut in shortening.
- Add club soda and stir to make a ball.
- Roll it out to fit the pan or wet your fingers and press into the pie pan.
Nutrition Facts : Calories 1361.8, Fat 103.6, SaturatedFat 25.8, Sodium 641.8, Carbohydrate 96, Fiber 3.7, Sugar 0.3, Protein 12.9
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