Uncle Bills Pie Pastry That Is Flaky Recipes

UNCLE BILL'S FIG PIE

Uncle Bill's Fig Pie image

It's not too sweet, but really really good. I especially like that little crunch of the fig seeds. My Uncle has a huge fig t'ree, so I found this recipe online somewhere, because Recipezaar didn't really have one. So now I'm posting it here for all of you great chefs...and taking the liberty to name it after the Great Uncle Bill, who spent all afternoon picking them for me.

Provided by PhantomLeafEffect

Categories Pie

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 unbaked pie crusts
2 1/2 lbs fresh figs, stemmed and quartered
2 teaspoons fresh lemon juice
1/2 cup unrefined unbleached cane sugar (regular sugar is ok too)
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter, at room temperature

Steps:

Preheat oven to 350°F
On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 9-inch pie plate, leaving overhang. Refrigerate for 15 minutes. (Trader Joes store has an excellent pie crust that you can just unwrap and use.).
Place figs in a medium bowl and sprinkle with lemon juice.
In a small bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
Sprinkle mixture over figs, and toss to cover.
Transfer fig mixture to pie crust and dot top with butter.
Roll out second pie pastry on a lightly floured surface. Cut into 1-inch-wide strips.
Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice pastry flush with rim of pie plate. Roll dough overhanging from bottom pastry up over lattice edges and crimp decoratively.
Bake for 45-55 minutes, or until filling is bubbly and crust is golden.
Cool on rack and serve warm or at room temperature. Enjoy!

Nutrition Facts : Calories 540.3, Fat 22.5, SaturatedFat 6.3, Cholesterol 5.1, Sodium 327.4, Carbohydrate 83.5, Fiber 7.9, Sugar 47.6, Protein 5.5

UNCLE BILL'S PIE PASTRY THAT IS FLAKY

Uncle Bill's Pie Pastry That is Flaky image

After much experimentation and checking out other recipes, I finally came up with one that seems to work every time. I was also making pie pastry for my Peroshki (a Russian fruit tart), that is also very good. This recipe makes 1 - 9 inch pie shell.

Provided by William Uncle Bill

Categories Dessert

Time 1h25m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 1/3 cups all-purpose flour
1 pinch salt
1/4 cup cold butter, cut into small pieces
1/3 cup cold vegetable shortening
1/3 cup ice cold water

Steps:

In a mixing bowl, sift together flour and salt.
Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
Add ice water gradually, stirring with a fork until dough forms.
Remove dough to a lightly floured surface and knead until dough is smooth.
Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
Crimp the edges in a decorative pattern.
Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
Place the pie shell in the refrigerator for at least 30 minutes to chill.
Preheat oven to 375°F.
Remove pie shell from fridge with the beans and bake for 20 minutes.
Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
Cool on a wire rack.
Continue with whatever filling you decide to use.

Nutrition Facts : Calories 1616.9, Fat 115.9, SaturatedFat 49.1, Cholesterol 122, Sodium 486.8, Carbohydrate 127.2, Fiber 4.5, Sugar 0.5, Protein 17.7

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