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
BASIC PIE & PASTRY CRUST + TIPS & TRICKS
Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper
Provided by GeeWhiz
Categories Dessert
Time 15m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- Cut shortening into flour/salt until it looks like peas.
- Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
- Divide dough in half and roll thin.
- This makes two single piecrusts or one double crust pie.
- TIPS AND TRICKS:.
- To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
- For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
- To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
- Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
- Toss ingredients with a fork, lightly and quickly, rather than stirring.
- Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
- To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
- Try rolling some grated cheese into the dough when making an apple pie.
- Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 25.9, Sodium 586.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
FLAKIEST (AND EASIEST) PIE CRUST
This is the flakiest, simplest pie pastry recipe I've come across. Make several batches at one time and freeze. TIP on pre-baking pie crusts: If your pie shell is to be baked without a filling, you must first prick the dough in the pan with a fork. If desired, place dry beans on top of the crust so that it bakes evenly. Place in a 450 degree oven and bake 10 to 15 minutes or until crust is golden brown. Cool on a rack before filling. (NOTE: If you're using dry beans when baking the crust, remove them after 8 minutes baking and continue baking.)
Provided by Alan in SW Florida
Categories Dessert
Time 15m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 5
Steps:
- In bowl of food processor, place flour, salt, and sugar; process once to combine all.
- Chill shortening briefly - about 3 minutes in the freezer will do.
- Break shortening into bits; distribute around steel blade in bowl.
- Process with 7 on-off pulses, until shortening is broken into dry ingredients well.
- Add ice water.
- Process with 7 more on-off pulses, or until dough forms into a ball.
- Roll out.
- Proceed with pie recipe.
- This recipe doubles well.
Nutrition Facts : Calories 198.6, Fat 13, SaturatedFat 3.7, Sodium 20, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4
BASIC PIE CRUST
Use this recipe when making our Coconut Custard Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield One 9-inch crust
Number Of Ingredients 5
Steps:
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
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.
More about "basic pie pastry crust tips tricks food"
THE BEST-KEPT SECRETS FOR PERFECT HOMEMADE PIE CRUST
From tasteofhome.com
Author Dana MeredithPublished Oct 4, 2017Estimated Reading Time 5 mins
- Start with the Right Pie Baking Tools. Baking a pie has got to be easy as pie, right? If you start with the right baking tools, it can be a lot simpler.
- Cut in the Butter until You See Peas. Virtually every pastry pie crust recipe directs you to cut the butter into the flour until it’s reached a crumblike texture.
- Choose Lard. Speaking of butter, many pie crust recipes call for all-butter pie crusts. For an extra-tasty flavor, substitute lard (like my grandma did) or butter-flavored shortening for all or part of the butter.
- Use Ice-Cold Water. Make sure the water is truly ice-cold before measuring and adding it into the butter/flour mixture. This keeps the butter from melting as you mix the dough.
- Don’t Overmix. And here’s the key: Be gentle! Overmixing the dough results in tough, overworked pastry, so mix only as much as necessary to hold the dough together.
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