Easy Peasy Pastry Pie Dough Food

EASY PUFF PASTRY PIE DOUGH

Steps:

• In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
• Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
• Transfer the crumb-like dough into a large ziploc bag. Squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Using disposable gloves will help prevent the butter from melting too quickly, as handling the pie dough directly with bare hands will cause the butter in the dough to melt much more quickly, making the dough sticky.
• Divide the dough ball in half. Place one in the refrigerator, and take the other and place it in between two pieces of large parchment paper or cling wrap. Flatten it with a rolling pin. Transfer to the refrigerator and repeat with the second ball of dough. You will have 2 equal discs. (Whenever you are not working with one of the dough pieces, place in the refrigerator).
• Take one dough disc at a time, and fold it in half. Turn the dough 90 degrees and fold it again to roughly form a square. Roll each dough out with a rolling pin into a 12-inch circle. Repeat this step one more time (folding and rolling). This creates the laminated puff pastry dough which is made up of many layers of alternating dough and butter.
• Wrap the dough tightly in plastic wrap or keep it in between parchment paper and refrigerate for at least 1 hour before using to make a pie.

EASY PIE CRUST

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.

EASY PIE CRUST

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.

EASY PIE CRUST

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.

ALL-PURPOSE PASTRY DOUGH (FOR PIES, TARTS OR TURNOVERS)

Steps:

• Combine the flour, sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water -- a few tablespoons at a time as necessary -- and mix until just combined.
• Gather dough into a ball and flatten into 2 equal-size disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours or overnight. Roll out as directed by recipe.

EASY-PEASY PIE CRUST

Steps:

• Mix oil and milk, pouring over dry ingredients.
• Mix together.
• Press into pie pan, baking in a pre-heated 325 degree oven for about 25 minutes. or golden brown.

BASIC PIE PASTRY

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.

EASY PEASY PASTRY (PIE DOUGH)

Steps:

• Rub shortening into flour until reduced to irregular pea size.
• Dissolve salt and sugar in cold water.
• Add to the flour and shortening until mixed just enough to incorporate. Do not over mix.
• Transfer dough to floured table (using bread flour), shape into a thick roll, cover with cling film and allow to rest in the fridge for about 30 mins before rolling.
• Divide into portions and use for pie shells etc or use what you need and freeze the rest for later use.
• Bake at temperature suggested by the recipe you are using the pie shell/dough for.

ALL-BUTTER EASY PIE DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.

FLAKY PIE DOUGH

Steps:

• In a mixer bowl with paddle attachment add flour and salt- mix well on low.
• Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.
• Add shortening a little at a time.
• When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough.
• Turn the dough out onto a work surface and fold over a few times.
• Wrap the dough in plastic and chill for at least 2 hours or up to 5 days in the refrigerator.
• When chilled roll out and use.
• Dough can be frozen for up to 1 month.

CLASSIC PIE PASTRY

Steps:

• In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. 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- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so 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.

BASIC PIE DOUGH

Steps:

• In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.
• Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

PIE PASTRY

Steps:

• Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
• Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
• Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

EASY NO-ROLL PIE PASTRY

Steps:

• In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

EASY PEASY APPLE PUFF PIE

Steps:

• Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
• Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13".
• Rub the margarine all over the inside of a 10" pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
• Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
• With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
• Spoon the applesauce into the pastry case.
• Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
• Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough -- you need to have the pastry about 10"-11"; diameter.
• Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
• If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
• Make a few small slits with a small knife -- these are to allow the steam to escape.
• Brush the pie with the beaten egg & sprinkle with the brown sugar.
• Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers.
• Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!

EASY PASTRY DOUGH

Steps:

• Blend first 4 ingredients in processor 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry. Gather dough into ball; divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

LOVINA EICHER'S HOMEMADE PIE DOUGH

Steps:

• In a large bowl, combine the flour and salt. Stir to blend.
• Add the lard and rub into the flour with your fingertips until the mixture resembles course crumbs. (I cheat and use my stand mixer for this, or you could use a food processor -- or a pastry cutter).
• Add the egg, water and vinegar and stir with a fork until the dry ingredients are moistened.
• Form the dough into a ball and divide into 3 balls.(I refridgerate it at this point, at least 30 mins or longer Form a ball into a disk and roll it out to 1/8 inch thickness on a floured surface.
• Fit the dough into a 9-inch pie pan and trim the edges to a 1 inch overhang. Fold the dough under and crimp the edges.
• If not using now, form the remaining 2 balls of dough into disks, place each in a resealable plastic bag, and freeze for up to 3 months.
• Preparation time includes resting time.

CLASSIC BUTTER PIE PASTRY

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.