ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)
An all butter pie crust recipe for sweet and savory pies. Pâte Brisée recipe.
Provided by Elise Bauer
Categories Baking Pate Brisee Pie Crust Pie Dough
Number Of Ingredients 5
Steps:
- Remove from refrigerator and let sit for a few minutes: When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out. While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.
Nutrition Facts : Calories 1410 kcal, Carbohydrate 128 g, Cholesterol 241 mg, Fiber 4 g, Protein 17 g, SaturatedFat 57 g, Sodium 1075 mg, Sugar 7 g, Fat 92 g, ServingSize Makes 1 pâte brisée crust, enough for one tart., UnsaturatedFat 0 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.
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.
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
EASY PIE CRUST - SWEET/SAVORY
This is the easiest no-fail pie crust ever. It works best for a single crust pie, but can be doubled and rolled for the top crust.
Provided by GoatWoman
Categories Savory Pies
Time 15m
Yield 1 crust, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix with a fork until a ball forms. Press into pie pan. Bake at 350° until golden or fill with pie and bake according to directions on the pie.
Nutrition Facts : Calories 210.6, Fat 14.1, SaturatedFat 2, Cholesterol 1.1, Sodium 76.9, Carbohydrate 18.2, Fiber 0.6, Sugar 0.1, Protein 2.7
EASY HOMEMADE PIE CRUST
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- Stir water and vinegar in a small bowl.
- Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g
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