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
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
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
BASIC SWEET PIE CRUST
Provided by Emeril Lagasse
Categories dessert
Time 40m
Yield Dough for 1 single-crust pie
Number Of Ingredients 6
Steps:
- Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
RYE CRUST FOR SAVORY PIES AND PASTRY (ADAPTED FROM RECIPE 243072
applydapply has kindly allowed me to post this rye version of her Recipe #243072 This is a good crust for meat pies; every time I've made it, it comes out tender and flaky. It makes enough for one double-crust or two single crust pies.
Provided by Chocolatl
Categories Savory Pies
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
- Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
- Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball. I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.
- Remove from bowl and form into two balls.
- Flatten each ball slightly.
- Wrap in plastic wrap and chill for about 10 minutes.
- On a lightly floured surface, roll each ball out into a circle.
- Use in any savory recipe that calls for pie crusts.
FLAKY PIE CRUST
My sister-in-law gave me this basic pie crust recipe and I use it for a variety of items such as pies, tarts, savory pies and cobblers. When making this crust don't throw the leftover crust away...simply brush with butter and sprinkle with cinnamon and sugar, place in the oven and bake till slightly brown. A nice little treat for the kids or yourself :).
Provided by Petdrwife
Categories Dessert
Time 15m
Yield 1 crust
Number Of Ingredients 5
Steps:
- Mix flour and salt in bowl.
- Cut in 1/3 cup plus 1 tablespoons shortening.
- Add water until everything sticks together.
- Roll out on floured board.
Nutrition Facts : Calories 1171.6, Fat 82.3, SaturatedFat 24.9, Sodium 1165.4, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
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
FLAKY PIE CRUST
This came from the Moutain Network News recipes (www.mnn.net). This flaky crust works for both sweed and savory recipes. Make sure you refridgerate before rolling to maximize flakiness.
Provided by LGColeman
Categories Dessert
Time 20m
Yield 1 crust
Number Of Ingredients 7
Steps:
- Combine flour, salt and sugar in a processor.
- Using on/off switch, cut in shortening and butter until mixture resembles course meal.
- Beat egg and water in a small bowl and add to flour mixture.
- Process until moist clumps form, adding more water by the teaspoon if dough is dry.
- Gather into a ball and divide in half.
- Flatten each half into a disk.
- Wrap in plastic and refridgerate for at least one hour.
- Can be made upto on day ahead.
- Keep chilled.
- Let dough soften slightly at room temperature before rolling.
Nutrition Facts : Calories 3103.3, Fat 202.7, SaturatedFat 86, Cholesterol 455.5, Sodium 1894.1, Carbohydrate 280.1, Fiber 9, Sugar 26.5, Protein 41.7
More about "flaky pie crust savory and sweet food"
FOOLPROOF ALL-BUTTER PIE CRUST RECIPE ~SWEET & SAVORY
From sweetandsavorybyshinee.com
4.6/5 (9)Total Time 2 hrs 15 minsCategory DessertCalories 1554 per serving
- To make the pie dough, in a large mixing bowl with a paddle attachment, mix together flour and salt. Alternatively, you can use a pastry cutter, instead of stand mixer.
- Add frozen butter cubes and egg yolk. Mix on lowest/stir speed until the butter pieces are about pea-size.
- Add ice water one tablespoon at a time, until the dough forms into a ball. Depending on humidity, you might not need all the water, or you might need additional couple of tablespoons. That’s why you need to add it one tablespoon at a time until big clumps of dough sticks together. Too much water will make the dough too sticky and hard to work with. TIP: Don’t be alarmed if you see small pieces/swirls of butter in the dough, that’s exactly what you want to see! Those butter pieces will melt during baking and create the most tender and flaky crust.
- Form the dough into a ball and flatten it into a disk. Wrap it in a plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Or place it in a freezer bag and freeze for up to 3 months.
HOW TO MAKE THE PERFECT FLAKY SAVORY PIE CRUST - BIGGER …
From biggerbolderbaking.com
4.6/5 (40)Servings 10Cuisine AmericanCategory Dessert, Dinner
- Rub in the cold butter until mixture resembles coarse breadcrumbs. You can do this by hand or you can use a dough cutter.
- Pour in most of the liquid (holding some back) and stir until mixture forms a tight ball. You might not need all of the water so add it slowly. Wrap in plastic and refrigerate for 4 hours or overnight. (You can keep it in the fridge for 48 hours or freeze for up to 6 weeks)
FLAKY PIE CRUST – SWEETS AND SAVORY
From sweetsandsavory.com
FLAKY PIE CRUST. | SWEET GIRL CONFECTIONS
From sweetgirlconfections.com
BASIC SWEET PIE CRUST • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
OUR FAVORITE CHRISTMAS RECIPES: FLAKIEST PIE CRUST
From truemoneysaver.com
FLAKY PIE CRUST - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
HOW TO MAKE THE BEST FLAKY PIE CRUST - SCIENTIFICALLY SWEET
From scientificallysweet.com
4.7/5 (3)Servings 8
- First place the butter and lard in the freezer for 15 minutes. Measure out the cold water and mix with the vodka if you're using it and keep it cold in the freezer.
- In a large bowl, whisk together flour, sugar and salt. Add 3 tablespoons of cold fat (a mix of butter and lard) and rub it into the flour mixture using your fingertips until it resembles coarse crumbs. The fat should be well dispersed so that the mixture feels mealy and the flour is less dusty. This will create a tender crust as the fat coats the gluten-forming proteins in the flour to prevent the dough from becoming tough and elastic.
- Add the remaining cold butter and lard and toss it in flour mixture to coat. Using a pastry blender or a bench scraper, cut the fat into the flour to break it down into hazelnut and marble-sized pieces. Turn this crumbly mixture out onto a clean work surface and use a rolling pin to roll over the whole mixture in several rocking motions to flatten pieces of fat into thin disks. Be sure to go over all portions of the dough. Scrape down the rolling pin and gather the mixture into a pile using the bench scraper. Repeat this process 3 or 4 more times until most of the flour is incorporated into the fat and the dough looks shaggy. You’ll notice that there is very little dusty flour. Run your bench scraper over the entire mixture in a chopping-like motion to break down any excessively large pieces of fat. Scoop this crumbly dough back into the bowl and place the bowl in the freezer for 10 minutes to allow the fat to firm up.
- Gradually sprinkle the cold water/vodka mixture over shaggy dough while gently tossing with a fork until the it is moistened and it holds together in clumps. You may not need all of the liquid. The dough will hold together when squeezed or pressed when it is ready, but it should not form a ball. Turn dough out onto a clean surface and bring it together with your hands, pressing in loose bits until it is evenly moist and cohesive but not completely smooth. Separate about one-third of the dough (for the lattice top), flatten each portion into a disk, wrap well with plastic wrap and refrigerate at least 2 hours or overnight.
SWEET AND FLAKY NO FAIL PIE CRUST - RECIPE | COOKS.COM
From cooks.com
FLAKY ALL-BUTTER PIE CRUST RECIPE | A FOOD LOVER'S LIFE
From afoodloverslife.com
FLAKY BUTTER & VODKA PIE CRUST (NO SHORTENING) - STATE OF DINNER
From stateofdinner.com
FLAKY PIE CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
51 PIE CRUSTS FOR SAVORY AND SWEET IDEAS IN 2022 | PIE CRUST RECIPES ...
From pinterest.ca
HOW TO MAKE FLAKY PIE CRUST (STEP BY STEP) FROM THE FOOD CHARLATAN
From thefoodcharlatan.com
FOUR AMAZING PIE CRUSTS – FLAKY, BRISEE, SUCREE, SABLEE
From ashleemarie.com
FLAKY HOMEMADE PIE CRUST (MAKES TWO) - ANDI ANNE
From andianne.com
THE BEST TENDER & FLAKY EINKORN PIE CRUST | FOODTALK
From foodtalkdaily.com
THE PERFECT FLAKY PIE CRUST - SALTED SWEETS
From thesaltedsweets.com
SIMPLE AND FLAKY PIE CRUST - GREAT FOR QUICHE OR A SWEET TREAT
From thebeardedhomecook.com
FLAKY PIE CRUST RECIPE | RECIPES.NET
From recipes.net
SHORTCRUST PASTRY WITH LARD - SAVOR THE FLAVOUR
From savortheflavour.com
HOW TO EASILY MAKE BUTTERY, FLAKY, ALL-PURPOSE PIE CRUST
From foodrepublic.com
EXTRA-FLAKY PIE CRUST – SMITTEN KITCHEN
From smittenkitchen.com
BUTTERY FLAKY PIE CRUST RECIPE / SHORT CRUST PASTRY
From justalittlebite.com
SWEET & SAVORY: FLAKY PIE CRUST
From sweetsavoryeats.blogspot.com
DELICIOUS AND FAST AMERICAN FLAKY PIE CRUST - JACKSON'S JOB
From jacksonsjob.com
SWEET & FLAKY PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
FLAKY AND BUTTERY PIE CRUST - COOKING FOR MY SOUL
From cookingformysoul.com
THIS IS HOW YOU MAKE THE PERFECT FLAKY PIE CRUST
From themanual.com
THE BEST FLAKY HOMEMADE PIE CRUST RECIPE - PARADE: …
From parade.com
FLAKY-PASTRY CRUST, FOR SAVORY OR DESSERT PIES - GLORIFIED HOBBY
From glorifiedhobby.com
HOW TO MAKE THE PERFECT FLAKY PIE CRUST | TASTE OF HOME
From tasteofhome.com
BUTTERY, FLAKY PIE CRUST RECIPE - SERIOUS EATS
From seriouseats.com
EASY FLAKY OIL PIE CRUST - LITTLE SWEET BAKER - PINTEREST
From pinterest.ca
EASY FLAKY OIL PIE CRUST - LITTLE SWEET BAKER
From littlesweetbaker.com
AMISH PIE CRUST - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
20 DELICIOUS SAVOURY AND SWEET PIE RECIPES - MSN
From msn.com
HOW TO MAKE FLAKY PIE DOUGH LIKE JULIA CHILD - YULI COOKS
From yulicooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love