French Pastry Pie Crust Recipe 455 Food

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar.
• Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water.
• Whisk together, then add gradually to flour mixture, stirring with a fork.
• Mix until dough forms a ball.
• Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

FAMILY MEAT PIE

Steps:

• Melt butter in a medium saucepan; add onion and cook until softened.
• Add ground beef, black pepper, basil, garlic, flour, gravy powder and barbecue sauce.
• Stir well; add just enough water to come just to the top of the mixture.
• Simmer until gravy thickens, stirring occasionally.
• Remove from heat; set aside to cool completely.
• Place one sheet of puff pastry in a family sized pie plate.
• Pour cooled meat mixture into the pastry.
• Brush edges of pastry with milk.
• Place other sheet of pastry on top; pinch edges; roll excess pastry in for the crust.
• Using a sharp knife, make two small slits in the top to allow steam to escape.
• Brush with milk.
• Bake at 200 degrees Celsius (400 degrees Fahrenheit) for around 20 minutes or until pastry has browned.

MY FAVORITE FRESH STRAWBERRY PIE

Steps:

• Combine sugar and cornstarch; set aside.
• Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.
• In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.
• Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.
• Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.
• Stand the uncooked whole berries, stem end down, on top of cream cheese.
• Pour hot cooked berries over whole berries.
• Refrigerate until set, about 3 hours.
• Garnish with whippped cream and serve.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

FRENCH PASTRY PIE CRUST

Steps:

• In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
• In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
• Allow dough to rest in refrigerator 10 minutes before rolling out.

LINDA'S APPLE PIE

Steps:

• Crust:.
• Mix flour and salt.
• Cut in shortening, using a pastry blender (or pulling 2 table knives through dough in opposite directions), until ingredients are the size of small peas.
• Sprinkle 1 T. of COLD water at a time, tossing with your fingers until all the flour is moistened and the pastry comes off the sides of the bowl. A little more water can be added, if needed.
• Roll pastry into a ball with your hands. Divide in 1/2. Shape into 2 flattened rounds on a lightly floured surface.
• Wrap pastry in plastic wrap, and refrigerate about 1 hours until dough is firm and cold, yet pliable. This allows the Crisco to become slightly firm, which makes a flaky crust.
• Preheat oven to 425.
• Using a floured rolling pin, roll one piece of pastry out a little larger than the 9" pie plate. (I flip the pie plate over and measure 1" larger than pie plate, then cut all the way around to make my bottom crust.)
• Repeat this step for top crust, fold in quarters, and set aside.
• Fold bottom pastry into quarters so it's easier to handle, and place in pie plate. Carefully unfold, and pat down into plate, pressing firmly against bottom and side of pie crust.
• Pie Filling:.
• In a lg. bowl add sugar, flour, cinnamon, nutmeg and salt. Mix well.
• Stir in apples until well mixed.
• Spoon apple mixture into pie crust.
• Cut butter into small pieces, and place pats all over the apples.
• Trim edge of bottom crust 1/2" from the edge of the pie plate.
• Put top crust on top of apples. Trim edge of pie crust to 1" from the edge of the pie plate.
• Tuck top crust under bottom crust all the way around and press lightly as you go to seal edges.
• Flute the edge of the pie all the way around using your pointer finger on your left hand and your thumb and pointer on your right hand to make a zig-zag edge, going all the way around the pie. You do this by putting your left hand on the inside edge of the pie crust and you right hand on the outside edge of the pie crust, and gently pushing your fingers together to shape pie crust, and flute the edge to make it look pretty and to tuck in the crust, so the juice doesn't spill out of the pie.
• Using a sharp knife, cut 1" long slits in the top of your pie for the air to escape while baking.
• Pour a little milk in a small cup or bowl. Dab your fingers into the milk and rub over the top of the pie crust. Don't get it too wet, but make sure you cover the pie crust with milk, so it will get shiny and pretty while baking.
• Place pie on a cookie sheet so if the liquid in the pie spills out, it won't get all over your oven and make a mess.
• Bake 30-35 minutes, then cover the edge of the pie with a 2" strip of aluminum foil, so it doesn't burn while baking.
• Bake 10-15 minutes more, until your pie crust is brown and juices start coming out of the slits of the crust.

GRAMMIE BEA'S OLD FASHIONED CINNAMON ROLLS

Steps:

• Preheat oven to 350.
• Let the pie crust sit out for 1/2 hours if using the unroll and bake crusts, so they get soft enough to roll up without the crust cracking. (Make homemade pie crust if you are making your own. Roll out thin, just as you would to make a pie crust).
• Melt butter in the microwave for 20 seconds, and brush onto top of pie crusts.
• Mix cinnamon and sugar together and sprinkle on top of the butter.
• Roll up crust dough jelly roll style, making into a long log. Crimp the edge of the pie crust so it holds together. (See picture).
• Using a sharp knife cut dough into 3/4" pieces, and place cinnamon side down on a greased cookie sheet.
• Bake for 20-22 minutes until a light golden brown. Take out of oven and let cool for a few minutes, then take off sheet, so they don't stick, and let cool.
• Store in plastic container or Zip-Lock baggie, that is if you have any left!

DI'S CREAM CHEESE BROWNIE PIE

Steps:

• Prepare pastry shell. Chill until ready to use.
• Preheat oven to 350.
• In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs. Beat until smooth. Set aside.
• In large bowl, combine brownie mix, oil, water and remaining 2 eggs,.
• mixing well.
• Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon.
• and carefully spread cream cheese mixture over brownie layer.
• Top with remaining brownie mixture, spreading evenly.
• Sprinkle with pecans.
• Bake for 40-50 minutes or until center is puffed and crust is golden brown.
• If necessary, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.).
• Heat hot fudge sauce in microwave on HIGH for 30 seconds.
• Drizzle fudge over top of pie.
• Cool 3 hours, or until completely cooled.
• Store in refrigerator.

QUICK APPLE CUSTARD PIE

Steps:

• Preheat oven to 375.
• Bake pastry shell 15 minutes.
• Meanwhile, in small mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon until smooth.
• Pour into prepared pastry shell; bake 30 minutes or until set.
• Cool.
• Top with apple filling.
• Garnish as desired.
• Serve warm or chilled.
• Refrigerate leftovers.

FLAKY PASTRY

Steps:

• Mix and sift together flour and salt.
• Cut butter into flour with 2 knives or a pastry blender.
• Add enough water to hold ingredients together, sprinkling it in evenly and mixing with a fork.
• Wrap dough in waxed paper and chill for 1 hour before rolling.
• Divide dough in half.
• Roll on lightly-floured board to 1/8-inch thickness. for pies and pie shells.
• Bake pie shells at 220C for 15 minutes.