FOOL PROOF PIE CRUST RECIPE
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
Provided by Rachel Farnsworth
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, and salt.
- Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
- Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
- Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
- Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
- Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)
Nutrition Facts : ServingSize 1 slice, Calories 218 kcal, Carbohydrate 16 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 2 g
CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL
This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.
Provided by kiwidutch
Categories Pie
Time 55m
Yield 1 nine inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C (425°F).
- Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
- Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
- Add the lemon juice and water.
- Pulse just until moist crumbs form.
- Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
- Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
- Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
- Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
- I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
- This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
- Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
- After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
- Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
- In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !
Nutrition Facts : Calories 2487.8, Fat 146.5, SaturatedFat 73.6, Cholesterol 244, Sodium 1184.5, Carbohydrate 258.6, Fiber 8.7, Sugar 13.8, Protein 34.2
FOOLPROOF PIE DOUGH
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Provided by The New York Times
Categories dessert, side dish
Time 10m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams
PERFECT PIE CRUST (NO FAIL)
Make and share this Perfect Pie Crust (No Fail) recipe from Food.com.
Provided by Patricia Layman
Categories Pie
Time 25m
Yield 3 single crust pie shells, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend flour, Crisco and salt until crumbly (use a pastry blender).
- In a separate bowl, beat egg, add water and vinegar.
- Moisten flour mixture with this and separate into three sections.
- Roll out for single crust.
- This recipe makes three single crusts.
- Very flaky every time.
Nutrition Facts : Calories 693.3, Fat 52.7, SaturatedFat 15.9, Cholesterol 35.2, Sodium 400.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 7.5
IDIOT PROOF CLASSIC PIE CRUST RECIPE
Provided by commercecook
Number Of Ingredients 7
Steps:
- Put the flour, sugar and salt in a food processor. Pulse briefly to combine. Add the butter and shortening, pulse just until coarse crumbs form, about 30 seconds. Add the lemon juice and ice water. Pulse just until moist crumbs form. Turn the dough onto a work surface and gently shape it into 2 equal disks about 4 or 5 inches in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day.
LUCIE'S 7-UP PIE CRUST (IDIOT PROOF PASTRY RECIPE)
This is a really simple, never fails, like and flaky pastry crust. Not too sweet, perfect for meat pie or lemon marangue pie (where you don't want a sweet pastry to overpower your marangue). (enough for 2 1/2 complete pies)
Provided by Young Structural
Categories Pie
Time 1h5m
Yield 5 Pastry crusts, 20 serving(s)
Number Of Ingredients 3
Steps:
- Cut lard into flour until it is the consistency of coarse oatmeal.
- Add 7-up and mix thoroughly.
- Place in fridge for approximately one hour.
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