HOMEMADE PIE CRUST
Our flaky pie crust recipe is enough for a 6-inch pie, deep tart tin, or for two 4-inch pie dishes. It's perfect for desserts or savory recipes.
Provided by Janet A. Zimmerman
Categories Dessert Ingredient
Time 1h5m
Number Of Ingredients 11
Steps:
- Place flour, butter, salt, and sugar in the bowl of a small food processor . Process on pulse until the fat is cut uniformly into the flour in very small pieces.
- Add water all at once and process just until dough holds together. If the dough is too dry to stick together, add more water by teaspoon increments.
- Place dough in a heavy 2- to 3-gallon sized sealable plastic bag and press into a round thick disk. Chill in refrigerator or freezer until stiff.
- Leaving the dough in the plastic bag, roll the dough out into a large circle (for a deep 6-inch pan, the circle should be about 10 inches in diameter and about 1/4 inch thick). Return the bag to the freezer for about 10 minutes or until dough is stiff.
- Cut the bag apart along the seams and peel it from the plastic. Without stretching the dough, fit it into the bottom of your pie dish and up the sides. You may need to let the dough soften a little. It should be malleable but cold.
- Trim any excess crust, leaving about 1/4-inch extending over the edge of the pan. Patch any holes or thin spots.
- Chill for 15 minutes and use as directed in recipes that call for uncooked pie crust.
- The dough can be frozen at this point for up to several weeks.
- Divide the dough into two balls: about 1/3 for the top crust and 2/3 for the bottom. Use two plastic bags for rolling the dough out. Use the previous instructions for fitting the bottom crust into the pan.
- After filling, lay the top crust over and trim the excess dough. Crimp the bottom and top crust together to seal. There are several ways to do this: you can press down firmly with the tips of the tines of a fork; you can pinch the edges of the dough together using the index finger and thumb of one hand and the index finger of the other; or, if you've left the excess 1/4 inch of dough around the edge of the bottom crust, you can roll it up over the top crust and press the edges together.
- Preheat oven to 400 F. Place the pan in the freezer for 15 minutes or so, until dough is very stiff.
- Line the crust with a piece of aluminum foil (not heavy duty) and pour in enough pie weights, pennies, dried beans, or rice to reach about halfway up the sides.
- Bake for 20 minutes. Remove the pan from the oven and carefully lift the foil out of the crust. The crust should be set but not browned.
- Return pan to the oven and bake for another 10 to 15 minutes.
- Remove from the oven and let cool. For a dessert crust, increase the sugar to 1 teaspoon for a single crust or 1-1/2 teaspoons for a double crust. This amount of dough is very generous; you may have some leftover after rolling. You can freeze it, or roll it out, sprinkle with Parmigiano cheese and bake it for 10 to 15 minutes for a savory snack.
Nutrition Facts : Calories 133 kcal, Carbohydrate 12 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 88 mg, Sugar 0 g, Fat 9 g, ServingSize 1 6-inch crust, UnsaturatedFat 0 g
PASTRY FOR EXTRA-LARGE DOUBLE-CRUST PIE
Our Test Kitchen home economists adapted one of their 9-inch, double-crust recipes for an 11-1/2- to 12-inch pie plate. Bake an extra-big pie and watch eyes light up!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. , Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts : Calories 301 calories, Fat 20g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
LARGE BATCH PIE CRUST
An elder in my church gave me this recipe and told me that if I used it, I would never mess up a pie crust again.........she was right! It is amazing every time.
Provided by tcourto
Categories Dessert
Time 30m
Yield 19 pie crusts, 19 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together with hands, flour, brown sugar and salt.
- Cut in crisco.
- Add the water 1 cup at a time, mixing with hands between each cup.
- Pat into 9 ounce patties.
- Place in freezer bags and freeze until needed.
- To use:.
- Microwave each frozen patty on high 20 seconds, turn over and repeat.
- Roll out dough between lightly floured waxed paper.
Nutrition Facts : Calories 1090.4, Fat 72.9, SaturatedFat 22, Sodium 250.2, Carbohydrate 96.8, Fiber 3.2, Sugar 5.9, Protein 12.3
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
MOM'S LARD PIE CRUST
Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-10-inch crust.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.
Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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