Leighs Basic Pie Crust Food
BASIC PIE CRUST
Use this recipe when making our Coconut Custard Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield One 9-inch crust
Number Of Ingredients 5
Steps:
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
LEIGH'S BASIC PIE CRUST
Make and share this Leigh's Basic Pie Crust recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 10m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Put all ingredients into a food processor and utilizing the "S" blade, process well.
- Mold the resulting dough into a 9 " glass pie pan.
- This recipe also makes great candy. Just roll the dough into little balls and sprinkle with coconut, sesame seeds or ground almonds.
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by Stephanie
Categories Pastry Pie 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
ROGENE'S BASIC PIE CRUST
Make and share this Rogene's Basic Pie Crust recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 13m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- Mix the ingredients together and press into either 2 pie shells or use as a top and bottom.
- Bake at 425 degrees for 8-10 min.
Nutrition Facts : Calories 1360, Fat 103.6, SaturatedFat 25.8, Sodium 585, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
ALICE'S PIE CRUST
Another great recipe from my 5th grade teacher/ranch cook. This is an old fashioned recipe that calls for lard which you can find in most baking isles at the store. Do not substitute because that gives it the crusts flaky texture. It will remind you of grandma's.
Provided by startnover
Categories Dessert
Time 5m
Yield 4 crusts
Number Of Ingredients 6
Steps:
- Put the egg and vinegar in a 1 c measuring cup fill to top with water.
- Mix all dry ingredients and make a well in the center.
- Pour liquids into well and mix with pastry fork just till flour is blended.
- Store in ziplock in fridge till ready to use.
- This also freezes well.
Nutrition Facts : Calories 1524.5, Fat 105.3, SaturatedFat 40.8, Cholesterol 150.2, Sodium 602.1, Carbohydrate 122.5, Fiber 4.2, Sugar 3.7, Protein 17.7
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