MARTHA STEWARTS FOOLPROOF PIE CRUST
Make and share this Martha Stewarts Foolproof Pie Crust recipe from Food.com.
Provided by Kaccy G.
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
OUR FAVORITE PIE CRUST
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes 1 crust
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST
This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)
Provided by herbiechic
Categories Dessert
Time 1h20m
Yield 2 8-10" tarts or single pie crusts
Number Of Ingredients 5
Steps:
- Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
- Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
- Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
- Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.
Nutrition Facts : Calories 1390.7, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1178.9, Carbohydrate 121.4, Fiber 4.2, Sugar 2.6, Protein 17.1
MARTHA WHITE'S PERFECT PIE CRUST
While the ingredients are familiar, it is the technique that sets this recipe apart. Cutting in the first half the shortening in small pieces developes tenderness, and the cutting in the second half until the size of small peas gives flakiness. Martha White and other Southern flours have less protien (less gluten to develop) which helps to produce a more tender crust.
Provided by Connie K
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour and salt; mix well.
- With pastry blender or fork, cut in half of shortening until mixture is fine and mealy.
- Cut in remaining shortening until mixture is consistency of small peas.
- Sprinkle water over mixture; stir gently with fork until dough leaves sides of bowl.
- If some dry particles remain in bottom of bowl, sprinkle with about 1/2 teaspoon water; continue to stir with fork until particles are worked into dough.
- Mixture should be moist enough to form a ball, but should not be sticky.
- Shape dough into 1 or 2 balls (depending on one- or two-crust); flatten to 1/2-inch thickness, rounding and smoothing edges.
- On floured surface, roll out dough to 11-inch round.
- Carefully roll dough around rolling pin; unroll unto 9-inch pie pan, or 9- or 10-inch tart pan; Fit evenly into pan; do not stretch.
- For one-crust baked pie shell (unfilled): Heat oven to 475F; Prick bottom and sides of pastry generously with fork; Bake 8 to 10 minutes or until light golden brown; Cool on wire rack 15 minutes or until completely cooled.
- Continue as directed in pie recipe.
- For Two-Crust Pie: 2 cups Martha White All Purpose Flour 1 teaspoon salt 2/3 cup shortening 4 1/2 to 5 tablespoons cold water.
MARTHA'S PERFECT PIE CRUST
This recipe for perfect pie crust is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 double-crust for a 9-inch pie
Number Of Ingredients 5
Steps:
- Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
- It is very important to work the pastry as little as possible. Don't overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
- Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
- If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
- Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
- Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
- Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.
MARTHA'S PERFECT PORK PIES
This recipe is a family favorite that was handed down to me from my mother who grew up in Fort Kent, Maine on the Canadian border.This is the traditional tourtie're pie.
Provided by Foreverspots
Categories Savory Pies
Time 1h
Yield 2 PIES, 8 serving(s)
Number Of Ingredients 14
Steps:
- For Pork Filling: In a dutch oven or soup pot, Boil together 1/4 cup water, 2 lbs. pork,{ break it up } 1/2 cup chopped onion,1/2 teaspoons pepper,1 teaspoons salt,2 teaspoons allspice, 1 teaspoons nutmeg, 1/2 teaspoons ground cloves.
- Boil together till pork is cooked { no longer pink} & water is absorbed.
- ADD COOLED MASHED POTATOES. MIX TOGETHER.
- While pork is cooking, MAKE CRUST: Mix flour & salt together.
- Blend in Crisco with a pastry blender or a fork. {I use a fork}.
- Blend till crumbly {pea size}.
- Mix in ICE COLD water till dough forms.
- Cut in half evenly.
- ROLL out each piece on a WELL FLOURED surface.
- Place one crust in a 9" pie pan.
- Fill with 1/2 of pork mixture.
- Place other crust on top of filled pie.
- Pinch edges all the way around to seal crust.
- Brush egg wash on top of crust.
- BAKE 400* about 30 minutes or till golden brown.
Nutrition Facts : Calories 705.4, Fat 44.5, SaturatedFat 15.2, Cholesterol 105, Sodium 664.7, Carbohydrate 49.7, Fiber 4.4, Sugar 2.1, Protein 26.2
PERFECT PIE CRUST
This is the recipe that I have used for more than 45 years. I always get compliments on how tasty and flaky it is.
Provided by Sweetiebarbara
Categories Dessert
Time 30m
Yield 2 pie shells, 16 serving(s)
Number Of Ingredients 4
Steps:
- Sift measured flour and salt into a bowl.
- Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
- Pour liquid into bowl and stir with a fork to mix well.
- Stir until it forms into a soft ball.
- Save half the dough to use later.
- Roll remaining half of dough into circle between two sheets of wax paper.
- Peel off top layer of wax paper.
- Place pie pan upside down on top of rolled out dough.
- Slide hand under bottom wax paper with top hand lightly on pan.
- Flip pan, crust and wax paper over gently.
- Crust and wax paper will gently settle into pan.
- Then peel second wax paper off crust.
- Fit crust into pie pan, make standing rim, and prick with fork.
- I use pie weights to keep shell flat.
- Bake in oven 450°F for 8- 10 minutes.
Nutrition Facts : Calories 119.5, Fat 7.1, SaturatedFat 1, Cholesterol 0.5, Sodium 74.8, Carbohydrate 12.1, Fiber 0.4, Protein 1.7
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