PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : @id https
MY OWN PIE CRUST
Make and share this My Own Pie Crust recipe from Food.com.
Provided by Lali8752
Categories Pie
Time 22m
Yield 1 nine inch pie crust
Number Of Ingredients 5
Steps:
- Sift flour, sugar and salt into a 9" pie plate.
- In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.
- Using a fork, mix until completely dampened.
- Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
- To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.
- To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.
- NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
BUMBLEBERRY PIE
This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.
Provided by Dorel
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
- CRUST:.
- In another bowl combine the flour and salt, cut in shortening until crumbly.
- Place egg in measuring cup and add enough milk to measure 2/3 cup.
- Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
- Divide into 3 portions and freeze one for another day.
- Roll out remaining 2 portions and place 1 in bottom of pie plate.
- Add fruit mixture and cover with top crust.
- Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
- Brush with cream and sprinkle with sugar.
- Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
- Cool on wire rack. Delicious served with ice cream.
Nutrition Facts : Calories 734.1, Fat 36, SaturatedFat 8.9, Cholesterol 35.2, Sodium 402.4, Carbohydrate 97, Fiber 5.5, Sugar 42.6, Protein 8.4
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
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