KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST
I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *NOTE* this can also be made using a processor with great results, which is the way I most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 2 9-inch pastry, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix both flours, sugar and salt in a large bowl.
- With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
- In a small bowl whisk the egg yolk, vinegar and water.
- Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
- Gather into a ball then divide into two.
- Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
- PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
- In a small bowl mix the egg, vinegar and water together; set aside.
- Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
- Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).
FLAKY ALL BUTTER PIE CRUST
A no fail, light, and flaky pie crust made with all butter--no shortening! This dough can also be made ahead and frozen to make your holiday baking a breeze!
Provided by Barefoot In The Pines
Categories Sweets
Time 1h30m
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
- Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
- Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
- Drizzle in the water and pulse until the mixture starts to form clumps.
- Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
- Once mixed, pour the pie dough onto a piece of plastic wrap.
- Quickly and gently form into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough.
- Wrap in the plastic and chill in the fridge for one hour.
- After chilling, lightly flour the table and roll the pie dough about 1/4" thick and large enough to cover the 9" pie plate.
- Wrap the dough around your rolling pin and transport to an ungreased pie plate. Gently lift and press the dough into the pie plate.
- With a sharp knife or kitchen shears, trim off the excess dough overhang so that it's flush with the outer edge of the pie plate.
- Pinch the edges of the dough to create a nice edge and make sure to add your pie dough trimmings to fill in any thin spots.
- You can flute the edge of the dough by using your knuckles to make a pretty decorative edge.
- Stick the pie plate in the freezer for 30 minutes until firm, this will help keep the butter in the crust nice and cool and help the edges keep their shape.
- After freezing, fill with your favorite filling and bake per your recipe's instructions, or blind bake the crust (instructions below) and fill with a no bake pudding or cream.
- In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
- Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
- Drizzle in the water and pulse until the mixture starts to form clumps.
- Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
- Have two sheets of plastic wrap ready. Divide the dough in half and place each half on a sheet of plastic wrap.
- Quickly and gently form into a round disc. Do not work the dough too much, or the crust will be tough.
- Pop the two discs in the fridge for an hour.
- After your discs have chilled, lightly flour your work surface. Remove one disc from the fridge, unwrap it, and place it on your floured surface.
- Roll the dough out to about 1/4" thick and large enough to cover the 9" pie plate.
- Wrap the dough around your rolling pin and transport it to an ungreased pie plate. Gently lift and press the dough into the pie plate, do not trim the overhang at this point.
- Pop the pie plate with the bottom crust back in the fridge and grab the other disc of dough.
- Roll out until it's about 1/4" thick and set aside.
- Remove the bottom crust from the fridge and fill with your desired filling (apple, peach, blueberry, chicken pot pie filling, etc...).
- To put the two pie crusts together, grab your rolled out top crust and place it on top of the bottom crust and filling.
- Trim off the excess top and bottom overhang around the outer edge of the pie plate.
- Pinch and crimp the outer edges of the dough together to seal. Use your extra pie dough trimmings to fill in any thin spots.
- Slice some holes in the top crust for ventilation. If the dough feels like it's getting too soft, allow the pie to chill in the fridge or freezer for 30 minutes to firm up.
- Once chilled, remove the pie from the fridge and proceed with your recipe's baking instructions.
Nutrition Facts : Calories 190 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 266 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
This No Fail Pie Crust is made with cold water so it makes the most tender and flaky crust ever! You cannot fail with this recipe!
Provided by Terri Gilson
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, mix flour, baking powder, salt and brown sugar. Cut in shortening with a pastry cutter. Mix well.
- In a small bowl, beat together vinegar, egg and cold water.
- Add dry flour mixture to wet mixture and mix together until it forms small balls.
- Mix well until you can form it into a large ball. * Don't be afraid to really get in there with your hands! If it feels gooey, add a little more flour. Add only 1 tbsp of flour at a time until it no longer feels gooey or wet. You don't want it too dry, as it won't roll out properly (and you will have additional flour on the board - be very careful not to use too much flour!)
- Roll dough out onto a lightly floured surface to about a 1/4 of an inch thick. If you are are making pie, then lay your pie plate upside down on the dough. Do the same with tarts, using the aluminum tart plates.
- Cut out a circle around it, leaving yourself additional space -at least an inch or two. * You will trim the pie shell later (once it's in the pie plate).
- Spray your pie plate with non- stick cooking spray, flip over the pie plate, then gently pick up the crust and place it in the pie plate. *Some people like to use a rolling pin to transfer it to the pie plate (as in the video in post), but I do not use that method. * See Top Tip on rips/tears
- Trim the pie once the filling is in and you have put the 2nd pie crust on top, if you are doing a double crust pie. I trim a little, then use a fork to press the ends down (see Video on how to crimp a pie crust with a fork in post), then trim a little more if I need to. * I prefer to use kitchen shears to trim at this stage, as it gives you more control. Add some venting slits by cutting small triangles into the pie with a small paring knife.
- Bake as per instructions for the pie recipe you are making (they usually require 30-40 minutes, the first 10 minutes at 400 degrees F and the remainder of the time at 350 degrees F) until golden brown. If you are baking tarts, it's about half the time.
Nutrition Facts : ServingSize 1 pie, Calories 494 kcal, Carbohydrate 101 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 238 mg, Fiber 3 g, Sugar 5 g
MOST INCREDIBLE NO FAIL PIE CRUST
This is absolutely the best pie crust I have ever used. It never fails me and always comes out flaky and perfect. This recipe is enough for 2 - 9" crusts.
Provided by Karen..
Categories Pie
Time 10m
Yield 2 9-inch pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Cut together flour, shortening and salt until it resembles small peas.
- Combine the egg, water and vinegar and gradually add to flour mixture.
- Stir just until moistened and a soft dough forms.
- Divide into 2 disks.
- Wrap and refrigerate until ready to use.
- Roll out and use with your favorite pie recipe!
FLAKY PIE CRUST
Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
Provided by Teresa M
Categories Pie
Time 1h10m
Yield 2 nine inch pie crusts, 16 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt in processor.
- Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- Transfer mixture to bowl.
- Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into 2 balls; flatten each into disk.
- Wrap each in plastic and chill 30 minutes.
- (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1
NO-FAIL PIE CRUST
I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.
Provided by echo echo
Categories Pie
Time 1h5m
Yield 5 crusts
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the flour, sugar and salt with a fork.
- Cut in the shortening with a fork until crumbly.
- In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
- Stir until all ingredients are moistened.
- Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
- Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
- When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
- Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
- Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
- Press with fingers to remove air pockets.
- Fill the crust.
- Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
- Bake as directed in the pie recipe you are following.
- Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
- FOR A PRE-BAKED UNFILLED PIE SHELL:.
- Prick the bottom and sides of a pastry lined pie pan with a fork.
- Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
- Cool on a wire rack (the shell will shrink and edges pull away from pan).
- Fill as desired.
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
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