One Pie Shell Food

EASY PIE CRUST

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.

PERFECT BAKED PIE CRUST

Steps:

• Heat oven to 475°F. 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.

PASTRY FOR SINGLE-CRUST PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

NO FAIL PIE CRUST I

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.

FIBER ONE PIE CRUST

Steps:

• Preheat oven to 350°F.
• Crush the Fiber One cereal in a sealed bag or process in a food processor until a crumb consistency.
• Melt butter and combine all ingredients.
• Mix thoroughly.
• Press mixture firmly into a 9" pie dish or springform pan.
• Bake for 8-10 minutes. Do not brown.
• Remove and let cool.

TENDERFLAKE RECIPE FOR PIE CRUST

Steps:

• Whisk together flour and salt.
• Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour.
• In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.
• Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.
• Gently gather the dough into a ball and divide into 6 equal portions.
• Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
• When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
• Transfer the prepared dough to pie plate.
• Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.

EASY PIE CRUST

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

BUTTER PASTRY FOR SINGLE CRUST 9-INCH PIE

Steps:

• Butter should be cut into ½ - inch cubes and frozen.
• Combine flour and salt in food processor with knife blade attachment and process for about 8 to 10 seconds.
• Add cold butter cubes and process by pulsing approximately 8 to 10 times or until mixture resembles coarse crumbs. Do not over mix.
• Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
• Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
• Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾- inch over hang. Fold dough edge under and crimp or flute. For best results freeze crust before filling or baking.
• Bake or fill according to recipe directions.
• Preheat oven to 450°F
• Prick the bottom and sides of the pastry generously with a fork - particularly where the bottom and sides meet. (If using a pan with removable bottom, do not prick holes in the pastry; instead, fit a piece of foil onto the unbaked pastry and fill with pastry weight or dried beans.)
• Bake 10 to 12 minutes or until golden brown.

SINGLE CRUST POT PIE RECIPE

Steps:

• Preheat the oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
• Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed. Alternatively, you can do this in a bowl with a pastry blender or two table knives. Add the water a few drops at a time until the dough comes together easily. Transfer the dough to a sheet of plastic wrap. Form it into a flat disk or block, wrap well, and refrigerate until ready to assemble the pie.
• In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots. Saute on low for 15 minutes until the vegetables are tender and caramelized. Season to taste with salt and pepper.
• Meanwhile, simmer the potatoes in salted, boiling water if you don't already have leftover cooked potatoes to use.
• In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs. Pour this mixture into the prepared baking dish.
• Transfer the dough to a lightly floured surface and roll out to a 10x14 inch rectangle.
• Fit the dough over the top of the chicken filling. (If you're going to freeze the pie, wrap it well and store in the freezer at this point.)
• Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
• If baking a frozen pie, do not thaw. Place the pie in a 400 degree oven for 15 minutes. Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.