BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
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.
OUR FAVORITE PIE DOUGH
Perfect pie crust recipe from the Epicurious Test Kitchen.
Provided by Rhoda Boone
Categories Thanksgiving Pie Dessert Pastry
Yield Makes dough for one double crust pie or two single-crust pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, pulse the flour, salt, and sugar. Add butter and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the machine running, add vinegar and 1/4 cup ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
FAVORITE PIE CRUST FOR LEMON CREAM PIE
Use this recipe when baking our Lemon Cream Pie.
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.
- 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.
OUR FAVORITE PIE CRUST RECIPE-HOW TO MAKE A TENDER PIE CRUST
From the King Arthur Flour recipe: "We figure we can't repeat too often our formula for the flakiest, most tender pie crust - so here it is. The instructions are thorough, and the method can apply to your own favorite crust recipe. The method you use to put pie pastry together will, to some degree, determine the type of crust you end up with. Our latest favorite pie crust recipe uses a combination of butter (for flavor) and lard or vegetable shortening (for flakiness); an unbleached flour of about 10.5% protein (such as our Mellow Pastry Blend); buttermilk powder (for tenderness) and baking powder (for extra flakiness); salt; and vinegar (again, for tenderness) and water. Here's the formula for a single-crust pie; just follow the directions above."
Provided by Cucina Casalingo
Categories Dessert
Time 45m
Yield 1 single pie crust
Number Of Ingredients 8
Steps:
- For a flaky, tender crust (as opposed to one that's harder, mealy, and more cookie-like), the following works well.
- Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
- Cut in half of the fat, working the mixture until it's mealy and crumbly.
- Place the reserved flour on your work surface, and coat the remaining fat with the flour.
- Use a rolling pin or the heel of your hand to flatten the fat till it's about 1/2-inch thick.
- Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till it's evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
- Sprinkle the liquid(s) over the dough while tossing with a fork.
- Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
- Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
- Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
- (If it isn't holding together well, sprinkle it lightly with a couple of teaspoons of water.
- Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.).
- When you're "ready to roll," remove the dough from the fridge.
- If the dough is made with all lard and/or vegetable shortening, you'll be able to work with it directly from the refrigerator.
- A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
- Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
- Roll the dough to the size needed (about 13 inches for a 9-inch pie).
- Fill and bake as directed in your recipe.
- Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.
Nutrition Facts : Calories 1553.3, Fat 99.1, SaturatedFat 49.5, Cholesterol 170.7, Sodium 1003.9, Carbohydrate 143.4, Fiber 5.1, Sugar 0.6, Protein 19.9
COCONUT FLOUR PIE CRUST
This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.
Provided by Pam Lolley
Categories Pie Crusts
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
- Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
- Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
- Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 9.4 g, Cholesterol 69.4 mg, Fat 13 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 79.8 mg
FAVORITE PIE CRUST
The pick of the lot! This recipe was given to me many years ago by a nun who was a chef. She willingly gave me her recipe and needless to say I have never bought a pie since I got this recipe. It is never fail. The recipe is also in the company's coming cookbook---Pies. NOTE:Use this pastry for quiches, meat pies,turnovers,sausage rolls,or even small rounds.
Provided by Dotty2
Categories Dessert
Time 20m
Yield 6-8 single shells
Number Of Ingredients 8
Steps:
- Measure flour, sugar, salt and baking powder into a large bowl.
- Cut in lard until the size of tiny peas.
- Break egg into measuring cup and beat with a fork.
- Add vinegar and pour in enough water to measure 1 cup.
- Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it.
- Shape pastry into a ball.
- Divide into 4 flat patties.
- Wrap and refrigerate.
- Wrap and refrigerate.
- Use with your favorite filling recipe.
More about "our favorite pie crust food"
50 OF OUR BEST PIE RECIPES, FROM CLASSICS TO NEW …
From tasteofhome.com
OUR FAVORITE PIECRUST - BAKE FROM SCRATCH
From bakefromscratch.com
THE BEST PIE RECIPES: 22 CLASSICS TO MASTER NOW - FOOD …
From foodandwine.com
THE 10 BEST STORE-BOUGHT PIE CRUSTS OF 2022 - THE …
From thespruceeats.com
WILL THE BEST PIE CRUST RECIPE PLEASE STAND UP?
From goeatyourbreadwithjoy.com
10 RECIPES THAT PROVE PIE IS WAY BETTER THAN CAKE
From tasteofhome.com
MY FAVORITE PIE CRUST RECIPE - ONCE UPON A CHEF
From onceuponachef.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
OUR FAVORITE PIE CRUST RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 40 secs
OUR FAVORITE PIE CRUST RECIPE | RECIPE | FAVORITE PIE, PIE CRUST, PIE ...
From pinterest.ca
MY ABSOLUTE FAVORITE PIE CRUST RECIPE [+VIDEO] - OH SWEET BASIL
From ohsweetbasil.com
TEST KITCHEN PIE CRUST RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
MY FAVORITE PIE RECIPES (DELICIOUS PIE RECIPES YOU MUST-TRY!)
From inspiredbycharm.com
THE 12 MOST DELICIOUS PIE FLAVORS, RANKED - E! ONLINE
From eonline.com
OUR FAVORITE APPLE PIE FOOD - WIKIFOODHUB.COM
From wikifoodhub.com
OUR FAVORITE PIE CRUST RECIPE-HOW TO MAKE A TENDER PIE CRUST …
From menuiva.com
TOP 10 ALL-TIME FAVORITE PIES - FOOD & WINE
From foodandwine.com
THE PERFECT HOMEMADE PIE CRUST - JOY + OLIVER
From joyoliver.com
WE TESTED 5 PIE CRUSTS AND THE BEST-TASTING WINNER WAS CLEAR
From businessinsider.com
25 MOST POPULAR PIES — RANKED | EAT THIS NOT THAT
From eatthis.com
THE BEST PIE CRUST - CELEBRITY CHEF RECIPE REVIEWS | KITCHN
From thekitchn.com
7 UNEXPECTED CRUSTS TO TOTALLY TRANSFORM YOUR FAVORITE PIES
From foodnetwork.com
CUISINART PIE CRUST VIDEO : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
OUR TOP PIE CRUST RECIPES FOR EVERY OCCASION - THE SPRUCE EATS
From thespruceeats.com
THE 12 MOST DELICIOUS PIE FLAVORS, RANKED - E! ONLINE - CA
From eonline.com
THE APPLE OF MY PIE: RANKING 25 FLAVORS OF PIE, FROM WORST TO BEST
From therecipe.com
OUR 15 BEST PIE CRUST RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
OUR ALL-TIME FAVORITE PIE RECIPES | SAVEUR
From saveur.com
MY FAVORITE BUTTERMILK PIE CRUST - BAKING MISCHIEF
From bakingmischief.com
OUR FAVORITE EASY PIE CRUST RECIPE (WITHOUT A FOOD PROCESSOR)
From foodworthfeed.com
OUR FAVORITE PIE CRUST RECIPE | RECIPE | FAVORITE PIE, MARTHA …
From pinterest.ca
OUR BEST PIE CRUST RECIPES | EPICURIOUS
From epicurious.com
OUR FAVORITE PIE CRUST RECIPE | RECIPE | FAVORITE PIE, PIE CRUST, FOOD ...
From pinterest.com
PERFECT PIE CRUST RECIPE | SOUTHERN LIVING
From southernliving.com
OUR FAVORITE APPLE PIE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PIE CRUST SCIENCE CHART - SCIENCE OF A PERFECT PIE CRUST - DELISH
From delish.com
OUR FAVORITE EASY PIE CRUST RECIPE (WITHOUT A FOOD PROCESSOR)
From pinterest.com
WHAT IS YOUR FAVORITE PIE CRUST RECIPE? – MOTHER EARTH NEWS
From motherearthnews.com
FAVORITE PIE CRUST - COOKEATSHARE
From cookeatshare.com
THE ULTIMATE PIE CRUST GUIDE - HANDLE THE HEAT
From handletheheat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love