PASTRY FOR SINGLE-CRUST PIE
This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. -Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pastry shell (8 servings).
Number Of Ingredients 4
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.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
PASTRY FOR A ONE-CRUST PIE
Provided by Craig Claiborne
Categories dessert
Time 45m
Yield 10 - 12 servings
Number Of Ingredients 6
Steps:
- If food processor is used, combine the flour, egg yolk, sugar and salt in container. Cut butter into fine pieces and add. Process, adding just enough water to make pastry hold together.
- If food processor is not used, place flour, sugar and salt in mixing bowl. Cut butter into fine pieces and add. Using pastry blender or fingers, work in butter until mixture has texture of coarse cornmeal. Work in egg yolk. Add only enough water so dough can be gathered together and shaped into ball.Wrap in wax paper and chill for 30 minutes or longer.
- Roll dough out on floured board, turning as necessary and using a little more flour as necessary to prevent sticking.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 78 milligrams, Sugar 1 gram, TransFat 0 grams
ONE CRUST PIE PASTRY
Oh my oh my. Everytime I make a crust I decide it is better than the last. So as of right now, this is my favorite. I got it out of a Betty Crocker cookbook. It calls for shortning but I used butter flavor Crisco. I don't know how big of a difference that makes but thats how I am going to post this recipe. This is very light,crispy, and buttery so it melts in your mouth. Watch out, you will want to eat it all.YUM!
Provided by Bay Laurel
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Unbaked One-Crust Pie Crust:.
- 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, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
- Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
- 2. Baked Pie Crust:
- 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.
- For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.
- Fold and roll pastry under, even with plate; flute as desired.
- For tart, trim overhanging edge of pastry even with top of tart pan.
- Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : Calories 133.7, Fat 8.7, SaturatedFat 3.5, Cholesterol 4.8, Sodium 145.7, Carbohydrate 11.9, Fiber 0.4, Protein 1.6
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
SOMEONE'S PASTRY FOR A DOUBLE-CRUST PIE (OR TWO PIE CRUSTS)
This is my mother-in-law's double-crust pastry recipe for pie crusts, and I'm posting it for safe keeping. This is the crust that MUST be under every homemade pumpkin/pecan/any pie for our holidays (or my husband's side of the family thinks the pie is totally gross--haha). I titled this recipe as I did because it could have been my grandma's (her mother's), or it could have come from a church group, a recipe book, a neighbor, or some other source that I am unaware of. We (our family) has made single- and double-crust pies as well as peach cobbler using this recipe. It comes out flaky and tasty. NOTE: This recipe halves fine, but DOES NOT double well. If you want to make 4 pie crusts, make 2 separate batches.
Provided by Greeny4444
Categories Dessert
Time 15m
Yield 2 9 inch pie crusts
Number Of Ingredients 4
Steps:
- Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes. Set it by your work area, and let it get icy cold.
- Combine flour and salt in a medium bowl.
- With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
- Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together. If the weather (or your kitchen) is warm/humid, less water will be needed. Be sure you have the consistency you want, because it's very difficult to add more water.
- Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
- Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders. I saw that on a Bobby Flay - Pie Throwdown episode).
- Gently transfer to a 9" pie plate. Gently press the pastry down into the plate, being sure not to stretch or tear the dough. If it does tear a little, just take some off the edge, and "patch" it.
- Create a decorative edge around the top, and cut any extra crust off of the edge.
- Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
- Blind bake the crusts or fill and bake as directed in your recipe.
Nutrition Facts : Calories 1361.1, Fat 103.7, SaturatedFat 25.8, Sodium 1166.7, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
SINGLE-CRUST SWEET PASTRY PIE SHELL
Use with "Lemon Cheesecake Streusel Pie" or any of your favourite pie recipes calling for a single crust.
Provided by Boyz 5
Categories Dessert
Time 32m
Yield 1 pie shell
Number Of Ingredients 6
Steps:
- In bowl,mix together flour,sugar and salt.Using a pastry blender cut in the butter until the consistency resembles fine crumbs with a few larger pieces.
- In liquid measure,beat egg yolk with ice-water;drizzle over dry ingredients,stirring briskly with fork to form ragged dough.Press into disc shape.Wrap in plastic wrap;refrigerate until chilled;about 30 minutes.
- On lightly floured surface,roll out pastry to generous 1/8-inch thickness;fit into 9-inch pie plate.Trim edge to 3/4-inch overhang;fold overhang under and flute edge.
- Bake at 375°F for 12 to 15 minutes minutes or until golden brown.
Nutrition Facts : Calories 1567.1, Fat 97.8, SaturatedFat 60, Cholesterol 432.8, Sodium 1246.4, Carbohydrate 153, Fiber 4.5, Sugar 25.8, Protein 20.6
PASTRY CRUST (PIE CRUST)
Easy food processor pie crust. I adapted from a Kitchenaid cookbook - theirs was good, but didn't make quite enough crust. This recipe makes enough for one double-crust pie, or two single-crust pies.
Provided by appleydapply
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend.
- Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.
- Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.
- Remove from bowl and form into 2 balls.
- On a lightly floured surface, roll each ball into a circle.
- Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
CLASSIC PIE PASTRY
Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. 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- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so 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.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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SINGLE-CRUST PIE PASTRY - BETTER HOMES & GARDENS
From bhg.com
3.8/5 (5)Total Time 10 minsServings 8Calories 144 per serving
- In medium bowl stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened. Form dough into a ball.
- Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. Ease into pie plate without stretching the dough. Trim edges of crust to 1/2 inch beyond pie plate. Flute edge a desired. Makes 8 servings.
PASTRY FOR SINGLE-CRUST PIE - BETTER HOMES & GARDENS
From bhg.com
4/5 (55)Total Time 15 minsServings 8Calories 191 per serving
- In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.
- Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle.
- Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it.
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