BAKER'S SECRET PIE CRUST
I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon.
Provided by CAROLEALANA
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 8
Number Of Ingredients 11
Steps:
- Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
- Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
- Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
- Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
- In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
- Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
- Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
- Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 20 g, Cholesterol 40.9 mg, Fat 14.5 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 155.5 mg, Sugar 0.6 g
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.
CAKE MIX PIE CRUST
Sounds odd, but for some kinds of pies, such as fresh strawberry or an ice cream pie, it works. This is also handy for tarts - just use a cookie cutter to cut circles or flower shapes from rolled-out dough, fit into greased muffin tins, fill and bake.
Provided by Lise in Indiana
Categories Dessert
Time 35m
Yield 1 8, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F degrees.
- in a large bowl, empty the mix and break up any large clumps. Add the butter and eggs.
- Using clean hands, GENTLY incorporate the better and eggs into the dry mix. this process should take about 3 minutes.
- Turn dough out onto a lightly floured surface and GENTLY knead 10 to 12 times, folding and pushing it until everything is well combined.
- Form dough into a disk and coat with flour. GENTLY roll out the dough to fit your pie pan, rotating the dough as you go, to wensure it is not sticking to the surface. Sprinkle more flour under the dough if needed ( fold dough in half and flour surface, then fold over opposite half and flour).
- To ensure a good fit, place pie plate lightly over rolled dough to check. When ready, fold dough in half and place in pie plate, then unfold.
- Tap the pie pan on the counter several times to nudge the dough down into the corners of the pie pan. Smooth dough along the sides and the rim of the pan. Trim excess dough using the BACK side of a small knife, rotating the pan, as you go. Leave rim smooth, or crimp as desired.
- Bake pie shell at 350 for 25-30 minutes, till lighly browned. Cool and fill with pre-cooked fillings, fresh fruit, or ice cream.
- This dough can also be used for a baked filling (pumpkin, custard) Try other flavors of cake mix, such as devil's food, spice, or lemon.
Nutrition Facts : Calories 421.6, Fat 14.6, SaturatedFat 3.7, Cholesterol 120.8, Sodium 592.2, Carbohydrate 66.9, Fiber 0.9, Sugar 37, Protein 6
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
PIE CRUST FROM CAKE MIX
Steps:
- 1. Turn dough out onto a slightly floured counter & knead until well combined.
- 2. Wrap in plastic. Chill at least 15 min.
- 3. Divide in half & roll out dough.
- 4. Put in pie pan, prick bottom w fork.
- 5. Bake at 350 for 20-25 min for pie & at 350 for 5-7 min for tarts.
- 6. Use as an already baked pie shell
DESSERT CRUST FROM A CAKE MIX
I don't usually like traditional pie crusts..love me some cobbler..but not "pie". So it catches my attention when I find a new/different way to make crusts for my desserts. Until I found this, butter w/crushed nilla wafers was my 'go to'...hehe well now I've got options!
Provided by Tracy Joyner
Categories Fruit Desserts
Time 15m
Number Of Ingredients 3
Steps:
- 1. mix dry cake mix, 1 egg and 1/3 cup oil until crumbly.
- 2. Reserve 1 cup of mixture for topping. Press remaining mixture into bottom of 9x13 pan. Bake for 15 minutes.
- 3. If you don't need to topping, use the full amount and press into bottom and up the sides of your pan.
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