EASY FOOD PROCESSOR PIE CRUST
This Easy Food Processor Pie Crust recipe is a quick method that will save you precious time and effort during the holiday baking season. This tried and true method results in a perfect pie crust every time!
Provided by Valerie Brunmeier
Categories Dessert
Time 1h15m
Number Of Ingredients 6
Steps:
- Place the flour and salt in the bowl of a food processor. and pulse 4 or 5 times until combined.
- Cut the cold butter and shortening into small pieces. Add to the flour mixture in the food processor and process about 20 seconds or until the mixture resembles coarse crumbs.
- Add the vinegar and 4 tablespoons water and pulse about 6 times. Add additional water by the tablespoon and pulse until mixture begins to hold together. You may not need to use all the water.
- Remove pastry from the food processor bowl, divide in two, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to two days.
- When ready to roll out, remove the crust from the refrigerator and let it rest on the counter for about 10 to 15 minutes. Flour a large board and using a rolling pin, roll the pastry out until it is large enough to fit your pie plate, leaving about a 1-inch or 2-inch overhang. Press the pastry gently down into the plate and then trim the edges to fit the pan with a sharp knife. Tuck top edge of crust over and flute with your fingers. To ensure the bottom crust will cook through, poke the bottom of the crust all over with a fork before filling. If blind baking your crust, skip this step. The crust is ready to be filled and baked according to your pie recipe's directions.
Nutrition Facts : Calories 157 kcal, Carbohydrate 13 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL
This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.
Provided by kiwidutch
Categories Pie
Time 55m
Yield 1 nine inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C (425°F).
- Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
- Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
- Add the lemon juice and water.
- Pulse just until moist crumbs form.
- Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
- Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
- Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
- Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
- I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
- This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
- Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
- After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
- Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
- In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !
Nutrition Facts : Calories 2487.8, Fat 146.5, SaturatedFat 73.6, Cholesterol 244, Sodium 1184.5, Carbohydrate 258.6, Fiber 8.7, Sugar 13.8, Protein 34.2
PIE CRUST - NO EGG RECIPE - (3.9/5)
Provided by lmaley
Number Of Ingredients 4
Steps:
- Step 1 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. Step 2 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. Step 3 Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour. Step 4 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. Step 5 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. Step 6 Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
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
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.
EGG FREE - SPAGHETTI PIE (BAKED PASTA)
I have a severe egg allergy (my face blows up like a pumpkin). I came up with this recipe as I wanted to share a Spaghetti Pie with my family and eat it too! Use your own spaghetti sauce recipe OR a bottle, just remember to add 1/2 a cup of the spaghetti water to the "cheese sauce" so it spreads well, I use a ground parmesan cheese as it was easier to measure. Turkey mince would work well here too.
Provided by cookingpompom
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Fry the meat and onions together, break up the beef so there are no lumps.
- Add the garlic and cook until fragrant (about 40-60 seconds).
- Add the pasta sauce, tomatoes, basil, oregano, sugar and salt. Reduce heat and simmer while the pasta is cooking.
- Prepare the pasta BUT, slightly undercook as it will be baked and will continue to cook in the oven,.
- Prepare the cheese sauce by adding the softened cream cheese (about 20 seconds in the microwave will do it), the sour cream, parmesan cheese and the parsley or spring onions and mix.
- Spray a 10 cup baking dish with oil, place the almost cooked pasta on the bottom.
- Cover with spoonfuls of the cheese sauce, place a spoonful in each corner and continue until all used and the pasta is covered (if not covered, spread out).
- Top with the prepared meat sauce and finally the mozzarella cheese.
- Bake at 180oC (360oF) for 30 minutes.
- Best served with a crispy salad and fresh crusty bread.
FLAKY VINEGAR EGG PIE CRUST
This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 1-2 pie crusts
Number Of Ingredients 6
Steps:
- In a bowl, mix together the salt and flour.
- With a pastry blender, cut in cold shortening until the size of peas.
- In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
- Add the water/egg mixture gradually to the flour mixture.
- Shape into ball.
- Refrigerate 1 or more hours.
- Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
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!
FRENCH SILK PIE WITHOUT EGGS
This is a beautiful, fluffy French silk Pie. Garnishing it with extra whipped cream and chocolate curls makes it fabulous! I recently made one for a pie auction and it sold for $65.00! Yes, it really is that tasty. I've been making this pie by memory for years, so I have no idea of the recipe's origin. For a higher, more impressive pie, whip 1 extra cup of whipping cream and add it to the top of the pie, before garnishing with shaved chocolate.
Provided by FLUTTER1
Categories Desserts Pies No-Bake Pie Recipes
Time 2h35m
Yield 10
Number Of Ingredients 9
Steps:
- Mix together sugar and cornstarch in a medium saucepan until well blended. Stir in milk gradually. Turn heat to medium and stir constantly until boiling. Remove from heat.
- Add chocolate chips and vanilla extract to the hot milk mixture; stir until smooth and chocolate chips have melted. Transfer into a large mixing bowl, cover with plastic wrap, and place on the counter until cooled to room temperature.
- Meanwhile, combine 2 cups whipping cream and powdered sugar in a large bowl; beat with an electric mixer until soft peaks form.
- Uncover cooled chocolate mixture and beat with clean beater attachments until light and fluffy. Gently fold 1/2 of the whipped cream mixture into the chocolate mixture, being careful not to overmix. Spoon into pie crust and top with remaining whipped cream. Refrigerate until firm, 2 to 3 hours. Serve.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 33.3 g, Cholesterol 68.3 mg, Fat 30.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 16.1 g, Sodium 132.9 mg, Sugar 19.5 g
CRUSTLESS BAKED CUSTARD PIE
No crust to roll out, much less calories, but still so delicious! Has a smooth custard filling and a crunchy golden top. Just dump all ingredients in blender, then bake. Recipe from Quick Cooking.
Provided by Marie
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In blender, combine all ingredients, cover and process until smooth.
- Pour into greased 9" deep dish pie plate.
- Bake at 350° for 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 1 hour.
- Refrigerate until serving.
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ALMOND FLOUR PIE CRUST (NO EGGS!) - DETOXINISTA
From detoxinista.com
4.9/5 (11)Total Time 30 minsCategory DessertCalories 243 per serving
- Preheat the oven to 350ºF and have an un-greased 9-inch pie plate ready. In a large bowl, combine the almond flour, tapioca starch, and salt, and whisk well to combine. Add in the melted coconut oil, maple syrup, and water, and mix until the dough sticks together, with a uniform texture.
- Use your hands to scoop the dough into a ball, then transfer it to a large piece of parchment paper on the counter. Top the dough with another large piece of parchment paper, and flatten the ball slightly with your hands.
- Remove the top piece of parchment paper, then use the bottom piece of parchment paper to carefully lift up the pie crust, and flip it into the pie plate, so the parchment paper will now be on top. It's okay if the crust breaks during the flipping process! Just press any broken pieces back together, and smooth out the sides of the crust with your fingers.
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