Pie Crust V Food

BASIC PIE CRUST

Basic Pie Crust image

Use this recipe when making our Coconut Custard Pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 40m

Yield One 9-inch crust

Number Of Ingredients 5

Ingredients

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Steps:

In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g

V'S HOMEMADE PIE CRUST

V's Homemade Pie Crust image

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep dough well-wrapped until ready to use.

Provided by Vseward Chef-V

Categories Dessert

Time 15m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
2 tablespoons cold water

Steps:

Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
Sprinkle with water; blend until mixture holds together. Add 1 additional tablespoon water as needed.
Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8 inch thickness.
Line pie plate with pastry. Trim around perimeter for a 1-inch overhang to fold under and crimp as desired.
Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.

Nutrition Facts : Calories 132.3, Fat 8.7, SaturatedFat 2.5, Sodium 145.7, Carbohydrate 11.9, Fiber 0.4, Protein 1.6

PERFECT PIE CRUST

Perfect Pie Crust image

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

Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

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.

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