FLAKY DOUBLE-CRUST PASTRY
This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. You can make this ahead too- The pastry can be frozen for up to 1 month.
Provided by BeccaB3c
Categories Dessert
Time 50m
Yield 2 9 inch crusts, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, combine the flour and salt.
- Add the shortening and pulse until the mixture resembles coarse meal.
- Add the butter and pulse several times, until the butter is the size of small peas.
- Sprinkle evenly with the ice water and pulse just until the dough comes together.
- Transfer the dough to a lightly floured work surface and knead lightly once or twice.
- Divide the dough in half; pat each half into a 6-inch disk.
- Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
Nutrition Facts : Calories 164.4, Fat 12.3, SaturatedFat 5.5, Cholesterol 15.2, Sodium 73.9, Carbohydrate 11.9, Fiber 0.4, Sugar 0.1, Protein 1.7
BASIC FOOD PROCESSOR PIE CRUST
Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time.
Provided by Lennie
Categories Pie
Time 1h10m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Insert metal blade into your food processor.
- Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds.
- Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball.
- Remove dough from processor and place in a freezer-size plastic storage zippie bag.
- Work through the bag to press dough together into a ball; then press into a flat disc.
- Refrigerate dough for at least 1 hour.
- When you need it, roll dough out onto a lightly floured surface.
- Makes enough dough for a single 9 or 10-inch pie shell.
- Note that this is the recipe provided by Cuisinart; I am not quite as fussy and it always works for me; the key is the ice-cold butter, the ice-cold water, and not letting it process too long.
Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1180.2, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3
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 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 :
TWO CRUST PIE, 9 INCHES
The best pie crust recipe I've found. Remember to use ice-cold water, and not to fiddle around with the dough too much and your crust will turn out flakey and wonderful.
Provided by Ex-Pat Mama
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt. Cut in the shortening until particles are the size of peas.
- Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
- Divide pastry into 2 equal parts. Gather each portion into a ball.
- Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
- Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
- Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.
TWO CRUST PIE, 10 INCHES
A larger pastry for deep dish pies. Again, use ice-cold water and don't fiddle with the dough too much - your crust will come out perfect!
Provided by Ex-Pat Mama
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt. Cut in the shortening until particles are the size of peas.
- Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
- Divide pastry into 2 equal parts. Gather each portion into a ball.
- Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
- Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
- Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.
Nutrition Facts : Calories 377.9, Fat 26, SaturatedFat 6.5, Sodium 291.8, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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.
PASTRY FOR DOUBLE-CRUST PIE
This is the recipe we use in the Test Kitchen when we test readers' pie recipes tat don't include a specific recipe for the pastry. -Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 15m
Yield Pastry for double-crust pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. x 10-in. pie plate. , Transfer pastry to pie plate. Trim pastry even with edge. 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 : Calories 260 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PIE PASTRY FOR A NINE- OR 10-INCH SHELL
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 20m
Yield One pie shell
Number Of Ingredients 4
Steps:
- Put the flour into the container of a food processor.
- Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
- Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
- Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 15 grams, Carbohydrate 72 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 30 grams, Sodium 12 milligrams, Sugar 0 grams, TransFat 2 grams
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