THE BEST PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
CUSTARD PIE
Bring back memories of Grandma's kitchen with this traditional custard pie in a homemade pastry crust.
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix flour and 1/2 teaspoon salt. 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 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; 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.
- Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry 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 edge of plate; flute.
- Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
- Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
- Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 19 g, TransFat 2 g
CLASSIC CUSTARD PIE
An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.
Provided by Kelli Avila
Categories Sweet Pie
Time 1h30m
Number Of Ingredients 13
Steps:
- Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
- With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
- Transfer the dough to a work surface dusted with flour.
- Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired.
- Transfer the dough to the freezer to chill while you preheat the oven.
- Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
- Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
- Lower the heat to 325º.
- Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
- Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
- Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
- Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
- Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
- The pie can be baked up to 1 day ahead of time.
RICH PASTRY FOR CUSTARD PIES
Provided by Leslie Land
Categories easy, dessert
Time 4h15m
Yield Pastry for one 9-inch pie, with some leftovers
Number Of Ingredients 4
Steps:
- Combine flour and salt in the bowl of a food processor.
- Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
- Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
- Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.
More about "rich pastry for custard pies food"
CUSTARD PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (49)Calories 400 per servingTotal Time 1 hr
- To make the crust: Whisk together all of the dry ingredients., Add the shortening, mixing until the mixture is evenly crumbly.
- Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining., Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork.
- Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough., Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
HAND PIES FILLED WITH RHUBARB AND CUSTARD - FOODNESS …
From foodnessgracious.com
PIE CRUST (SHORTCRUST PASTRY) | RECIPETIN EATS
From recipetineats.com
HOW MUCH PASTRY DO I NEED? AN EASY PASTRY CALCULATOR …
From thespruceeats.com
CLASSIC CUSTARD PIE RECIPE - EASY AND CREAMY
From everydaydishes.com
PRUE LEITH’S CUSTARD PIE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE …
From allrecipes.com
CUSTARD PIE RECIPE (SILKY SMOOTH) - SPACESHIPS AND …
From spaceshipsandlaserbeams.com
BASIC PASTRY DOUGH | RICARDO
From ricardocuisine.com
16 CUSTARD PIE RECIPES FOR A SLICE OF OLD-FASHIONED COMFORT
RICH, SILKY CUSTARD PIE | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
HOW TO MAKE PIES & TARTS - SAFEWAY CANADA
From safeway.ca
PUFF PASTRY CUSTARD SLICES WITH CREME PATISSIERE - FOODLE CLUB
From foodleclub.com
RICH PASTRY FOR CUSTARD PIES RECIPE - NYT COOKING
From cooking.nytimes.cf
PERFECT PIE CRUST RECIPE - SOUTHERN LIVING
From southernliving.com
HOW TO MAKE VANILLA PASTRY CREAM (CRèME PâTISSIèRE)
From theloopywhisk.com
PIES & PASTRIES | RECIPES | ROBIN HOOD®
From robinhood.ca
BEST EVER CUSTARD PIE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love