RYE PIE CRUST
A savory pie crust with a special flavor and texture from rye flour.
Provided by Eileen Gray
Categories Pies & Tarts
Time 1h10m
Number Of Ingredients 8
Steps:
- Combine the all purpose and rye flour with the salt, pepper and sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut the shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Knead the dough just until it comes together.
- Wrap the dough and refrigerate for at least 2-3 hours before using.
Nutrition Facts : Calories 374 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 25 grams fat, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1.5 oz, Sodium 383 grams sodium, Sugar 2 grams sugar
RYE CRUST FOR SAVORY PIES AND PASTRY (ADAPTED FROM RECIPE 243072
applydapply has kindly allowed me to post this rye version of her Recipe #243072 This is a good crust for meat pies; every time I've made it, it comes out tender and flaky. It makes enough for one double-crust or two single crust pies.
Provided by Chocolatl
Categories Savory Pies
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
- Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
- Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball. I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.
- Remove from bowl and form into two balls.
- Flatten each ball slightly.
- Wrap in plastic wrap and chill for about 10 minutes.
- On a lightly floured surface, roll each ball out into a circle.
- Use in any savory recipe that calls for pie crusts.
PASTRY ESSENTIALS: CREAM CHEESE PIE CRUST
This is a simple pie dough recipe that works great with savory dishes. As a matter of fact, one of my favorite ways to use this recipe is with a good quiche. It has a hearty flavor that compliments almost anything you choose to place in it. The cream cheese combined with the white pepper, and apple cider vinegar just take this...
Provided by Andy Anderson !
Categories Savory Pies
Time 20m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the flour, salt, and white pepper, and baking powder to a food processor, fitted with an S-blade, and give the ingredients several one-second pulses to combine.
- 4. Place the butter, cream cheese, cream, and vinegar into the blender.
- 5. Use one-second pulses to bring the ingredients together.
- 6. Chef's Note: Do not completely blend... you should still see bits of butter, and cream cheese.
- 7. Remove the dough from the food processor, and place on a clean work surface, lightly dusted with flour.
- 8. Knead, once or twice, and then press, or roll into a 10-inch (25.5cm) round.
- 9. Cover and place into the fridge for up to two days, or freeze for up to several months.
- 10. PLATE/PRESENT
- 11. Blind bake the pie dough in a preheated 350f (175c) oven for about 10 minutes, and begins to brown. Remove and fill with your favorite savory pie ingredients. Enjoy.
- 12. Keep the faith, and keep cooking.
PASTRY CRUST (PIE CRUST)
Easy food processor pie crust. I adapted from a Kitchenaid cookbook - theirs was good, but didn't make quite enough crust. This recipe makes enough for one double-crust pie, or two single-crust pies.
Provided by appleydapply
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend.
- Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.
- Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.
- Remove from bowl and form into 2 balls.
- On a lightly floured surface, roll each ball into a circle.
- Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
BASIC FLAKY PIE CRUST
This pie crust is light, flaky tender and very crisp. It has a glorious butter flavor and is an ideal container for any pie or tart recipe. I strongly recommend commercial or homemade pastry flour, as it will result in a more tender crust than one made with all-purpose flour.
Provided by Rose Levy Beranbaum
Number Of Ingredients 21
Steps:
- Divide the butter into two parts, about two thirds to one third:
- For #1 2.5 ounces and 1.5 ounces (5 tablespoons and 3 tablespoons)
- For #2 3 ounces and 1.5 ounces (6 tablespoons and 3 tablespoons)
- For #3 4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)
- Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
- Food processor method:
- Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
- Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)
- Add the lowest amount of the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched.
- For tiny 1-inch tartlets, omit the baking powder and allow the processing to continue just until a ball forms. The additional mixing produces a dough that is slightly less flaky but ensures that it will not puff out of shape in the tiny molds.
- Spoon the mixture into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
- Holding both ends of the bag opening with you fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Hand method:
- Place a medium mixing bowl in the freezer to chill.
- Place the flour, salt, and optional baking powder in another medium bowl and whisk to combine them. Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal.
- Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
- Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Store:
- Refrigerated, up to 2 days; frozen, up to 3 months.
- Understanding:
- Pastry flour offers the most tenderness while maintaining flakiness, but it is the addition of vinegar that relaxes the dough without losing flakiness, making it easier to roll, shrink less, and be even more tender. The baking powder lifts and aerates the dough slightly without weakening it, but it makes it seem more tender.
- Thes secret to success is finely incorporating about two thirds of the butter into the flour, which keeps the flour from absorbing too much water and forming gluten, which would make the crust tough. The remaining one third of the butter is incorporated in larger pieces, which serve to seperate the layers, resulting in the desired flakiness. This pie crust does not shrink or distort as much as the standard all-butter crust because there is less gluten development.
- If when adding the water, you find you need more than indicated in the recipe, chances are you haven't moisture-proofed the flour adequately (you haven't used the correct amount of butter or processed it fine enough), leaving the flour free to absorb more liquid. The resulting crust will be flakier but less tender.
- If you find you need less water than specified in the recipe, chances are you divided the butter incorrectly and used too much of it to moisture-proof the flour, preventing it from absorbing an adequate amount of water. The resulting crust will be more tender but not very flaky.
- Flattening the newly formed dough into a disc or discs before refrigerating makes it easier to roll without cracking. The dough is refrigerated to relax the gluten, making it less elastic and easier to roll. Chilling also firms the butter, preventing sticking and the need for extra flour when rolling, which would toughen it. Dough that has rested overnight before baking shrinks less.
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
FLAKY PIE CRUST - SAVORY AND SWEET RECIPES
I've never had a pie crust failure since I began using these recipes. This recipe is for a single crust. Simply double for a double crust creation.
Provided by Maggie M
Categories Savory Pies
Number Of Ingredients 8
Steps:
- 1. Put your butter through your box grater, or whatever type of grater you use. Put the butter and shortening into a small bowl and beat together until smooth. The butter shreds will still show as shreds. Cover bowl and place in refrigerator until mixture is firm.
- 2. Sift together flour, sugar and salt in medium bowl. NOTE: If you are making a sweet crust you will add the sugar now. Do not add sugar for a savory dough.
- 3. Once the butter mixture is firm, using a fork or a pastry cutter, cut it into the dry ingredients until mixture has a consistent texture.
- 4. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour.
- 5. Preheat oven to 450° F.
- 6. When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans.
- 7. Bake 15 minutes, then remove weights or pan filled with beans and prick crust with fork to allow steam to escape. Bake another 5−10 minutes or until crust is golden brown. Let crust cool before filling.
- 8. NOTE: If you are making a double crust pie simply double the recipe. Forego the precook on the crust, fill the uncooked crust, top with the second crust and bake.
SAVORY-CRUST CHICKEN PIE
Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.
Nutrition Facts : Calories 387 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 877mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
SAVORY PIE CRUST
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield One 9- or 10-inch pie shell
Number Of Ingredients 5
Steps:
- Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
- Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
RYE PIE CRUST
Make and share this Rye Pie Crust recipe from Food.com.
Provided by Kate S.
Categories Savory Pies
Time 20m
Yield 1 crust
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°. In small bowl, mix flour and salt. Using a fork, cut in shortening until mixture is the size of peas. Sprinkle with water, one tablespoon at a time. Blend lightly with fork until all flour is moistened. Roll out on a floured board. Carefully lift pastry into pie shell. Prick pastry several times on the bottom and sides with fork. Bake 10 to 12 minutes.
Nutrition Facts : Calories 1044.3, Fat 69.8, SaturatedFat 26.9, Cholesterol 64.8, Sodium 1166.5, Carbohydrate 93, Fiber 8.6, Sugar 0.7, Protein 10.4
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