EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- 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.
- 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.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- 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.
- 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.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
SHORTBREAD PIE CRUST
A great pie crust for any recipe that calls for shortbread crust.
Provided by JUDYDOTCOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 2h30m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into three 9 inch pie pans and chill for 2 hours.
- Bake for 15 minutes, or until lightly brown around the edges.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 26.6 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 14.6 g, Sodium 165.5 mg, Sugar 8.7 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.
BRITISH SHORTCRUST PIE PASTRY
Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.
Provided by Piques
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
- Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g
SHORTCUT PIE CRUST
This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks - or shortens - the protein chains, which leads to extra tenderness. Pressing the grated pastry directly into the pie plate makes patisserie-thin crusts achievable, without much practice. It's key to thoroughly chill the dough before grating and to pull it up higher than the rim of the dish to allow for shrinkage. Swap this recipe in as the base of any sweet pie, adjusting the thickness accordingly. Deeper pies made in dishes without removable bases benefit from slightly thicker crusts, whereas fluted tart crusts are best whisper thin. Make double the dough and freeze half, so you have an excuse to make pie another day.
Provided by Clare de Boer
Categories pies and tarts
Time 3h50m
Yield One 8- to 11-inch pie or tart crust
Number Of Ingredients 5
Steps:
- Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
- Add the egg yolks and blitz then pulse just until the pastry begins to come together.
- Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
- Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.
SHORTBREAD PIE CRUST
Make and share this Shortbread Pie Crust recipe from Food.com.
Provided by pink cook
Categories Tarts
Time 2h45m
Yield 1 pie
Number Of Ingredients 4
Steps:
- In a bowl, combine the butter and sugar and blend to make a paste.
- Add the yolk and blend thoroughly. Add the flour and using your fingers, blend to make a crumbly dough, being careful not to overwork.
- Pat firmly into a 9-inch pie pan and let rest in the refrigerator at least 2 hours or overnight.
- Remove from the refrigerator and prick the bottom of the crust with the tines of a fork. Place a sheet of parchment or foil in the pie tin and fill with pie weights or dried beans.
- Bake the crust in a pre-heated 400ºF. oven for 10 minutes. Remove the pie weights and foil and bake for another 5 minutes or until light golden brown.
Nutrition Facts : Calories 1529.7, Fat 86.7, SaturatedFat 52.9, Cholesterol 423.5, Sodium 22.2, Carbohydrate 169.9, Fiber 4.2, Sugar 50.5, Protein 19.7
SHORT PIE CRUST DOUGH
This short pie crust dough is lighter and crispier than the Flaky Pie Crust Dough (page 194).
Yield makes 1 9-inch unbaked pie crust
Number Of Ingredients 7
Steps:
- Using a handheld mixer or stand mixer fitted with the flat beater attachment, beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Add the egg yolk, orange zest, and vanilla, and mix on medium speed until blended. Scrape the bowl and add the flour and salt, mixing on low speed until fully incorporated. When the dough resembles a stiff sugar dough, scrape it out onto a sheet of plastic wrap. Form the dough into a disk and refrigerate for at least 1 hour.
- To roll out the dough, unwrap it and use the plastic wrap as the bottom surface. Place another large sheet of plastic on top of the dough. Roll the dough from the center into a 12-inch circle, flipping it (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic off the dough. Invert the dough, holding it from the underside with the remaining plastic, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
- Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhang under and crimp the edges to form a decorative rim. Chill until ready to use, up to 2 days.
ALL-PURPOSE EASY SHORTENING PIE DOUGH
This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour and salt in a medium bowl.
- Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
- Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
- Gather up the dough and form into a flat disk.
- You can use this dough immediately or proceed to the next step.
- Wrap the dough in wax paper or plastic wrap.
- Refrigerate for atleast 20 minutes or up to overnight.
- If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
- ********Double-CrustShortening Pie Dough*********.
- Use all-purpose flour, salt, vegetable shortening and ice-cold water.
- Divide the dough into 2 equal pieces.
Nutrition Facts : Calories 397.1, Fat 26.1, SaturatedFat 7.5, Sodium 291.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BASIC SHORT CRUST PASTRY DOUGH
This recipe comes from Yankee magazine, a New England periodical. It is a good, almost foolproof, pie crust that can be used with just about any filling.
Provided by bakedapple42
Categories Dessert
Time 30m
Yield 1 2 crust pie, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
- Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
- Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
- To Form 2 Crust Pie:.
- Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
- Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
- Unfold and gently push dough into pan. Cover with plastic wrap.
- Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
- Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
- Refrigerate crusts at least 1 hour or until needed.
Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 243, Carbohydrate 27, Fiber 0.8, Sugar 3.2, Protein 3.2
QUICK N EASY QUICHE CRUST
Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.
Provided by Elizabeth H.
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- Press into 9" pie crust.
- Fill with quiche mixture and bake at 400F until done.
- NOTES: I've never made this with canola oil.
- You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
- This recipe is not suitable for baked pie crust shells.
- It makes a nice, flaky crust that's suitable for everyday use.
SHORTCRUST PASTRY DOUGH
This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)
Provided by Millereg
Categories Pie
Time 1h50m
Yield 5 cups (approx)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into flour until the mixture resembles fine bread crumbs.
- (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
- Mix in enough cold water to hold mixture together.
- Form into a ball.
- Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
- Assembly: Preheat the oven to 350 degrees.
- Spray a baking sheet, muffin tray, etc.
- with nonstick cooking spray or grease with shortening.
- Remove pastry from refrigerator.
- Lightly sprinkle work surface with flour.
- Roll out pastry to about 1/8-inch thickness.
- Cut into circles, squares, or any shape and size that you like.
- Use any filling that you want.
- To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
- If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
- Place on prepared baking sheet, muffin tray, etc.
- and bake for 50 minutes or until golden brown on top.
- Pastry freezes extremely well.
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