HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE
A basic shortcrust pastry is easy to make. This foolproof recipe shows how to make it by hand or with a food processor, and shares tips for success.
Provided by Elaine Lemm
Categories Dessert Pie Ingredient
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients
- Place the flour, salt, and butter in a large, clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
- Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball.
- Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
- Use the shortcrust dough in your favorite pie, tart, or quiche recipe.
- Place the flour, salt, and butter into the bowl of the processor.
- Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid overmixing if you can. (Too much handling can result in hard, dry pastry.)
- Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
- Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour.
- Use in your desired pie, tart, and quiche recipe. Enjoy.
Nutrition Facts : Calories 216 kcal, Carbohydrate 24 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 109 mg, Sugar 0 g, Fat 12 g, ServingSize 8 servings or 1 tart, UnsaturatedFat 0 g
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
PORTUGUESE CUSTARD TARTS - PASTEIS DE NATA
These are delicious Portuguese Custard Tarts.
Provided by John J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
- Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
Nutrition Facts : Calories 335.9 calories, Carbohydrate 38.7 g, Cholesterol 104 mg, Fat 18.2 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5 g, Sodium 114.2 mg, Sugar 18.5 g
SWEET TART DOUGH
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book. It may surprise you that everything, even the butter, is at room temperature when you mix the dough. Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won't find chunks of it when you roll out the dough. It also allows you to mix the dough quickly, minimizing air bubbles and the development of the gluten in the flour, which would result in too much elasticity in the dough, causing it to shrink during baking. He uses powdered sugar, rather than granulated, because it melts and combines quickly with other ingredients, again allowing you to mix the dough quickly. Almond flour contributes flavor to the dough and gives it a nice texture, but you could substitute regular flour if you have a hard time finding almond flour. Finally, he uses cake flour because it has a lower gluten content than all-purpose flour. Once you mix the dough it requires a long rest in the refrigerator - preferably overnight - so that the gluten developed during mixing can relax and the starch in the flour can absorb liquid. It should remain cold when you roll it out, and ideally you should give it another overnight rest in the fridge, uncovered, once it is rolled out, so that the pastry dries out even more. If you don't have the extra day, give it at least an hour.
Provided by Martha Rose Shulman
Categories snack, pastries, pies and tarts, dessert
Time 1h
Yield Two 9-inch pastry shells
Number Of Ingredients 7
Steps:
- In a standing mixer fitted with paddle attachment, cream butter and salt on medium speed for 1 minute. Scrape down sides of bowl and paddle and add confectioners' sugar. Combine with butter at low speed. Scrape down bowl and paddle again, then add almond flour and vanilla and combine at low speed.
- Gradually add egg and a scant 1/2 cup cake flour (55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining cake flour and mix just until dough comes together. Do not overbeat. Dough should be soft to the touch.
- Scrape dough out of bowl and gently press into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic and refrigerate for at least 3 hours, preferably overnight.
- Very lightly brush two tart pans with butter. (You should not be able to see the butter.) Weigh dough and cut into two equal pieces. Wrap one piece and refrigerate while you roll out the other.
- Lightly dust parchment paper or a silicone baking mat with flour. Tap on dough lightly with a rolling pin to make it pliable. Begin rolling gently, three times in one direction, from the edge nearest to you to the far edge. Rotate dough a quarter turn clockwise. (If it's sticking, run an offset spatula underneath to loosen it, then gently lift it and lightly dust underneath with flour.) Repeat process until dough is about 1/4-inch thick and 11 inches in diameter. Check often to make sure dough is not sticking, and dust with flour as necessary.
- Cut dough into a 10 1/2-inch circle. (If it's on a silicone mat, flip it over onto a piece of lightly dusted parchment and peel off the mat first.) Very lightly dust dough with flour; brush away excess flour with a dry pastry brush.
- Loosely roll dough onto rolling pin, then unroll it onto a tart pan, making sure to cover pan evenly. Gently ease it into the pan so there is no gap between the bottom edge of the ring and the bottom of the pan (don't press hard or dough will be thinner in spots). Cut away excess dough by holding a paring knife perpendicular to the edge of the pan and spinning the pan around against the edge of the knife. Use a fork to poke little holes in dough across entire bottom of shell.
- Refrigerate dough, uncovered, for at least 1 hour and preferably overnight. If freezing dough, refrigerate for 1 hour, then double-wrap in plastic wrap, then in foil. Label, date and freeze. Repeat process of rolling out dough with the other dough half.
- Heat oven to 325 degrees with rack positioned in middle. Place tart pan on a baking sheet. Line shell with parchment and fill to the top with pie weights. (If dough is coming directly from the freezer, you don't need to defrost it first or use weights.) Bake for 15 minutes. Remove parchment and weights and return to oven for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool completely on a rack (with pan still on top of baking sheet) before filling.
BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
MOM'S CUSTARD PIE
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 243mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.
SWEET TART PASTRY
A low-salt tart recipe. Fill with your favorite filling.
Provided by JJOHN32
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt into a bowl.
- Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
- Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
- Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
- After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
- Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
- Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
- Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 22.7 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 84 mg, Sugar 4.8 g
SWEET PASTRY DOUGH
Great pastry for tarts. This is a recipe I altered from a tea party cook book. I use it all the time. It's particularly great for a cherry almond pie.
Provided by Lady of shallot
Categories Pie
Time 25m
Yield 4 4
Number Of Ingredients 7
Steps:
- Mix flour, salt and sugar.
- Cut in butter until crumbly.
- Mix beaten egg yolks,ice water and vanilla together.
- Mix into flour mixture until pastry just holds together.
- Knead in plastic wrap until smooth.
- Flatten; chill 1 hour.
- To partially blind bake: Set oven at 400 degrees Fahrenheit.
- Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.
Nutrition Facts : Calories 439.3, Fat 25.5, SaturatedFat 15.4, Cholesterol 155.5, Sodium 298.9, Carbohydrate 46.1, Fiber 1.3, Sugar 10, Protein 6.3
SWEET PASTRY DOUGH FOR CUSTARD PIE
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one single-crust 9-inch pie
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
- Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.
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.
SWEET DOUGH FOR PIES
Steps:
- In a food processor, combine flour, sugar, salt and baking powder in bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Add butter to work bowl and pulse about 15 times until mixture is fine and powdery and resembles coarse ground cornmeal and no large pieces remain. Add the eggs and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- Press the dough into 2 equal disks. Sandwich the disks of dough between two pieces of plastic wrap and press into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
BASIC SWEET PIE CRUST
Provided by Emeril Lagasse
Categories dessert
Time 40m
Yield Dough for 1 single-crust pie
Number Of Ingredients 6
Steps:
- Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
SWEET DOUGH FOR PIES AND TARTS
Provided by Food Network
Categories dessert
Time 2h
Yield one-crust pie, about 10 ounces
Number Of Ingredients 6
Steps:
- To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork, continuing to stir until the dough begins to hold together, but still appears somewhat dry. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth.
- To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth.
- Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch disk. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
SWEET DOUGH FOR PIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield One 9 inch pie
Number Of Ingredients 12
Steps:
- To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium
- mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible.
- Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all.
- Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
- Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
- Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
- Variations:
- SPICE CRUST:
- Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
- COCOA DOUGH:
- Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.
SWEET DOUGH CRUST (FOR TARTS AND INDIVIDUAL PIES)
Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert! I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination).
Provided by Luby Luby Luby
Categories < 4 Hours
Time 2h20m
Yield 12 Tarts
Number Of Ingredients 28
Steps:
- Dough:.
- In mixing bowl beat sugar and butter until light and fluffy.
- Add eggs and whichever flavorings you choose, mixing well.
- Combine baking powder and flour and slowly add to butter mixture beating until combined.
- Divide dough into two discs and wrap in waxed paper.
- Refrigerate for 2 hours.
- Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
- Cut 4" circles from dough.
- Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
- Fold over to create a semi-circle and gently press dough together to seal.
- Crimp edges using the tines of a fork.
- Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
- Cool on wire rack.
- Fillings:.
- Whichever filling you decide to use the steps are basically the same.
- Combine all ingredients except cornstarch and water.
- Cook over low heat for about 30 to 45 minutes.
- Combine cornstarch in cold water and add to filling mixture.
- Bring to a boil and cook 2-3 minutes or until slightly thickened.
Nutrition Facts : Calories 609.4, Fat 20.6, SaturatedFat 12.2, Cholesterol 118.8, Sodium 275.7, Carbohydrate 100.3, Fiber 3.2, Sugar 58.9, Protein 7.8
SWEET PIE OR BISCUIT PASTRY
Make and share this Sweet Pie or Biscuit Pastry recipe from Food.com.
Provided by Roxy M
Categories Tarts
Time 10m
Yield 1 large pie
Number Of Ingredients 4
Steps:
- Combine flour and sugar.
- Rub in butter.
- Add eggs and mix.
- Use as desired.
Nutrition Facts : Calories 5171.2, Fat 217.6, SaturatedFat 131.7, Cholesterol 957.3, Sodium 1583.9, Carbohydrate 727.8, Fiber 16.9, Sugar 252.4, Protein 79.2
FLUFFY SWEET POTATO CUSTARD PIE
My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 pies (8 servings each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET PASTRY DOUGH
This sweet pastry dough recipe makes the perfect base for any one of our delicious pastries or tarts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 5
Steps:
- In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
- In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
- Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.
SWEET PASTRY DOUGH
Categories Bread Dessert Christmas Easter Thanksgiving Chill Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for a 9- to 10-inch tart
Number Of Ingredients 8
Steps:
- Whisk together flour, sugar, and salt in a large bowl. Blend together flour and butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and stir into flour with fork until combined well.
- Gently knead with floured hands in bowl until a dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
- Form dough into a ball, then flatten into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.
EASY SWEET PASTRY DOUGH
Make and share this Easy Sweet Pastry Dough recipe from Food.com.
Provided by Muk_Muk
Categories Dessert
Time 20m
Yield 1 Pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt (if using) into a bowl.
- Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
- In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
- Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
- Roll out dough and shape to pie pan or cut out rounds for tarts.
Nutrition Facts : Calories 249, Fat 16.2, SaturatedFat 9.9, Cholesterol 63.9, Sodium 84.2, Carbohydrate 22.7, Fiber 0.6, Sugar 4.8, Protein 3.4
SWEET PASTRY DOUGH
This recipe can be prepared in 45 minutes or less.
Yield Makes enough dough for a single-crust 9-inch pie or a 9- to 11-inch tart
Number Of Ingredients 6
Steps:
- Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
SINGLE-CRUST SWEET PASTRY PIE SHELL
Use with "Lemon Cheesecake Streusel Pie" or any of your favourite pie recipes calling for a single crust.
Provided by Boyz 5
Categories Dessert
Time 32m
Yield 1 pie shell
Number Of Ingredients 6
Steps:
- In bowl,mix together flour,sugar and salt.Using a pastry blender cut in the butter until the consistency resembles fine crumbs with a few larger pieces.
- In liquid measure,beat egg yolk with ice-water;drizzle over dry ingredients,stirring briskly with fork to form ragged dough.Press into disc shape.Wrap in plastic wrap;refrigerate until chilled;about 30 minutes.
- On lightly floured surface,roll out pastry to generous 1/8-inch thickness;fit into 9-inch pie plate.Trim edge to 3/4-inch overhang;fold overhang under and flute edge.
- Bake at 375°F for 12 to 15 minutes minutes or until golden brown.
Nutrition Facts : Calories 1567.1, Fat 97.8, SaturatedFat 60, Cholesterol 432.8, Sodium 1246.4, Carbohydrate 153, Fiber 4.5, Sugar 25.8, Protein 20.6
More about "sweet pastry dough for custard pie food"
SWEET SHORT DOUGH PASTRY RECIPE (FOR TARTS AND PIES)
From thespruceeats.com
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From abc.net.au
SWEET PASTRY DOUGH FOR CUSTARD PIE - MEALPLANNERPRO.COM
From mealplannerpro.com
PâTE SUCRéE (SWEET TART DOUGH) - ONCE UPON A CHEF
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