PERFECT PIE CRUST
This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust pie. (If you make it by hand, you can even triple or quadruple the recipe.) If you'd prefer to use a food processor, you can, and it's a good idea if you have warm hands. To do so, pulse the butter into the flour mixture a few times, until the butter is the size of walnut halves or peas, then transfer the mixture to a medium bowl and proceed with adding the water. (Adding the water in the food processor often leads to hydration problems and overmixing, which is why you should do that part by hand no matter what.) The dough keeps in the refrigerator for up to 2 days and in the freezer for up to 3 months (thaw it overnight in the refrigerator before rolling it out).
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 30m
Yield 1 single crust for a 9-inch pie
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
- Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
- Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
- Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
- Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)
RUTH'S GRANDMA'S PIE CRUST
Steps:
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
AUNT MILLIE'S PIE CRUST
Steps:
- Mix and roll out between sheets of waxed paper or saran. I added a teaspoon of gin (vodka I've read).
MILLIE'S AUGUST PIE
From the August issue of Family Circle magazine. I haven't tried this recipe yet, but it received very good reviews in the magazine. Any kind of fruit may be used.
Provided by Michelle Berteig
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Fit piecrust into a 9 inch pie dish. Place fruit in pie crust and spread evenly.
- Combine half and half, egg, sugar, flour, cinnamon and salt in a small bowl and mix until well blended. Pour over fruit.
- Bake for approximately 50 minutes or until center is set. Cool completely before serving.
AUNT JENNIE'S PIE CRUST (WITH OIL)
Legend has it that my Great Aunt Jennie used to make the best pies with oil. As I kid I'm not sure I taste tested them but she had a gift for baking. I just ran across her recipe for pie crust. I'll be making it soon, but in the mean time.... give it a try and please rate.
Provided by Chicagoland Chef du
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°.
- Mix together oil and milk.
- Mix dry ingredients, whisk to combine.
- Mix all ingredients well to form a soft dough.
- Dampen table and put a strip of wax paper over the damp area.
- Take 1/2 of dough and place another piece of waxed paper over the dough.
- Roll to desired size and place in pie plate. Roll the second crust.
- Add desired fruit filling, canned or fresh.
- Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
- Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
- Bake for 20 minutes at 425°, remove foil.
- Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.
Nutrition Facts : Calories 986, Fat 57.1, SaturatedFat 8.1, Cholesterol 5.3, Sodium 663.1, Carbohydrate 103.6, Fiber 3.4, Sugar 6.6, Protein 14.2
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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