BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
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.
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
EASIEST PIE CRUST EVER!
For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.
Provided by kneeling_redhead
Categories Pie
Time 10m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix flour and salt.
- Add oil and water all at once to flour.
- With a fork, stir until mixture holds together.
- Shape dough into a ball and flatten.
- Roll between two pieces of wax paper to a 12" diameter.
- Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
- Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
- NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
- Can be doubled for a 2 crust pie.
Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
PIE CRUST 101
A simple and yet very detailed instructional for a wonderfully flaky pie crust. You can add any fruit or meat filling of your choice and create a lovely pie. If you do not have a specific recipe in mind for a pie, you can use canned filling and this as a guide: Preheat the oven to 400°F. Place pie on a foil lined cookie sheet and bake for 45-50 minutes. A pie bird ($5.00) and a glass Pyrex pie dish ($15.00) work best when making pies.
Provided by 2Bleu
Categories Dessert
Time 15m
Yield 2 Pie Crusts
Number Of Ingredients 11
Steps:
- DOUGH: In a large bowl (you can use a food processor, but by hand with a pastry blender works best for flakiness) mix flours, sugar, and salt. Cover and refrigerate at least 2 hours. Remove from fridge and add very cold butter and shortening. Mix the lemon juice, egg, and water in a small bowl and slowly add to dry ingredients, mixing by hand, until the dough begins to form a ball. Divide ball in half, flatten to make 2 disks and wrap each in plastic wrap. Refrigerate at least 30 minutes. You can freeze up to 2 months by placing the wrapped discs in a freezer bag. Just be sure and thaw in the refrigerator before using.
- PREP 1 (ROLLING PIN): Take one disk and roll it out larger than your pan onto a lightly floured work surface. Transfer the dough to a pie pan by carefully rolling the pastry around a rolling pin, then gently unrolling it over the pan. If it breaks apart, don't worry. Simply patch any cracks or tears with some dough and press down to seal. It will not show for the bottom crust.
- PREP 2 (PARCHMENT): Lightly flour a disk and place between 2 sheets of parchment paper. Roll out the dough from the center to the edges, to make a circular shape larger than your pan. Remove the top sheet of parchment paper and place the pie pan in the center of the dough. Slide your hand under the parchment holding the dough centering your hand to the middle of the pan and flip over. Press the dough into the pan and carefully peel away the parchment.
- BOTTOM ONLY PIE: If pre-baking a bottom crust, brush it with the eggwash and using the tines of a fork, prick the bottom and sides in a few places so that the crust will not bubble up. If not pre-baking, Do Not prick the crust! Just brush the edges with the eggwash and fill with the filling of your choice.
- TOP CRUST PIE: If making a top crust, brush the edges of the bottom crust with the eggwash. If you have a pie bird, place in the center and then add the filling. Use the same method for rolling out the top crust using either prep 1 or prep 2 method (for prep 2 method, slowly flip the dough with parchment over the filling, then gently pull away the parchment paper). Using the backside tines of a fork, gently press the edges together to seal (or you can pinch the edges for a scalloped look).
- Trim excess dough from around the edge and gather up the scraps. Roll it out and cut fruit, leaf, or other designs for the top of the pie. You can use cookie cutters or try out your freehand talent. NOTE: if you have a pie bird, then once you roll out your top dough, place a small 'x' in the center so it will fall over the bird. If your 'x' is too large, simply use the scraps of dough to make a 'skirt' over the bird (see photo).
- If you do not have a pie bird, use a sharp knife tip or kitchen sheers, carefully cut or snip a 1/2" hole in the center of the crust to allow steam to escape. Using the tines of a fork, poke holes around the center hole to resemble a sun and sun ray pattern (you can do it so it will show where to cut the slices). Arrange the dough cut-outs on top (but not over the vent holes). Gently brush the pie crust and decorations with the eggwash.
BASIC PIE CRUST 101
This recipe has been used for years, and always comes out great every time.You'll do yourself proud with this one! Source: Internet. You can easily double this for a two-crust pie. Resting dough included in cooking time. This recipe was on the internet some years ago and was created by Hope Pryor.
Provided by FLUFFSTER
Categories Dessert
Time 50m
Yield 1 9-inch pie
Number Of Ingredients 4
Steps:
- Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it; the heat from your hands will melt the shortening, causing the pastry to be "heavy," not light and fluffy.
- Once the mixture is the right texture,, add the ice water and combine with a fork. It may appear to need more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap it with plastic, and refrigerate at least 30 minutes.
- Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but soft enough to work with.
- Using a floured rolling pin,roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whichever is easiest for you.
Nutrition Facts : Calories 1512.6, Fat 104.1, SaturatedFat 31.4, Sodium 1167.4, Carbohydrate 127.2, Fiber 4.5, Sugar 0.5, Protein 17.2
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