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
EASY PIE CRUST
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BASIC PIE & PASTRY CRUST + TIPS & TRICKS
Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper
Provided by GeeWhiz
Categories Dessert
Time 15m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- Cut shortening into flour/salt until it looks like peas.
- Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
- Divide dough in half and roll thin.
- This makes two single piecrusts or one double crust pie.
- TIPS AND TRICKS:.
- To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
- For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
- To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
- Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
- Toss ingredients with a fork, lightly and quickly, rather than stirring.
- Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
- To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
- Try rolling some grated cheese into the dough when making an apple pie.
- Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 25.9, Sodium 586.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
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
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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10 EASY TIPS TO MAKE THE BEST PIES - ALLRECIPES
From allrecipes.com
Estimated Reading Time 5 mins
- Keep ingredients cold. Butter should be kept refrigerated until using; solid vegetable shortening can be stored in the freezer without freezing hard as a rock.
- Refrigerate the dough after every step. Wrap and chill dough immediately after mixing so that the flour can absorb all the liquid. Chill it after rolling it out and lining the pie pan, to relax the dough and prevent it from shrinking in the oven.
- Handle the dough as little as possible. Try to patch cracks in your dough rather than re-rolling the crust. Over-handling makes the pastry tough.
- Use as little flour as possible when rolling out the dough. The pastry can absorb extra flour, which will also make it tough. After rolling out the dough, brush off loose flour with a pastry brush or gently brush it with the edge of a clean kitchen towel.
- Bake plain crusts or filled pies in a hot oven to set the crust's structure. Most recipes call for a high initial temperature and then a reduced oven temperature for the rest of the baking time.
- Vent double-crust pies. Cut slits in the top crust or use decorative cutters. This allows steam to escape, which is especially important for fruits with high moisture content.
- Use aluminum foil or "pie shields" to protect the crust. Loosely fold two-inch-wide strips of foil around the edges of the crust to keep it from getting too dark during the long bake time.
- Bake pies on the lowest oven rack on a preheated sheet pan. This helps prevent soggy bottom crusts. A rimmed pan also prevents juicy fruit pies from bubbling over onto your oven floor.
- Bake your pies long enough. Fruit pies, in order to thicken properly, need to be hot enough for the filling to boil. Custard pies require delicate handling: if you over-bake them, they can crack, pull away from the crust, and "weep," or lose moisture.
- Let pies cool before serving. The filling needs time to set or else the pie will be runny. Bake your pies well in advance of your holiday meal so that the filling has time to set -- a warm pie does not make for easy slicing.
THE BEST-KEPT SECRETS FOR PERFECT HOMEMADE PIE CRUST
From tasteofhome.com
Author Dana MeredithPublished Oct 4, 2017Estimated Reading Time 5 mins
- Start with the Right Pie Baking Tools. Baking a pie has got to be easy as pie, right? If you start with the right baking tools, it can be a lot simpler.
- Cut in the Butter until You See Peas. Virtually every pastry pie crust recipe directs you to cut the butter into the flour until it’s reached a crumblike texture.
- Choose Lard. Speaking of butter, many pie crust recipes call for all-butter pie crusts. For an extra-tasty flavor, substitute lard (like my grandma did) or butter-flavored shortening for all or part of the butter.
- Use Ice-Cold Water. Make sure the water is truly ice-cold before measuring and adding it into the butter/flour mixture. This keeps the butter from melting as you mix the dough.
- Don’t Overmix. And here’s the key: Be gentle! Overmixing the dough results in tough, overworked pastry, so mix only as much as necessary to hold the dough together.
- Keep the Dough Cool. Remember what I said about butter; if it’s already melted before baking, your crust will lose its flaky texture. Once you’ve mixed the dough, shape it into a disk (or two for a two-crust pie), wrap it in plastic and refrigerate for at least a half hour or up to two days (a great make-ahead option).
- Pick the Right Plate. We’ve all dug into what looks like a perfectly good pie only to discover a bottom crust that’s soft and unappealing–aka the dreaded soggy bottom.
- Bake with the Rack on the Bottom. Another way to avoid soggy crust is to bake the pie on the bottom rack of the oven. The oven’s heating element is on the bottom, and keeping the pie as close to that as possible helps crisp up the bottom crust.
- Get Your Oven Really, Really Hot. Here’s the one time having a hot flash is a good thing. If the recipe calls for getting the oven ripping hot, baking the pie for several minutes, then lowering the temperature to complete baking, don’t skip this step!
- Use a Foil Protector. Speaking of burned edges, prevent them by loosely covering the edges of the pie crust with strips of aluminum foil if they’re browning too fast.
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- Use Very Cold Butter or Fat. Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end.
- Retain Some Chunks. Many recipes direct you to work the fat into the flour until the mixture resembles coarse cornmeal. Just be sure to retain a few larger chunks of fat in the dough to ensure optimum flakiness.
- Limit the Water. Start off using the minimum amount of water or other liquid called for in the recipe. Water aids gluten development, which you want to avoid for a tender pie crust.
- Make a Disk. Before you chill or roll out the dough, take the time to shape it into an even disk less than 1-inch thick and with smooth edges. Well-floured hands and a well-floured work surface makes this easier.
- Chill the Dough. Chill the dough before you roll it out for at least 30 minutes and up to 2 days. Again, on a very hot day, you may want to put the dough in the freezer for about 10 minutes just before you start to roll it out.
- Roll the Dough, Turn the Dough. Roll out the dough on a well-floured work surface with a well-floured rolling pin. With each pass of the rolling pin, turn the dough a quarter turn (about 90 degrees).
- Think Curbs, Not Driveways. Roll out and away from yourself, then pick up the rolling pin to start from the center again. Be careful to keep even pressure on the rolling pin across the entire circle of dough so the edges of the dough remain as thick as the center—you want curbs, not driveways.
- Let the Dough Fall Into the Pan. When you line the pie plate with the dough, lower the dough loosely into the pan, letting the dough fall down into the creases at the edge rather than pushing or forcing it.
- Chill the Lined Pie Pan. Cover and chill the lined pie pan (and any rolled out top crust) before blind-baking or filling the pie. This helps the pie keep its shape (and size!)
- Bake Until Brown. To get the full tenderness and flakiness of a great pie crust, be sure to bake the pie until the crust turns fully brown, not just golden.
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