CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL
This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.
Provided by kiwidutch
Categories Pie
Time 55m
Yield 1 nine inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C (425°F).
- Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
- Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
- Add the lemon juice and water.
- Pulse just until moist crumbs form.
- Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
- Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
- Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
- Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
- I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
- This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
- Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
- After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
- Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
- In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !
Nutrition Facts : Calories 2487.8, Fat 146.5, SaturatedFat 73.6, Cholesterol 244, Sodium 1184.5, Carbohydrate 258.6, Fiber 8.7, Sugar 13.8, Protein 34.2
LUCIE'S 7-UP PIE CRUST (IDIOT PROOF PASTRY RECIPE)
This is a really simple, never fails, like and flaky pastry crust. Not too sweet, perfect for meat pie or lemon marangue pie (where you don't want a sweet pastry to overpower your marangue). (enough for 2 1/2 complete pies)
Provided by Young Structural
Categories Pie
Time 1h5m
Yield 5 Pastry crusts, 20 serving(s)
Number Of Ingredients 3
Steps:
- Cut lard into flour until it is the consistency of coarse oatmeal.
- Add 7-up and mix thoroughly.
- Place in fridge for approximately one hour.
TANGERINE MERINGUE PIE
Make and share this Tangerine Meringue Pie recipe from Food.com.
Provided by Irmgard
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
- Gradually add the tangerine juice and water, whisking until smooth.
- Cook over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
- In a medium-size bowl, lightly beat the eggs with a whisk.
- Gradually whisk in the remaining 1/4 cup sugar.
- Stir a small amount of the filling into the egg mixture to temper them.
- Then add the yolk mixture to the saucepan, blending the mixtures together.
- Be sure to reach into the crease of the pan.
- Slowly cook the filling until it is thick, about 1 minute longer.
- Whisk briefly to smooth the filling, but DO NOT OVERMIX.
- Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
- Pour the filling into the baked pie shell.
- MAKE THE MERINGUE: Preheat the oven to 350 degrees.
- Position the oven rack to the lower third of the oven.
- In a small bowl, combine the sugars.
- Set aside.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase the mixer speed to medium-high.
- Beat until the egg whites form firm peaks, but are not dry.
- Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
- Beat the whites until thick and glossy, about 30 seconds longer.
- With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
- With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
- Swirl the meringue with the back of the tablespoon to form peaks.
- To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
- Bake the pie for 15 minutes or until lightly browned.
- Cool the pie away from drafts.
- Do not cut the pie until it is almost cool.
More about "classic pie crust idiot proof step by step photo tutorial recipes"
HOW TO MAKE FOOLPROOF FLAKY PIE CRUST - COMPLETELY …
Web Nov 11, 2021 Step 3— Add water. Gather up the mixture and return it to the bowl. Place the bowl in the freezer for a few minutes if needed, just …
From completelydelicious.com
4.7/5 (20)Calories 281 per servingCategory Dessert
From completelydelicious.com
4.7/5 (20)Calories 281 per servingCategory Dessert
- Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
- Remove from freezer and add ¼ cup of the ice cold water. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional water a tablespoon at a time. I usually end up needing somewhere between ⅓ and ½ cup but it varies each time.
See details
FOOL PROOF PIE CRUST RECIPE - THE STAY AT HOME CHEF
Web Add in the butter and shortening pieces and process for about 15 to 20 seconds, until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and …
From thestayathomechef.com
From thestayathomechef.com
See details
CLASSIC SINGLE PIE CRUST RECIPE | KING ARTHUR BAKING
Web In a medium bowl, whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a …
From kingarthurbaking.com
From kingarthurbaking.com
See details
CRUST PICTURE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web Dec 15, 2021 · To make a pie crust, mix 2 2/3 cups of flour and 1/2 teaspoon of salt in a bowl, then cut in 1 cup of cold butter using a pastry blender or your fingers. Pour in 7 …
From stevehacks.com
From stevehacks.com
See details
BEST NILLA WAFER PIE CRUST - MOM ON TIMEOUT
Web Apr 30, 2015 Instructions. Preheat oven to 350F. Lightly spray a pie plate with cooking spray and set aside. Place Nilla wafers in a food processor and pulse until only crumbs …
From momontimeout.com
From momontimeout.com
See details
CLASSIC DOUBLE PIE CRUST RECIPE | KING ARTHUR BAKING
Web Divide the dough in half. Gather each piece into a rough disk. Smooth the disks; it's OK if they have a few cracks in the surface. Smooth their edges by running the disks along a …
From kingarthurbaking.com
From kingarthurbaking.com
See details
NO FAIL PIE CRUST RECIPE WITH BUTTER | ADVENTURES OF MEL
Web Mar 3, 2020 Pre-heat the oven to 400° F. Remove the crust from the fridge, uncover, and bake it at 400° F for about 20 to 30 minutes, or until the crust begins to turn golden. If …
From adventuresofmel.com
From adventuresofmel.com
See details
HOMEMADE PIE CRUST RECIPE (STEP BY STEP GUIDE AND VIDEO) - BELLY …
Web May 15, 2014 Transfer the Dough to Pie Plate. Transfer the dough to your pie plate with a rolling pin, dough blade, or cutting board. Gently press down so that it lines the bottom …
From bellyfull.net
From bellyfull.net
See details
HOW TO MAKE PIE CRUST STEP BY STEP - ALLRECIPES
Web Nov 23, 2020 Meredith. Stir the flour, salt, and sugar (if using) together in a large bowl. Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching …
From allrecipes.com
From allrecipes.com
See details
FOOD.COM - MAKING YOUR OWN PIE CRUST? THIS "IDIOT-PROOF
Web Classic Pie Crust: Idiot-Proof, Step-By-Step Photo Tutorial Recipe "This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. I've …
From facebook.com
From facebook.com
See details
CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL …
Web Apr 5, 2015 - This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flav. Pinterest. Today. …
From pinterest.com
From pinterest.com
See details
CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL …
Web Aug 28, 2015 - This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you …
From pinterest.com
From pinterest.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love