English Pie Crusts Recipes

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BRITISH SHORTCRUST PIE PASTRY



British Shortcrust Pie Pastry image

Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.

Provided by Piques

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 35m

Yield 2

Number Of Ingredients 4

1 cup all-purpose flour
¼ cup chilled butter
¼ cup shortening
4 tablespoons ice water, or more as needed

Steps:

  • Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
  • Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g

ENGLISH PIE CRUSTS



English Pie Crusts image

This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto "Half as much fat as flour." Do as the English do and use half lard and half margarine for the shortening.

Provided by Zoe

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 16

Number Of Ingredients 3

4 cups all-purpose flour
2 cups shortening
5 tablespoons cold water

Steps:

  • Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
  • Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
  • When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.8 g, Cholesterol 14.3 mg, Fat 25.9 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 10.4 g, Sodium 0.8 mg, Sugar 0.1 g

EASIEST PIE CRUST EVER!



Easiest Pie Crust Ever! image

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

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

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

PROPER ENGLISH COTTAGE PIE



Proper English Cottage Pie image

Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.

Provided by Caroline

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 15

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 ½ cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
¼ cup butter, softened
1 cup milk
salt and pepper to taste
¼ pound shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
  • In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
  • To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
  • Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
  • Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g

ENGLISH PASTRY FOR MEAT PIE



English Pastry for Meat Pie image

Provided by Craig Claiborne

Categories     lunch, main course

Time 15m

Yield 2 pounds

Number Of Ingredients 5

4 cups flour
2/3 cup water
1 tablespoon milk
1/2 pound lard
Salt to taste, if desired

Steps:

  • Put the flour in a mixing bowl.
  • Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
  • Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams

ENGLISH APPLE PIE



English Apple Pie image

I got this recipe out of cook book called "Calling all Cooks". It is more like a cobbler/crisp type pie than the traditional apple pie, but it is oh so good. Serve it cold or hot with vanilla ice cream.

Provided by Jellyqueen

Categories     Pie

Time 1h5m

Yield 1 deep dish pie

Number Of Ingredients 8

4 large tart apples
1 cup white sugar
1 teaspoon cinnamon
1/2 cup melted butter
1 cup flour
1 teaspoon sugar
1/2 cup brown sugar
1/2 cup chopped nuts

Steps:

  • Peel and slice apples and lay in deep dish pie plate.
  • Sprinkle white sugar on top of apples.
  • Sprinkle cinnamon on top of sugar.
  • In separate bowl melt butter and mix with dry ingredients.
  • Spoon and press this to cover apples.
  • Bake for 45 minutes on 350°F.

ENGLISH PASTRY CRUST FOR MEAT CASSEROLES



English Pastry Crust for Meat Casseroles image

This is a very traditional recipe for English Pastry CRUST which is used as a top and bottom crust for a meat-filled pie/casserole. It needs to be chilled before using, so you need to make this ahead of the actual main dish you are going to make with it. Some filling suggestions are: -- Leftover turkey, stuffing, and gravy from Thanksgiving -- Roast Leg of Lamb, onions, and gravy. -- Chicken and veggies -- Ham, potatoes, cheese The recipe originally published in Betty Crocker but is becoming harder to find this specialty pastry recipe. Once you try it, it will fast become a favorite for those who especially LOVE to eat the pastry crust as much if not more than the filling. Just about anything you can think of is made extra special with this tasty pastry!

Provided by wyomugs

Categories     Pot Pie

Time 40m

Yield 1 crust

Number Of Ingredients 7

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1/2 cup hot water
1 tablespoon lemon juice
1 egg yolk, unbeaten

Steps:

  • Sift together flour, baking powder, and salt.
  • Mix shortening into hot water until melted. Add yolk and blend well.
  • Add liquid mixture to flour mixture. Mix well.
  • Place in bowl, cover with plastic wrap and chill several hours or overnight.
  • When ready to use, preheat oven to 425 degs.
  • Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
  • Fill with whatever filling mixture you desire. (NOTE: Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!).
  • Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
  • Lay the top crust over the casserole, carefully removing the wax paper.
  • Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
  • Bake casserole at 425 for 25 mins until crust is golden brown.

Nutrition Facts : Calories 2176.1, Fat 143.3, SaturatedFat 36, Cholesterol 166, Sodium 3067.7, Carbohydrate 194.6, Fiber 6.8, Sugar 1.1, Protein 28.3

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