FLAKY GINGER ALE PROCESSOR PIE PASTRY
This makes a darn good flaky pastry, for an even flakier crust use half each cake and pasty flour and all-purpose, this dough may be frozen, allow to thaw overnight in refrigerator before using, you may use 7-Up or Fresca in place of the ginger-ale... no diet for this!
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 1 9 or 10-inch pie
Number Of Ingredients 6
Steps:
- In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
- Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!).
- Dump the dough onto the counter.
- Gather up all the dough then shape into a flat disc.
- Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
- Dough may be frozen wrapped in plastic wrap then tightly in foil.
Nutrition Facts : Calories 1368.1, Fat 93.4, SaturatedFat 58.5, Cholesterol 244, Sodium 660.8, Carbohydrate 119.4, Fiber 3.6, Sugar 18.3, Protein 14.7
LIGHT-AND-FLAKY PIE PASTRY
Serve a flaky pie crust without the heavy fats of shortening or lard. This recipe shows you how to do it with delicious vegetable oil. Combined with the sensational fillings of pumpkin, pecan, apple, or banana, the possibilities are endless.
Provided by Mary Jenny
Categories Dessert
Time 22m
Yield 2 9-inch/23cm pie pastries
Number Of Ingredients 4
Steps:
- Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
- Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
- Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F/200°C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.
Nutrition Facts : Calories 1211.4, Fat 74.2, SaturatedFat 9.7, Sodium 1748.6, Carbohydrate 119.2, Fiber 4.2, Sugar 0.4, Protein 16.1
PERFECT PROCESSOR PIE PASTRY
Make and share this Perfect Processor Pie Pastry recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 10m
Yield 2 9 inch crusts
Number Of Ingredients 6
Steps:
- Place flour and salt in food processor. Pulse 2-3 seconds.
- Add butter and shortening to flour.
- Pulse until fat is reduced to tiny pieces.
- With motor running, drizzle ice water through feed tube.
- Process continuously until particles are moistened but NOT yet formed into a ball.
- Remove dough from bowl and shape into a ball.
- Divide in 2 flat disks.
- Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
- Makes 1 (9") double crust or 2 (9") single crust pies.
- Tips:.
- It is essential the butter, shortening and water be ice cold.
- Use minimal amount of water and take care not to overprocess after adding it.
- Best if you form the ball, not the machine.
- Add sugar to the flour if you are making a sweet pie.
- Can be made by hand using a pastry cutter.
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