FRENCH PASTRY PIE CRUST RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- For the crust (food processor method): Add all the ingredients, except for the water, into a food mixer with the blade attachment. Pulse until the ingredients resemble coarse crumbs. Slowly add the water, through the tube attachment, and mix until it is just combined. Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half. Wrap each half in plastic wrap and then shape into a disc. Chill for at least an hour, or overnight. Without a food processor: Combine all the dry ingredients, then cut in the shortening with a pastry cutter. In a small bowl, combine the egg, vinegar and 4 Tablespoons of water, Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary. When ready to roll, remove from the refrigerator. Lightly dust a piece of parchment paper with flour. Rolling from the middle to OUT. Turn the dough, 1/4 turns, often. The dough softens very quickly, so it will most likely tear. Just grab a section from an edge and patch it in. I found the dough too pliable to roll onto my rolling pin, so I lifted up the pie crust with the parchment paper and flipped it into my pan pan-- that worked! TIPS: I like to brush an egg wash over the crust, and sprinkle with coarse sugar for a beautiful golden brown color and some texture.
PâTé SUCRéE: FRENCH SWEET PASTRY CRUST
Steps:
- Gather the ingredients.
- In a bowl, blend together the flour, sugar, and salt.
- Cut in the cold butter with a pastry cutter or fork until the mixture resembles a coarse meal with bits of butter no larger than peas. (Alternatively, you can process the mixture on pulse mode in a food processor .)
- Add the egg yolks and continue blending with the pastry cutter (or pulse in the processor) until the eggs are evenly incorporated and the mixture resembles a fine meal.
- Stir in the ice water with a fork, 1 tablespoon at a time, until the mixture is just moistened enough to gather and mold into a smooth ball. (Or, with the food processor running, add the water 1 tablespoon at a time just until the mixture forms a dough.)
- Divide the dough in half and flatten each portion into a smooth disc. Wrap with plastic and chill in the fridge for at least 2 hours, or overnight if you prefer.
- Remove the chilled dough from the fridge and allow to rest at room temperature for 15 to 30 minutes.
- Remove the plastic wrap and, on a lightly floured surface, roll out the dough to fit in the tart pan . Lift and turn the dough as you work, keeping the work surface dusted with flour to prevent sticking.
- Lay the dough in the tart pan and press it firmly against the sides and bottom without stretching it.
- Trim off any excess dough.
- Cover and chill the dough in the pan for at least 30 minutes before filling and baking.
- To pre-bake the empty tart shell, prick the dough all over with a fork. Cover lightly with foil and bake at 375 F / 190 C for 15 minutes.
- Remove the foil, and continue baking until barely colored for a partially baked shell or golden brown for a fully baked shell.
- Use in your favorite tart recipe and enjoy!
Nutrition Facts : Calories 256 kcal, Carbohydrate 28 g, Cholesterol 75 mg, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, Sodium 164 mg, Sugar 7 g, Fat 14 g, ServingSize 2 crusts (10 to 14 servings), UnsaturatedFat 0 g
FRENCH PASTRY PIE CRUST
Try My Simple French Pastry Pie Crust Recipe to Make Perfect Pastry Every Time You Bake! This Method for Pastry is Very Easy to Follow. In Six Steps You ...
Provided by Lilly Mathuse
Categories Dessert Recipes, Easy Pie Recipes, Pastry Recipes, Pie Crust Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Sift the flour, salt, and sugar together into a large bowl and stir together.
- Cut the shortening into the flour until the mixture looks like fine breadcrumbs.
- Whisk the egg, vinegar, and 4 tablespoons of the water together in a separate bowl.
- Gradually add the egg mixture to the flour, stirring them together with a fork. Continue to combine until the dough forms a ball (you can add an additional tablespoon of water if necessary).
- Wrap the dough in plastic wrap and leave to chill in the refrigerator for at least 10 minutes before rolling out.
- Once chilled, use the dough as required for your recipe (White Potato Pie).
Nutrition Facts : Calories 212, Fat 13,4, Carbohydrate 20,3g, Protein 2,8g, Cholesterol 12mg, Sodium 223mg
FRENCH PASTRY PIE CRUST
My mom found this recipe several years ago, and I still use it today.
Provided by TJ
Categories World Cuisine Recipes European French
Yield 16
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
- In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
- Allow dough to rest in refrigerator 10 minutes before rolling out.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 20.3 g, Cholesterol 11.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 223 mg, Sugar 2.4 g
FRENCH PASTRY PIE CRUST
Make and share this French Pastry Pie Crust recipe from Food.com.
Provided by Abby2495
Categories Dessert
Time 20m
Yield 2 Pie Crusts
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine flour, salt, and sugar.
- Mix well, then cut in shortening until mixture resembles coarse meal.
- In a small bowl, combine egg, vinegar, and 4 tablespoons of water.
- Whisk together, then add gradually to flour mixture, stirring with a fork.
- Mix until dough forms a ball.
- Add one more tablespoon of water if necessary.
- Allow dough to rest in refrigerator 10 minutes before rolling out.
Nutrition Facts : Calories 1697.9, Fat 106.7, SaturatedFat 26.7, Cholesterol 105.8, Sodium 1783.6, Carbohydrate 162.2, Fiber 5.1, Sugar 19.6, Protein 22.5
FRENCH PIE PASTRY
My daughter in law is from France and this is how she makes her pie crusts. I think this is far superior to the ones made with shortening and the crust is much flakier. Hope you like it!
Provided by Marie
Categories Pie
Time 30m
Yield 1 10inch pie shell
Number Of Ingredients 4
Steps:
- Place flour and salt in food processor and pulse a couple times.
- Add butter and process until mixture resembles coarse crumbs.
- Add water 1 T at a time through top feeder and pulse briefly until dough begins to form a ball.
- Remove from processor and place on floured surface.
- Form into a ball.
- Allow dough to rest at room temperature for 30 minutes before rolling out.
- On lightly floured surface, roll out dough to fit pie pan.
- Place in pan, flute edges and prick bottom of dough several times with a fork.
- Place in freezer for 15 to 20 minutes.
- Preheat oven to 425 degrees.
- Bake pie shell for 15 to 20 minutes or til light brown.
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