PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
FOOLPROOF PHILLY PIE CRUST RECIPE
Looking for a goof-proof (and glorious) pie crust recipe? Watch our video to learn how all it takes is flour, butter and PHILADELPHIA Cream Cheese.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 1 g, Protein 3 g
GOOF PROOF PIE CRUST
This recipe was given to me by a family member as an easy way to make pie crust. I have not tried it yet...but have posted it here in case I lose the piece of paper it was written on.
Provided by Doozie
Categories Dessert
Time 30m
Yield 2 pie crusts
Number Of Ingredients 6
Steps:
- Blend flour and salt with shortening until mixture is uniformly crumbly.
- Add the egg, lightly beaten with the water and vinegar,.
- Mix quickly until the mixture holds together.
- Roll out on a floured surface.
- Makes enough dough for the top and bottom crust of a 9 inch pie.
- Bake at 400 degrees until lightly browned if you need a prebaked pie shell.
Nutrition Facts : Calories 1927, Fat 140.8, SaturatedFat 35.2, Cholesterol 105.8, Sodium 1202.4, Carbohydrate 143.3, Fiber 5.1, Sugar 0.7, Protein 22.5
FOOL PROOF PIE CRUST RECIPE
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
Provided by Rachel Farnsworth
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, and salt.
- Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
- Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
- Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
- Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
- Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)
Nutrition Facts : ServingSize 1 slice, Calories 218 kcal, Carbohydrate 16 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 2 g
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
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- 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.
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