Leighs Basic Pie Crust Recipes

PERFECT PIE CRUST

Steps:

• Place flour, salt, butter and shortening in bowl.
• Use your hands to combine ingredients until small pebbles form
• Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
• Do not over handle the dough. Dough should be soft, moist but not wet.
• Divide dough in half.
• Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging..
• Remove the top layer of wax paper and place pastry into pie tin. Remove other piece of wax paper and press pastry into pan. Use your fingers to crimp the edge of the crust.
• Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking.
• Prick the bottom of crust to prevent bubbling during baking.
• If pie calls for a baked crust bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown.
• Recipe makes two 9" pie crusts

BASIC PIE CRUST

Steps:

• In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
• Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
• On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
• Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

BASIC FLAKY PIE CRUST

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

LEIGH'S BASIC PIE CRUST

Steps:

• Put all ingredients into a food processor and utilizing the "S" blade, process well.
• Mold the resulting dough into a 9 " glass pie pan.
• This recipe also makes great candy. Just roll the dough into little balls and sprinkle with coconut, sesame seeds or ground almonds.

WEIGHT WATCHERS BASIC PIE CRUST (WW)

Steps:

• In a large bowl, combine flour, sugar and salt. With two knives (or pastry cutter), cut in butter until the mixture resembles coarse crumbs. Stir in cottage cheese and yogurt just until the mixture forms a ball. Gather dough into ball; wrap in plastic wrap. Refrigerate several hours or overnight.
• On a floured surface, roll out dough to a 13" circle. Fit dough into a 9" pie plate, pressing to fit and rolling the dough over to form a rim. Refrigerate until chilled; prick the bottom with a fork.
• For a prebaked crust, preheat oven to 400 degrees. Line the crust with foil; fill with dried beans, rice or pie weights. Bake until crust is set, about 10 minutes, remove foil and weights. Bake until golden, about 5-8 minutes longer. Cool on a rack.

BASIC PIE CRUST I

Steps:

• Process the flour and salt in a food processor for 20 seconds.
• Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
• With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
• Knead the dough for several turns on a lightly floured surface to bring it together.
• Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
• To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
• Fit the dough into a 9-inch (greased) pie plate and trim the edges.
• Keep the crust in the refrigerator until ready to fill.
• If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).