PASTRY FOR SINGLE-CRUST PIE
This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. -Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pastry shell (8 servings).
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
EASY PIE CRUST
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
FOOLPROOF PIE SHELLS
"I received this recipe from my 94-year old sister. She suggested using egg, cold water and cider vinegar to keep the crust moist. If they eat all the crust of my pie, then I know it was good!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 pie shells.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour., On a lightly floured surface, roll out each portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plates. Trim each pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shells according to recipe directions.
Nutrition Facts : Calories 157 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ONE PIE SHELL
Make and share this One Pie Shell recipe from Food.com.
Provided by COOKGIRl
Categories Dessert
Time 40m
Yield 1 pie shell
Number Of Ingredients 8
Steps:
- In large bowl combine the flour, sugar and salt.
- Cut in the shortening or lard using a pastry blender.
- Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir.
- Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour.
- On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate.
- Turn the dough that hangs over the sides under, and crimp edges as desired.
- Fill and bake the pie crust as directed by the recipe you are using.
- YIeld: One 9-inch single pie crust.
Nutrition Facts : Calories 1464.3, Fat 99.4, SaturatedFat 25.1, Cholesterol 188.8, Sodium 592.7, Carbohydrate 124, Fiber 4.2, Sugar 4.7, Protein 18.6
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
SINGLE CRUST PEACH PIE
My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!
Provided by Lori
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
- Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g
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- In a medium bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.
- Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones., Add 2 tablespoons of water, and toss to combine., Toss with enough additional water to make a chunky mixture.
- It should barely hold together when you squeeze a handful, though the remainder may look quite dry., Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- If you decide to let the dough chill longer than 30 minutes allow it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. , When you're "ready to roll," remove the dough from the fridge.
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