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.
PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : ServingSize 1 Serving
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
7 UP PIE CRUST RECIPE
Steps:
- In a medium-size mixing bowl, use a whisk to sift together flour and salt.
- Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
- Add 7 Up mixing until the dough comes together.
- Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
- Chill for at least 30 minutes or until firm.
- To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
- May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)
Nutrition Facts : ServingSize 1 crust, Calories 2236 kcal, Carbohydrate 200 g, Protein 27 g, Fat 148 g, SaturatedFat 63 g, TransFat 13 g, Cholesterol 183 mg, Sodium 1787 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 75 g
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
SHAKE-A-PIE CRUST
My Mother always told me the less you handle dough, the better it will be. This is too simple! And it makes the flakiest crusts for pies.
Provided by deb k
Categories Pie
Time 35m
Yield 2 pies, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, sugar, salt and Crisco shortening in a plastic bowl with a lid.
- Seal and wink (let the air out;-).
- Shake until it sounds like sand.
- Add water.
- Seal and wink.
- Shake until it sounds like a rock.
- Roll out for your favorite pie or pastries.
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
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PIE MILKSHAKE - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 5 minsCategory DessertCalories 348 per serving
- In a blender combine the piece of pie, vanilla ice cream, and milk. Add additional milk if necessary to achieve desired consistency.
WHAT TO MAKE WITH PIE CRUSTS BESIDES PIES - REAL SIMPLE
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- Cut Out Sugar Cookies. Sugar cookies are a great option if you want to use up extra scraps of crust, and they're super fast to make. You can cut the dough into shapes, brush them with butter, and sprinkle them with cinnamon and sugar before you bake.
- Jammy Breakfast Pastries. Underwhelmed by Pop-Tarts? These pastries will definitely be a warm and welcomed addition to breakfast. A drizzle of sweet icing makes them even more irresistible.
- Chicken Potpie Empanadas. Pies don't have to be sweet or traditional to be tasty. Give savory empanadas a place in your meal rotation. They are easy to make but are hearty enough for the hungriest crowds.
- Orange Walnut Palmiers. Palmiers look like a lot of work, but if you start with ready-made pie crust, half the job is already done. All you need to do is pop in a favorite filling and bake to a golden brown.
- Savory Butter Crackers. Shape the pie dough into whatever-shaped crackers you'd like, then top with herbs, sea salt, sesame seeds, or a sprinkle of parmesan cheese.
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