Sugar Pastry Pie Crust Recipes

SUGAR PIE CRUST

Steps:

• Preheat the oven to 350 degrees F. In a bowl, combine the flour and powdered sugar. Add the butter and mix with a pastry blender until coarse crumbs form. Form the crumbs into a dough (you may need to add a little cold water if it is too crumbly). Press the dough into an 8 or 9 inch pie plate. Prick the bottom of the dough with a fork. Place the pie crust in the oven and bake at 350 degrees F for 20 minutes or until lightly browned. Remove from the oven and let the crust cool completely before using.

SUGAR PASTRY PIE CRUST

Steps:

• Combine flour and butter in mixer, mix for few seconds.
• Add sugar and salt and bring it to breadcrumb stage.
• Add the egg and cold water if needed.
• Take care not to overwet.
• Mix until it forms into a ball.
• Allow to rest in a cool place before using.
• Fill with whatever pie ingredients you're using.
• Bake in a 350° oven for 20 to 30 minutes.

FRENCH PASTRY PIE CRUST

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.

SWEET SHORTCRUST PASTRY

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.

CLASSIC BUTTER PIE PASTRY

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.