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.
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.
Yield 16 Number Of Ingredients 7 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.
Yield Makes two 8- to 10-inch crusts Number Of Ingredients 5 Steps:
Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon. Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour. Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.
Time 1h5m Yield 8 Number Of Ingredients 8 Steps:
One-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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 in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Decorative Crust Ideas, page 00). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe. Two-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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. Divide pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Decorative Crust Ideas, page 00). Bake as directed in pie recipe.
Time 3h30m Yield Makes 1 crust Number Of Ingredients 5 Steps:
In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
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.
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.
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.
Time 15m Yield 16 serving(s) Number Of Ingredients 5 Steps:
Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend. Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly. Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don’t let it get too wet. Remove from bowl and form into 2 balls. On a lightly floured surface, roll each ball into a circle. Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
Time 15m Yield 2 crusts Number Of Ingredients 4 Steps:
Cut shortening into flour/salt until it looks like peas. Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead. Divide dough in half and roll thin. This makes two single piecrusts or one double crust pie. TIPS AND TRICKS:. To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell just before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short. For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked. To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking. Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife. Toss ingredients with a fork, lightly and quickly, rather than stirring. Don’t use too much water; about 1/2 c of iced water to 2 cups of flour. To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn’t touch any part of the oven; or use an oven- roasting bag. Try rolling some grated cheese into the dough when making an apple pie. Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.
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.
Time 10m Yield 4 8-inch pie crusts Number Of Ingredients 6 Steps:
In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly. In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter. I have also used a food processor and a dough blade on pulse for each step. Cover tightly with plastic and chill until ready to roll out.
Yield 8 servings Number Of Ingredients 5 Steps:
Sift the flour and salt together into a large bowl. Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to force the large chunks of butter to the surface. If you have warm hands or this is taking too long, you can chill the bowl into the refrigerator for 20 minutes to cool back down–you don’t want this to be greasy at all! Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined. Add the liquid to the flour mixture, reserving ¼ or so in case you don’t need all of it–you don’t want the pastry to be too wet. Quickly mix everything together with a dinner fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm. Transfer the dough to a clean work surface and bring the dough together. You don’t want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits. Wrap the dough disc in plastic wrap and chill for 30 minutes. The dough can sit in the fridge for up to 4 days, otherwise double wrap in plastic or in a zip top bag and store in the freezer for up to 3 months. Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn’t stick to the surface. Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick. Enjoy!
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.
Time 1h15m Yield 8 Number Of Ingredients 4 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.
Time 30m Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches). Number Of Ingredients 4 Steps:
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Time 15m Yield 1 pie, 1 serving(s) Number Of Ingredients 5 Steps:
Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal. Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour. Divide ball in two, and roll each separately into a circle large enough to fit your pie pan. For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe. For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe. For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.
More about “pastry crust pie crust recipes”
Time 45m Yield 2 pie crusts Number Of Ingredients 3 Steps:
preheat oven to 350 F degrees (Fahreinheit). pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size. Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much. transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough. cover pie dough with another sheet of wax paper. roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter). peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip. Then,carefully peel the wax paper from pie dough, and ease into pan. repeat steps 4-8 with other half of dough. Bake for 15 min, or so or until golden brown in color. Fill with any pie filling!
