Pie Crust Recipes
Basic Pie Crust Pastry
Don't handle pie crust dough more than necessary or it will be tough.
(9 inch Pie Shell)
1 1/2 Cup (215 gr)
1/4 teaspoon salt
1/2 Cup (1 dL) shortening
3-4 Tablespoons cold water
(9 Inch two crust)
2 1/2 Cups (350 gr) Flour
1/2 teaspoon salt
3/4 Cup (1 3/4 dL) shortening
6-7 Tablespoons cold water
Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly only until the mix resembles coarse meal or very tiny peas. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.
Roll the dough out 2 inches larger than the pie pan, then fit it loosely but firmly into the pan. Crimp edges. For a "baked pie shell" prick the bottom dough all over with a fork and bake the shell for 16-18 minutes in a preheated 425 degree F (220 C) oven. (For partially baked shell, bake 10 minutes)
For two crust pie...
Divide the dough into two balls. Roll the bottom crust out 2 inches larger than the pie pan. Ease it into the pan, fitting it loosely but firmly. Roll out the top pie crust. Fill pie, put top pie crust on, prick in several places with a fork or cut vents in it.
Produces a firm, crisp pie crust with the taste of butter. You can sweeten it slightly by adding 1 1/2 Tablespoons of sugar to the flour, if you wish. Unllike basic pastry, tart pastry will not get tough if you handle it a lot and you can mix it in a food processor.
Makes one 9 inch tart pastry)
1 Cup (140 gr.) Flour
1/4 teaspoon salt
6 Tablespoons cold butter, cut into small pieces
1 egg yolk
Mix the flour and salt in a bowl. Cut in the butter with your fingers or a pastry blender until the mixture resembles coarse meal or tiny peas.
Whisk the egg yolk with 2 Tablespoons water in another bowl and add it to the flour mixture. Blend until the pastry is smooth and holds together in a ball.
It can be mixed in a food processor; process first the flour, salt, and butter quickly together , then add the egg yolk and water through the funnel and process until the dough balls up around the blade.
Wrap pie crust dough in foil or plastic and refrigerate it for at least 20 minutes. You can roll this dough out with a rolling pin, but you would have to chill it, wrapped in plastic for at least 20 minutes.
We find it easier to pat it into a pie pan or springform with hands. Pull pieces of dough from the ball and press them over the bottom and sides of the pan, using the heel of your hand. The dough should be thick enough to hold the filling, but be careful that it is not too thick around the bottom edge or the finished tart will seem coarse.
If you have time, cover the lined pan with foil and refrigerate it before filling and baking it. Bake as directed in the pie recipe. Or, prick the bottom with a fork and bake it unfilled for 12 minutes in a preheated 425 degree F oven.
(From "The Christmas Cookbook"
8 or 9 Inch One-Crust Pie
1/3 Cup, plus 1 Tablespoon shortening or 1/3 Cup Lard
1 Cup All Purpose Flour
1/2 teaspoon Salt
2-3 Tablespoons Cold Water
- Cut shortening into flour and salt until particles are size of small peas.
- Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of the bowl (1-2 teaspoons water can be added if necessary).
- Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.
- Roll pastry 2 inches larger than inverted pie plate/pan with floured stockinet-covered rolling pin.
- Fold pastry into quarters; unfold and ease into pie plate/pan, pressing firmly against bottom and side.
- Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll under, even with plate; flute.
- Fill pie crust and bake as directed in Sweet Potato Pie Recipe - 5.