Best 2 All Purpose Crust Recipes

All-purpose crust is a versatile pastry dough that can be used for a variety of sweet and savory dishes. It is made with basic ingredients like flour, butter, and water, and can be easily prepared at home with just a few simple steps. Whether you are looking to make a classic pie crust, a quiche, or a savory tart, an all-purpose crust is a great option. With its flaky texture and golden brown color, it will add a delicious touch to any dish.

Let's cook with our recipes!

LOW-FAT ALL-PURPOSE PIE CRUST

Low-Fat All-Purpose Pie Crust image

This pie crust recipe works well with almost any type of filling. Try it with this Veggie Goat Cheese Tart from Jenny Park, a member of the L.A. Ladies' Choir and owner of Trails Cafe in Los Angeles.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 6

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons toasted wheat germ
1 teaspoon coarse salt
1/2 teaspoon baking powder
4 tablespoons cold, unsalted butter, cut into pieces
1/3 cup low-fat buttermilk

Steps:

In a food processor pulse together all-purpose flour, toasted wheat germ, salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas.
With machine running, add low-fat buttermilk until dough just holds together.
Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).

Nutrition Facts : Calories 133 g, Cholesterol 16 g, Fat 6 g, Fiber 1 g, Protein 3 g, Sodium 107 g

ALL-PURPOSE PIE CRUST

ALL-PURPOSE PIE CRUST image

Categories Phyllo/Puff Pastry Dough

Yield 1 crust

Number Of Ingredients 5

Ingredients

7 Tablespoons Crisco
3 Tablespoons BOILING Water
1 Teaspoon Half/Half (or milk)
1/2 Teaspoon salt
1 1/4 cups flour

Steps:

In 2 quart size plastic bowl, cut 7 Tablespoons of Crisco. Add 3 Tablespoons of BOILING water. With a fork, mash / whisk Crisco and boiling water until smooth (until it's a mayo-type consistency. Add Teaspoon of milk - whisk again with fork. Add 1/2 teaspoon salt - whisk again with fork. Add 1 1/4 cups flour and toss using fork until a crumbly dough starts to emerge. With hands, form a ball. Do not handle too much. On wax paper, roll out to fit your pie dish.

Tips:

Use cold butter and ice water: This will help to create a flaky crust.
Don't overwork the dough: Overworking the dough will make it tough.
Chill the dough before rolling it out: This will make it easier to work with.
Roll out the dough evenly: This will help to ensure that the crust bakes evenly.
Trim the edges of the dough: This will help to prevent the crust from shrinking in the oven.
Prick the bottom of the dough with a fork: This will help to prevent the crust from bubbling up in the oven.
Bake the crust until it is golden brown: This will ensure that the crust is cooked through.

Conclusion:

With a little practice, you'll be able to make a perfect all-purpose pie crust every time. Just remember to use cold ingredients, don't overwork the dough, and chill it before rolling it out. With these tips in mind, you'll be able to create delicious pies and tarts that your family and friends will love.

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