Best 4 Always Perfect Pie Crust Or Pastry Recipes
Whether you're a seasoned baker or a novice in the kitchen, creating the perfect pie crust or pastry can be a daunting task. With so many different recipes and techniques available, it's easy to feel overwhelmed and unsure of where to start. In this comprehensive guide, we aim to help you navigate the world of pie crusts and pastries, providing expert tips, tricks, and a selection of tried-and-tested recipes to ensure you achieve flawless results every time. From classic flaky pie crusts to delicate puff pastry, we'll cover all the bases, helping you master the art of creating perfect pie crusts and pastries that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
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.
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
ALWAYS PERFECT PIE CRUST OR PASTRY
Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour. This makes rolling easy. The cooking time is chill time!
Provided by Annacia
Categories Dessert
Time 2h20m
Yield 3 single crust pie shells
Number Of Ingredients 8
Steps:
- In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
- In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
- Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
- Gently knead in bag to bring dough together. Form into discs.
- Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.
Nutrition Facts : Calories 1550.6, Fat 110.5, SaturatedFat 69.2, Cholesterol 288.9, Sodium 1249, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 17.4
ALWAYS PERFECT PIE CRUST
Make and share this Always Perfect Pie Crust recipe from Food.com.
Provided by Jenn Kilgore
Categories Dessert
Time 50m
Yield 4 9inch pie crusts
Number Of Ingredients 6
Steps:
- In a bowl, combine flour, shortening and butter, if using, and salt.
- With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
- (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
- Beat to combine, then add to dry ingredients.
- Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
- You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
- It behaves better when cool.
- When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
- Roll out on a floured surface with a floured rolling pin.
Nutrition Facts : Calories 1040, Fat 79, SaturatedFat 22.7, Cholesterol 52.9, Sodium 310.6, Carbohydrate 71.7, Fiber 2.5, Sugar 0.4, Protein 11.3
Tips for Perfect Pie Crust or Pastry:
- **Use cold ingredients:** This will help to keep the butter from melting and creating a tough crust. - **Work quickly:** The more you handle the dough, the warmer it will become and the tougher the crust will be. - **Don't overmix the dough:** Overmixing will also create a tough crust. Mix the dough just until it comes together. - **Chill the dough before rolling it out:** This will help to make the dough easier to handle and prevent it from sticking to the counter. - **Roll out the dough on a lightly floured surface:** This will help to prevent the dough from sticking to the rolling pin. - **Don't roll the dough too thin:** A thin crust will be more likely to tear. Roll the dough to a thickness of about 1/8 inch. - **Trim the edges of the dough:** This will help to create a clean, even crust. - **Bake the crust in a preheated oven:** This will help to prevent the crust from becoming soggy. - **Cool the crust completely before filling it:** This will help to prevent the crust from cracking.Conclusion:
With a little practice, you can master the art of making perfect pie crust or pastry. By following these tips, you can create flaky, golden brown crusts that will impress your friends and family. So next time you're baking a pie, take the time to make your own crust from scratch. You'll be glad you did!
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