Best 5 Classic Pie Pastry Recipes
Baking a classic pie pastry from scratch is a culinary art that requires precision, patience, and a few essential ingredients. Whether you prefer a flaky, buttery crust or a tender, melt-in-your-mouth pastry, the secret lies in the delicate balance of flour, butter, and water. Mastering the art of pie crust baking not only elevates your homemade pies to a new level but also transforms your kitchen into a haven of aromas and flavors.
Here are our top 5 tried and tested recipes!
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
CLASSIC PIE PASTRY
Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
PASTRY FOR CLASSIC SINGLE-CRUST PIE
If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 pastry shell (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. Roll out to fit a 9-in. or 10-in pie plate. , Transfer crust to pie plate. Trim to 1/2 in. beyond rime of plate; flute edge. Fill or bake crust according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
PASTRY FOR CLASSIC DOUBLE-CRUST PIE
You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Add your family's favorite filling for a tantalizing treat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield pastry for double-crust pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts : Calories 260 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use cold ingredients. This will help to keep the pastry light and flaky.
- Work quickly. The longer you work the dough, the more gluten will develop and the tougher the pastry will be.
- Don't over-mix the dough. Just mix until the ingredients are combined and the dough comes together.
- Chill the dough before rolling it out. This will help to make the dough easier to work with and prevent it from shrinking in the oven.
- Roll out the dough on a lightly floured surface. This will help to prevent the dough from sticking.
- Use a sharp knife to cut the dough. This will help to create clean edges and prevent the dough from tearing.
- Bake the pastry in a hot oven. This will help to create a golden brown crust.
Conclusion:
Classic pie pastry is a simple but versatile dough that can be used for a variety of pies and tarts. With a little practice, you can easily master the art of making classic pie pastry and impress your friends and family with your delicious homemade pies.
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