Best 2 French Pastry Pie Crust Recipes
French pastry pie crust, a French culinary masterpiece, tantalizes taste buds with its exquisite layers, golden-brown color, and buttery flavor. Its versatility allows for both sweet and savory fillings, making it a beloved pastry in kitchens worldwide. Whether you're preparing an indulgent apple pie, a creamy quiche, or a savory pot pie, the perfect pie crust is essential for a successful dish. In this comprehensive guide, we'll delve into the art of crafting the ultimate French pastry pie crust, from selecting the right ingredients to mastering the techniques that ensure a flaky, tender, and delectable crust that will elevate your pies and tarts to new heights of culinary excellence.
Let's cook with our recipes!
FRENCH PASTRY PIE CRUST
My mom found this recipe several years ago, and I still use it today.
Provided by TJ
Categories World Cuisine Recipes European French
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.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 20.3 g, Cholesterol 11.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 223 mg, Sugar 2.4 g
FRENCH PASTRY PIE CRUST RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- For the crust (food processor method): Add all the ingredients, except for the water, into a food mixer with the blade attachment. Pulse until the ingredients resemble coarse crumbs. Slowly add the water, through the tube attachment, and mix until it is just combined. Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half. Wrap each half in plastic wrap and then shape into a disc. Chill for at least an hour, or overnight. Without a food processor: Combine all the dry ingredients, then cut in the shortening with a pastry cutter. In a small bowl, combine the egg, vinegar and 4 Tablespoons of water, Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary. When ready to roll, remove from the refrigerator. Lightly dust a piece of parchment paper with flour. Rolling from the middle to OUT. Turn the dough, 1/4 turns, often. The dough softens very quickly, so it will most likely tear. Just grab a section from an edge and patch it in. I found the dough too pliable to roll onto my rolling pin, so I lifted up the pie crust with the parchment paper and flipped it into my pan pan-- that worked! TIPS: I like to brush an egg wash over the crust, and sprinkle with coarse sugar for a beautiful golden brown color and some texture.
Tips:
- Always use cold butter. This will help prevent the butter from melting and making the pastry tough.
- Work quickly. The more you work the dough, the tougher it will become.
- Don't over-mix the dough. Over-mixing will make the pastry tough and crumbly.
- Chill the dough before rolling it out. This will help prevent the dough from sticking to your work surface and make it easier to roll out.
- Use a light touch when rolling out the dough. Rolling the dough too hard will make it tough.
- Trim the edges of the dough neatly. This will help ensure that the pie crust is evenly cooked.
- Bake the pie crust until it is golden brown. This will help ensure that the crust is cooked through.
- Let the pie crust cool completely before filling it. This will help prevent the crust from becoming soggy.
Conclusion:
Making a French pastry pie crust is a bit of an art form, but with a little practice, you'll be able to create a delicious and flaky crust that will impress your friends and family. Just remember to use cold butter, work quickly, don't over-mix the dough, chill the dough before rolling it out, use a light touch when rolling out the dough, trim the edges of the dough neatly, bake the pie crust until it is golden brown, and let the pie crust cool completely before filling it. With these tips in mind, you'll be sure to create a perfect French pastry pie crust every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
