Best 3 Pastry Crust Mix Colonial Williamsburg Cookbook Recipes
Are you craving a delightful and historical pastry experience? Look no further than the Colonial Williamsburg Cookbook. Step back in time as you explore the culinary traditions of the 18th century with our curated collection of recipes. Immerse yourself in a world of culinary history as you discover the secrets of creating a perfect pastry crust mix. Prepare to tantalize your taste buds with a delectable pastry that will transport you to the heart of Colonial Williamsburg. Get ready to embark on a journey through time as you craft a pastry crust that embodies the spirit of American heritage.
Here are our top 3 tried and tested recipes!
COLONIAL SEAFOOD PIE
If you don't like seafood this isn't for you. This is a rich dish laden with a variety of seafood and what a combination it is! I found this dish in the Colonial Williamsburg Cookbook and it will forever be one of our favorites.
Provided by luvinlif2k
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F 10 minutes before the pie is ready to go inches.
- Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
- Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
- Remove seafood and strain the stock.
- Reserve the stock.
- Melt butter in a small skillet over medium heat and sauté the onions and celery.
- Stir in the flour; add the stock and cook, stirring constantly, until thickened.
- Add the scallops, oysters, fish, lobster and sherry.
- Season with salt and pepper; cool.
- Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
- Pour in the seafood mix and top with pastry.
- Cut vents int eh top so that the steam can escape.
- Bake at 375°F for 25-30 minutes until the pastry is golden brown.
Nutrition Facts : Calories 458.1, Fat 19.4, SaturatedFat 10.2, Cholesterol 170.3, Sodium 774.6, Carbohydrate 19.8, Fiber 0.5, Sugar 1.5, Protein 35.8
THE BEST PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
PASTRY CRUST MIX (COLONIAL WILLIAMSBURG COOKBOOK)
This goes with the Colonial Game Pie recipe, but is also a great basic pastry crust recipe. Either lard or vegetable shortening may be used. I have not tried this with butter, but it works great with crisco shortening.
Provided by Susan Feliciano @frenchtutor
Categories Other Desserts
Number Of Ingredients 5
Steps:
- Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
- 8-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups 9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups 10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups 12 tart shells: 2 3/4 cups
- Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
- Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.
Tips for Working with Pastry Crust Mix
- For a traditional pie crust, mix with ice water, blend together, then roll out. - Bake in preheated oven. - For a richer crust, use half butter and half shortening. - For a flaky crust, use all butter and work it into the pastry mix until it resembles coarse crumbs. - For a gluten-free crust, use a gluten-free flour blend. - For a vegan crust, use a plant-based milk instead of water and omit the eggs. - For a sweeter crust, add sugar to the pastry mix. - For a savory crust, add salt and herbs to the pastry mix. - For a colored crust, add food coloring or spices to the pastry mix. - For a shiny crust, brush with milk or egg wash before baking. - For a crispy crust, bake at a high temperature.Conclusion
Pastry crust mix is a versatile ingredient that can be used to make a variety of delicious pies, tarts, and other baked goods. With a few simple tips, you can create a perfect crust that will complement any filling. So next time you're in the mood for a homemade pastry, reach for a package of pastry crust mix and get creative!
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