A Single Pie Crust Recipes
PASTRY FOR SINGLE-CRUST PIE
This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. -Janet Briggs
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pastry shell (8 servings).
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie 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.
SINGLE CRUST PEACH PIE
My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!
Provided by Lori
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
- Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g
BUTTER PASTRY FOR SINGLE CRUST 9-INCH PIE
The foundation of any pie is its crust. This recipe produces a sturdy yet flaky pie pastry specifically for single crust pies. It's crisp, light, and won't crumble apart when cutting.
Provided by Challenge Home Economist
Categories Pies, Crisps and Cobblers
Yield One 9-inch pie shell
Number Of Ingredients 4
Steps:
- Butter should be cut into ½ - inch cubes and frozen.
- Combine flour and salt in food processor with knife blade attachment and process for about 8 to 10 seconds.
- Add cold butter cubes and process by pulsing approximately 8 to 10 times or until mixture resembles coarse crumbs. Do not over mix.
- Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
- Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
- Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾- inch over hang. Fold dough edge under and crimp or flute. For best results freeze crust before filling or baking.
- Bake or fill according to recipe directions.
- Preheat oven to 450°F
- Prick the bottom and sides of the pastry generously with a fork - particularly where the bottom and sides meet. (If using a pan with removable bottom, do not prick holes in the pastry; instead, fit a piece of foil onto the unbaked pastry and fill with pastry weight or dried beans.)
- Bake 10 to 12 minutes or until golden brown.
CLASSIC CRISCO SINGLE CRUST
Make and share this Classic Crisco Single Crust recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 35m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Spoon flour into measuring cup and level.
- Combine flour and salt in medium bowl.
- Cut in shortening using pastry blender or 2 knives until all flour is blended to form pea-size chunks.
- Sprinkle with water, 1 tablespoon at a time.
- Toss lightly with fork until dough forms a ball.
- Press dough between hands to form 5- to 6-inch"pancake".
- Flour rolling surface and rolling pin lightly Roll dough into circle.
- Trim circle 1 inch larger than upside-down pie plate.
- Carefully remove trimmed dough.
- Set aside to reroll and use for pastry cutout garnish, if desired.
- Fold dough into quarters.
- Unfold and press into pie plate.
- Fold edge under.
- Flute.
- For recipes using a baked pie crust, heat oven to 425°F.
- Prick bottom and side thoroughly with fork (50 times) to prevent shrinkage.
- Bake at 425°F for 10 to 15 minutes or until lightly browned.
- For recipes using an unbaked pie crust, follow directions given for that recipe.
PERFECT BAKED PIE CRUST
Steps:
- Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
Nutrition Facts : ServingSize 1 Serving
SINGLE FLAKY PIE CRUST (FOOD PROCESSOR)
This is a terrific all-purpose pie crust that you can use during the holiday season (or all year long) for your single-crust pie. This can be prepapred 2 days ahead of use; simply cover and refrigerate.
Provided by JackieOhNo
Categories Pie
Time 40m
Yield 9 inch pie crust
Number Of Ingredients 6
Steps:
- Mix flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
- Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively.
Nutrition Facts : Calories 165.8, Fat 10.7, SaturatedFat 5.7, Cholesterol 20.4, Sodium 130.8, Carbohydrate 15.5, Fiber 0.5, Sugar 1.4, Protein 2
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
More about "a single pie crust recipes"
SINGLE PIE CRUST RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
Cuisine AmericanTotal Time 3 hrs 30 minsCategory DessertCalories 223 per serving
- Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
- Transfer mixture to large bowl. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together. If dough does not stick together, stir in remaining ice water 1 tablespoon at a time.
- Turn dough onto sheet of plastic wrap. Bring dough together into a smooth round disc and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about 5 minutes.
SINGLE CRUST PIE DOUGH - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4/5 (1)Estimated Reading Time 2 mins
- Process flour, salt, and sugar in a food processor for a few seconds until combined (Instead of food processor, you can do the whole process by hand, using a pastry cutter). Add butter and pulse until mixture becomes crumbly and resembles coarse meal (different size of butter pieces or some large pieces is fine), about 15 pulses. Add 2 tablespoons water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
- Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a 1-inch thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.
- If you don’t want to use the dough right away, you can refrigerate it or for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
CLASSIC SINGLE PIE CRUST | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (117)Calories 200 per servingTotal Time 40 mins
- In a medium bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.
- Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones., Add 2 tablespoons of water, and toss to combine., Toss with enough additional water to make a chunky mixture.
- It should barely hold together when you squeeze a handful, though the remainder may look quite dry., Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- If you decide to let the dough chill longer than 30 minutes allow it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. , When you're "ready to roll," remove the dough from the fridge.
RECIPE: COUNTRY STYLE ONE CRUST APPLE PIE - BRUCE BRADLEY
From brucebradley.com
5/5 (1)Total Time 1 hr 30 minsCategory Desserts & Treats
- Line 8-inch or 9-inch pie pan with whole wheat pie crust dough. Pierce crust along bottom and sides in several places.
CLASSIC SINGLE PIE CRUST RECIPE - BEST BAKING TIPS
From bestbakingtips.com
Cuisine AmericanTotal Time 40 minsCategory DessertCalories 218 per serving
- Then add the butter. and work together until roughly crumbly. Be careful not to overwork the mixture. It should not be smooth at this point.
- Mix the vinegar with 2 Tbsp water and toss lightly to combine. Add more water, a little at a time, to make a dry, chunky mixture.
SMALL BATCH PIE CRUST - 6" SINGLE OR DOUBLE • ZONA COOKS
From zonacooks.com
4.3/5 (10)Total Time 1 hr 45 minsCategory DessertCalories 1075 per serving
- Scatter the shortening over the flour mixture and using a fork incorporate the shortening. The mixture will resemble coarse sand.
- Sprinkle ice water over the dough half a tablespoon at a time. Press the dough together with a fork after each water addition. Stop adding water once the dough has come together.
TINA'S SINGLE PIE CRUST RECIPE | EPICURICLOUD (TINA VERRELLI)
From epicuricloud.com
4.4/5 (25)Estimated Reading Time 3 mins
- Mix together dry ingredients. Cut in shortening, then butter. Sprinkle and mix in water little by little until mixture forms a shaggy mixture that holds together when pressed. You may not use all water.
- Use metal blade and pulse to mix dry ingredients. Add shortening and pulse until mixture forms sandy texture. Add butter and pulse until largest pieces of butter are about pea sized.
- Use flat beater and low speed to mix dry ingredients. Add shortening and mix on a low speed until mixture forms sandy texture. Add butter and mix until butter is broken down a bit, the largest pieces of butter will resemble flattened peas.
- Dump mixture onto a lightly floured surface and fold it over on itself a few times, then form into a rough ball and flatten into a disc shape. You should still see bits/streaks of butter. Wrap disc in plastic wrap and refrigerate for an hour or overnight. (Dough can also be frozen at this point.)
PERFECT PIE CRUST RECIPE | ADD A PINCH
From addapinch.com
Ratings 56Calories 193 per servingCategory Dessert
- In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
- Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
- Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a 1/8-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.
NO-FAIL ALL BUTTER PIE CRUST RECIPE (BEST PIE CRUST ...
From foodiecrush.com
4.5/5 (16)Category DessertCuisine AmericanCalories 1480 per serving
- In the bowl of a food processor, add the flour, sugar, salt, and baking powder and pulse 2-3 times to blend. Add the butter, separating the pieces if they’re stuck together, and toss them with the flour mixture. Pulse the flour mixture until there is a mixture of almond/walnut-size pieces and pea-size pieces, about 7-10 pulses. Drizzle the cold water over the butter-flour mixture and pulse 3-4 more times.
- Pull one of the dough pucks from the refrigerator and place on the countertop sprinkled with flour and sprinkle the dough with a bit of flour too. Rub some flour on the rolling pin then rap the dough with the rolling pin 6-8 times to soften it. Flip the dough over, lightly dust it with flour and rap the dough again, this time in the opposite direction.
HOW TO PRE-BAKE (BLIND BAKE) A PIE CRUST | ALLRECIPES
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Estimated Reading Time 3 mins
HOW TO MAKE A SINGLE PIE CRUST - HOW TO COOKING TIPS ...
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10 BEST SINGLE CRUST FRUIT PIE RECIPES | YUMMLY
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ONE CRUST CHICKEN POT PIE (GREAT USE OF LEFTOVERS!)
From goodcheapeats.com
4.9/5 (7)Total Time 1 hr 15 minsCategory Main CourseCalories 236 per serving
- Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed. Alternatively, you can do this in a bowl with a pastry blender or two table knives. Add the water a few drops at a time until the dough comes together easily. Transfer the dough to a sheet of plastic wrap. Form it into a flat disk or block, wrap well, and refrigerate until ready to assemble the pie.
- In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots. Saute on low for 15 minutes until the vegetables are tender and caramelized. Season to taste with salt and pepper.
- Meanwhile, simmer the potatoes in salted, boiling water if you don’t already have leftover cooked potatoes to use.
HOW TO MAKE A SINGLE-CRUST PIECRUST | BETTER HOMES & GARDENS
From bhg.com
Estimated Reading Time 3 mins
- Cut in shortening. Cutting shortening into flour mixture. Start by combining the dry ingredients: 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
- Moisten the flour mixture. Moistening flour mixture. Sprinkle ice-cold water, 1 tablespoon at a time, over part of the flour mixture. Toss gently with a fork; push moistened flour to one side of the bowl.
- Form dough into a ball. Forming piecrust dough into a ball. After all of the flour is moistened, use your hands to gently press and form the crust into a ball.
- Roll out the dough. Rolling out dough. Flour the rolling surface just enough to keep the dough from sticking. Use your hands to slightly flatten the ball of dough.
- Prepare to transfer dough. Wrapping dough around rolling pin to transfer to pie plate. For easy transfer to the pie plate, wrap the pastry circle around the rolling pin.
- Transfer dough to pie plate. Transferring dough to pie plate. Holding the rolling pin over a 9-inch pie plate, unroll the pastry. Start at one side rather than in the middle.
- Fit the pastry into the pie plate. Pressing piecrust dough into pie plate. Gently ease the pastry into the pie plate without stretching it. (Doing so may cause it to shrink while baking.)
- Trim the dough. Trimming the dough. Use kitchen shears to trim the excess dough to a half inch beyond the edge of the pie plate.
- Fold the edge of the piecrust. Folding the pastry edge. To build up the edge of the pie shell, fold the extra half inch of pastry under itself to create a rim.
- Shape the edge. Shaping the pastry edge. To create a pretty fluted edge, place a finger against the inside edge of the pastry. Using the thumb and index finger of your other hand, press the pastry around your finger.
HOW TO MAKE THE PERFECT FLAKY PIE CRUST | TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiPublished 2020-11-05Estimated Reading Time 7 mins
- Cut the butter into the flour. The first step in making pie crust is to quickly whisk together the salt and flour in a large mixing bowl. Then, use a pastry blender to cut cold butter into the flour.
- Add water. Next, add ice-cold water to your pastry mix. Start slow with just 2 or 3 tablespoons and add more as needed. Your crust is at the right consistency when it holds together when pressed.
- Chill the pie pastry. Before doing anything else with your pastry, let it chill in the fridge for at least an hour to help firm up the butter. We’ll say it a thousand times if we have to: Cold butter equals flaky crusts.
- Roll the pie crust. After allowing your pie crust to chill, it’s time to get rolling. Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking.
- Move the crust to your pie pan. The most stressful part of pie baking is moving your perfectly rolled crust into the pie pan—it can make even experienced bakers tremble.
- Finish the edges. You can finish off your pie crust in a variety of ways. Pinching the pastry around the edges is the most traditional method, but you can make decorative pie crusts with all sorts of nifty edges, like ropes or braids.
10 ONE-CRUST PIES - THE SPRUCE EATS
From thespruceeats.com
- World's Best Chocolate Pie. This mouthwatering "world's best chocolate pie" lives up to the hype. High-quality baker's chocolate and vanilla make the filling extra decadent.
- Banana Cream Pie. This tropical-inspired banana cream pie with fluffy filling and an indulgent whipped cream and toasted coconut topping can be ready in 30 minutes, start to finish.
- Fresh Strawberry Cheesecake Pie. Watch your family and friends swoon over this extraordinary fresh strawberry cheesecake pie. Start with a graham cracker crust (either store-bought or homemade), then fill it with a sweetened cream cheese mixture.
- Easy Vegan Apple Pie. With fall comes widespread hankering for apple pie. This easy, delicious, top-rated vegan apple pie recipe uses a prepared crust and just a handful of other ingredients.
- Bourbon Pumpkin Pie. This extra-special "spirited" bourbon pumpkin pie makes a fantastic choice for special occasion dinners in fall, winter, or anytime you feel a craving for a comforting, boozy dessert.
- Easy Key Lime Pie. Heavenly key lime pie couldn't be any easier to make with this wonderful one-crust pie recipe. It starts with a store-bought or homemade graham cracker crust.
- Maple and Brown Sugar Pecan Pie. A Southern classic sure to become a family favorite, this marvelous maple and brown sugar pecan pie combines maple syrup, brown sugar, butter, and pecans.
- Glazed Fresh Peach Pie. This single-crust glazed fresh peach pie recipe makes the most of summer peaches. Luscious fresh peaches mixed with peach nectar and just a few other simple ingredients make your peach pie dreams come true.
- Caramel Meringue Pie. Beautiful, fluffy, sweetened meringue topping adds the perfect finishing touch for this ambrosial caramel pie recipe. Your guests will demand seconds (and maybe even thirds) of this wonderful dessert, with its exquisitely sweet, gooey, warm caramel filling.
- Classic Lemon Meringue Pie. When you're not sure what to serve for dessert at special occasion dinners, you can't go wrong with this classic lemon meringue pie.
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