Barry Maidens Buttershortening Piecrust Recipes

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PART-BUTTER/PART-SHORTENING EASY PIE DOUGH



Part-Butter/Part-Shortening Easy Pie Dough image

Provided by Food Network

Time 35m

Yield two 9-inch pie crusts or one 9-inch double crust

Number Of Ingredients 7

2 cups (240 grams) all-purpose flour, cold, plus more for dusting
1 tablespoon sugar
1 teaspoon salt
12 tablespoons (170 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
4 tablespoons (50 grams) shortening, chilled in the freezer for 10 minutes
1/2 cup ice water
1 teaspoon lemon juice

Steps:

  • In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
  • In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  • Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.

BARRY MAIDEN'S BUTTER/SHORTENING PIECRUST



Barry Maiden's Butter/Shortening Piecrust image

Provided by Nancie McDermott

Categories     Vegetarian     Chill     Butter

Yield Makes two 9-inch single piecrusts

Number Of Ingredients 6

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (2/3 cup) very cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons very cold vegetable shortening
3 tablespoons ice water

Steps:

  • Put the flour, sugar, and salt in a bowl and put them in the freezer for 10 minutes.
  • Put the flour, sugar, salt, butter, and shortening in the workbowl of a food processor fitted with a metal blade. Pulse to cut the fat into small pieces, some the size of peas and some smaller.
  • With the machine running, slowly pour the water through the feed tube. The dough should begin to come together into a ball; when it does, turn off the machine immediately. Do not let it form a complete ball.
  • Turn the dough out onto a floured work surface and gently shape it into two disks about 1 1/2 inches thick. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to 1 hour.
  • Take the dough out for the refrigerator and let it sit for 10 minutes. On a floured surface, roll out 1 of the dough disks into a circle 1/4-inch thick and 10 inches wide. Carefully transfer it into a 9-inch pie plate. Press the dough gently into the pan and trim away any excess dough, leaving about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over, and then crimp the edges decoratively. Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork. If not filling the crust soon, refrigerate it until needed.
  • To make the crust in advance, wrap it well in plastic and refrigerate it for up to 3 days or freeze it for up to 2 months.

BUTTER/SHORTENING FROSTING



Butter/Shortening Frosting image

This is a large batch of frosting, easily halved. Not too, too sweet. Good for cookies and cakes. Mostly I am posting it so I can always find it!!

Provided by eBeth

Categories     Dessert

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
1 teaspoon vanilla extract
2 -3 tablespoons milk

Steps:

  • Cream together softened butter,shortening, and vanilla.
  • Add sugar in increments, blending well.
  • Add milk 1T at a time until desired consistency.
  • Can be separated in batches and colored with food coloring.

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

FLAKY BUTTER PIE CRUST



Flaky Butter Pie Crust image

Provided by Janelle

Time 4h15m

Number Of Ingredients 4

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water + 2 teaspoons

Steps:

  • In a large bowl, combine flour and salt.
  • Using a pasty blender or forks, cut in cold butter until mixture resembles pea sized crumbs.
  • Stir in 1/4 cup water, a tablespoon at a time (4 Tablespoons total), until mixture forms a ball. May be slightly sticky. If dough is dry, add 1 teaspoon of cold water and a second teaspoon if needed.
  • Wrap in plastic wrap and refrigerate for 4 hours or overnight.
  • On a floured surface, roll dough out to fit a 9 inch pie plate.
  • Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
  • Cook it according to the fillings directions.

BUTTER AND SHORTENING PASTRY



Butter and Shortening Pastry image

I absolutely love this pie crust. It does have a sweeter taste than most so when I am making it for chicken pot pie and other non dessert dishes I lessen the amount of sugar.

Provided by QueenJellyBean

Categories     Dessert

Time 20m

Yield 2 crusts, 8-16 serving(s)

Number Of Ingredients 6

2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup shortening (8 T)
6 -8 tablespoons ice water

Steps:

  • Mix flour, salt and sugar in a food processor fitted with steel blade.
  • Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
  • Cut butter into the flour mixture with 5 one second pulses.
  • Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
  • The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
  • Sprinkle 6 T of ice water over flour mixture.
  • Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
  • Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
  • Divide dough into 2 balls and flatten each into a 4 inch wide disk.
  • Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.

Nutrition Facts : Calories 420.1, Fat 30.4, SaturatedFat 14.2, Cholesterol 45.8, Sodium 294, Carbohydrate 33, Fiber 1.1, Sugar 3.3, Protein 4.2

FLAKY PIECRUST



Flaky Piecrust image

Use this recipe to make our Rhubarb Pie and Chocolate-Bourbon-Pecan Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one 9 1/2-inch double-crust pie or two 9- to 10-inch single-crust pies

Number Of Ingredients 6

3 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
6 tablespoons cold vegetable shortening or lard, cut into pieces
1/2 cup ice water, plus more if needed

Steps:

  • Pulse flour, sugar, and salt in a food processor. Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds. Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess). Squeeze a small amount of dough; if it doesn't hold together, add more water.
  • Remove dough from processor, and knead once or twice. Divide in half; shape into disks. Wrap each in plastic; refrigerate until firm, 1 hour or overnight.

BUTTER-AND-SHORTENING PASTRY DOUGH



Butter-and-Shortening Pastry Dough image

Provided by Molly O'Neill

Categories     side dish

Time 1h10m

Yield 2 single-crust 9-inch pies

Number Of Ingredients 5

2 1/2 cups flour
3/4 teaspoon salt
6 tablespoons chilled vegetable shortening
6 tablespoons chilled unsalted butter, diced
6 to 7 tablespoons ice water

Steps:

  • In a food processor, pulse together the flour and salt. Add the shortening and butter and pulse until the mixture resembles coarse meal. With the motor running, pour the water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets. Refrigerate for at least one hour before rolling out.

Nutrition Facts : @context http, Calories 1214, UnsaturatedFat 38 grams, Carbohydrate 119 grams, Fat 74 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 32 grams, Sodium 663 milligrams, Sugar 0 grams, TransFat 6 grams

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