Double Crust Pastry 10 Inch Pie Recipes

PASTRY FOR DOUBLE-CRUST PIE

Steps:

• Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
• Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
• On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.
• To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
• Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes. Makes 8 servings.

DOUBLE-CRUST PASTRY (10-INCH PIE)

Steps:

• 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. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds 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 one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

MOM'S PIE CRUST FOR A DOUBLE CRUST PIE

Steps:

• Sift flour and salt together in a bowl. Cut in shortening until it looks like coarse crumbs. Add water until dough forms.

FLAKY DOUBLE-CRUST PASTRY

Steps:

• In a food processor, combine the flour and salt.
• Add the shortening and pulse until the mixture resembles coarse meal.
• Add the butter and pulse several times, until the butter is the size of small peas.
• Sprinkle evenly with the ice water and pulse just until the dough comes together.
• Transfer the dough to a lightly floured work surface and knead lightly once or twice.
• Divide the dough in half; pat each half into a 6-inch disk.
• Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

PASTRY FOR EXTRA-LARGE DOUBLE-CRUST PIE

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. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. , Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

PATE BRISEE TO MAKE ONE DOUBLE-CRUST 10-INCH PIE OR 12 HAND PIES

Steps:

• In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
• With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
• Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened rectangles. Wrap in plastic, and refrigerate at least 1 hour or overnight.

PASTRY FOR DOUBLE PIE-CRUST

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. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

TWO CRUST PIE, 10 INCHES

Steps:

• Mix flour and salt. Cut in the shortening until particles are the size of peas.
• Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
• Divide pastry into 2 equal parts. Gather each portion into a ball.
• Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
• Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
• Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.

DOUBLE-CRUST PASTRY

Steps:

• 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. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds 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 one round on lightly floured surface, 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.