Easy Refrigerator Pastry For Pies Recipes

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

NO FAIL PIE CRUST I

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

PUFF PASTRY APPLE PIES

Steps:

• Peel the apple, core, and chop into very small cubes. Place in a bowl and mix well with the lemon juice. Add sugar, cornstarch, cinnamon, and nutmeg and mix well to coat.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter the molds of the muffin tin very well to prevent the tart shells from sticking.
• Unroll the puff pastry on the working surface, leave it on the paper it is rolled on.
• Cut circles to fit the muffin pan molds, about 7.5 cm/ 3 inches. You can use a cutter or a drinking glass of the appropriate size.
• Press the circles into the molds of the muffin pan. To get 12, you will have to roll the pastry scraps left over after you cut most of the circles again and cut a couple more circles.
• Fill the shells with apple filling and sprinkle with chopped walnuts. Bake for about 20 minutes or until the edges of the pies are golden brown. Leave in the tin for about 5-10 minutes. Transfer to a wire rack to cool.
• Sprinkle with icing sugar before serving, if desired.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
• Unroll the pastry on the working surface, leave it on the paper it was rolled on.
• Halve the pastry vertically to get two long wide stripes. Cut the stripes horizontally to obtain 8 pieces. If the sheets are as large as those I used, they will be about 10x12 cm/ 4-4.7 inches.
• Place the filling on one side, making sure you leave enough space on the side to fold the dough.
• Sprinkle some chopped walnuts on top of the filling.
• Fold and use a fork to seal the edges.
• Beat the egg and the milk together and use the mixture to brush the pastry.
• Bake for 20 - 25 minutes or until golden brown. Leave on the tray for about 5-10 minutes. Transfer to a wire rack to cool.
• Sprinkle with icing sugar before serving, if desired.

PUFF PASTRY BERRY PIE

Steps:

• Preheat oven to 400 F.
• Place cherries and cranberries in a bowl and use a potato masher to smash them.
• Use a sieve to remove the excess liquid. You won't need it for this recipe, but you can use it in cocktails or in other recipes.
• In a large bowl, mix the sugar, brown sugar, flour, cinnamon, ginger, nutmeg, and orange zest with the smashed berries.
• Pour into a 3 quart casserole dish.
• Gently roll out puff pastry to the approximate size of the casserole dish.
• Use a pizza cutter to cut out the dough to the exact size of the dish. (If the dish has a lid, use it as a guide; you can invert the dish or lid onto the puff pastry to leave an indentation that you can follow.) Save scraps for other puff pastry projects.
• Use a lame or continue to use the pizza cutter to gently score designs in the pastry, being careful not to cut all the way though it.
• Place puff pastry on top of the filling.
• Use a pastry brush to brush the pastry with egg yolk.
• Bake for 45 minutes or until evenly browned.
• Serve warm.

APPLE HAND PIES

Steps:

• Combine flour, salt, and cold butter nuggets in a food processor. Pulse into a coarse mixture.
• Add cold water and pulse until mixture turns into a smooth dough.
• Lightly knead the dough then wrap and chill.
• Toss together the apples, brown sugar, cinnamon, nutmeg, and cornstarch in a bowl. Leave to sit for 15 minutes.
• Take dough out of the refrigerator and transfer onto a lightly-floured surface.
• Roll out into a 1/8" thick sheet and cut into 6 squares.
• Spoon apple mixture into the center of each square.
• Take pastry from one corner and fold over. Seal by crimping the edges with a fork.
• Arrange pies on a parchment-lined baking sheet.
• Brush with melted butter
• Bake for 20 minutes at 350F.

QUICK AND EASY FLAKY PASTRY

Steps:

• Mix the sieved flour and salt in a bowl. (add sugar if using)
• Weigh out the butter and divide into 4 amounts.
• Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
• Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
• Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
• Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
• Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
• Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

EASY VEGAN PIE CRUST

Steps:

• In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.
• Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
• After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).
• Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).
• Preheat the oven to 400°F (200°C).
• Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).
• Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.
• Let the baked crust cool completely before adding the filling. Enjoy!

EASY REFRIGERATOR PASTRY FOR PIES

Steps:

• Crumble the dry ingredients and shortening by hand or with an electric mixer on low speed.
• Add the egg, water and vinegar.
• Mix all together and store in the refrigerator.
• This will keep for a very long time.
• Roll out and bake according to the pie recipe being used.
• Makes 5-6 pies shells.