Half Half And Half Pie Crust Recipes

MY FAVORITE PIE CRUST RECIPE

Steps:

• Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Process for 5 seconds to blend.
• Add the butter and shortening. Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses.
• Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.
• Dump the crumbly dough out onto a work surface and gather it into a ball.
• Pat the dough into a 5-inch disc and wrap it in plastic wrap. Refrigerate for at least 45 minutes or up to 3 days to rest.
• Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don't overwork it; you want it just supple enough to roll).
• Roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle.
• Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.
• Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up.
• Trim the edges to ½-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes, and then proceed with your pie recipe.
• If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and proceed with your pie recipe.
• Freezer-Friendly Instructions: The pie crust dough can be frozen for up to 3 months after you've formed it into a disc. Wrap it tightly in a layer of plastic wrap and a layer of foil. Before using, thaw the dough in the fridge overnight and then proceed with the recipe.

FLAKY TENDER PIE CRUST

Steps:

• In a large bowl, whisk together the flour and salt. Add the shortening and butter; use a pastry blender to cut the butter and shortening into the flour until the mixture resembles a coarse meal with a few pea-sized pieces of butter/shortening.
• Sprinkle the vinegar and water over the mixture. Mix with a fork, just until the mixture holds together when squeezed in your palm - it will still look crumbly in the bowl. If your home is particularly dry, you may need to add a bit more water, 1/2 tablespoon at a time, until you reach the correct consistency.
• Turn the dough out onto a floured board. Pat into a circle; cut in half. Place one half in the refrigerator while you roll out the second to fit your pie plate. Remove second half from fridge and roll out to top the pie, baking according to your recipe.
• If totally blind baking, bake at 450 degrees for 8-10 minutes or just until golden.

HALF, HALF AND HALF PIE CRUST

Steps:

• I;m sure all you fine cooks out there know how to mix a pie crust and roll it out. It won't be tough.
• Sometimes I put it in a 9x13 pan and have it a little thicker, cut into squares before I bake it, then throw some fresh fruit and whipped cream on top.

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

BASIC PIE CRUST

Steps:

• In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
• Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
• On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
• Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.