Pastry Crust Mix Recipes

THE BEST PASTRY CRUST

Steps:

• Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
• Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
• Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

PASTRY CRUST MIX

Steps:

• In a large bowl, combine flour and salt. Cut in half of the shortening until the mixture resembles coarse crumbs. Cut in remaining shortening. Place in an airtight container and store in the refrigerator for up to 6 weeks. Yield: 8 cups. , For Double Crust: Place 2 to 2-3/4 cups Basic Pastry Mix in a medium bowl. With a fork, gently mix in 4 to 6 tablespoons cold water to moisten dry ingredients. Form into a ball. For ease of handling, wrap and chill until ready use. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. to 10-in. pie plate. Trim pastry even with edge. Fill crust with desired filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake according to recipe directions. Yield: pastry for double-crust pie (9 or 10 in.) , For single crust: Place 1-1/4 to 1-3/4 cups Basic Pastry Mix in a large bowl. Gradually add 2 to 4 tablespoons cold water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes if desired. Roll out pastry to fit a 9-in. to 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Or bake without filling at 400° for 10 minutes or until the pastry is light golden brown. Yield: Pastry for single-crust pie (9 or 10 in.) , Spicy Pastry: Prepare as directed above for a single-crust pie, except mix 1-1/2 cups Basic Pastry Mix with 1 teaspoon pumpkin pie spice. Add 1 tablespoon light molasses and 1 to 3 tablespoons cold water until dough forms a ball. Yield: pastry for single-crust pie (9 or 10 in.) , Chocolate Pastry: Prepare as directed above for a single-crust pie, except mix 1-1/2 cups Basic Pastry Mix with 2 tablespoons chocolate drink mix. Add 2 to 3 tablespoons cold water until dough forms a ball. Yield: Pastry for single-crust pie (9 or 10 in.). , Basic Pastry Mix may be used to prepare the following recipes (also found in Recipe Finder): To Make Pie Pastry, Spicy Pastry and Chocolate Pastry.

PASTRY CRUST DOUGH

Steps:

• Mix first 4 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add yolks; mix with fork until dough begins to clump together. Shape dough into 6 balls for Walnut Tartlets, 2 balls for Apple Galette or 1 ball for Apricot Tart. Flatten ball(s) into disk(s); wrap in plastic. Chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.)

PASTY PASTRY FOR CORNISH MINERS' PASTIES

Steps:

• Mix dry ingredients in mixing bowl.
• Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
• Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
• Add a bit more water if it seems dry and won't hold together when squeezed lightly.
• Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
• Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
• Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
• Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
• NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !

PASTRY CRUST MIX (COLONIAL WILLIAMSBURG COOKBOOK)

Steps:

• 1. Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
• 2. 8-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups 9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups 10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups 12 tart shells: 2 3/4 cups
• 3. Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
• 4. Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

SWEET PASTRY DOUGH

Steps:

• Mix flour, salt and sugar.
• Cut in butter until crumbly.
• Mix beaten egg yolks,ice water and vanilla together.
• Mix into flour mixture until pastry just holds together.
• Knead in plastic wrap until smooth.
• Flatten; chill 1 hour.
• To partially blind bake: Set oven at 400 degrees Fahrenheit.
• Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

PASTRY FOR PIES AND TARTS

Steps:

• One-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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 in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Decorative Crust Ideas, page 00). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe.
• Two-Crust Pastry: In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with 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 pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 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 flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Spoon desired filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Decorative Crust Ideas, page 00). Bake as directed in pie recipe.

BASIC SHORT-CRUST PASTRY

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.