Pie Crust Iii Recipes

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.

EASY PIE CRUST

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

BASIC PIE CRUST I

Steps:

• Process the flour and salt in a food processor for 20 seconds.
• Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
• With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
• Knead the dough for several turns on a lightly floured surface to bring it together.
• Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
• To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
• Fit the dough into a 9-inch (greased) pie plate and trim the edges.
• Keep the crust in the refrigerator until ready to fill.
• If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).

NEVER FAIL PIE CRUST III

Steps:

• In a large bowl, Cut the shortening into the 2 1/2 cups flour until the mixture resembles coarse crumbs.
• In a small bowl, combine the 6 tablespoons flour, 2 teaspoons salt and 1/2 cup water to make a paste. Mix paste into the flour and shortening mixture.
• Divide dough into 4 equal pieces and shape into rounds. Wrap securely in plastic and refrigerate overnight.

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.

PIE CRUST III

Steps:

• Mix together flour, oil, and ice water.
• Divide dough in half. Roll each piece between two pieces of plastic wrap.

NO FAIL PIE CRUST III

Steps:

• In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
• Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
• Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.