Plain Pastry For Two 8 Pie Crust Recipes

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PASTRY FOR DOUBLE-CRUST PIE



Pastry for Double-Crust Pie image

Nothing is as tempting as a homemade pie, complete with a tender, flaky crust. Here's how to obtain perfect piecrust.

Provided by BHG Test Kitchen

Time 15m

Number Of Ingredients 4

2 cup all-purpose flour
0.5 teaspoon salt
0.667 cup shortening
6 - 7 tablespoon cold water

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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 22 g, Protein 3 g, SaturatedFat 4 g, Sodium 134 mg, Fat 17 g, UnsaturatedFat 0 g

PASTRY FOR PIES AND TARTS



Pastry for Pies and Tarts image

A recipe that belongs in every pie lover's collection! If you're making a baked pie crust, a one-crust or two-crust pie or tart, what you need to know can be found in this recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 8

1 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/3 cup cold shortening
3 to 5 tablespoons ice-cold water
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
2/3 cup cold shortening
6 to 8 tablespoons ice-cold water

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.

Nutrition Facts : Calories 145, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg

PIE PASTRY



Pie pastry image

Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version

Provided by Tom Kerridge

Time 55m

Yield Makes 6 individual pies

Number Of Ingredients 4

125g lard , chopped
125g butter , chopped
650g plain flour , plus extra for dusting
2 eggs , 1 beaten, 1 separated egg yolk for glazing (freeze the white for another recipe)

Steps:

  • Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
  • Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
  • Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

HOW TO MAKE MEAT PIE PASTRY DOUGH



How to Make Meat Pie Pastry Dough image

Meat pies are pies with savory fillings of meat and other ingredients. Any party or potluck in Australia, South Africa, UK, New Zealand, Canada, Europe, Nigeria, Ghana and Canada is just incomplete without a meat pie on the counters. Although you can quickly go to a nearby market and buy a nice ready made meat pie, a homemade one has a different kind of personalized touch attached to itself. With increasing popularity of meat pies all across the globe, more and more people are showing interest in making them at home. Making a meat pie is not that simple, and its whole taste and texture depends on its crust. You can make the filling that way you want, but the meat pie pastry needs to be of the right texture. It should not be too crispy or too soft, and should be of the right consistency as per the meat pie requirements. How you make the pastry dough makes a big difference in how your meat pie crust turns out to be. This oneHOWTO article will tell you how to make meat pie pastry dough the right way.

Provided by Nidhi Nangia

Time 2h

Number Of Ingredients 7

4 cups plain flour
500g (17.6 oz) margarine
One tbsp baking powder
2 eggs
1 cup ice cold water
One tsp sugar (optional)
Salt to taste

Steps:

  • The first step to make meat pastry pie dough is to take 4 cups of plain flour in a large bowl and mix salt and baking powder into it. If you want some sweetness too in the pie, then you can add one teaspoon of sugar into it as well. Knead well with your hands.
  • Add some margarine into the mixture. Work it properly into all of the flour until it starts looking like a bowl of breadcrumbs.
  • Start adding ice cold water little at a time and keep kneading until you make a stiff ball of dough. If the flour is too hard, add some more water to it, but if it gets too soft and runny, add some more flour to make it stiffer.
  • Test the consistency of the dough by slightly pulling the dough and checking its elasticity. It should be elastic enough to come out with a slight pull, but should not stick to your hands.
  • Grab a roller pin and flatten the ball of dough on a lightly floured surface. Roll until the dough ball becomes smooth and gets flat to around half inch thickness.
  • Use a pot lid or a dough cutter to cut a circle out of the flattened dough, trim off the edges and add your favorite filling in it.
  • Take a separate bowl and beat 2 eggs in it.
  • Using a basting brush, apply the beaten egg on the dough edge around the filling. This will help the edges to stick to each other when folded. Also use a fork to press the edges and give it the classic shape of a meat pie. Do not forget to brush some beaten egg on the folded dough so that it turns golden brown when cooked.
  • Once you have made the pastry dough and filled the filling in it, the trick lies in its cooking and baking too. You might need to cook the pie for around 45 minutes at 180 ºC/350 ºF, but it is important to check it after every 20 minutes. It is also important to place the pastry on a greased plate only, otherwise the dough will stick to the pan and refuse to come off
  • Once your meat pie is ready, allow it to cool and serve. Add some homemade Worcestershire sauce to top your delicious pie. Bon apetit.

BASIC SHORTCRUST PASTRY



Basic shortcrust pastry image

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

Provided by Good Food team

Categories     Dessert, Main course, Side dish, Vegetable

Time 10m

Yield 325g

Number Of Ingredients 3

225g plain flour
100g butter, diced
pinch salt

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.

Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

CLASSIC LARD TWO-CRUST PIE PASTRY



Classic Lard Two-Crust Pie Pastry image

The way a pie crust should be made.

Provided by SandraJ

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h15m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

Steps:

  • Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g

PLAIN PIE PASTRY



Plain Pie Pastry image

Making homemade pie pastry takes practice, so don't give up after your first try. My first try ended up in the wastebasket, thrown across the room by me! Most of the time, they're pretty, but sometimes they're not. But I NEVER throw them in the wastebasket anymore because they are always good! Don't handle them too much and...

Provided by Diane Springs

Categories     Pies

Time 40m

Number Of Ingredients 4

1 1/2 c all-purpose flour
1/2 tsp salt
1/2 c butter crisco
4 - 5 Tbsp ice water (i always use 5 tbs!)

Steps:

  • 1. Measure your ingredients accurately. Too much flour makes pastry tough, too much shortening makes it crumble, and too much water makes it tough!
  • 2. Stir together the flour and salt. Then cut in shortening until the mixture resembles coarse crumbs. If you overwork the mixture, your pastry may not be flaky.
  • 3. Add COLD water gradually to the flour mixture, then gentle toss it together just until it's even moist. I use a hand-held pastry blender.
  • 4. To roll out dough with little sticking, use a rolling pin with a cotton knit cover and a pastry cloth. I don't do this, but it's good advice. I use a regular wooden rolling pin and a plastic pastry mat from Tupperware. It works fine.
  • 5. Remove the pastry from the bowl and roll into a ball. Mash "ball" kind of flat with your hand before you use the rolling pin, keeping the edges round and not ragged. This takes some practice. Make sure your rolling pin and your pastry mat is lightly floured.. Roll pastry to an even thickness. Try not to stretch it as you're transferring it to the pie place. To do this, roll your pastry over your rolling pin and roll it over the pie plate gently.
  • 6. Fit pastry into your plate gently. Trim 1/2 to 1" beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Pierce bottom and sides well with a fork. (If filling and crust are baked together, do not prick...like a cherry pie, etc) For a single crust, bake at 450 for 10 to 12 minutes or until golden.
  • 7. Use a glass pie plate or dull metal pie pan so the pastry browns evenly. Check that your oven temperature is accurate. If it's too low,and you're making a two-pie crust for a cherry or apple pie, the bottom crust will be soggy.
  • 8. For a double crust pie, make two pie crusts by doubling the recipe. For a double crust pie, trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie. Trim top crust 1/2" beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry. If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge. Follow individual pie directions for oven temp.

PASTRY FOR DOUBLE PIE-CRUST



Pastry for Double Pie-Crust image

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

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.

Nutrition Facts :

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  • In medium bowl stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened. Form dough into a ball.
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  • Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
  • Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with).
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