Pastry Dough for 1-Crust Pie Recipe

Pastry Dough for 1-Crust Pie Recipe

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45 juta s/d 2.5 milyar listing 2017
Pastry Dough for 1-Crust Pie Recipe Pastry Dough for 1-Crust Pie Recipe Pastry Dough for 1-Crust Pie Recipe, Chilling a piecrust before baking helps it retain its shape.
Pastry Dough for 1-Crust Pie Recipe

Pastry Dough for 1-Crust Pie Recipe

Chilling a piecrust before baking helps it retain its shape. Prep : 15 minutes plus chilling
  • 11/4 cups all-purpose flour
  • 1/teaspoon salt
  • 4 tablespoons cold butter or margarine, cut into pieces
  • 2 tablespoons vegetable shortening
  • 3 to 5 tablespoons ice water
  1. In large bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
  2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
  3. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or up to overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
  4. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease into pie plate, gently pressing dough against side of plate.
  5. Make decorative edge as desired. Refrigerate or freeze until firm, 10 to 15 minutes. Fill and bake as directed in recipe. Makes enough dough for one 9-inch crust.
Each 1. 10th pastry : About 123 calories, 2g protein, 13g carbohydrate, 7g total fat (4g saturated), 12mg cholesterol, 104mg sodium.

PASTRY FOR 9-INCH TART

Prepare as directed but use 1 cup all-purpose flour, 1/teaspoon salt, 6 tablespoons cold butter or margarine, cut into pieces, 1 tablespoon vegetable shortening, and 2 to 3 tablespoons ice water. In Step 4, roll dough into 11-inch round. Ease dough into 9-inch tart pan with removable bottom. Fold overhang in and press dough against side of pan so it extends 1/inch above rim. Proceed as directed. Makes enough pastry for one 9-inch tart shell. Each 1/th pastry : About 151 calories, 2g protein, 13g carbohydrate, 10g total fat (6g saturated), 23mg cholesterol, 160mg sodium.

PASTRY FOR 11-INCH TART

Prepare as directed but use 11/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold butter or margarine (1 stick), cut into pieces, 2 tablespoons vegetable shortening, and 3 to 4 tablespoons ice water. In Step 4, roll dough into 14-inch round. Ease dough into 11-inch tart pan with removable bottom. Fold overhang in and press dough against side of pan so it extends 1/inch above rim. Proceed as directed. Makes enough pastry for one 11-inch tart shell. Each 1.12 th pastry : About 148 calories, 2g protein, 13g carbohydrate, 10g total fat (5g saturated), 21mg cholesterol, 175mg sodium. apple pie, apple pie recipe, easy pie crust recipe, key lime pie recipe, pastry recipe, pecan pie recipe, pie crust, pie crust recipe, pie recipes, pumpkin pie, pumpkin pie recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Pastry Dough for 1-Crust Pie Recipe

Article Categories : Pies & Tarts

Pastry Dough for 1-Crust Pie Recipe

Pastry Dough for 1-Crust Pie Recipe

Chilling a piecrust before baking helps it retain its shape.

Prep : 15 minutes plus chilling

  • 11/4 cups all-purpose flour
  • 1/teaspoon salt
  • 4 tablespoons cold butter or margarine, cut into pieces
  • 2 tablespoons vegetable shortening
  • 3 to 5 tablespoons ice water
  1. In large bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
  2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
  3. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or up to overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
  4. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease into pie plate, gently pressing dough against side of plate.
  5. Make decorative edge as desired. Refrigerate or freeze until firm, 10 to 15 minutes. Fill and bake as directed in recipe. Makes enough dough for one 9-inch crust.

Each 1. 10th pastry : About 123 calories, 2g protein, 13g carbohydrate, 7g total fat (4g saturated), 12mg cholesterol, 104mg sodium.

PASTRY FOR 9-INCH TART

Prepare as directed but use 1 cup all-purpose flour, 1/teaspoon salt, 6 tablespoons cold butter or margarine, cut into pieces, 1 tablespoon vegetable shortening, and 2 to 3 tablespoons ice water. In Step 4, roll dough into 11-inch round. Ease dough into 9-inch tart pan with removable bottom. Fold overhang in and press dough against side of pan so it extends 1/inch above rim. Proceed as directed. Makes enough pastry for one 9-inch tart shell.

Each 1/th pastry : About 151 calories, 2g protein, 13g carbohydrate, 10g total fat (6g saturated), 23mg cholesterol, 160mg sodium.

PASTRY FOR 11-INCH TART

Prepare as directed but use 11/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup cold butter or margarine (1 stick), cut into pieces, 2 tablespoons vegetable shortening, and 3 to 4 tablespoons ice water. In Step 4, roll dough into 14-inch round. Ease dough into 11-inch tart pan with removable bottom. Fold overhang in and press dough against side of pan so it extends 1/inch above rim. Proceed as directed. Makes enough pastry for one 11-inch tart shell.

Each 1.12 th pastry : About 148 calories, 2g protein, 13g carbohydrate, 10g total fat (5g saturated), 21mg cholesterol, 175mg sodium.