How To make Pastry For 9 Inch Pie
1/3 c Lard
1 tb Shortening
1 c All-purpose flour
1/8 ts Salt
3 tb Ice water
Mix the lard and shortening, flour, and salt with a pastry cutter until it resembles coarse grains. Add the water a teaspoon at a time until the pastry begins to clean itself from the side of the bowl. Flour a board lightly and press the ball of dough down with your hand. Lightly flour the top of the dough, then roll out with a rolling pin, always from the center out, dusting surface with flour again as necessary. Fold in half then fold again so it can easily be transferred to the pie plate. Place it in the plate and unfold. Trim edges, prick bottom of pastry all over with a fork, and cover the outer edges with tinfoil to guard against burning. Bake at 475 degrees (450 for a glass pie plate) for 8-10 minutes, until just lightly browned. Source: Betty Crocker, 1956 * The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
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The ultimate how to blind bake pastry case crust from a bake off finalist
Step by step guide recipe on how to easily make a perfectly blind baked shortcrust pastry case crust by Luis Troyano, Great British Bake Off finalist. Lots of tips, detailed, easy to follow and totally failsafe.
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I've made pies on the show before, but it's about time that I talk about the basics of making a really good pie - whether it's blueberry, apple, or pumpkin.
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FULL RECIPE + EXTRA TIPS:
Did you know you can make pie pastry from scratch IN LESS THAN A MINUTE? It’s true! My recipe precisely provides how long you should run the food processor at each step, giving the exact time in seconds. This recipe will never fail you: a food processor allows you to control the shortcrust-making process, giving you a consistent result, every time.
THIS FOOD PROCESSOR METHOD FOR MAKING SHORTCRUST PASTRY IS PERFECT IF YOU’RE:
• a pie-crust novice
• a pie-crust expert that wants to save time
• lazy (like me!)
Learn how to make perfect savory and sweet pies from scratch with this fuss-free pie pastry recipe!
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Pie Dough Recipe | Pâte Sucrée | A Sweet Shortcrust Pastry
Today, you will learn how to make another enriched sweetened shortcrust pastry recipe. This sweet pie dough recipe is easy to make by hand. This is the last of the four main types of shortcrust pastry we will go over, also known as a pâte sucrée. Pâte sucrée translates simply into “sweet dough.” This sweet pastry is a very rich buttery crust that is also lightly sweet to the taste. It is made using the creaming method. This pastry is nearly as sweet as a cookie, and falls somewhere between a savory pie crust and a rich sugar cookie. In fact, both the sweet shortcrust pastries are in many sandwich type cookie recipes and gingerbreads. This crust is so delicate from all the sugar that it practically melts in your mouth but is also sturdy and snappy under those cream pies and custard tarts. Pâte sucrée is more dry and snaps in comparison to pâté sablée that is more sandy and crumbles.
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Recipe Tips:
✔ This recipe is for a single crust conventional pie pan. For deep dish pie pans (greater than 1 1/4” high) or if you want to make a pie with a top crust, you will need to double the recipe.
✔ Try not to overwork the dough for best results.
✔ If you want to use a mixer, always work on a low speed and only combine ingredients until they come together. Do not over mix.
✔ Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ If using lard or vegetable shortening, add up to 2 more tablespoons (30mL) of water, one teaspoon (5mL) at time until you get a workable dough.
✔ If you want a challenge, try using milk in place of the 3 tablespoons of water or 45mL. See how the texture changes.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!