Archive for the ‘Pie Crust Recipes’ Category
Here is a DIFFERENT pie crust… I found it in used in an apple pie recipe. I plan to experiment with it. 
Tink
*When I dream, I cook and bake like an artist!*
диваниSour Cream Pastry
INGREDIENTS
Sour Cream Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
about 3 Tablespoons sour cream
INSTRUCTIONS
Sour Cream Pastry:
STEP 1 – Sift together into mixing bowl 1 cup all-purpose flour and 1/2 teaspoon salt.
STEP 2 – With pastry blender or two knives, cut in 1/3 cup shortening until particles are fine.
STEP 3 – Add about 3 Tablespoon sour cream and toss with fork to mix well.
STEP 4 – Shape into a ball.
Assemble:
Preheat oven to 350 F
STEP 1 – Roll out pastry and line a 9 inch piepan, forming a high fluted edge.
STEP 2 – Fill with favorite fruit
STEP 6 – Bake in 350 degree oven for 1 1/4 hours, or until fruit is tender.
STEP 7 – Place on a rack to cool partially.
STEP 8 – Cut into wedges and serve warm topped with a spoonful of sour cream and a sprinkling of nuts
Posted in Pie Crust Recipes
I found this in a recipe using a mixed fruit filling… be creative! Let your imagination run wild!
Tink
*When I dream, I cook and bake like an artist!*
Lemon Scented Pie Crust
INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water
INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.
Add chosen filling
Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.
Tags: Here is a VERY different pie crust which does not get soggy like shortening based crusts.
Tink
*When I dream, I cook and bake like an artist!*
Mixed Grain and Coconut Crust
INGREDIENTS
For Bottom and Top Crust
2 cups whole-wheat pastry flour, preferably organic
1 cup brown rice flour
1/2 cup rolled oats
1/2 cup grated, unsweetened coconut
2 tablespoons sesame seeds
2 tablespoons coconut oil
1/4 cup rice syrup or 1/3 cup honey
tea from soaking, 2-3 tablespoons
INSTRUCTIONS
Crust:
STEP 1 – Mix crust ingredients together to form crumbly, yet moist mixture, use the minimum amount of tea.
STEP 2 – Press all but 1 cup of mixture into 10 inch pie plate.
STEP 3 – Chill while preparing chosen filling.
Preheat oven to 400 degrees.
STEP 1 – Reserve remaining one cup of crust mixture.
STEP 2 – Mix all filling ingredients together in large bowl, being sure that all ingredients are evenly distributed.
STEP 3 – Fill crust-lined pie pan chosen filling, and make the surface even. Top with remaining mixture loosely strewn over the filling.
STEP 4 – Bake at 400 degrees for 15 minutes, lower temperature to 350 and bake for approximately 30 more minutes until top appears toasty brown.
STEP 5 – Remove, and let cool on rack to warm room temperature.
| ILovetoBakePies.com PIE CRUST VARIATION WITH EGG |
| This is a lovely variation, adding the richness of an egg. Makes enough pastry for 4 single-crust pies or 2 double-crust pies. |
| Ingredients |
| 4 cups all-purpose flour 1 1/2 cups vegetable shortening 1/4 cup vegetable oil 1 tablespoon granulated sugar 2 teaspoons salt 2/3 cup cold water 1 large egg 1 tablespoon white distilled vinegar |
| Step by Step |
| 1) Combine flour, shortening, oil, sugar, and salt in a mixing bowl. 2) In a separate bowl, beat together water, egg and vinegar; add to flour mixture and mix to a soft dough, adding more water if needed. 3) Shape into 4 balls, cover with plastic wrap, and refrigerate at least 15 minutes prior to using. |
Posted in Pie Crust Recipes
| ILovetoBakePies.com NO-ROLL PIE CRUST RECIPE |
| Sometimes, you need an alternative to rolling out a pie crust. This recipe is a good variation for that purpose. Makes one 9-inch pie crust. |
| Ingredients |
| 1 1/2 cups all-purpose flour 1/2 cup peanut or vegetable oil 1/4 cup ice water 1/2 teaspoon salt |
| Step by Step |
| 1) Combine all ingredients together in a bowl. 2) Press dough evenly onto the bottom and sides of a 9-inch pie plate. 3) Fill with favorite pie filling and bake according to filling recipe directions. |
Posted in Pie Crust Recipes
| ILovetoBakePies.com PIE CRUST RECIPE FOR FRIED PIES |
| Use this version with the filling of your choice to create homey fried pies! Makes 8 to 10 servings. |
| Ingredients |
| 1 cup vegetable shortening 3 cups all-purpose flour 1/8 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk |
| Step by Step |
| Â 1) In a mixing bowl, combine shortening, flour, salt, and baking soda. 2) Mix in buttermilk. 3) On a lightly floured surface, roll out dough to a thickness of 1/8-inch. 4) Cut dough into 2-1/2-inch rounds or squares. 5) Using a canape filling of your choice, place a teaspoon in the center of each round. 6) Fold the dough over into crescents being sure to seal the pastries very firmly so that none of the filling escapes. 7) Heat fat in a deep fryer to 365*F.  Fry until pie crust is golden. |
Posted in Pie Crust Recipes
| ILovetoBakePies.com LOW-FAT PIE CRUST RECIPE |
| This low fat pie crust recipe can either be rolled out or pressed in place (see instructions below for pressing). Makes 1 (9-inch) pie crust. Double recipe for 2-crusted pie. |
| Ingredients |
| 1 cup all-purpose flour 1 1/2 teaspoons sugar 1/4 cup cold butter or margarine 2 to 3 tablespoons ice water |
| Step by Step |
| 1) In a medium-size bowl or a food processor, combine flour and sugar. 2) Stir or whirl until well blended. 3) Add cold butter or margarine, cut into pieces; cut in with a pastry blender or 2 knives (or whirl) until mixture resembles coarse crumbs. 4) Gradually add 2 to 3 tablespoons ice-cold water, mixing lightly with a fork (or whirling briefly) until mixture begins to hold together. 5) Pat into a smooth round. 6) On a lightly floured surface, roll out pastry to make a 12-inch round. 7) Fit pastry into a 9-inch pie pan. Trim edge, fold under, and flute decoratively.9) Use as directed in pie recipe. |
| ALTERNATIVE TECHNIQUE Omit the rolling process by: 1) Sprinkling crumbs evenly into pie pan 2) Place a piece of plastic wrap over crumbs 3) Use a large, flat-bottomed utensil or your fingertips to press crumbs evenly into pie plate. |
Posted in Pie Crust Recipes
| ILovetoBakePies.com FREEZE AND BAKE PIE CRUST |
| Here is a good recipe that allows you to prepare ahead and keep on hand. This will keep in the freezer for up to 2 months. Makes 4 crusts |
| Ingredients |
| 1 1/2 cups vegetable shortening 4 cups all-purpose flour 2 teaspoons salt 2/3 cup water 1 package aluminum foil |
| Step by Step |
| 1) Cut shortening into flour and salt until the particles are the size of small peas. 2) Sprinkle in water, 1 tablespoon at a time, tossing with a fork until the flour is moistened. 3) Gather the pastry into a ball; shape into a flattened round on a lightly floured surface. 4) Divide into 4 parts. 5) Roll each into circles that are 2-inches larger than an inverted pie plate, that is, 9-inches in diameter. 6) Stack the circles, placing wax paper between each, on a baking sheet. 7) Freeze uncovered for 1 hour. Wrap the stack in aluminum foil, label, and return to the freezer.9) Freeze on a flat surface for up to 2 months. |
Posted in Pie Crust Recipes
| ILovetoBakePies.com BAKED PECAN CRUMBLE CRUST |
| I first found this recipe combined with a wonderfully decadent Pumpkin Cheesecake recipe, but I know that it would work with MANY other recipes! |
| Ingredients |
| Baked Pecan Crumble Crust Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup chopped pecans |
| Step by Step |
| Baked Pecan Crumble Crust Instructions Preheat oven to 350 degrees F 1) In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. 2) Beat until thoroughly combined. 3) Press mixture into a 9×13 inch baking dish. 4) Bake in preheated oven for 15 minutes. Set aside to cool. |
| Check out the original suggested filling for this WONDERFUL Pie Crust Recipe! Pecan Pumpkin CheesecakeThen try it with your own choice of filling! |
Posted in Pie Crust Recipes
| ILovetoBakePies.com CREAM CHEESE CRUST |
| I remember discovering the joys of Cream Cheese Pie Crust in grad school. Another student, nicknamed Dash, found the recipe in a biography. The recipe became part of my regular cooking arsenal and I used primarily for Quiche. Makes one 9-inch pie crust. |
| Ingredients |
| 1 (4-ounce) package cream cheese, softened 1/2 cup butter, softened 1 1/2 cups all-purpose flour |
| Step by Step |
| 1) Combine cream cheese and butter together, mixing well. 2) Gradually stir in flour. 3) Roll out between 2 sheets of waxed paper. 4) Transfer to a 9-inch pie plate and prick with fork to prevent shrinkage. 5) Bake for about 12 to 15 minutes at 350*F (175*C) or until golden brown. |
Posted in Pie Crust Recipes