10 INCH PAN RECIPES
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10-INCH PIE PASTRY RECIPE | MYRECIPES
Provided by MyRecipes
Yield Makes 10-inch single crust
Number Of Ingredients 5
Steps:
- In a bowl, mix 1 1/2 cups unbleached or regular all-purpose flour and 1/4 teaspoon salt. Add 1/4 cup (2 oz.) cold butter or margarine, cut into chunks, and 1/4 cup cold solid shortening, cut into chunks (or omit butter and use 1/2 cup shortening). With a pastry blender or your fingers, cut in the fats or rub with your fingers until mixture forms pea-size crumbs.
- Sprinkle 3 tablespoons cold water over crumbs and mix with your hands until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it won't hold together, crumble lump back into bowl, sprinkle with 1 more tablespoon water, and mix again until evenly moistened.
- With lightly floured hands, form dough into a ball. Dust ball lightly with flour; flatten into a round about 3/4 inch thick, pressing edges to make smooth.
- On a lightly floured surface, with a lightly floured rolling pin, roll dough firmly but gently in short strokes from the center outward to form a round 1/8 inch thick and about 14 inches wide; lift and turn dough occasionally, dusting underneath with more flour. If edges split while rolling, press them back toward the center to make smooth.
- Fold dough round in half, lift gently without stretching, and lay folded edge across the center of a 10-inch pie pan. Unfold and ease dough into pan. Trim edge evenly 1 inch beyond pan rim; reserve scraps for other uses or discard. Fold edge under itself flush with rim; flute decoratively. Cover crust and chill until ready to use.
Nutrition Facts : Calories 133 calories, CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 8.3 g, FiberContent 0.5 g, ProteinContent 1.8 g, SaturatedFatContent 3.5 g, SodiumContent 87 mg
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10-INCH PIE PASTRY RECIPE | MYRECIPES
From myrecipes.com
Calories 133 calories per serving
Calories 133 calories per serving
- Fold dough round in half, lift gently without stretching, and lay folded edge across the center of a 10-inch pie pan. Unfold and ease dough into pan. Trim edge evenly 1 inch beyond pan rim; reserve scraps for other uses or discard. Fold edge under itself flush with rim; flute decoratively. Cover crust and chill until ready to use.
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Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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