PASTRY PIE DOUGH RECIPES

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NEVER, NEVER FAIL PIE PASTRY RECIPE | ALLRECIPES



Never, Never Fail Pie Pastry Recipe | Allrecipes image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories     Pastry Pie Crusts

Yield 1 double crust

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Steps:

  • In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 355.4 calories, CarbohydrateContent 24.7 g, CholesterolContent 49.9 mg, FatContent 26.5 g, FiberContent 0.8 g, ProteinContent 3.6 g, SaturatedFatContent 10.3 g, SodiumContent 135.3 mg, SugarContent 0.7 g

PIE PASTRY RECIPE - BBC GOOD FOOD



Pie pastry recipe - BBC Good Food 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

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

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, FatContent 41 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.5 milligram of sodium

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