PIE CRUST PIECES RECIPES

PIE CRUST TREATS RECIPE | ALLRECIPES

Pie Crust Treats Recipe | Allrecipes image

Quick treats that kids love. Use the pie crust of your choice.

Provided by Dawn Timmerman

Categories Desserts Pies Pie Crusts Crumb Crusts

Yield 12 to 14 treats

Number Of Ingredients 4

Ingredients

1 recipe pastry for a 9 inch single crust pie
¼ cup butter, softened
1 cup white sugar
4 teaspoons ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C)
Roll out pie crust to 1/8 inch thick. Spread butter or margarine to cover. Sprinkle sugar and cinnamon to completely cover pie crust.
Using a ravioli cutter, cookie cutter or knife, cut dough into desired shapes.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until just browned.

Nutrition Facts : Calories 151 calories, CarbohydrateContent 20.7 g, CholesterolContent 8.7 mg, FatContent 7.6 g, FiberContent 0.8 g, ProteinContent 0.9 g, SaturatedFatContent 3.1 g, SodiumContent 90.2 mg, SugarContent 14.3 g

PIE CRUST RECIPE - NYT COOKING

Pie Crust Recipe - NYT Cooking image

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield One 9-inch single pie crust

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

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