PIE CRUST RECIPE USING OIL RECIPES

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CRUST FOR VEGGIE POT PIE RECIPE | ALLRECIPES



Crust for Veggie Pot Pie Recipe | Allrecipes image

This crust is terrific for a vegetable pot pie!

Provided by PATTECAKE

Categories     Vegetarian Pie

Yield 1 crust

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
8 tablespoons ice water

Steps:

  • Heat oven to 425 degrees F (220 degrees C).
  • Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
  • Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
  • Use this pie crust as directed in your favorite pie recipe.

Nutrition Facts : Calories 264.8 calories, CarbohydrateContent 23.8 g, FatContent 17.4 g, FiberContent 0.8 g, ProteinContent 3.2 g, SaturatedFatContent 4.3 g, SodiumContent 291.8 mg, SugarContent 0.1 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

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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PIE CRUST RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
  • 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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