PLAIN PIE CRUST RECIPES

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SHORTCUT PIE CRUST RECIPE - NYT COOKING



Shortcut Pie Crust Recipe - NYT Cooking image

This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks — or shortens — the protein chains, which leads to extra tenderness. Pressing the grated pastry directly into the pie plate makes patisserie-thin crusts achievable, without much practice. It’s key to thoroughly chill the dough before grating and to pull it up higher than the rim of the dish to allow for shrinkage. Swap this recipe in as the base of any sweet pie, adjusting the thickness accordingly. Deeper pies made in dishes without removable bases benefit from slightly thicker crusts, whereas fluted tart crusts are best whisper thin. Make double the dough and freeze half, so you have an excuse to make pie another day.

Provided by Clare de Boer

Total Time 3 hours 50 minutes

Yield One 8- to 11-inch pie or tart crust

Number Of Ingredients 5

1 1/2 cups/190 grams all-purpose flour
1/2 cup/60 grams confectioners’ sugar, passed through a sieve
1/4 teaspoon kosher salt
9 tablespoons/130 grams cold unsalted butter, cut into cubes
2 large egg yolks

Steps:

  • Combine the flour, confectioners’ sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
  • Add the egg yolks and blitz then pulse just until the pastry begins to come together.
  • Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
  • Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.

SHORTCUT PIE CRUST RECIPE - NYT COOKING



Shortcut Pie Crust Recipe - NYT Cooking image

This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks — or shortens — the protein chains, which leads to extra tenderness. Pressing the grated pastry directly into the pie plate makes patisserie-thin crusts achievable, without much practice. It’s key to thoroughly chill the dough before grating and to pull it up higher than the rim of the dish to allow for shrinkage. Swap this recipe in as the base of any sweet pie, adjusting the thickness accordingly. Deeper pies made in dishes without removable bases benefit from slightly thicker crusts, whereas fluted tart crusts are best whisper thin. Make double the dough and freeze half, so you have an excuse to make pie another day.

Provided by Clare de Boer

Total Time 3 hours 50 minutes

Yield One 8- to 11-inch pie or tart crust

Number Of Ingredients 5

1 1/2 cups/190 grams all-purpose flour
1/2 cup/60 grams confectioners’ sugar, passed through a sieve
1/4 teaspoon kosher salt
9 tablespoons/130 grams cold unsalted butter, cut into cubes
2 large egg yolks

Steps:

  • Combine the flour, confectioners’ sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
  • Add the egg yolks and blitz then pulse just until the pastry begins to come together.
  • Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
  • Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.

More about "plain pie crust recipes"

PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
    1. Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
    2. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
    3. Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
    4. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
    5. Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
    6. Finely slice the mushrooms and set aside.
    7. Transfer the chicken to a plate and shred the meat (discard the carcass).
    8. Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
    9. Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
    10. Preheat the oven to 190°C/375°F/gas 5.
    11. Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
    12. Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
    13. Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
    14. Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
See details


EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
This easy tomato pie looks impressive but is simple to make. When you're armed with ripe summer tomatoes and the perfect pie crust, it couldn't be easier.
From thepioneerwoman.com
Reviews 5
Total Time 3 hours
Category vegetarian, おせち, brunch, dinner party, Summer, baking, brunch, dinner, lunch, main dish
  • Top with additional herbs, if desired, then slice and serve.
See details


PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
    1. Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
    2. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
    3. Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
    4. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
    5. Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
    6. Finely slice the mushrooms and set aside.
    7. Transfer the chicken to a plate and shred the meat (discard the carcass).
    8. Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
    9. Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
    10. Preheat the oven to 190°C/375°F/gas 5.
    11. Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
    12. Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
    13. Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
    14. Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
See details


EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
This easy tomato pie looks impressive but is simple to make. When you're armed with ripe summer tomatoes and the perfect pie crust, it couldn't be easier.
From thepioneerwoman.com
Reviews 5
Total Time 3 hours
Category vegetarian, おせち, brunch, dinner party, Summer, baking, brunch, dinner, lunch, main dish
  • Top with additional herbs, if desired, then slice and serve.
See details


BUTTER FLAKY PIE CRUST RECIPE | ALLRECIPES
I made the dough in my food processor and chilled the dough for around 20 minutes in the freezer while I was making the fruit mixture, it was a dream to work with. I doubled the recipe and got 12 large tarts and 15 mini tarts. I made this pie crust again using half whole wheat flour the pie crust …
From allrecipes.com
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PEACH PIE THE OLD FASHIONED TWO CRUST WAY RECIPE | ALLRECIPES
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust…
From allrecipes.com
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BISQUICK PIZZA CRUST - PLAIN CHICKEN
Feb 05, 2014 · Bisquick Pizza Crust - only 2 ingredients and NO yeast! This is our go-to weeknight pizza dough recipe. ... Here are a few of our favorite recipes from the blog that go great with this pizza: ... Prebaking and the pan ensure an even cook and a decently crisp bottom to the pie…
From plainchicken.com
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EASY PIE CRUST RECIPE (VIDEO) - NATASHASKITCHEN.COM
Jun 05, 2018 · Some recipes call for a pre-baked pie crust and this is how you blind bake: 1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust …
From natashaskitchen.com
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HOMEMADE BUTTERY FLAKY PIE CRUST - SALLY'S BAKING ADDICTION
Jul 01, 2015 · Next: ice water. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water (since the ice has melted a bit). Drizzle the cold water in, 1 Tablespoon …
From sallysbakingaddiction.com
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DOUBLE-CRUST CHICKEN POT PIE RECIPE | MYRECIPES
Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
From myrecipes.com
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PIE - WIKIPEDIA
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).Savoury pies may be filled with meat (as in a steak pie …
From en.m.wikipedia.org
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THIS 1-MINUTE TRICK STOPS YOUR PIE CRUST FROM GETTING ...
Often, blind-baking solves this problem. If you’re making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in ...
From foodnetwork.com
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ALMOND FLOUR PIE CRUST (KETO, GLUTEN-FREE) - SWEETASHONEY ...
Nov 16, 2021 · More Healthy Gluten-free Pie Crust Recipes. If you want to bake a dessert pie this holiday season, but you are looking for a healthier pie crust, try some of the below options: Keto Pie Crust 3.6 g. Coconut Flour Pie Crust 3.1 g. Coconut Pie Crust 2.9 g. ... skip for plain …
From sweetashoney.co
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BISQUICK PIZZA CRUST - PLAIN CHICKEN
Feb 05, 2014 · Bisquick Pizza Crust - only 2 ingredients and NO yeast! This is our go-to weeknight pizza dough recipe. ... Here are a few of our favorite recipes from the blog that go great with this pizza: ... Prebaking and the pan ensure an even cook and a decently crisp bottom to the pie…
From plainchicken.com
See details


EASY PIE CRUST RECIPE (VIDEO) - NATASHASKITCHEN.COM
Jun 05, 2018 · Some recipes call for a pre-baked pie crust and this is how you blind bake: 1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust …
From natashaskitchen.com
See details


HOMEMADE BUTTERY FLAKY PIE CRUST - SALLY'S BAKING ADDICTION
Jul 01, 2015 · Next: ice water. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water (since the ice has melted a bit). Drizzle the cold water in, 1 Tablespoon …
From sallysbakingaddiction.com
See details


DOUBLE-CRUST CHICKEN POT PIE RECIPE | MYRECIPES
Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
From myrecipes.com
See details


PIE - WIKIPEDIA
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).Savoury pies may be filled with meat (as in a steak pie …
From en.m.wikipedia.org
See details


THIS 1-MINUTE TRICK STOPS YOUR PIE CRUST FROM GETTING ...
Often, blind-baking solves this problem. If you’re making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in ...
From foodnetwork.com
See details


ALMOND FLOUR PIE CRUST (KETO, GLUTEN-FREE) - SWEETASHONEY ...
Nov 16, 2021 · More Healthy Gluten-free Pie Crust Recipes. If you want to bake a dessert pie this holiday season, but you are looking for a healthier pie crust, try some of the below options: Keto Pie Crust 3.6 g. Coconut Flour Pie Crust 3.1 g. Coconut Pie Crust 2.9 g. ... skip for plain …
From sweetashoney.co
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25 EASY PIE RECIPES FOR BEGINNERS! {FOOL-PROOF HOMEM…
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10 BEST CHERRY PIE WITH FROZEN CHERRIES RECIPES - YUMMLY
Apr 10, 2022 · vanilla extract, large egg, quark, salt, brown sugar, sugar, graham cracker pie crust and 2 more Cherry Pie Bites Better Homes and Gardens butter, corn starch, ground nutmeg, flour, …
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OLD FASHIONED ALL-BUTTER PIE CRUST - TORI AVEY
Aug 03, 2011 · Vintage volumes like “Pie Marches On” by Monroe Boston Strause (1939), “Good Housekeeping’s Party Pie Book” (1958) and “250 Superb Pies and Pastries” by Ruth Berolzheimer (1950) taught me the basics—fat to flour ratios, how to roll out the crust…
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CUSTARD PIE - KING ARTHUR BAKING
To prebake the pie crust: Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust …
From kingarthurbaking.com
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ALMOND FLOUR PIE CRUST (KETO, GLUTEN-FREE) - SWEETASHONEY ...
Nov 16, 2021 · More Healthy Gluten-free Pie Crust Recipes. If you want to bake a dessert pie this holiday season, but you are looking for a healthier pie crust, try some of the below options: Keto Pie Crust 3.6 g. Coconut Flour Pie Crust 3.1 g. Coconut Pie Crust 2.9 g. ... skip for plain …
From sweetashoney.co
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25 EASY PIE RECIPES FOR BEGINNERS! {FOOL-PROOF HOMEM…
Add a delicious slice of pie to your day with these fool-proof, no fuss easy dessert pie recipes! These are my favorite easy pie recipes that everyone should know how to make… Easy Pie Recipes for Beginners. Related: Bake from Scratch Recipes…
From thefrugalgirls.com
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10 BEST CHERRY PIE WITH FROZEN CHERRIES RECIPES - YUMMLY
Apr 10, 2022 · vanilla extract, large egg, quark, salt, brown sugar, sugar, graham cracker pie crust and 2 more Cherry Pie Bites Better Homes and Gardens butter, corn starch, ground nutmeg, flour, …
From yummly.com
See details


OLD FASHIONED ALL-BUTTER PIE CRUST - TORI AVEY
Aug 03, 2011 · Vintage volumes like “Pie Marches On” by Monroe Boston Strause (1939), “Good Housekeeping’s Party Pie Book” (1958) and “250 Superb Pies and Pastries” by Ruth Berolzheimer (1950) taught me the basics—fat to flour ratios, how to roll out the crust…
From toriavey.com
See details


CUSTARD PIE - KING ARTHUR BAKING
To prebake the pie crust: Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust …
From kingarthurbaking.com
See details