SINGLE PIES RECIPES

PASTRY FOR SINGLE-CRUST PIE RECIPE: HOW TO MAKE IT

Pastry for Single-Crust Pie Recipe: How to Make It image

This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. —Janet Briggs

Provided by Taste of Home

Categories Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1 pastry shell (8 servings).

Number Of Ingredients 4

Ingredients

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Steps:

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out dough to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

Nutrition Facts : Calories 144 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 148mg sodium, CarbohydrateContent 15g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein.

SINGLE-CRUST FOOD PROCESSOR PIE DOUGH RECIPE | EPICURIOUS

Single-Crust Food Processor Pie Dough Recipe | Epicurious image

This single-crust pie dough is from Ken Haedrich can be used for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.

Provided by Ken Haedrich

Yield Makes one 9- to 9½-inch standard or deep-dish pie shell

Number Of Ingredients 6

Ingredients

1½ cups all-purpose flour
1½ tsp. cornstarch
½ tsp. salt
10 Tbsp. (1¼ sticks) cold unsalted butter, cut into ½-inch cubes
2 tsp. white vinegar
Scant ? cup cold water

Steps:

Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a scant ? cup. Refrigerate everything for 10 to 15 minutes.
Transfer the dry ingredients to a food processor. Add all of the fat, then pulse the machine six or seven times, until the pieces of fat are roughly the size of small peas.
Pour the vinegar-water mixture through the feed tube in a 7- or 8-second stream, pulsing the machine as you add it. Stop pulsing when the mixture is just starting to form larger clumps.
Turn the dough out onto your work surface and pack it into a ball. Put the dough on a sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk and refrigerate for at least 1 hour before rolling.

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