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BEST BASIC PIE CRUST DOUGH RECIPE | MYRECIPES



Best Basic Pie Crust Dough Recipe | MyRecipes image

Shortening gives this easy homemade pie crust its flaky texture and butter lends it delicious flavor.

Provided by MyRecipes

Yield Makes 1 double crust for a 9-in. pie (or 2 single-crust 9-in. pies)

Number Of Ingredients 5

2?½ cups flour
1 tablespoon sugar
1?½ teaspoons salt
7 tablespoons very cold butter, cut into small pieces
7 tablespoons very cold shortening, cut into pieces

Steps:

  • Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.
  • Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
  • Pie Crust Without Fear: Even experienced cooks can find it intimidating to make pie pastry. The following tips will help you turn out a terrific crust with ease.
  • Keep the dough cold and the butter chunky. For a flaky crust, keep the butter from melting into the dough before baking. Why? Those bits of butter, which should be roughly pea-size, are meant to melt in the oven, giving off steam that creates flaky pockets. If the dough seems to be softening too much as you're working with it, throw it in the refrigerator for 15 minutes. As you roll out the dough, you should see veins of butter running through it.
  • Roll out from the center. It's much easier to roll dough into a circle if you work from the center out to the edge in all directions.
  • Don't overdo it. Overworking the dough and using too much flour can make pie crust tough and dry. Try to keep a light hand with both, rolling just enough to reach your desired size and using only enough flour to keep the dough from sticking to the counter.
  • Use a pie crust bag. This handy tool takes the strain out of rolling by providing a nonstick round frame for the dough as you roll it out, allowing you to use less flour and avoid shaggy edges. Simply put your chilled dough in the bag, zip it up, roll it out, and transfer it to your pan. The bags come in different sizes for regular and deep-dish pies and are available from many online sources (such as www.sugarcraft.com; $3 to $6 per bag).
  • Use store-bought dough. If you're short on time (or patience), you can always use ready-made dough. In our tests, we preferred Pillsbury Just Unroll refrigerated pie crusts ($99), which have a nicely crisp texture (if slightly bland flavor) and Trader Joe's Gourmet Pie Crusts ($49), which have a more buttery finish.
  • Crimp the edges. Crimping or fluting the edges of a double-crust pie seals the dough and keeps the filling from leaking out during baking. Even on a single-crust pie, crimping can create a helpful dam effect. There are many good techniques, but our favorite is to pinch the dough around the index finger of one hand using the thumb and forefinger of the other.
  • Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 168 calories, CarbohydrateContent 16 g, CholesterolContent 14 mg, FatContent 11 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 4.6 g, SodiumContent 270 mg

BEST BASIC PIE CRUST DOUGH RECIPE | MYRECIPES



Best Basic Pie Crust Dough Recipe | MyRecipes image

Shortening gives this easy homemade pie crust its flaky texture and butter lends it delicious flavor.

Provided by MyRecipes

Yield Makes 1 double crust for a 9-in. pie (or 2 single-crust 9-in. pies)

Number Of Ingredients 5

2?½ cups flour
1 tablespoon sugar
1?½ teaspoons salt
7 tablespoons very cold butter, cut into small pieces
7 tablespoons very cold shortening, cut into pieces

Steps:

  • Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.
  • Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
  • Pie Crust Without Fear: Even experienced cooks can find it intimidating to make pie pastry. The following tips will help you turn out a terrific crust with ease.
  • Keep the dough cold and the butter chunky. For a flaky crust, keep the butter from melting into the dough before baking. Why? Those bits of butter, which should be roughly pea-size, are meant to melt in the oven, giving off steam that creates flaky pockets. If the dough seems to be softening too much as you're working with it, throw it in the refrigerator for 15 minutes. As you roll out the dough, you should see veins of butter running through it.
  • Roll out from the center. It's much easier to roll dough into a circle if you work from the center out to the edge in all directions.
  • Don't overdo it. Overworking the dough and using too much flour can make pie crust tough and dry. Try to keep a light hand with both, rolling just enough to reach your desired size and using only enough flour to keep the dough from sticking to the counter.
  • Use a pie crust bag. This handy tool takes the strain out of rolling by providing a nonstick round frame for the dough as you roll it out, allowing you to use less flour and avoid shaggy edges. Simply put your chilled dough in the bag, zip it up, roll it out, and transfer it to your pan. The bags come in different sizes for regular and deep-dish pies and are available from many online sources (such as www.sugarcraft.com; $3 to $6 per bag).
  • Use store-bought dough. If you're short on time (or patience), you can always use ready-made dough. In our tests, we preferred Pillsbury Just Unroll refrigerated pie crusts ($99), which have a nicely crisp texture (if slightly bland flavor) and Trader Joe's Gourmet Pie Crusts ($49), which have a more buttery finish.
  • Crimp the edges. Crimping or fluting the edges of a double-crust pie seals the dough and keeps the filling from leaking out during baking. Even on a single-crust pie, crimping can create a helpful dam effect. There are many good techniques, but our favorite is to pinch the dough around the index finger of one hand using the thumb and forefinger of the other.
  • Note: Nutritional analysis is per serving.

Nutrition Facts : Calories 168 calories, CarbohydrateContent 16 g, CholesterolContent 14 mg, FatContent 11 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 4.6 g, SodiumContent 270 mg

BEST SHORTCRUST PASTRY RECIPES - THE SPRUCE EATS
2020-06-19 · Sometimes a recipe calls for sweet or rich shortcrust pastry, especially for desserts and sweet pies. A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg and sugar added to it. This pastry is also known as pate sucrée. Though it may at first seem a little sticky, rich shortcrust pastry is easy to handle. But as with ...
From thespruceeats.com
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EMPANADA DOUGH RECIPE (MASA PARA EMPANADAS)
2021-08-13 · This slightly sweet empanada dough is less flaky than pie crust and produces tender, golden empanadas. ... To get flaky pastry, be careful not to overwork your dough." —Tracy Wilk. A Note From Our Recipe Tester. Ingredients. 4 cups all-purpose flour. 1 to 1 1/2 teaspoons kosher salt. 3 tablespoons granulated sugar. 3/4 cup lard or vegetable shortening, chilled. 2 tablespoons cold unsalted ...
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HOME | ANNA OLSON
Want to master making butter pie dough? Here’s Anna lesson and recipe. find a recipe. Bake with Anna Olson - Winner of Taste Canada Silver Medal 2017, Single Subject Cookbooks. view the winner list | shop cookbooks. find a recipe . Las mejores recetas de Anna, de lo simple a lo sensacional, todas de su exitoso programa de televisión. Disponible en Amazon el 1 de febrero." Amazon. find a ...
From annaolson.ca
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BEST SHORTCRUST PASTRY RECIPES - THE SPRUCE EATS
2020-06-19 · Sometimes a recipe calls for sweet or rich shortcrust pastry, especially for desserts and sweet pies. A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg and sugar added to it. This pastry is also known as pate sucrée. Though it may at first seem a little sticky, rich shortcrust pastry is easy to handle. But as with ...
From thespruceeats.com
See details


REDUCE CALORIES AND CARBS IN HUNDREDS OF DISHES – LO-DOUGH
Original Lo-Dough Bases The easiest way to cut calories and carbs in hundreds of dishes. Lo-Dough puts your foodie favourites right back on the menu with 90% less carbs and dramatically fewer calories than traditional pizza bases, bread, cakes and pastry products.. Only 39kcal per base Low carb Gluten free Vegetarian GMO free Dairy free High protein View product
From lodough.co
See details


EMPANADA DOUGH RECIPE (MASA PARA EMPANADAS)
2021-08-13 · This slightly sweet empanada dough is less flaky than pie crust and produces tender, golden empanadas. ... To get flaky pastry, be careful not to overwork your dough." —Tracy Wilk. A Note From Our Recipe Tester. Ingredients. 4 cups all-purpose flour. 1 to 1 1/2 teaspoons kosher salt. 3 tablespoons granulated sugar. 3/4 cup lard or vegetable shortening, chilled. 2 tablespoons cold unsalted ...
From thespruceeats.com
See details


PILLSBURY™ CRESCENT ROLLS - PILLSBURY.COM
What's Trending. Air Fryer Chocolate Chip-Cream Cheese-Stuffed Cinnamon Rolls; Cookies and Cream Blossoms; Easy Crescent Breakfast Pies; Cream Cheese, Egg and Bacon Grands!
From pillsbury.com
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HOME | ANNA OLSON
Want to master making butter pie dough? Here’s Anna lesson and recipe. find a recipe. Bake with Anna Olson - Winner of Taste Canada Silver Medal 2017, Single Subject Cookbooks. view the winner list | shop cookbooks. find a recipe . Las mejores recetas de Anna, de lo simple a lo sensacional, todas de su exitoso programa de televisión. Disponible en Amazon el 1 de febrero." Amazon. find a ...
From annaolson.ca
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