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Cook'n with Betty Crocker 
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Pastry for Pies and Tarts |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pastry for Pies and Tarts recipe on the web!!Prep: 20 min Be sure to try our flaky Buttermilk Pastry and easy Pat-in-the-Pan Oil Pastry. One-Crust Pie (9-inch) _ cup all-purpose flour or unbleached ___ teaspoon salt ___ cup plus 1 tbsp shortening _ to 3 tablespoons cold water Two-Crust Pie (9 inch) _ cups all-purpose or unbleached flour _ teaspoon salt ___ cup plus 2 tbsp shortening _ to 5 tablespoons cold water 1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. (For Two-Crust Pie, divide pastry in half and shape into 2 rounds.) If desired, wrap flattened round of pastry in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly, which helps make the baked pastry more flaky and lets the water absorb evenly throughout the dough. If refrigerated longer, let pastry soften slightly before rolling. 3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 X 1 1/4 inches, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Continue with directions for One-Crust Pie or Two-Crust Pie. *If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour. Pastry Cures Great Pastry Is: Golden brown and blistered on top Crisp, brown undercrust Tender, cuts easily and holds its shape when served Flaky and crisp Problem: Possible Cause: Pale color - baked in shiny pan instead of in dull pan - underbaked Pastry looks smooth - dough was handled too much Bottom crust is soggy - baked in shiny pan instead of in dull pan - oven temperature too low Tough - too much water - too much flour - dough was mixed and handled too much Too tender; falls apart - too little water - too much shortening Dry and mealy, not flaky - shortening was cut in too finely - too little water NUTRITION FACTS: 1 Serving (using one crust):; Calories 145 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 0mg; Sodium 150mg; Carbohydrate 12g (Dietary Fiber 0g); Protein 2g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% DIET EXCHANGES:; 1 Starch; 1 1/2 Fat Food Processor Directions: Measure 2 tablespoons water (for One-Crust Pie) or 4 tablespoons water (for Two-Crust Pie) into liquid measuring cup; set aside. Place shortening, flour and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form a ball). Continue as directed in step 2. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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