[recipe] pie crust (9-10 inch double crust)
2 1/2 c flour
1 1/4 tsp salt
3/4 c chilled lard or vegetable shortening
3 tbsp cold unsalted butter
ice water
1. Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the consistency of corn meal.
2. Cut the remaining half into the dough until it is pea-sized.
3. Sprinkle the dough with 6 tbsp ice water
4. Blend the water gently into the dough until it just holds together, you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add 1 tsp to the 1tbsp ice water
5. Divide the dough in half, shape each half into a disk and wrap in plastic wrap. To fill and bake as per pie recipe.
Deluxe butter pie or pastry dough (pate brisee)
Prepare basic dough above, substituting 1 cup (2 sticks) cold unsalted butter for the vegetable shortening/lard and 1/4 cup chilled vegetable shortening for the butter.
cornmeal pie or pastry dough
Cornmeal adds both crunch and lightness to crusts. Use this for fresh fruit tarts made with berries, peaches, or nectarines.
prepare deluxe butter pie dough above. Add 1/3 cup confectioners' sugar to the dry ingredients and substitute 3/4 cup yellow cornmeal for 3/4cup of the flour.
nutted pie or pastry dough
prepare deluxe butter pie dough above. Add 1/2 cup finely chopped or coarsely ground walnuts or pecans and 1/3 cup confectioners' sugar to the dry ingredients. Add 1 teaspoon grated lemon zest with the nuts.
sweet pie or pastry dough (pate sucree)
This pastry is delicious but burns easily. Use it only for pies and tarts that require little or no baking after being filled, such as lemon meringue pie and fresh fruit tarts. Prepare deluxe butter pie dough above. Add 3/4 confectioners' sugar to the dry ingredients.
whole wheat pie or pastry dough
Prepare delux butter pie dough above. Add to the dry ingredients 1/3 cup confectioners' sugar and substitute 1 cup of whole wheat pastry flour for 1 cup of the all-purpose flour. For extra tenderness, beat 1 large egg yolk with 1/3 cup ice water and add it to the dough in place of the 6 tablespoons water.
and finally:
taken from anime_heart here, where it was posted for me ♥
Oil Pie Crust
1 c plus 2 tbsp flour
1/2 tsp salt
1/3 c. oil
2 tbsp cold water
Mix with pastry cutter. Roll between sheets of wax paper.
This makes enough for one 9 inch pie crust
1 1/4 tsp salt
3/4 c chilled lard or vegetable shortening
3 tbsp cold unsalted butter
ice water
1. Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the consistency of corn meal.
2. Cut the remaining half into the dough until it is pea-sized.
3. Sprinkle the dough with 6 tbsp ice water
4. Blend the water gently into the dough until it just holds together, you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add 1 tsp to the 1tbsp ice water
5. Divide the dough in half, shape each half into a disk and wrap in plastic wrap. To fill and bake as per pie recipe.
Deluxe butter pie or pastry dough (pate brisee)
Prepare basic dough above, substituting 1 cup (2 sticks) cold unsalted butter for the vegetable shortening/lard and 1/4 cup chilled vegetable shortening for the butter.
cornmeal pie or pastry dough
Cornmeal adds both crunch and lightness to crusts. Use this for fresh fruit tarts made with berries, peaches, or nectarines.
prepare deluxe butter pie dough above. Add 1/3 cup confectioners' sugar to the dry ingredients and substitute 3/4 cup yellow cornmeal for 3/4cup of the flour.
nutted pie or pastry dough
prepare deluxe butter pie dough above. Add 1/2 cup finely chopped or coarsely ground walnuts or pecans and 1/3 cup confectioners' sugar to the dry ingredients. Add 1 teaspoon grated lemon zest with the nuts.
sweet pie or pastry dough (pate sucree)
This pastry is delicious but burns easily. Use it only for pies and tarts that require little or no baking after being filled, such as lemon meringue pie and fresh fruit tarts. Prepare deluxe butter pie dough above. Add 3/4 confectioners' sugar to the dry ingredients.
whole wheat pie or pastry dough
Prepare delux butter pie dough above. Add to the dry ingredients 1/3 cup confectioners' sugar and substitute 1 cup of whole wheat pastry flour for 1 cup of the all-purpose flour. For extra tenderness, beat 1 large egg yolk with 1/3 cup ice water and add it to the dough in place of the 6 tablespoons water.
and finally:
taken from anime_heart here, where it was posted for me ♥
Oil Pie Crust
1 c plus 2 tbsp flour
1/2 tsp salt
1/3 c. oil
2 tbsp cold water
Mix with pastry cutter. Roll between sheets of wax paper.
This makes enough for one 9 inch pie crust