Best 5 Classic Pie Pastry Recipes
Indulge in the art of baking with our comprehensive guide to classic pie pastry. Discover the secrets to creating flaky, golden-brown crusts that elevate your pies to culinary masterpieces. From the basics of pie pastry dough to variations like sweet, savory, and gluten-free options, this definitive resource has everything you need to impress your family and friends with homemade pie perfection. We'll also explore two delectable pie recipes: a classic apple pie that showcases the beauty of simple, rustic ingredients, and a savory chicken pot pie that combines creamy comfort with a crispy, flaky crust. Whether you're a seasoned baker or just starting, let us guide you through the wonderful world of pie-making with our collection of expertly crafted recipes.
Let's cook with our recipes!
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
CLASSIC LARD TWO-CRUST PIE PASTRY
The way a pie crust should be made.
Provided by SandraJ
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g
CLASSIC PIE PASTRY
Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
PASTRY FOR CLASSIC DOUBLE-CRUST PIE
You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Add your family's favorite filling for a tantalizing treat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield pastry for double-crust pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts : Calories 260 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PASTRY FOR CLASSIC SINGLE-CRUST PIE
If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 pastry shell (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. or 10-in pie plate. , Transfer crust to pie plate. Trim to 1/2 in. beyond rime of plate; flute edge. Fill or bake crust according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
Not using the butter or shortening straight from the fridge will help prevent the pastry from becoming tough.
Use ice water to keep the butter or shortening cold and prevent the gluten from developing too much, which would make the pastry tough.
Work quickly to prevent the butter or shortening from melting and making the pastry greasy.
Chill the pastry dough for at least 30 minutes before rolling and baking to prevent the butter or shortening from melting and making the pastry greasy.
Brush the edges of the pie crust with water before crimping to help seal the crust.
Bake the pie crust at a high temperature for the first 10-15 minutes to help set the crust and prevent it from becoming soggy.
Reduce the temperature to 350°F (175°C) and continue baking until the crust is golden brown and the filling is cooked through.
Tips:
- Use a sharp knife to cut the butter or shortening into the flour. This will help prevent the butter or shortening from becoming smeared into the flour, which would make the pastry tough.
- Handle the pastry dough as little as possible. The more you handle the dough, the more the gluten will develop, which will make the pastry tough.
- If the pastry dough is too dry, add a little bit of ice water until it comes together. If the pastry dough is too wet, add a little bit of flour until it is no longer sticky.
- Chill the pastry dough for at least 30 minutes before rolling and baking. This will help prevent the butter or shortening from melting and making the pastry greasy.
- Use a pie weight or dried beans to weigh down the pie crust while it is baking. This will help prevent the crust from bubbling up.
- Brush the edges of the pie crust with water before crimping to help seal the crust.
- Bake the pie crust at a high temperature for the first 10-15 minutes to help set the crust and prevent it from becoming soggy.
- Reduce the temperature to 350°F (175°C) and continue baking until the crust is golden brown and the filling is cooked through.
Conclusion:
Making pie pastry is a skill that takes time and practice. But with a little bit of patience and attention to detail, you can create delicious, flaky pie crusts that will make your pies and tarts taste even better. So next time you're in the mood for a homemade pie, don't be afraid to give pie pastry a try.
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