Best 2 Pastry Crust Mix Recipes
Are you craving a batch of delectable pastries but intimidated by the thought of making pastry crust from scratch? Look no further! This comprehensive guide introduces you to a wondrous world of foolproof pastry crust mixes, promising flaky, golden-brown crusts that will elevate your baking endeavors.
Within these pages, you'll discover an array of savory and sweet recipes that showcase the versatility of these pre-made mixes. From the classic all-butter crust, perfect for pies and tarts, to the more adventurous chocolate crust, ideal for decadent cheesecakes and tortes, there's a recipe here to suit every taste and occasion.
For those seeking a gluten-free option, the almond flour crust recipe offers a delightful alternative, while the graham cracker crust provides a sweet and crunchy base for no-bake pies and cheesecakes. And for those who love the flavor of coconut, the toasted coconut crust is a tropical dream come true.
Whether you're a seasoned baker or just starting your culinary journey, this article equips you with the knowledge and recipes to create stunning pastries that will impress your family and friends. So, preheat your oven, gather your ingredients, and let's embark on a delicious adventure with pastry crust mixes!
PASTRY CRUST MIX (COLONIAL WILLIAMSBURG COOKBOOK)
This goes with the Colonial Game Pie recipe, but is also a great basic pastry crust recipe. Either lard or vegetable shortening may be used. I have not tried this with butter, but it works great with crisco shortening.
Provided by Susan Feliciano
Categories Other Breads
Number Of Ingredients 5
Steps:
- 1. Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
- 2. 8-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups 9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups 10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups 12 tart shells: 2 3/4 cups
- 3. Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
- 4. Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.
PASTRY CRUST MIX
You can turn out a finished pie crust in a matter of minutes using this Basic Pastry Mix. With several flavors of crust to choose from, you're sure to find one that's a hit at your house!-Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, combine flour and salt. Cut in half of the shortening until the mixture resembles coarse crumbs. Cut in remaining shortening. Place in an airtight container and store in the refrigerator for up to 6 weeks. Yield: 8 cups. , For Double Crust: Place 2 to 2-3/4 cups Basic Pastry Mix in a medium bowl. With a fork, gently mix in 4 to 6 tablespoons cold water to moisten dry ingredients. Form into a ball. For ease of handling, wrap and chill until ready use. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. to 10-in. pie plate. Trim pastry even with edge. Fill crust with desired filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake according to recipe directions. Yield: pastry for double-crust pie (9 or 10 in.) , For single crust: Place 1-1/4 to 1-3/4 cups Basic Pastry Mix in a large bowl. Gradually add 2 to 4 tablespoons cold water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes if desired. Roll out pastry to fit a 9-in. to 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Or bake without filling at 400° for 10 minutes or until the pastry is light golden brown. Yield: Pastry for single-crust pie (9 or 10 in.) , Spicy Pastry: Prepare as directed above for a single-crust pie, except mix 1-1/2 cups Basic Pastry Mix with 1 teaspoon pumpkin pie spice. Add 1 tablespoon light molasses and 1 to 3 tablespoons cold water until dough forms a ball. Yield: pastry for single-crust pie (9 or 10 in.) , Chocolate Pastry: Prepare as directed above for a single-crust pie, except mix 1-1/2 cups Basic Pastry Mix with 2 tablespoons chocolate drink mix. Add 2 to 3 tablespoons cold water until dough forms a ball. Yield: Pastry for single-crust pie (9 or 10 in.). , Basic Pastry Mix may be used to prepare the following recipes (also found in Recipe Finder): To Make Pie Pastry, Spicy Pastry and Chocolate Pastry.
Nutrition Facts :
Tips:
- Choose the right flour: All-purpose flour is a good option for most pastry crusts, but you can also use a blend of all-purpose and bread flour for a stronger crust.
- Keep the butter cold: Cold butter will help to create a flaky crust. You can freeze the butter for a few minutes before grating it or using a pastry cutter to work it into the flour.
- Don't overwork the dough: Overworking the dough will make it tough. Work it just until it comes together and forms a ball.
- Chill the dough before rolling it out: Chilling the dough will help to make it easier to roll out and prevent it from shrinking in the oven.
- Use a light touch when rolling out the dough: Don't press down too hard on the dough or you will make it tough.
- Trim the edges of the dough: Trimming the edges of the dough will help to prevent it from shrinking in the oven.
- Bake the crust until it is golden brown: The crust should be golden brown all over before you remove it from the oven.
Conclusion:
Making a pastry crust from scratch is a rewarding experience. By following these tips, you can create a delicious and flaky crust that will impress your family and friends. So next time you're in the mood for a homemade pie or tart, don't be afraid to give pastry crust a try.
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