Best 2 Pastry For Pies And Tarts Recipes

Pies and tarts, two classic pastries that have graced tables for centuries, are culinary masterpieces that combine flaky, buttery crusts with an array of delectable fillings. From the sweet and juicy embrace of apple pie to the savory indulgence of chicken pot pie, these dishes have captivated taste buds across cultures and generations. In this comprehensive guide, we present a diverse collection of pie and tart recipes that showcase the versatility and artistry of these beloved treats. Embark on a culinary journey as we explore the secrets of creating perfect pastry, mastering various fillings, and achieving the perfect balance of flavors and textures in every bite. Discover the art of crafting flaky pie crusts using different techniques, including the traditional all-butter method and the convenience of store-bought dough. Delve into the world of fillings, from classic fruit favorites like apple, cherry, and blueberry to unique savory options featuring meats, vegetables, and cheeses. Learn the art of lattice crusts, decorative crimping techniques, and how to achieve that perfect golden-brown crust. With step-by-step instructions, helpful tips, and a wealth of inspiring recipes, this guide will elevate your pie-making skills to new heights.

Here are our top 2 tried and tested recipes!

ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)

All Butter Pie Crust for Pies and Tarts (Pâte Brisée) image

An all butter pie crust recipe for sweet and savory pies. Pâte Brisée recipe.

Provided by Elise Bauer

Categories Baking Pate Brisee Pie Crust Pie Dough

Number Of Ingredients 5

Ingredients

1 1/4 cups (160 g) all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick, 112 g) chilled unsalted butter, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold

Steps:

Remove from refrigerator and let sit for a few minutes: When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out. While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.

Nutrition Facts : Calories 1410 kcal, Carbohydrate 128 g, Cholesterol 241 mg, Fiber 4 g, Protein 17 g, SaturatedFat 57 g, Sodium 1075 mg, Sugar 7 g, Fat 92 g, ServingSize Makes 1 pâte brisée crust, enough for one tart., UnsaturatedFat 0 g

FRENCH PASTRY PIE CRUST

French Pastry Pie Crust image

My mom found this recipe several years ago, and I still use it today.

Provided by TJ

Categories World Cuisine Recipes European French

Yield 16

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
1 ½ teaspoons salt
3 tablespoons white sugar
1 cup shortening
1 egg
1 teaspoon distilled white vinegar
5 tablespoons water

Steps:

In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
Allow dough to rest in refrigerator 10 minutes before rolling out.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 20.3 g, Cholesterol 11.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 223 mg, Sugar 2.4 g

Tips:

Measure ingredients accurately: Use a kitchen scale or measuring cups to ensure precise measurements.
Use cold butter: Cold butter prevents the gluten in the flour from developing too much, resulting in a more tender crust.
Work the dough quickly: Overworking the dough will make it tough. Work it just enough to bring it together.
Chill the dough before rolling: Chilling the dough helps to firm it up and make it easier to roll out.
Roll the dough evenly: Use a light touch when rolling the dough and make sure it is evenly thick all over.
Don't overfill the pie crust: Overfilling the pie crust can cause the filling to bubble over and make the crust soggy.
Bake the pie at a high temperature: Baking the pie at a high temperature will help to create a golden brown crust.
Let the pie cool before serving: Let the pie cool for at least 15 minutes before serving to allow the filling to set.

Conclusion:

A delicious and flaky pie crust is essential for any pie or tart. By following these tips, you can create a perfect pie crust every time. Just remember to work quickly, keep the dough cold, and bake the pie at a high temperature. With a little practice, you'll be able to make amazing pies and tarts that will impress your friends and family.