Best 4 The Best Pastry Crust Recipes

THE BEST PASTRY CRUST

Steps:

• Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
• Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
• Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

PASTY PASTRY FOR CORNISH MINERS' PASTIES

Steps:

• Mix dry ingredients in mixing bowl.
• Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
• Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
• Add a bit more water if it seems dry and won't hold together when squeezed lightly.
• Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
• Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
• Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
• Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
• NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !

THE BEST PASTRY RECIPE EVER!

Steps:

• Keep 1 cup of the flour out to use this flour to roll out dough with.
• Combine lard,flour,baking powder,salt.
• In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
• Add egg, water and vinegar to flour mixture form a ball.
• Do not overwork dough.
• Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
• Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!