OLD-FASHIONED SHORTENING PIE DOUGH
This is a pretty standard all-shortening piecrust recipe that yields a delicious, tender crust that many bakers believe makes the best pies.
Provided by Ken Haedrich
Categories Pie Dessert Thanksgiving
Yield One 9- to 9½-inch standard or deep-dish pie shell
Number Of Ingredients 5
Steps:
- Combine the flour, sugar (if using), and salt in a large bowl; refrigerate for 15 minutes.
- Add the shortening to the dry ingredients and toss it with your hands to coat, then break it up into smaller pieces. Using a pastry blender, cut the shortening into the dry ingredients until the pieces of fat are roughly the size of small peas and everything looks like it has been touched by the fat. There should be no dry, floury areas.
- Mound the ingredients in the center of the bowl. Drizzle about half of the water down the sides of the bowl, turning the bowl as you pour so the water doesn't end up in one spot. Using a large fork, lightly mix the dough, tossing it from the perimeter toward the center of the bowl. Drizzle most of the remaining water here and there over the dough and toss again.
- Mix the dough vigorously now. The dough should start to gather in large clumps, but if it is dry in places, stir in the rest of the water.
- Turn the dough out onto a lightly floured work surface and pack it into a ball, then knead it several times to smooth it out. Put the dough on a sheet of plastic wrap and flatten it into a ¾-inch-thick disk. Wrap the disk and refrigerate for about 1 hour before rolling.
COMBINATION VEGETABLE SHORTENING & BUTTER PASTRY RECIPE
Some of the best pie crusts are made with a combination of fats: half butter, for flavor, and half shortening, for flakiness.
Provided by star pooley @starryrose
Categories Pies
Number Of Ingredients 1
Steps:
- --2 1/2 cup all-purpose unbleached flour, plus extra for rolling --1 teaspoon salt --1 tablespoon granulated sugar --1/2 cup chilled vegetable shortening --1/2 cup cold unsalted butter, cut into 1/4-inch pieces --6 to 8 tablespoons ice water
- In a food processor, process the flour, salt, and sugar until combined. Add the vegetable shortening and process until the mixture has the texture of coarse sane, about 10 seconds. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. turn the mixture into a medium bowl.
- Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
- Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch dish. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. On a lightly floured surface, form pastry into a ball; shape into a flattened round.
- (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- Makes 8- or 9-inch two-crust pie.
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
ALL-PURPOSE EASY SHORTENING PIE DOUGH
This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour and salt in a medium bowl.
- Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
- Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
- Gather up the dough and form into a flat disk.
- You can use this dough immediately or proceed to the next step.
- Wrap the dough in wax paper or plastic wrap.
- Refrigerate for atleast 20 minutes or up to overnight.
- If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
- ********Double-CrustShortening Pie Dough*********.
- Use all-purpose flour, salt, vegetable shortening and ice-cold water.
- Divide the dough into 2 equal pieces.
Nutrition Facts : Calories 397.1, Fat 26.1, SaturatedFat 7.5, Sodium 291.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
CRUST FOR VEGGIE POT PIE
This crust is terrific for a vegetable pot pie!
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees F (220 degrees C).
- Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
- Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
- Use this pie crust as directed in your favorite pie recipe.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.8 g, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 291.8 mg, Sugar 0.1 g
More about "all vegetable shortening pastry recipes"
CORNISH PASTIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (50)Calories 520 per servingTotal Time 1 hr 10 mins
- Cut the fat into the flour until the mixture resembles coarse crumbs., In a small bowl, beat the egg with the water and vinegar.
- Drizzle this over the flour mixture while tossing everything together with a fork., Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive.
PIE RECIPES - ALL-VEGETABLE SHORTENING, PIE BAKING TIPS
From crisco.com
3.1/5 (253)
WHOLE WHEAT PIE CRUST {EASY AND FLAKY!} – …
From wellplated.com
WHAT IS VEGETABLE SHORTENING?
From allrecipes.com
10 BEST DESSERTS WITH VEGETABLE SHORTENING RECIPES
From yummly.com
HOW TO MAKE PERFECT PIE CRUST, WHATS COOKING AMERICA
From whatscookingamerica.net
SIMPLE TORTILLAS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE PUFF PASTRY WITH VEGETABLE SHORTENING
From thecommonscafe.com
HOW TO MAKE SHORTCRUST PASTRY - GREAT BRITISH CHEFS
From greatbritishchefs.com
SWEET PASTRY DOUGH – LEITE'S CULINARIA
From leitesculinaria.com
MOCK PURPLE RASPBERRY PIE RECIPE - THE WASHINGTON POST
From washingtonpost.com
BEST ALL VEGETABLE SHORTENING PASTRY RECIPES
From alicerecipes.com
WHAT IS SHORTENING?
From thespruceeats.com
PASTRY DOUGH WITH SHORTENING | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
CLASSIC SOUTHERN BUTTERMILK BISCUITS RECIPE
From simplyrecipes.com
CRISCO PIE CRUST RECIPE, CLASSIC PIE CRUST RECIPE - PIE RECIPES
From crisco.com
PIE CRUST WITH SHORTENING (SUPER FLAKY!) - BEST DESSERTS
From bestdesserts.com
You'll also love