Uncle Bills Pie Pastry That Is Flaky Recipes

Steps:

• Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
• Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
• Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F/200°C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.

Steps:

• Preheat oven to 350°F
• On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 9-inch pie plate, leaving overhang. Refrigerate for 15 minutes. (Trader Joes store has an excellent pie crust that you can just unwrap and use.).
• Place figs in a medium bowl and sprinkle with lemon juice.
• In a small bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
• Sprinkle mixture over figs, and toss to cover.
• Transfer fig mixture to pie crust and dot top with butter.
• Roll out second pie pastry on a lightly floured surface. Cut into 1-inch-wide strips.
• Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice pastry flush with rim of pie plate. Roll dough overhanging from bottom pastry up over lattice edges and crimp decoratively.
• Bake for 45-55 minutes, or until filling is bubbly and crust is golden.
• Cool on rack and serve warm or at room temperature. Enjoy!

Steps:

• In a mixing bowl, sift together flour and salt.
• Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
• Add ice water gradually, stirring with a fork until dough forms.
• Remove dough to a lightly floured surface and knead until dough is smooth.
• Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
• Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
• Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
• Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
• Crimp the edges in a decorative pattern.
• Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
• Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
• Place the pie shell in the refrigerator for at least 30 minutes to chill.
• Preheat oven to 375°F.
• Remove pie shell from fridge with the beans and bake for 20 minutes.
• Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
• Cool on a wire rack.
• Continue with whatever filling you decide to use.