Making Successful Pie Pastry

An experienced cook tosses together a batch of pastry quickly and easily and in­variably turns out well-shaped pies with tender, crisp and somewhat flaky crusts. Some of the tricks that may help the nov­ice in successful pastry making follow:

Choice of Ingredients
Use all-purpose flour, not cake flour. Lard and hydrogenated vegetable shortenings are better than butter or margarine because they yield a tenderer product. Cold or ice water aids in producing flakiness.

Choice of Utensils
A food processor makes pie pastry in seconds, although purists say the crust is not as flaky as when made by hand. If doing it by hand, a pastry blender is an efficient tool for chopping in fat, but 2 knives will produce the same results. If the fingers are used, the heat from the hand softens the fat ex­cessively and it is apt to be rubbed into the flour so thoroughly that the pastry is lack­ing in flakiness. Perhaps a fork is the best utensil for mixing as the water is added. Glass pie plates give a darker-colored crust than aluminum.

Amount of Water to Use
Fat particles coated with flour must be bound together with water, and for lightness there must be enough water present to form steam. The amount of water needed varies with the dryness of the flour. Use only enough water to dampen all the dough. Excess water toughens the crust and too little water makes it crumbly.

Rolling the Dough
Pat the dough all over with a rolling pin so the particles will stick together and roll without cracking. To prevent kneading and toughening the pastry, roll it from center out toward the edge. A cloth-covered and well-floured board and rolling pin prevent sticking.

Fitting the Dough in the Plate
For a well-shaped pie, fit the dough into the plate without stretching. When pressing it to the plate do so by working from the rim toward the center, lifting the pastry at the edge if necessary to give extra fullness in­side the plate. To prevent bulging of pas­try, press out all air spaces between dough and the plate.

To Prevent Soaking of the Bottom Crust
Brush the dough with lightly beaten egg white or with shortening be­fore adding the filling. Bake on the lower rack of a hot oven at least 10 minutes; for the whole time if the filling permits.

Almond Crust

1½ cups blanched almonds
1 egg white
¼ cup sugar

1. Preheat oven to 375ºF.
2. Using a knife, chop the almonds fine. Or chop them briefly in a food processor.
3. Beat the egg white until stiff and gradually fold in the sugar. Fold in the chopped almonds and press the mixture firmly over the bottom and sides of an oiled 9-inch pie plate. Bake the shell until light brown. Remove to a rack and cool.

Yield: 6 tart shells, or 2 9-inch pie shells

Basic Pie Pastry

2 cups flour
½ teaspoon salt
⅔ cups shortening
⅓ cup cold water, approximately

1. If using a food processor, put the flour, salt and shortening into the con­tainer. Start processing while pouring the water through the funnel. Add only enough water so that the dough holds to­gether and can be shaped into a ball.
2. If using a pastry blender or 2 knives, chop in the shortening until the mixture resembles coarse cornmeal. Sprinkle water slowly over the top of the flour, while toss­ing the mixture up from the bottom of the bowl with a fork. After about three quar­ters of the water has been added, press the dampened part of the dough into a ball and set aside. Add only enough water to dampen the remaining flour mixture. Press all the dough together.
3. Divide the dough into 2 portions, one slightly larger than the other. If the kitchen is hot, chill the dough for ½ hour before rolling.
4. Place the larger ball of dough on a lightly floured pastry cloth or board, pat in all directions with a floured rolling pin and then roll from the center out in all directions, loosening the pastry and re-flouring the cloth and rolling pin as nec­essary. Roll into a round ⅛ inch thick and 2 inches larger in diameter than the top of the pie plate.
5. Fold gently into quarters, place in the plate and unfold. Fit the dough into the plate loosely and press against the plate without stretching it. Trim the edge slightly larger than the outside rim of the plate. Add desired filling.
6. Stack the pastry trimmings on the re­maining ball of dough and roll until about 1 inch larger than the top of the plate. Fold gently into quarters and cut several small gashes to allow steam to escape.
7. Moisten the rim of the lower crust, place top crust on the filled plate and un­fold. Do not stretch the pastry. Tuck the rim of the top beneath the edge of the undercrust and flute with the fingers, mak­ing a tight seal.
8. Bake as directed for the filling used.

Yield: Pastry for 9-inch double-crust pie, or 6 tarts

Variations

Baked Pie Shell
Line pie plate with pastry for bottom crust and prick well with a fork around bottom and sides. Bake in preheated 450ºF oven 12 to 15 minutes, or until golden. Cool be­fore adding desired filling.

Lattice-Top Pie Crust
Roll dough for top crust into a circle and cut into ½-inch strips. Moisten the rim of the bottom crust with water and place half of the strips parallel on the filled pie shell, spacing evenly. Repeat with remaining strips in opposite direction. Attach strips firmly to rim.

Tart Shells
Cut pastry into 5-inch rounds and fit over inverted muffin tins or custard cups; or line tart shells, fitting pastry loosely into pans and pressing it firmly around the sides. Prick well with a fork and bake in a preheated 450ºF oven 10 to 15 minutes, or until golden brown.

Brazil Nut Crust

Brazil nuts
2 tablespoons sugar

1. Using a food processor, chop enough Brazil nuts to make 1 cup.
2. Blend the ground nuts with the sugar. Using the back of a tablespoon or the fingers, press the mixture against the bottom and sides of a 9-inch pie plate.
3. Bake the shell in a preheated 400ºF oven until light brown, about 8 minutes. Cool.

Yield: 1 9-inch pie crust

Butter Pecan Crust

½ cup unsalted butter
1 cup all-purpose flour
¼ cup granulated sugar
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. Blend together butter, flour and granulated sugar until the mixture is crumbly. Stir in pecans. Press the mixture into a 9-inch pie plate.
3. Bake in a preheated oven for 12 to 15 minutes.

Yield: 1 9-inch pie shell

Chocolate Crumb Pie Shell

1½ cups chocolate cookie crumbs
¼ cup unsalted butter; softened
1 tablespoon granulated sugar

1. Preheat oven to 375ºF.
2. In a large mixing bowl mix ingredients until thoroughly blended.
3. Press into a 9-inch pie pan.
4. Bake in a preheated oven for 8 minutes. Cool.

Yield: 1 9-inch pastry shell

Chocolate Pecan Crust

1 8½-ounce package chocolate wafers
¾ cups Pecan Valley Pecan Pieces; finely chopped
½ cup unsalted butter, melted

1. Preheat oven to 350ºF.
2. Crumble cookies to make about 2 cups crumbs.
3. In a large mixing bowl combine cookie crumbs with pecans and butter. Press into 9-inch pie pan and press up sides to form high rim.
4. Bake in a preheated oven for 10 minutes. Cool.

Yield: 1 9-inch pastry shell

Crisco Double Crust Pastry

2 cups flour
1 teaspoon salt
¾ cup Crisco
½ cup water

1. In a medium bowl stir together flour and salt. Using a pastry blender cut Crisco until pieces are pea-size.
2. Sprinkle 1 tablespoon cold water over part of the flour mixture, gently toss with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll form center to edges into a circle about 12 inches in diameter.

Yield: 1 double crust 9-inch pie

Crisco Single Crust Pastry

1⅓ cups all-purpose flour
½ teaspoon salt
⅓ cup Crisco
3 tablespoons cold water

1. In a medium bowl stir together flour and salt. Using a pastry blender cut Crisco until pieces are pea-size.
2. Sprinkle 1 tablespoon cold water over part of the flour mixture, gently toss with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll form center to edges into a circle about 12 inches in diameter.

Yield: 1 9-inch pie shell

Crisco Pastry Leaves

2 cups all-purpose flour
1 teaspoon sea salt
¾ cups Butter Flavored Crisco
5 tablespoons (or more) ice water
1 tablespoon whipping cream

1. Preheat oven to 400ºF.
2. Combine flour and salt in medium-size bowl. Cut in Crisco until all flour is blended to form pea-sized chunks. Sprinkle with ice water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half. Press between hands to form a couple of 5- to 6 inch “pancakes”.
3. Roll dough for bottom crust into circle between sheets of plastic wrap. Peel off top sheet. Trim pastry 1 inch larger than upside-down 9-inch pie plate. Fit into pie plate. Press to fit. Remove other sheet of plastic wrap. Freeze. Roll second “pancake” same as for crust. Freeze 15 minutes.
4. Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry. Arrange leaves in overlapping and slightly curved pattern on baking sheet. Brush with whipping cream. Moisten tips of small leaves with ice water. Press around edge of crust in overlapping fashion. Brush with cream.
5. Bake leaves at 400ºF 10 minutes, or until lightly browned.

Emeril Lagasse’s Flaky Butter Pie Crust

3¼ cups flour
1 teaspoon salt
½ cup cold butter
⅔ cup cold lard
4 to 5 tablespoons ice water

1. In a mixing bowl, combine the flour and salt.
2. Add the butter and lard and work it in your hands until it resembles coarse crumbs.
3. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough.
4. Cover the dough with plastic wrap and refrigerate for 30 minutes.
5. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.

Yield: 1 9-inch pie shell

Graham Cracker Crust

5 graham crackers
1 tablespoon sugar
½ teaspoon cinnamon
4 tablespoons butter, melted

1 Break the crackers into quarters and place in the container of a food processor. Blend to crumbs and empty the crumbs into a bowl.
2 Stir in the sugar and cinnamon. Add the melted butter and mix until all the crumbs are moistened.
3 Press the crumbs against the sides and bottom of a buttered springform pan or 9-inch pie plate. Chill before adding the filling.

Yield: 1 8-inch springform pan crust

Lard-Crust Pastry

1¼ cups all-purpose flour
½ teaspoon salt
⅓ cup lard
3 to 4 tablespoons cold water

1. In a medium bowl stir together flour and salt. Using a pastry blender cut lard until pieces are pea-size.
2. Sprinkle 1 tablespoon cold water over part of the flour mixture, gently toss with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll form center to edges into a circle about 12 inches in diameter.

Yield: 1 9-inch pie shell

Meringues, Individual and Pie Crust

7 egg whites, at room temperature
Pinch of salt
2¼ cups superfine sugar
I teaspoon vanilla extract

1. Preheat the oven to 200ºF to 250ºF. Grease and lightly flour an 8-inch pie plate, and cover a baking sheet with parchment paper.
2. Beat the egg whites with the salt until stiff. Continue to beat while adding 1½ cups of the sugar, 1 tablespoon at a time. Beat until the mixture no longer feels grainy when pressed between the fingers.
3. Fold the vanilla and the remaining sugar into the mixture.
4. Using about half of the mixture, spread a thin layer of meringue over the bottom of the prepared pie pan. Build up the sides with meringue to form a deep pie shell. Do not overlap onto the rim of the pan.
5. Form the remaining meringue into 9 to 12 ovals, using 2 serving spoons to shape them or putting the meringue through a pastry bag fitted with a plain tube. Place the ovals on the prepared baking sheet.
6. Bake the pie shell and the oval meringues for 45 to 60 minutes, or until dry but not brown. To complete the drying process, turn off the oven and allow the shell and meringues to cool slowly with the oven door ajar. In an oven with a pilot light, the shell and meringues may be left in overnight with the door closed.

Yield: 1 meringue pie crust or 9 to 12 individual meringues

Martha Stewart's Graham Cracker Crust

1½ cups graham cracker crumbs
6 tablespoons (¾ stick) unsalted butter, melted

1. Position rack in center of oven; preheat to 350F°.
2. In a medium bowl, mix together cracker crumbs and butter.
3. Press into a 9-inch pie plate.
4. Bake in preheated oven until crust begins to puff, about 8 minutes.
5. Remove from oven; transfer to a cooling rack. If crust has pulled away from sides, use the back of a spoon to press it back.
6. Let cool completely.

Yield: 1 9-inch pie shell

Martha Stewart’s Pâte Brisée

Pâte brisêe is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ to ½ cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Yield: 1 double-crust or 2 single-crust 9- to 10-inch pies

Microwave Pecan Pie Pastry

½ cup all-purpose flour
2 tablespoons Pecan Valley Pecan Meal
¼ teaspoon sea salt
1 tablespoon shortening or lard
3 tablespoons ice water
Dried beans

1. In a small mixing bowl stir together flour, pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
2. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch.
3. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.

Yield: 1 7-inch pie shell

Nut-Crumb Crust

⅔ cups graham cracker crumbs
¼ cup Pecan Valley Pecan Meal
2 tablespoons butter, melted
1 tablespoon sugar
¼ teaspoon cinnamon
¼ teaspoon grated nutmeg

1. Mix together all the ingredients.
2. Sprinkle half the crumb mixture on the bottom of an 8-inch springform pan. Turn a pie filling or cheesecake mixture into the pan and sprinkle with the remaining crumbs.

Yield: 1 8-inch springform pan crust

Pate Sucree Shell

2½ cups all-purpose flour
1 pinch salt (optional)
3 tablespoons sugar
½ pound (2 sticks) cold, unsalted butter; cut into pieces
4 tablespoons ice water
2 large egg yolks; beaten

1. Combine flour, salt (if desired), and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
2. Beat together water and egg yolks, and drizzle into flour-butter mixture while stirring with a fork. As soon as pastry starts to hold together, stop adding liquid. Shape dough into a flat round, wrap in plastic, and chill for at least 1 hour or overnight.
3. Preheat oven to 375ºF.
4. Remove dough from refrigerator. On a lightly floured surface, roll out to ⅛ inch thick. Press pastry into bottom and sides of tart pan. Run a rolling pin across top to trim. (Scraps can be wrapped in plastic and frozen for later use.) Carefully line pastry with aluminum foil, and weight with beans, rice or pastry weights.
5. Bake in a preheated oven for 10 to 15 minutes. When pastry begins to color around the edges, remove weights and foil and continue to bake until pastry turns amber, 10 to 12 more minutes.
6. Place pan on a wire rack and let cool completely before filling.

Yield: 1 12-inch tart

Patsy Cunningham’s Pastry Crust

3 cups flour
1¼ cups Crisco
½ teaspoon salt
5½ tablespoons water
1 teaspoon vinegar
1 egg

1. In a medium bowl combine flour and salt. Using a pastry blender cut Crisco until pieces are pea-size.
2. In a small bowl, beat water, vinegar and egg together.
3. Sprinkle 1 tablespoon of water and egg mixture over part of the flour mixture, gently tossing with a fork. Put moistened dough to the side of the bowl, repeat moistening flour mixture, using 1 tablespoon of liquid mixture at a time, until all the flour mixture is moistened.
4. On a lightly floured surface, use your hands to slightly flatten dough. Roll from center to edges into a circle about 12 inches in diameter.

Yield: 4 9-inch pie shells or 2 double crust 9-inch pies

Paula Deen’s Cream Cheese Crust

8 tablespoons butter, cubed and softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour

1. Preheat oven to 325ºF.
2. In a large bowl, blend together the butter and cream cheese.
3. Stir in flour and chill for 1 hour in the refrigerator.
4. On a lightly floured surface, use your hands to slightly flatten dough. Roll form center to edges into a circle about 12 inches in diameter.
5. Bake crust only until golden brown, about 20 minutes.

Pecan Pastry Crust

2 cups all-purpose flour; unsifted
½ cup Pecan Valley Pecan Pieces; very finely chopped
3 tablespoons granulated sugar
¼ teaspoon sea salt
⅔ cups vegetable shortening; chilled
4 tablespoons ice water; or up to 5 tablespoons

1. In a medium bowl, combine flour, pecans, sugar and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
2. Add ice water, 1 tablespoon at a time, and stir lightly with a fork just until a soft, manageable pastry forms.
3. Divide pastry into 2 balls. Between 2 sheets of floured waxed paper, roll out one ball to an 11-inch round.
4. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge.
5. Remove the remaining sheet of waxed paper. Trim pastry edge even with the rim of the plate.
6. To make braided pastry, between sheets of floured waxed paper, roll out remaining ball of pastry and pastry scraps to a 10-inch-by-4½-inch rectangle.
7. Remove top sheet of waxed paper.
8. Cut the rectangle lengthwise into twelve ⅜-inch wide strips.
9. Braid 3 strips together; repeat 3 times with remaining strips.
10. With water, moisten the rim of the pastry in the pie plate.
11. Place braids around the rim of the plate.
12. Trim off any excess braid and pat ends together where they meet.

Yield: 1 9-inch pastry shell

Pie Shell for Pecan Pie

1¼ cups all-purpose flour plus extra for dough and surface
2 tablespoons powdered sugar
½ teaspoon sea salt
8 tablespoons chilled unsalted butter; cut into ¼-inch pats
2 tablespoons vegetable shortening; frozen solid and cut
1 large chilled egg white; mixed with ice water
1 large egg yolk; beaten
⅛ teaspoon water

1. Preheat oven to 400ºF.
2. Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
3. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, and then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
4. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make ½-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge.
5. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim. Prick foil with fork and return shell to refrigerator while oven is heating.
6. Adjust oven rack to center position and heat oven to 400ºF
7. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven.

Yield: 1 9-inch pie shell

Rum Oat Crust

⅓ cup rolled oats
¾ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon sea salt
6 tablespoons Crisco; chilled
1 egg yolk; beaten
2 tablespoons dark rum

1. Preheat oven to 400ºF.
2. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
3. In a large mixing bowl combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.
4. Roll the Rum Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges.

Yield: 1 9-inch pastry shell

Sweet Pastry Crust

3 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter; cooled
1 pinch sea salt
1 large egg

1. In a large bowl, combine the sugar, cooled butter and salt.
2. Add flour 1 cup at a time and mix.
3. Add 1 egg and mix well but do not overwork.
4. Divide the dough mixture into two portions two-thirds and one-third parts of the dough. Let the dough rest in a refrigerator for at least 2 hours, overnight if possible. Roll out the ⅔ portion of dough until its 13 inches in diameter. Place this layer in a buttered 10-inch pie plate. Leave any excess dough hanging over the edge of the plate. Place this dough in the refrigerator. Roll out the ⅓ portion of dough until its 11 inches in diameter. Refrigerate on waxed paper.

Yield: 1 10-inch pastry shell

Sweet Pie Pastry

2 cups flour
⅓ pound butter, at room temperature
2 egg yolks
2 tablespoons sugar
Grated rind of 1 lemon
Pinch of salt

1. Put the flour in a mixing bowl, make a well in the center and add the remaining ingredients.
2. Mix the center ingredients with the fingers of one hand or a pastry blender until blended. Quickly work in the flour. Add a small amount of ice water if neces­sary to moisten the dough so it can be gathered into a ball.
3. Wrap the dough in wax paper and chill 1 hour. Roll out the pastry, fit it into the plates and bake on the bottom shelf of a preheated 450ºF oven until brown, about 15 minutes.

Yield: 6 tart shells, or 2 9-inch pie shells

Tart Shells

1 cup all-purpose flour
3 ounces cream cheese; softened
¼ cup plus 3 tablespoons unsalted butter; softened

1. Combine all ingredients; stir until blended. Shape dough into 24 balls; chill.
2. Place in greased 1¾-inch tart pans, shaping each ball into a shell.

Yield: 2 dozen tart shells

Vanilla Crumb Crust

1⅓ cups vanilla wafer crumbs
¼ cup sugar
5 tablespoons butter, melted

1. Preheat oven to 400ºF.
2. Combine the crumbs with the sugar and melted butter and mix thoroughly.
3. Press the mixture firmly against the sides and bottom of a 9-inch pie plate, using the back of a spoon.
4. Bake 5 minutes and cool.

Yield: 1 9-inch pie crust

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