easy pastry?

Question

need easy pastry recipe for my pumpkin pie

Answer 1

Try this recipe. TThis pumpkin pie recipe is quick and easy, making its own crust as it bakes. Just put canned pumpkin, spices, evaporated milk, sugar, eggs and biscuit baking mix in the blender, process and then pour into a pie plate and bake. No mess, no fuss, just delicious, warm pumpkin pie that's ready in minutes!

* 2 eggs
1-12 oz. can evaporated milk
1-15 oz. can pumpkin
3/4 C. sugar
1/2 C. biscuit baking mix (Bisquick, etc.)
2 T. butter, melted
2 1/2 tsp. ground allspice
2 tsp. vanilla
whipped topping, option

Put all ingredients except whipped topping in blender. Cover and process until smooth. Pour into into a 9" pie plate. The pie pan will be full.
Bake at 350 degrees for 50-55 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping, or ice cream, if desired. Makes 8 servings.

NOTE: This pie makes its own crust as it bakes.

If you don't have allspice, you can substitute 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 tsp. cloves.

Answer 2

this is so easy to do
Olive Oil Pastry
Veg HT CD CBF 10mins plus chilling

Makes 175g/6oz Pastry Hot Cold Vegetarian Baked Fayre Dairy free

Ingredients
100g/4oz Plain Flour
1/8 teasp Salt
2 tbsp Olive Oil
1 tbsp Water
1 large Egg, beaten

Instructions

1. Place the flour and salt in a large mixing bowl and combine well.

2. Add the oil and blend with an electric mixer then add the water and egg and mix well. The mixture should be crumbly, but moist.

3. Gather the mixture together with your hands and form into a ball, but do not knead. Wrap in clingfilm and refrigerate for at least 30 minutes.

Use and cook as shortcrust pastry.

Answer 3

No such thing, unless you speak with a pastry chef. It's all relative.

I found, after a couple year stint at baking at home (everything from bread to cream puffs) that the bakery does a much better job of it than I. For five bucks I'll buy the cake or pie and toss the tins they came in.

And, no more flour covered kitchen walls!

But, there is an old old recipe called Impossible Pumpkin Pie, you mix all the ingredients together, pour into a pie tin, bake, and the crust forms itself somehow. Google it.

Answer 4

Lowfat Pie Crust

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."
Original recipe yield: 2 pastry crusts.

INGREDIENTS:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

DIRECTIONS:
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Answer 5

Here's an awesome pie crust recipe that is easy for me to make...

1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. solid vegetable shortening
1 egg

combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter on bottom and sides of 9" or 10" deep dish pie pan.

Bake at 450 degrees for 40 to 45 minutes or until knife inserted in pie comes out clean. Crust is brown.

Answer 6

Rub in half the fat to the flour, so if you start with 4 ounces of flour, 2 ounces of butter or margerine. Rub them together with your fingers, and when you can't see lumps of fat anymore, mix a little cold water in at a time until you make a dough. Put this in the fridge for 20 mins before you roll it out and use it as you want to. Good luck

Answer 7

Buy a ready baked sweet short crust pastry case. Can't get much easier than that!

Answer 8

Use Half fat to flour and I like to use 2 thirds butter and 1 third lard

e.g. 150 g flour, 50 g butter, 25 g lard.

Use margarine if you don't like butter

Answer 9

buy some ready made frozen. It's just as good as homemade if u by a decent brand.

Answer 10

Grandma's Secret Pie Crust

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water
DIRECTIONS
In large bowl mix flour and salt. Cut in shortening with two butter knifes.
In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
Roll out dough, and fit into two 9 inch pie pans.
Bake at 425 degrees F (220 degrees C) for 12 minutes.

French Pastry Pie Crust

INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup shortening
1 egg
1 teaspoon distilled white vinegar
5 tablespoons water
DIRECTIONS
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.

Basic Flaky Pie Crust

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
DIRECTIONS
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Best Ever Pie Crust

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
DIRECTIONS
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.

Baker's Secret Pie Crust

INGREDIENTS
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water
DIRECTIONS
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.