I am looking for really good pasty crust recipes?

Question

Looking to find some good pasty crust recipes any ones you might have will be good for me to know.

Answer 1

No need for all the ice water, cutting in shortening, etc.

I am an amature pastry chef and the best and simplest crust I have ever tried was:
4 oz (half a block) cream cheese
1/2 stick butter
1 cup flour

beat butter and cream cheese then slowly add flour until dough forms, cover chill 1 hour. There is an AWESOME one bite pecan pie tart recipe that I got this pastry recipe from, here is the link.


http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=one%20bite%20pecan&u3=**1*1&wf=9&recipe_id=89340

Answer 2

the best crust ever:
2 2/3 cups all-purpose flour, plus extra for rolling
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water, very cold
1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.

2 In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again

3 Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Answer 3

Easy simple pastry crust receipe. You need cold butter cut into small cubes. Mix into flour. Add salt, one tablespoon of vege oil. Use a fork and break the butter and incorporate into the flour mixture until the mixture looks like breadcrumbs. Add very cold water and gently fold in the flour mixture to form a dough ball. Do not over knead, just bring the dough together to form a ball. Put in the refrigerator if weather is warm. The dough has to be cold all the time. The pastry is ready to bake.