how does one make pastry for pies?

Answer 1

This is my favorite :

Oil 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 2

Pie crust
From Wikipedia, the free encyclopedia


There are many recipes for pie crust, here is a simple and easy one, for a two-crust a 9" pie:

½ lb. (250g) butter
2 cups (0.5 liters) flour
¼ tsp. salt
2 tbsp. sugar

Combine ingredients in a bowl until there are no lumps of butter larger than a pea: if possible, use a home appliance such as Kitchen Aid. (This is because the most important thing about creating a pie crust, like many pastries, is to keep the ingredients cold for as long as possible.) If a home appliance isn't used, you will need to use a pastry cutter, or if one is not available, a knife and fork is sufficient. When no lump of butter is larger than a pea, dribble water into the pan, while continuing to mix. The ingredients will clump together into a dough ball as the water is added. Note that only a little water is added, perhaps ¼ cup at most.

Mold the dough into a ball and cut it into two equal halves.

Sprinkle flour on a surface: generally, a stone or metal surface is best, and colder is better. Take one half of the dough and flatten it slightly, then roll it out on top of the floured surface using a rolling pin. A stone rolling pin is best as it tends to maintain a cold temperature, but an empty bottle filled with ice water is a easy substitute.

Roll out the dough to a round circle slightly larger than the pie pan. Fold the dough in half and lay it down in the pie pan, then spread it out over the pan. Push the dough down to fit the pan and then cut the dough right at the edge of the pan.

Roll out the second half of the dough to a round circle with an approximately two-inch overlap -- that is, an 13" circumference for a 9" pie pan.

Put the pie filling into the pie pan on top of the bottom crust.

Fold the dough in half and lay it on top of the pie filling, unfolding it to cover the pie.

Tuck the edge of the top crust underneath the edge of the bottom crust.

Use a fork to push the edge of the top crust and the edge of the bottom crust together.

Use a knife and cut slits in the top crust -- there are many popular decorative patterns, but 10-12 slits scattered across the pie crust is generally sufficient.

Chill the pie for 15 minutes in a refrigerator, then cook.

Answer 3

You are looking to make "pate brisee."

1 1/4 cups all-purpose flour
2 sticks (1 cup) COLD unsalted butter, cut into small bits
1/4 teaspoon salt
up to 4 oz COLD water

Sift the dry ingrdients together. Mix with paddle attachment in stand-up mixer, or do it by hand with a pastry cutter or even a fork. Mash the butter until it is in about peanut sized lumps. The bigger the lumps, the flakier the crust.

Add 1 tablespoon of water and mix with your hands. Slowly add more water until the dough just holds together but is not sticky.

Form into a ball, spray with non-stick oil (or rub a little canola oil on the outside, so that a skin doesn't form as it cools) and warp it in ceran wrap. When it's chilled, roll it out with flour on the table and on the rolling pin.
Voila!

Answer 4

even though making pastry is what you would like to do i would simply pop to the local supermarket and buy ready made pastry, saving me the hassle of preparing the pastry as well as the ingredients

Answer 5

The easiest way to do it pie dough 3,2,1
3 parts flour
2 parts butter
1 part water
put the cold butter and flour in a food processor until the butter is mixed well. it should be still grainy not smooth if the butter melts your pie dough wont be flaky. then add water and let it chill in the fridge for a half hour. let it warm to room temp before rolling it out

Answer 6

Check a good all over cookbook such as Betty Crocker or Better Homes. They both have step by step pictures. Also, there are videos on the subject. Practice makes perfect when it comes to pie crust.

Answer 7

I have to be honest with you. I'm only 37 and my grandmother and my mother made homemade pie crusts for years. Suddenly, one day a few years ago, my mother decided to be "lazy" and use a Pillsbury refrigerated pie crust instead. No one noticed the difference - from a whole family RAISED on homemade pie crusts! We were honestly shocked when we heard about the switch. No one in our family bothers with "made from scratch" crusts anymore and we just concentrate on the homemade fillings.

If you REALLY want to mess with the hassle of a homemade pie crust, you can find a bunch of recipes on recipezaar.com, but save yourself the trouble and by a refrigerated one. No one but you will know the difference and you'll save yourself a bunch of headache.

Answer 8

Go to the source listed and write in pie pastry. You will find all klinds.

Answer 9

My mum always made pastry with half fat to flour.
So if its 8ozs of flour, then its 4 ozs of fat.
Then the fat was half marg or butter and half lard.
you have to rub the fat into the flour til its like breadcrumbs
then its mixed together with water
Hope this helps

Answer 10

8 OZ FLOUR
4OZ BUTTTER
A LITTLE WATER
FIRST CUT THE BUTTER UP INTO LITTLE BITS, MAKE SURE IT IS COLD STAIGHT FROM THE FRIDGE,ADD IT TO THE FLOUR,NOW RUB IT INTO THE FLOUR WITH YOUR FINGER TIPS,TILL THE MIX LOOKS LIKE BREADCRUMBS. THEN ADD A LITTLE COLD WATER JUST ABOUT 1 TABLESPOON,NOW MIX THE DOUGH TOGETHER,IF IT IS TOO DRY ADD A BIT MORE WATER, ITS BEST TO ,LET IT REST FOR A BIT BEFORE YOU ROLL IT OUT,JUST PUT IT IN A BAG AND LEAVE IT IN THE FRIDGE FOR ABOUT 15MINS,