where can i find a recipe for pastry...for a pie!!?

Question

PLEASE HELP....need normal pastry recipeto make a pie....

in food tech im making a pie with chicken and herb gravy.
made my own filling so i jst need to know how to make the pastry....and what do i do with the chicken...cook it first then put it in or what.

PLEASE HELP =)

PLEASE HELP....need normal pastry recipeto make a pie....

in food tech im making a pie with chicken and herb gravy.
made my own filling so i jst need to know how to make the pastry....and what do i do with the chicken...cook it first then put it in or what.

PLEASE HELP =)

**people keep puttin [[google it]]
but i have tried that and it siply confuses me because there are thousand of different ones :P

Answer 1

Allrecipes.com ....i always have great luck with this site. People put their own recipes out there to share. Good luck sweetie!!

Answer 2

I hope you still need help, I make a pie crust with 1 and 3/4 cup flour, to 2 cups flour, a good 1/2 cup oil, soy or corn, or sesame, something that's not olive in taste, salt to taste, and for sweet pies I add a dash of ginger to the flour, then 1/4 cup ice water, put it all together, stir with a fork, until mixed but no more, form a ball, take two pieces of wax paper, wet the counter just a little to hold the bottom wax paper down, put the ball between the papers and push it down until you can roll it out with your rolling pin. Roll it to the width yo want, take off the top paper, and pick up the crust using the bottom wax paper to pull it off the counter. You more than likely will want to cook the crust and filling at the same time, if you are afraid the chicken won't cook properly, pre-cook the crust and filling, and then when cooking the pie together you will need to broil the top crust to brown it as it will not have been pre-cooked at all and it may not cook enough by the time the rest of your pie is done. I'm sure whatever you made it was great.

Answer 3

You know what, ask any chef, one of the best items you can buy at the supermarket, is chilled or even frozen pastry, (especially puff) Life is too short to make your own.. when you can buy this wonderful product, that never lets you down.. why not go down the less, stress route...

Just a thought, are you in the US? Don't you have ready made pastry?

Oh yes and cook your filling first.. You have to make sure your chicken is cooked through, cook your filling and then cool it down before you put it into your pastry and put the pastry lid on.. Then brush it with butter to make a nice brown top..

Answer 4

Here's the low tech pie crust recipe I learned from my mother, and she learned from her grandmother:

2 cups all purpose flour, sifted
1 teaspoon salt
1/2 cup COLD lard, butter, or other shortening (Mom used Crisco)
2 tablespoons ice water.

Sift the salt into the flour into a large bowl. (For the lightest crust, chill the bowl first.) Cut the shortening into the flour by either using two knives, one in each hand, working the shortening until it looks like coarse corn meal.
Or, use a pasty cutter, if you have one.
Now, make a dent int the top of the mix. Pour in ONE of the two tablespoons of water and mix into the flour/salt/shortening. Add the other if needed. You should have a smooth ball of pastry. Handle it as little as you have to.
Roll out on floured board with a floured rolling pin. Lay crust in pie pan.

Answer 5

Demilspencer has given you the ingredents that will make a good shortcrust pastry. You have to keep the pastry chilled and don't handle it to much. I would cook the chicken first with the herb gravy.
Good luck hope the pastry is great.

Answer 6

110g soft plain flour, 25g block margarine, 25g lard.

Cut the fat into little pieces and then rub it into the flour (using finger tips) so it is like breadcrumbs. Then add cold water little by little, mixing with a knife to start until it is nearly there & then with fingers again. It is difficult to say exactly how much water, best to just add it slowly until get the right consistency.

Another option is a suet crust, which is nice with savoury pies. Use suet instead of the margarine & lard. And as it is usually sold minced it won't need rubbing in, so it is really easy.

And I would cook the chicken first.

Answer 7

2cups all-purpose flour
1/4teaspoon salt
6tablespoons cold butter
6tablespoons shortening or lard
6to 8 tablespoons cold water


Preparation: 1.Combine flour and salt in medium bowl. Cut in butter and lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over flour mixture, mixing until flour is moistened. Shape dough into a ball. Roll, fill and bake as recipe directs.

Goodluck!

Answer 8

Simply purchase a pound of tenderflake lard and you'll have the best and no fail pie crust. It is best to make the complete batch for about 5 pies. What you don't use, freeze in individual freezer bags. Best of Luck
As for the chicken semi cook it first.

Answer 9

Try Betty Crocker recipes

Answer 10

Shortcrust pastry