Hi everyone, I am new to baking period but have a new house with 3 apple
trees and I need to get baking. I am putting out a request for a good, easy
pie crust recipe that does not require shortening. I would prefer to just
use butter. Does anyone have a good one?

Thanks

* Exported from BigOven *

Helen's Pate Brisee'

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cup All-purpose flour
1 teaspoon Salt
1 teaspoon Sugar
1 cup 2 sticks unsalted butter
Chilled and cut into small
Pieces
1/4 To 1/2 cup ice water

Makes 1 double-crust or 2 single-crust nine- to ten-inch pie Pate
brisee 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. 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.
Per Serving (excluding unknown items): 478 Calories; 1g Fat (1.4% calories
from fat); 8g Protein; 110g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
535mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Other Carbohydrates.Nutr.
Assoc. : 0 0 0 0 0 0 0


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **


* Exported from BigOven *

Helen's Pate Sucre'

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cup All-purpose flour
3 tablespoons Sugar
1 cup 2 sticks unsalted butter
Chilled and cut into small
Pieces
2 large Egg yolks

Makes two 11-inch shells This pastry dough may be stored in the freezer
up to one month. To thaw, transfer disks to refrigerator overnight, or let
stand at room temperature one hour. 1. In the bowl of a food processor,
combine flour and sugar. Add butter, and process until mixture resembles
coarse meal, 10 to 20 seconds. 2. In a small bowl, lightly beat egg
yolks; add 1⁄4 cup ice water. With machine running, add the egg
mixture in a slow, steady stream through the 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.
Per Serving (excluding unknown items): 895 Calories; 3g Fat (3.3% calories
from fat); 9g Protein; 210g Carbohydrate; 2g Dietary Fiber; 106mg
Cholesterol; 7mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Fat;
10 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **




"rylee" > wrote in message
...
> Hi everyone, I am new to baking period but have a new house with 3 apple
> trees and I need to get baking. I am putting out a request for a good,
> easy pie crust recipe that does not require shortening. I would prefer to
> just use butter. Does anyone have a good one?
>
> Thanks
>

at Mon, 27 Sep 2004 19:50:10 GMT in >,
(rylee) wrote :

>Hi everyone, I am new to baking period but have a new house with 3 apple
>trees and I need to get baking. I am putting out a request for a good,
>easy pie crust recipe that does not require shortening. I would prefer
>to just use butter. Does anyone have a good one?
>
>Thanks
>
>

You can pretty much substitute, 1-for-1, butter for shortening in any pie
crust recipe. Technically, "shortening" is a generic term that's supposed
to cover any solid fat suitable for restricting gluten strand formation in
pastry doughs, but common usage is making that archaic. Today, shortening
usually means white solidified vegetable fat - the most common brand being
Crisco.

In a pie crust, butter will make the crust crisper and perhaps not quite so
flaky, but the flavour will be vastly improved. I recommend using 1 cup of
butter for every 2 cups of flour. You cut the butter into the flour just
like any normal pie dough recipe, along with a pinch of salt, then add just
enough cold water that the dough *just barely* holds together when pressed
gently. It should feel like literally any slightly rough or sudden motion
will make the dough ball fall apart. Roll and use as usual.

For a flakier result, use half lard, half butter. Lard is in every respect
a superiour substitute for shortening when it comes to flakiness. If you
use all lard, your crust will be *extremely* flaky, but, rather like
shortening, won't have much flavour (although it will also eliminate that
off-putting greasy-pasty texture of shortening-containing pie crust). So
adding half butter makes the crust both buttery and flaky - the best of
both worlds.
--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

at Mon, 27 Sep 2004 19:50:10 GMT in >,
(rylee) wrote :

>Hi everyone, I am new to baking period but have a new house with 3 apple
>trees and I need to get baking. I am putting out a request for a good,
>easy pie crust recipe that does not require shortening. I would prefer
>to just use butter. Does anyone have a good one?
>
>Thanks
>
>

You can pretty much substitute, 1-for-1, butter for shortening in any pie
crust recipe. Technically, "shortening" is a generic term that's supposed
to cover any solid fat suitable for restricting gluten strand formation in
pastry doughs, but common usage is making that archaic. Today, shortening
usually means white solidified vegetable fat - the most common brand being
Crisco.

In a pie crust, butter will make the crust crisper and perhaps not quite so
flaky, but the flavour will be vastly improved. I recommend using 1 cup of
butter for every 2 cups of flour. You cut the butter into the flour just
like any normal pie dough recipe, along with a pinch of salt, then add just
enough cold water that the dough *just barely* holds together when pressed
gently. It should feel like literally any slightly rough or sudden motion
will make the dough ball fall apart. Roll and use as usual.

For a flakier result, use half lard, half butter. Lard is in every respect
a superiour substitute for shortening when it comes to flakiness. If you
use all lard, your crust will be *extremely* flaky, but, rather like
shortening, won't have much flavour (although it will also eliminate that
off-putting greasy-pasty texture of shortening-containing pie crust). So
adding half butter makes the crust both buttery and flaky - the best of
both worlds.
--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Tue, 28 Sep 2004 23:49:02 -0000,
(Alex Rast) wrote:

>at Mon, 27 Sep 2004 19:50:10 GMT in >,
(rylee) wrote :
>
>>Hi everyone, I am new to baking period but have a new house with 3 apple
>>trees and I need to get baking. I am putting out a request for a good,
>>easy pie crust recipe that does not require shortening. I would prefer
>>to just use butter. Does anyone have a good one?
>>
>>Thanks
>>
>>
>
>You can pretty much substitute, 1-for-1, butter for shortening in any pie
>crust recipe. Technically, "shortening" is a generic term that's supposed
>to cover any solid fat suitable for restricting gluten strand formation in
>pastry doughs, but common usage is making that archaic. Today, shortening
>usually means white solidified vegetable fat - the most common brand being
>Crisco.
>
>In a pie crust, butter will make the crust crisper and perhaps not quite so
>flaky, but the flavour will be vastly improved. I recommend using 1 cup of
>butter for every 2 cups of flour. You cut the butter into the flour just
>like any normal pie dough recipe, along with a pinch of salt, then add just
>enough cold water that the dough *just barely* holds together when pressed
>gently. It should feel like literally any slightly rough or sudden motion
>will make the dough ball fall apart. Roll and use as usual.
>
>For a flakier result, use half lard, half butter. Lard is in every respect
>a superiour substitute for shortening when it comes to flakiness. If you
>use all lard, your crust will be *extremely* flaky, but, rather like
>shortening, won't have much flavour (although it will also eliminate that
>off-putting greasy-pasty texture of shortening-containing pie crust). So
>adding half butter makes the crust both buttery and flaky - the best of
>both worlds.


Well...as long as you use some decent & fresh lard...those Armour
grease bricks just make pie crust smell like bacon. Nice for quiche,
maybe, but it wrecks havoc with lemon meringue.

Boron

>Well...as long as you use some decent & fresh lard...those Armour
>grease bricks

Wish I could find those. All we get here are the little tubs from Smithfield.

Neil

at Wed, 29 Sep 2004 00:16:13 GMT in
>,
(Boron Elgar) wrote :

>On Tue, 28 Sep 2004 23:49:02 -0000,
>(Alex Rast) wrote:
>
>>at Mon, 27 Sep 2004 19:50:10 GMT in
>, (rylee) wrote :
>>
>>>Hi everyone, I am new to baking period but have a new house with 3
>>>apple trees and I need to get baking. I am putting out a request for
>>>a good, easy pie crust recipe that does not require shortening....
>>
>>You can pretty much substitute, 1-for-1, butter for shortening in any
>>pie crust recipe....
>>
>>For a flakier result, use half lard, half butter. Lard is in every
>>respect a superiour substitute for shortening when it comes to
>>flakiness....
>
>Well...as long as you use some decent & fresh lard...those Armour
>grease bricks just make pie crust smell like bacon. Nice for quiche,
>maybe, but it wrecks havoc with lemon meringue.
>
Whoops, yes, I should have noted that some (many) commercial brands of lard
impart wierd flavours and are in general not recommended. I render my own
lard from pieces of leaf lard picked up from a local butcher. It shouldn't
be hard to cajole a butcher into getting it in your area. Using your own
home-rendered lard is almost always preferable to the lard one finds these
days in supermarkets. You usually end up saving a lot of money, too,
because most local butchers will be glad to sell you their lard for
pennies. You can buy large quantities at a time, render it all down, and
store it in a big jar in the fridge for later use.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)