Best Pastry Crust Mix Recipes

PASTRY CRUST MIX (COLONIAL WILLIAMSBURG COOKBOOK)

Steps:

• 1. Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
• 2. 8-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups 9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups 10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups 12 tart shells: 2 3/4 cups
• 3. Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
• 4. Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.

PASTRY CRUST MIX

Steps:

• In a large bowl, combine flour and salt. Cut in half of the shortening until the mixture resembles coarse crumbs. Cut in remaining shortening. Place in an airtight container and store in the refrigerator for up to 6 weeks. Yield: 8 cups. , For Double Crust: Place 2 to 2-3/4 cups Basic Pastry Mix in a medium bowl. With a fork, gently mix in 4 to 6 tablespoons cold water to moisten dry ingredients. Form into a ball. For ease of handling, wrap and chill until ready use. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. to 10-in. pie plate. Trim pastry even with edge. Fill crust with desired filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake according to recipe directions. Yield: pastry for double-crust pie (9 or 10 in.) , For single crust: Place 1-1/4 to 1-3/4 cups Basic Pastry Mix in a large bowl. Gradually add 2 to 4 tablespoons cold water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes if desired. Roll out pastry to fit a 9-in. to 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Or bake without filling at 400° for 10 minutes or until the pastry is light golden brown. Yield: Pastry for single-crust pie (9 or 10 in.) , Spicy Pastry: Prepare as directed above for a single-crust pie, except mix 1-1/2 cups Basic Pastry Mix with 1 teaspoon pumpkin pie spice. Add 1 tablespoon light molasses and 1 to 3 tablespoons cold water until dough forms a ball. Yield: pastry for single-crust pie (9 or 10 in.) , Chocolate Pastry: Prepare as directed above for a single-crust pie, except mix 1-1/2 cups Basic Pastry Mix with 2 tablespoons chocolate drink mix. Add 2 to 3 tablespoons cold water until dough forms a ball. Yield: Pastry for single-crust pie (9 or 10 in.). , Basic Pastry Mix may be used to prepare the following recipes (also found in Recipe Finder): To Make Pie Pastry, Spicy Pastry and Chocolate Pastry.