Type what you have

Ingredients

• ✓ ice water
• all-purpose flour
• salt
• lard

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.
2. 2 Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
3. 3 Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

By SandraJ

Ingredients

• ✓ ice water
• all-purpose flour
• shortening
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together flour, shortening, and salt in a large bowl using a pastry blender. Mix in 6 to 8 tablespoons ice water until mixture forms a ball. Divide ball in half.
3. 3 Using a rolling pin, roll 1 ball to fit the bottom and sides of an 11x7-inch baking dish. Roll out the remaining ball to form top crust.
4. 4 Use pie crust as directed in your favorite pie recipe.

By PATTECAKE

Ingredients

• ✓ ice water
• firm green tomato
• canola oil
• cornmeal
• all-purpose flour
• salt

Instructions

1. 1 Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
2. 2 Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
3. 3 Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
4. 4 Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.

By HeyGoodLookin

Ingredients

• ✓ ice water
• all-purpose flour
• shortening
• butter
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Measure flour into the processor with the regular blade attached. Add chilled and cubed shortening and unsalted butter. Add salt, close the lid, and pulse three times with three counts per pulse to lightly mix the ingredients.
3. 3 With the motor running, pour ice water into the food processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
4. 4 Transfer the crumbly dough into a bowl, and form it into a ball with your hand, squeezing it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water.
5. 5 Wrap dough in wax paper or plastic wrap; chill dough in the refrigerator for at least 30 minutes before using in your favorite pie recipe.

By Charlotte

Ingredients

• ✓ ice water
• all-purpose flour
• white sugar
• salt
• butter

Instructions

1. 1 Place flour, sugar, and salt in the bowl of a food processor; pulse 3 or 4 until mixed. Add butter; pulse until crumbly.
2. 2 Pour ice water in a slow stream through the feed tube with the processor running on low speed until dough holds together when pinched, making sure not to add too much water.
3. 3 Divide dough into 2 even pieces; form into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes (or until ready to use).
4. 4 When ready to use, roll dough disc out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper until reaches desired thickness.
5. 5 Butter one (or two if using both dough discs) 9-inch tart pan(s). Roll crust onto the rolling pin; unroll over the prepared pan. Gently push dough into the pan, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to recipe instructions. Repeat with remaining dough disc (if using both).

By tessaf

Ingredients

• ✓ ice water
• vegetable broth
• sea salt
• rosemary
• sage
• thyme
• savory

Instructions

1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Ingredients

• ✓ ice water
• all-purpose flour
• white sugar
• butter
• lemon zest
• lemon
• vanilla extract

Instructions

1. 1 Sift flour and sugar into a large bowl. Cut in butter with 2 knives or pastry blender until pea-sized.
2. 2 Make a well in flour mixture; pour in 3 tablespoons water and lemon zest and carefully fold into flour mixture until lightly combined.
3. 3 Make another well; pour in lemon juice and lightly fold into dough. Repeat with vanilla extract. Add more water if needed to bring dough together.
4. 4 Form dough into 2 equal-sized discs; cover in plastic wrap. Chill in the refrigerator before using, at least 30 minutes.

By Emily

Ingredients

• ✓ ice water
• black raspberry
• heavy cream
• sugar
• milk
• egg
• vanilla extract

Instructions

1. 1 Place black raspberries in the bowl of a food processor or blender; pulse until smooth. Pour black raspberry purée into a saucepan over low heat; simmer until slightly reduced, 3 to 5 minutes. Cool.
2. 2 Combine 1 cup cream, sugar, and milk in a 4-quart saucepan over medium-high heat; bring to a boil. Boil for 2 minutes.
3. 3 Beat eggs in a bowl; slowly pour ½ hot cream mixture into eggs, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; stir in remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until custard starts to thicken, about 5 minutes.
4. 4 Combine black raspberry purée, 1 cup custard, and vanilla extract in the bowl of a food process or a blender; pulse until well combined. Pour black raspberry-custard mixture into custard in saucepan; stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
5. 5 Pour custard into a 1-gallon resealable plastic freezer bag; submerge in the bowl of ice water until cool, about 30 minutes, adding more ice if necessary.
6. 6 Pour cooled custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm.

By David Pinkus

Ingredients

• ✓ ice water
• all-purpose flour
• butter
• kosher salt
• egg yolk
• sugar
• lemon juice
• butter
• lemon zest

Instructions

1. 1 Make shells: Mix together flour, butter, and salt in the bowl of an electric stand mixer and beat until dough becomes crumbly; alternatively, use a pastry blender. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
3. 3 Roll out chilled dough on a cutting board and cut into 12 (3-inch) circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
4. 4 Make filling: Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Transfer to a bowl, and set aside to cool, 15 to 20 minutes. Pour filling into dough cups.
5. 5 Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool before serving, 20 to 30 minutes.

By DublinMom

Ingredients

• ✓ ice water
• all-purpose flour
• salt
• butter
• blackberry
• sugar
• all-purpose flour
• water
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk 1 cup flour and salt together in a bowl; mix in ½ cup room temperature butter until it resembles cornmeal. Stir in 3 tablespoons ice water, 1 tablespoon at a time, until dough holds together. Refrigerate dough until ready to use.
3. 3 Place blackberries in a large bowl; sprinkle with sugar and 6 tablespoons flour. Stir in ¾ cup water until moistened; transfer filling to a 2-quart baking dish.
4. 4 Roll out dough on a floured work surface to ¼-inch thickness; cut into ¾-inch strips. Place 2 dough strips, starting with the longest strips, in an X in the center of filling. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Scatter ½ cup cold diced butter over top.
5. 5 Bake in the preheated oven until berries are tender and crust is golden brown, about 30 minutes.

By Brandy A

Ingredients

• ✓ ice water
• all-purpose flour
• salt
• lard
• top round steak
• potato
• turnip
• onion
• black pepper
• salt

Instructions

1. 1 Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
2. 2 In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
5. 5 Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

By Kevin Ryan

Ingredients

• ✓ ice water
• all-purpose flour
• white sugar
• salt
• butter
• lemon
• apple
• white sugar
• cinnamon
• sugar

Instructions

1. 1 Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse crumbs. Add water, 2 teaspoons at a time with the mixer running until dough begins to holds together. Test dough by pinching a small amount between fingers; if crumbly, add 1 teaspoon more water at a time.
2. 2 Wrap dough in plastic wrap; chill until slightly firm, 20 to 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place apples in a large bowl; toss with juice of 1/2 lemon to prevent browning.
5. 5 Place a large piece of parchment paper on a work surface. Roll dough into a 12-to-16-inch round, about 1/4- to 1/2-inch thick. Arrange apple slices evenly on dough, leaving a 1 1/2- to 2-inch border. Fold border up to partially cover apples, pleating edges as you go.
6. 6 Combine 1/2 cup sugar and cinnamon in a small bowl; sprinkle over apples. Squeeze remaining 1/2 lemon over apples; sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.
7. 7 Bake in the preheated oven until crust is golden brown, 50 to 60 minutes.

By ANGELSTAR

Ingredients

• ✓ ice water
• egg
• white vinegar
• all-purpose flour
• white sugar
• salt
• butter
• apple
• blackberry
• white sugar

Instructions

1. 1 Beat egg and vinegar together in a small bowl; set aside. Whisk flour, 2 tablespoons sugar, and salt together in a separate bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Stir in egg-vinegar mixture. Add ice water, 1 tablespoon at a time, mixing with a fork until moist; dough should hold together when squeezed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate 30 minutes to 3 days.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Roll out 1 dough ball to fit a 9-inch pie plate; place into pie plate and chill before baking, at least 20 minutes. Roll out top crust; set aside.
4. 4 Arrange apple slices on bottom pie crust; scatter blackberries on top. Sprinkle with ½ cup sugar. Top pie with second crust; pinch top and bottom crusts together. Lightly brush top crust with water, sprinkle with remaining 1 tablespoon sugar. Poke several vent holes in crust with a fork to allow steam to escape during baking.
5. 5 Bake in the preheated oven until golden brown, 40 to 45 minutes.

By SYRAH4689

Ingredients

• ✓ ice water
• chicken stock
• salt
• brown sugar
• onion
• red pepper flake
• cinnamon stick
• black peppercorn
• allspice berry
• candied ginger
• turkey
• butter
• aluminum foil

Instructions

1. 1 Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
2. 2 Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
3. 3 Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
4. 4 Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
5. 5 Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
6. 6 Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

By Andrea Parker

Ingredients

• ✓ ice water
• all-purpose flour
• cornmeal
• salt
• butter
• blueberry
• white sugar
• lemon juice
• lemon zest
• cornstarch
• egg
• water
• demerara sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. .
3. 3 Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together
4. 4 Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
6. 6 Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
7. 7 Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
8. 8 Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
9. 9 Bake in the center of the preheated oven until golden, about 45 minutes.
10. 10 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ ice water
• all-purpose flour
• sugar
• salt
• butter
• egg yolk
• pecan
• egg
• corn syrup
• white sugar
• all-purpose flour
• milk
• butter
• vanilla extract

Instructions

1. 1 In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate.
2. 2 Preheat oven to 450 degrees F (230 degrees C.)
3. 3 Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust.
4. 4 Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.

By Linda Maugeri

Ingredients

• ✓ ice water
• all-purpose flour
• sugar
• nutmeg
• salt
• butter
• banana
• pecan
• egg
• sugar
• butter
• vanilla
• caramel ice cream topping
• vanilla ice cream
• aluminum foil

Instructions

1. 1 In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
2. 2 On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
3. 3 Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
4. 4 Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
5. 5 Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.

By Reynolds KitchensR

Ingredients

• ✓ ice water
• all-purpose flour
• salt
• butter
• vegetable shortening
• pear
• white sugar
• brown sugar
• lemon zest
• cinnamon
• salt
• flour
• cooking spray
• egg
• water

Instructions

1. 1 Mix flour and salt together in a food processor. Add cold butter and vegetable shortening; process until mixture resembles coarse crumbs. Mix in water 1 tablespoon at a time until a thick and sticky dough forms. Continue processing until dough forms a firm ball, about 15 minutes.
2. 2 Place dough in a bowl. Cover with a wet towel and refrigerate for at least 30 minutes.
3. 3 Combine pears, white sugar, brown sugar, lemon zest, cinnamon, and salt in a large bowl. Mix until thoroughly combined, about 10 minutes. Add 3 tablespoons flour and continue mixing until filling is thick and glossy.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a pie plate with cooking spray.
5. 5 Turn dough out onto a lightly floured work surface. Knead dough about 4 times. Separate into 2 even pieces. Flatten 1 piece for the bottom crust. Place in the pie dish with excess dough hanging over the sides. Sprinkle 1 tablespoon flour over the crust. Add pear mixture to just below the rim of the pie plate.
6. 6 Roll out second piece of dough and cut into thin strips. Lay 1/2 of the strips vertically over the pie. Place remaining strips horizontally on top. Fold overhanging dough over the edges of the strips to cover them. Press to seal with your fingers. Use the back of a fork to crimp the edge.
7. 7 Bake in the preheated oven for 15 minutes. Whisk egg and water together in a small bowl. Brush over the pie. Continue baking until top and edges are golden brown, about 45 minutes. Cool on a wire rack for 15 to 20 minutes before slicing.

By Tara R

Ingredients

• ✓ ice water
• all-purpose flour
• salt
• shortening
• butter
• all-purpose flour
• white sugar
• brown sugar
• water
• vanilla extract
• cinnamon
• nutmeg
• butter
• brown sugar
• pecan
• apple

Instructions

1. 1 Whisk 2 ½ cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than needed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate, at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie plate with wax paper. Line a baking sheet with aluminum foil.
3. 3 Melt ½ cup butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in white sugar, ½ cup brown sugar, ¼ cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat; simmer until filling is slightly thickened, about 3 minutes.
4. 4 Melt ⅓ cup butter in a separate saucepan over low heat. Add ½ cup brown sugar; whisk until smooth, about 2 minutes. Stir in pecans; spread pecan mixture evenly into the wax paper-lined pie plate.
5. 5 Roll out 1 dough ball; place over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out remaining 1 dough ball; place over apple filling. Crimp top and bottom crust edges together. Cut several small slits into top crust to vent. Place pie plate on the prepared baking sheet.
6. 6 Bake in the preheated oven until crust is golden brown, about 1 hour.
7. 7 Remove pie from oven; cool slightly, 5 to 10 minutes. Place a serving plate gently over pie; carefully flip to invert, being careful not to come in contact with molten sugar. Peel off wax paper; cool 1 hour.

By Loriq

Ingredients

• ✓ ice water
• semisweet chocolate chip
• hazelnut
• walnut
• kosher salt
• instant espresso granules
• all-purpose flour
• cocoa powder
• vanilla extract
• canola oil
• egg yolk
• egg
• granulated sugar
• butter
• butter
• kosher salt
• granulated sugar
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
3. 3 Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
4. 4 Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle.
5. 5 Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans. Bake in the preheated oven until crust is starting to set, about 15 minutes.
7. 7 Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes.
8. 8 Transfer to a wire rack; let cool to room temperature, about 20 minutes.
9. 9 Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
10. 10 Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
11. 11 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.

By Elizabeth Mervosh

Ingredients

• ✓ ice water
• all-purpose flour
• salt
• shortening

Instructions

1. 1 Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. 2 Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. 3 Roll out dough, and put in a pie plate. Fill with desired filling and bake.

By Stephanie

Ingredients

• ✓ ice water
• margarine
• whole wheat flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place margarine in a stainless steel mixing bowl. Mix using an electric mixer fitted with a paddle attachment on low speed until slightly soft. Pour in flour and salt; continue to mix at low speed to combine. Pour in ice water gradually until a dough forms.
3. 3 Divide dough in half. Wrap one portion of dough in plastic and refrigerate for later use. Roll out the other portion of dough on a lightly floured surface with a lightly floured rolling pin. Mold into a 9-inch tart pan. Prick dough base evenly with a fork.
4. 4 Bake in the preheated oven until crust is lightly browned, 10 to 15 minutes.

By Lean Cuisine

Ingredients

• ✓ ice water
• salt
• prague powder
• white sugar
• pickling spice
• beef brisket

Instructions

1. 1 In a large plastic bucket or tub, mix together the ice water, salt, Prague powder, sugar and pickling spice. Submerge meat in the mixture, and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
2. 2 Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

By Gene

Ingredients

• ✓ ice water
• all-purpose flour
• butter
• shortening

Instructions

1. 1 Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
2. 2 Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.

By Piques

Ingredients

• ✓ ice water
• flour
• white sugar
• salt
• shortening
• butter

Instructions

1. 1 Pour flour, sugar, and salt together in a food processor and pulse to combine.
2. 2 Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.
3. 3 Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.
4. 4 Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.

By jennifermo

Ingredients

• ✓ ice water
• all-purpose flour
• walnut
• salt
• butter
• vanilla extract
• sugar
• confectioners' sugar

Instructions

1. 1 If using butter it must be cold. Mix butter with flour until it resembles fine crumbs. Add white sugar, nuts, and salt. Mix well, adding ice water till you make stiff dough.
2. 2 Add vanilla extract and knead lightly. Roll out on floured board 1/4 inch thick.
3. 3 Cut into crescent shapes using a whiskey glass coated with flour.
4. 4 Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned. While hot, roll in confectioner's sugar, (I usually use a brown bag or baggie bag to roll the cookies in with the powdered sugar).

By Cindy

Ingredients

• ✓ ice water
• all-purpose flour
• sugar
• salt
• butter
• peanut butter
• chili
• egg

Instructions

1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Spread melted peanut butter onto the pie crust. Pour the chili on top, then arrange the top crust over the chili. Press the edges of the bottom and top crusts together to seal, then brush with egg. Make several cuts into the top crust to vent.
4. 4 Bake in the preheated oven until golden brown, about 50 minutes. Cover the edge of the pie with aluminum foil if it begins to brown too quickly.

By Kate Cervantes

Ingredients

• ✓ ice water
• butter
• all-purpose flour
• white sugar
• salt
• baking powder
• five-spice powder
• egg yolk
• blueberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place butter cubes in the freezer for 15 minutes.
3. 3 Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in five-spice powder.
4. 4 Cut in frozen butter using a pastry cutter until butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
5. 5 Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
6. 6 Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

By John Mitzewich

Ingredients

• ✓ ice water
• all-purpose flour
• white sugar
• salt
• shortening
• cornstarch
• sugar
• orange juice
• water
• lemon
• peach

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C).
2. 2 In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.
3. 3 Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.
4. 4 Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
5. 5 To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.

By Sharon Gates

Ingredients

• ✓ ice water
• egg
• water
• all-purpose flour
• flour
• salt
• oil
• sweet potato
• rice wine
• soy sauce

Instructions

1. 1 Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
3. 3 Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
4. 4 Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.

By KB of Pantego Tx