RUTH'S GRANDMA'S PIE CRUST
Steps:
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
GRANDMA'S VERY EASY PIE CRUST
This pie crust is one of the simplest, tastiest ones you'll ever try.
Provided by Emy
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
- Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 g
GRANDMOTHER'S SUPER FLAKY PIE CRUST
This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
Provided by Elisebeth
Categories Dessert
Time 45m
Yield 2 pie crusts
Number Of Ingredients 3
Steps:
- preheat oven to 350 F degrees (Fahreinheit).
- pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
- Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
- transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
- cover pie dough with another sheet of wax paper.
- roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
- peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
- Then,carefully peel the wax paper from pie dough, and ease into pan.
- repeat steps 4-8 with other half of dough.
- Bake for 15 min, or so or until golden brown in color.
- Fill with any pie filling!
Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
FLAKY PIE CRUST
This homemade flaky pie crust was my Great Grandmother's. My Grandmother taught me how to make pie's using this recipe. It is a recipe that has been in my family for over 100 years.
Provided by Flaky C.
Categories Dessert
Time 1h30m
Yield 6 Slices, 6 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a medium size mixing bowl and work with a fork until flour and shortening are mixed, and flour is picked up into the shortening.
- Next start mixing the dough by hand kneading until the dough is blended and forms a ball. Flour a board or area to roll out the dough on.
- This is when you will cut your dough in 1/2.
- Flour the area and roll the dough out with a rolling pin, flipping one or two times to prevent sticking. Roll to fit a 8 or 9 inch pie pan. Pie crust should be rolled out thin. About the width of the chocolate part of an oreo cookie. Once your dough is rolled out fold it in 1/2 to pick up and place in pie pan. Center the 1/2 crust in the middle of your pan and flip the other 1/2 over to cover the pie pan. Cut off any excess crust around the rim.
- This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
- Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
- This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
- Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
- Go ahead and roll out your top crust, and place onto pie using the same technique as the lower crust. Once in place cut around edge to remove excess dough. Go around the crust rim and squeeze and crimp softly the 2 layers together to seal the outer edge of the crust around the pie. I do not like the look of going around the crust and pressing with a fork. I also don't find it very reliable, and have seen the fruit filling ooze out and cause the crust to stick when serving. So try to learn to crimp the crust. My Grandmother made the most perfectly beautiful formed crimps. I never learned her technique, but she really had a talent when it came to this.
- Prick with fork to allow venting, this will help not to have a spill over in your oven. Sprinkle top crust with sugar if desired.
- Bake at 350 degrees for 30 minutes single crust, or 45 minutes to 1 hour for double crust. The last 10 minutes watch to make sure your edges are not getting to dark.
- Let pie come to room temperature, or enjoy warm with some whip cream or ice cream.
FLAKY PIE CRUST
From "A Cook's Tour of Shreveport", compiled by The Junior League of Shreveport, Inc. This is one of my favorite cookbooks. Of all the pie crusts I've made, this is the best.
Provided by Shyne
Categories Dessert
Time 10m
Yield 2 8inch pie crusts
Number Of Ingredients 4
Steps:
- Sift flour and salt together into bowl.
- Cut chilled shortening into flour until particles are about the size of a pea.
- Add just enough water, a tablespoon at a time, to form a dough which will clean the bowl.
- Divide into 2 balls of dough.
- Roll dough on floured board, fold and refold, and roll again.
- Continue until dough is smooth.
- Handle quickly but gently.
- This crust is good for pre-bake recipes as well as filled pies.
- (The main thing to remember-use chilled shortening and ice water.).
Nutrition Facts : Calories 793.8, Fat 52.1, SaturatedFat 12.9, Sodium 583.8, Carbohydrate 71.5, Fiber 2.5, Sugar 0.2, Protein 9.7
BASIC FLAKY PIE CRUST
Make and share this Basic Flaky Pie Crust recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 45m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Divide the butter into two parts, about two thirds to one third.
- Cut the butter into small cubes, about 1/2 inch.
- Cover butter with plastic wrap.
- Refrigerate the larger amount and freeze the smaller for a minimum of 30 minutes.
- Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for a minimum of 30 minutes.
- Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.
- Set the bag aside.
- Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal.
- Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
- Add the lowest amount of the ice water and the vinegar and pulse 6 times.
- Pinch a small amount of the mixture together between your fingers.
- If it does not hold together, add half the remaining water and pulse 3 times.
- Try pinching the mixture again.
- If necessary, add the remaining water, pulsing 3 times to incorporate it.
- The mixture will be in particles and will not hold together without being pinched.
- Dump the mixture back into the bag and work it from the outside of the bag gently until it comes together into a ball.
- Refrigerate if the butter starts to melt (the heat from your hands will melt the butter) Wrap dough ball with plastic wrap and refrigerate for at least one hour before rolling (preferably overnight).
- Don't skip this step, the gluten must relax for proper rolling!
- You can refrigerate the dough up to 2 days, freeze up to 3 months (thaw in the refrigerator overnight).
- Allow the dough to sit at room temperature for 10 minutes then roll the dough to about 1/8" thickness on a cool, lightly floured surface.
- Work the dough from the center out, turning over occasionally.
- Add the minimum amount of flour as too much will produce a tough dough.
- Once again if the dough gets too warm allow it to rest in the fridge till cool.
- Fold the rolled out crust in quarters and gently place into pan, unfold and tuck gently into pan, trim excess (leave about 1 inch overhang to form edge).
Nutrition Facts : Calories 184.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 80.5, Carbohydrate 17.9, Fiber 0.4, Sugar 0.1, Protein 2
PERFECTLY FLAKY PIE CRUST
Flaky pie crust especially great with fruit pies. This pie crust bakes up golden and has a fabulously light almond flavoring. . . This recipe came from my Grandmother and always comes out just right for me.
Provided by FabulousMissV
Categories Pie
Time 33m
Yield 2 crusts
Number Of Ingredients 5
Steps:
- Make a paste from your cold water, 1/3 cup of your all purpose flour and almond extract.
- Cut shortening into your remaining flour and salt until you have small dime sized lumps. Add your paste to the shortening/flour mixture. Work together into a ball. Separate into two equal balls. Well-flour a smooth surface and roll out one of your dough balls into a round crust.
- Do NOT overwork this dough -- it will be fairly sticky so make sure to flour your rolling pin as well.
- If you are making a fruit pie, this recipe will make your top and bottom crust. If you are baking a crust to form later, after forming your crust, lay into a pie pan, press into the bottom of the pan, and finish your edges as you like. Poke the bottom of the crust with a fork to keep bubbles from forming in the crust and bake for 12 - 13 minutes in a 425 oven or until beginning to brown. You can also brush the edges of your crust with an egg wash to create a shiny browned appearance.
Nutrition Facts : Calories 1064.1, Fat 77.8, SaturatedFat 19.4, Sodium 584.4, Carbohydrate 79.8, Fiber 2.8, Sugar 0.6, Protein 10.8
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