BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
MY DAD'S PIE CRUST
Daddy was the baker in our house. He was most fond of pie, but just couldn't make a descent crust to save him, until he found this recipe in either a Betty Cocker or Better Homes and Gardens cookbook. I don't know which (this was forty-five some years ago). I have looked on Zaar for a recipe like this - and while they are similar they aren't Daddy's. Word to the wise - roll the dough out between two pieces of wax paper - the only way. Do not double the recipe for two crusts - just doesn't work. I make one crust at a time and store in the fridge while making the next. We are crust fiends in our house - so I always make a thicker crust then this recipe produces. I make three portions of this recipes for a two crust pie (1 and 1/2 per crust). Prep time includes cooling time. Cooking times depends on for what you are using the crust. Patience Grasshooper - it will be worth it.
Provided by LauraBlueEyes
Categories < 60 Mins
Time 50m
Yield 1 8 inch
Number Of Ingredients 5
Steps:
- Add 1 cup plus 2 T flour to mixing bowl.
- Add salt and mix with fork.
- Add oil and mix with fork just until combine (will be crumbly).
- Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms.
- Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do).
- Roll out between two pieces of wax paper.
- Lift the top piece of paper off the crust.
- Lift the bottom paper with the crust to the pie pan and invert.
- Peel the wax paper from the crust.
- Fit and crimp: fill or bake blind if one crust.
- Fit, fill and repeat if two crust.
- I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
- Bake according to your pie recipe.
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
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5/5 Calories 258 per servingCategory Dessert
- Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
- Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
- Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
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- Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Process for 5 seconds to blend.
- Add the butter and shortening. Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses.
- Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.
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