Easy Awesome Pie Crust Recipes

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

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.

Steps:

• 1. Find your big plastic bowl with the lid. Go ahead, I will wait.
• 2. Put the flour, sugar, and shortening in the bowl. (Sugar is for the dessert crust or use salt for savory crust) Put the lid on and shake it until small pea sized balls are formed. Take the lid off. Now add the water but start with four or five tablespoons at first. Put the lid on and roll it sideways. I think this is good exercise too. You don't feel so bad about eating the pie when it is done. You can make big circles in front of you for the upper arms. Open the lid to see if it has formed a ball. If not add some more water but just a little at a time.
• 3. Now it is time to roll it out. It is very flakey because you did not touch it while making it and the food processor did not beat it up. Makes a two crust 9 inch pie or 6-8 tart shells.

Steps:

• Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
• Stir water and vinegar in a small bowl.
• Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
• Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
• Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
• Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Steps:

• In a medium bowl, mix flour and salt.
• Add oil and water all at once to flour.
• With a fork, stir until mixture holds together.
• Shape dough into a ball and flatten.
• Roll between two pieces of wax paper to a 12" diameter.
• Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
• Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
• NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
• Can be doubled for a 2 crust pie.

Steps:

• Sift all dry ingredients together in a large bowl.
• Using a fork, two knives, your fingers or a pastry blender, cut the lard into the flour mixture until the lard is completely incorporated to small pea sized pieces.
• *Work quickly, as it is important that the lard stay cold, and not begin melting. Cold lard means flaky pastry. Melt-y lard means mushy gross pastry. Keep that in mind.*.
• In a small bowl, beat egg and vinegar with a 1/2 cup of cold water.
• * The egg will help to "raise" the dough as it cooks. Not everyone uses egg in their pastry. I do. This is why you WON'T fail here.*.
• Drizzle your COLD water/ egg mixture (remember the cold lard?) into the flour/ lard and using your free hand and a fork, "pull" the dry ingredients from the outer edge of the bowl towards the drizzle of liquid.
• When you have gotten all the Egg/ water in, squish the dough down lightly to "force" the dry and wet together more.
• * Do this without kneeding. Don't kneed. I forbid this action.*.
• Flip the dough over, exposing the dry bits on the bottom of the bowl. Drizzle a small portion of the left over cold water to dampen the dry ingredients.
• Fold the dough over on itself 1 time, and push firmly into the bottom of the bowl.
• * remember what I said about kneeding? Still don't do it.*.
• Using your fingers, imagine a 'cross' on the top of the dough, marking four (4) sections apart.
• Lay out four (4) sheets of plastic wrap, and place one (1) section of the dough on each sheet of the wrap, wrapping tightly, and squishing into a disc. Put in the fridge for at least 30 minutes to 'refirm' the lard.
• When your dough has solidified again, but you can still roll it, unwrap your plastic wrap, and lay it out flat. Place another piece of plastic on top, sandwiching the dough between them. Using your rolling pin, simply turn, roll, turn, roll until you have the size/ thickness you like.
• * Because you used the plastic wrap, you also don't have to scrape a bunch of sticky pastry dough off your counter or table. Awesome.*.
• I included "Cooking" time as the "Fridge" time.

Steps:

• Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
• Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
• Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.