Grammas Favorite Pie Dough Recipes
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 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
GRAMMA'S FAVORITE PIE DOUGH
Incredibly quick and easy pie dough. All these ingredients should be in your pantry. This is ideal for pumpkin pie or other custard pies. Roll it out a bit thicker and it will hold up to the pie. I finally converted the SO who kept insisting the store-bought were fine. Those things are thin and tasteless. Blech.
Provided by Im cookin
Categories Dessert
Time 5m
Yield 1 9 to 10-inch pie
Number Of Ingredients 4
Steps:
- In a medium bowl, or in a food processor, mix together flour and salt.
- Cut butter into small pieces and mix into flour.
- Add water. You want it just holding together, not wet and sticky, but not crumbly. Don't knead and work it too much.
- Chill dough before rolling out.
- Flour your surface and rolling pin, then roll out.
Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1180.3, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3
GRANDMA DIFRANCO'S PEACH PIE FILLING
My grandmother is an amazing cook and has passed down so many amazing recipes. This was her and my grandfather's favorite pie. We generally have a lot of seasonings in our dishes but when it came to peach pie, my family always felt simple was the best route. This recipe really is simple but it allows the flavor of the peaches to be the star.
Provided by kalamitykris
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice peaches, they should be about 1/4 of an inch thick.
- Add sugar to sliced peaches (add more if needed depending on tartness of peaches, taste the mixture to check it).
- Mix in cinnamon and flour.
- Place in pie crust lined deep-dish 9" pan (either store bought crust or your own recipe).
- "Dot" the top of the pie with butter (cut butter into small pieces and place all over the top of peach mixture).
- Place top crust over the pie and seal the edges (pinching and fluting), then with a small pointed knife cut a series of small holes to vent (approximately 30 to 40 tiny holes).
- Place a thin piece of foil around just the edge of the pie.
- Bake at 425 degrees for approximately 30 minutes, then remove foil and bake 20 to 30 minutes longer until the crust is evenly baked to a golden brown.
- Allow to cool at least an hour before cutting.
Nutrition Facts : Calories 476.2, Fat 18.6, SaturatedFat 5.6, Cholesterol 7.6, Sodium 254.4, Carbohydrate 76.1, Fiber 6.3, Sugar 48.9, Protein 5.8
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