Granny Moss 1 2 1 2 Pie Crust Recipes

Steps:

• In the bowl of a food processor process the flour with some salt. Add the chilled shortening and butter at once and pulse the machine for 15 seconds until the fat is broken up into oatmeal sized pieces.
• Add 2 tablespoons of ice water and process; if the dough is dry, add more water, one tablespoon at a time. Be sure your dough holds together and absorbs enough water. If it is too dry you'll have a hard time rolling it out.
• Divide the dough into two pieces, one slightly larger than the other and roll out larger half into a 12inch circle.
• Line a 10inch deep glass pie plate with the 12-inch circle and chill the dough. Roll out other half into a 10 1/2inch round for top crust and transfer to a baking dish and refrigerate.

Steps:

• Preheat the oven to 400 degrees F.
• For the dough: In a stand mixer with the paddle attachment, add the flour, yogurt and seasoning blend and mix until combined and tacky. Scrape off the dough from the paddle and replace the paddle with the kneading (dough hook) attachment. Sprinkle in a bit more flour and knead on medium until a ball forms. On a floured surface, roll out the dough to a big thin circle or divide the dough in half to make 2 pizzas.
• For the toppings: Place the pizza on a baking sheet or pizza stone. Leaving a 1-inch border around the edge of the dough, top the pizza evenly with the sauce and cheese, then the selected toppings. Bake until the edges are golden brown, 8 to 12 minutes.

Steps:

• Brown meat in Dutch oven and slow cook for 1 hour. Drain grease and mix in soups.
• Spray 9-inch pie pan and form one crust. Fill with meat mixture. Cover with 2nd crust. Vent and seal.
• Bake for 1 hour or till brown at 350 degrees F.

Steps:

• Cut crisco and butter into the flour and salt. Beat egg, vinegar and water.
• Mix the egg mixture into the flour mixture.
• Knead together then roll out into 3 pie crusts.
• Nanny would put them into a pie dish and cover and freeze for up to a few weeks.
• For a baked crust bake the crust for about 15 minutes at 375° till golden.

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.

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.

Steps:

• Place 1/2 pie crust into pie plate.
• Put the rhubarb in the crust and cover with 1/2 cup sugar.
• Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
• Sprinkle top with cinnamon.
• Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
• Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
• Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Steps:

• This recipe is simple. You use 1/2 the amount of shortening/butter (a 1/2 & 1/2 blend) and 1/2 the amount of ice water as you do shortening. There is 1 "pinch" (little less than 1/2 tsp.) salt to every cup of flour.
• Fill large glass with ice cubes, pour water on top to chill while you work.
• Put flour and salt in large bowl, and cut in shortening. Using a pastry knife or just a plain fork. Do Not mass the shortening in the flour.
• When mixture resembles coarse crumbs, pour ice water into a measuring cup getting the correct amount.
• Pour into flour mixture slowly and blend to make dough. Do not over work this dough as that makes it tough.
• When entirely mixed, take 1/2 of dough out and place on lightly floured surface. Sprinkling top with flour.
• Pat down into circle to less than 1/2 inch and then use rolling pin to roll dough out into crust.
• Dough can be kept in refrigerator for 3 days wrapped tightly or frozen for up to 6 months.
• To adjust for larger amount - just go 1/2 and 1/2 --
• 4 cups flour.
• 2 cups shortening.
• 1 cup ice water.
• 4 pinches salt.
• It is just as easy as pie - as she told me!
• Enjoy !

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!