MOM'S PIE CRUST
Make and share this Mom's Pie Crust recipe from Food.com.
Provided by D-Six
Categories Dessert
Time 10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt in medium size bowl.
- Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
- Break egg into measuring cup and beat.
- Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
- Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
- Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
- Cut Dough in half.
- Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.
PAT-A-PIE PIE CRUST
Make and share this Pat-A-Pie Pie Crust recipe from Food.com.
Provided by food snob mom
Categories Dessert
Time 15m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Sift flour, sugar and salt into bowl. Whip oil and milk together. Pour over flour mixture, and mix with a fork. Pat 2/3 of dough into a pie plate. Use filing of your choice. Crumble rest of dough on top (except on cream pies). (I like to add brown sugar, crushed walnuts and cinnamon to the mixture for my apple pie). Bake as for any pie.
Nutrition Facts : Calories 2245.4, Fat 148.2, SaturatedFat 21.3, Cholesterol 6.4, Sodium 3518.5, Carbohydrate 201.3, Fiber 6.8, Sugar 9.1, Protein 27.3
PAT - A CRUST ( PIE CRUST )
Make and share this Pat - a Crust ( Pie Crust ) recipe from Food.com.
Provided by oharaj5
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- mix in a 10 inch pie plate with a fork until moist.
- pat into pie crust.
- bake at 400 for 10 minutes.
Nutrition Facts : Calories 282.1, Fat 18.7, SaturatedFat 2.9, Cholesterol 0.8, Sodium 366.8, Carbohydrate 25.2, Fiber 0.8, Sugar 1.1, Protein 3.4
BLUEBERRY PEACH PIE WITH A PAT-IN THE PAN CRUST
A beautiful fresh tasting blueberry peach pie and a simple pastry recipe! Pipe little whipped cream rosettes around the edge of the pie for a nice presentation. Source: Marie Nightingale, Saltscapes Magazine
Provided by Elly in Canada
Categories Dessert
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.
- Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.
- Gather mixture into a ball.
- Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry.
- Prick bottom and sides thoroughly with a fork.
- Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.
- Filling: In a medium saucepan, combine sugar, cornstarch and water.
- Bring to a boil over medium heat; cook 1 minute, stirring constantly.
- Remove from heat, add gelatin; stir until dissolved. Set aside to cool.
- In a large bowl, combine peaches and blueberries.
- Add cooled gelatin mixture; toss gently to coat the fruit.
- Spoon into a baked 9" pastry shell.
- Place in refrigerator to chill for 1 hour or until set.
- Serve with a spoonful of sweetened whipped cream.
- Chill time is not included in prep time.
- The chef recommends using well-drained canned peaches and frozen blueberries if you do not have fresh available. I have used canned peaches and reduced the amount of sugar to 1/2 cup, it was perfect.
Nutrition Facts : Calories 406.8, Fat 12.7, SaturatedFat 0.9, Sodium 195.8, Carbohydrate 71.6, Fiber 2.9, Sugar 44.7, Protein 4
PAT-IN PIE CRUST (NO-ROLL)
I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!
Provided by DeeCooks
Categories Dessert
Time 15m
Yield 1 9 inch crust
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Stir together wet ingredients.
- Combine, stirring just to blend.
- Press and pat into a 9 inch pan, up the sides, crimping the edges.
- Bake as directed in recipe.
- (For quiche, I prebake my crusts for 15 minutes @400.).
Nutrition Facts : Calories 1349.4, Fat 73.8, SaturatedFat 10.2, Sodium 1259.6, Carbohydrate 149.9, Fiber 5.1, Sugar 7.1, Protein 19.4
NEVER FAIL PIE CRUST
My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.
Provided by Matthew Dufresne
Categories Breads
Time 20m
Yield 6 crusts
Number Of Ingredients 8
Steps:
- Place a large sieve in a large mixing bowl.
- Into the sieve place the flour, baking powder, salt, and brown sugar.
- Sift into bowl.
- With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
- In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
- Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
- Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
- Pat firmly into the bowl and lightly mark off six equal portions.
- With a knife, cut through each portion.
- Pat into round balls and place in separate plastic bags.
- Dough will keep in the refrigerator for two weeks, or in the freezer for two months.
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