Mymomspiecrust Recipes

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:

• 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.

Steps:

• Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
• Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
• This recipe will make a 9-inch double pie crust.
• If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
• To use, flour a clean counter top and rolling pin.
• Divide the dough with one piece being slightly larger.
• Mix in a little more flour in the larger piece.
• Begin to roll it from the middle out on the counter.
• Try to keep it circular and continue to roll it until it is big enough.
• Transfer pastry into a pie pan; press down and cut off excess with a knife.
• Mix the trimmings into the other smaller piece of dough; repeat the process.
• Fill your pie.
• Transfer the rolled dough to the top.
• Seal the dough, cut off excess pastry, and make slits (normally).
• Bake according to pie directions.
• Cut trimmings into strips and sprinkle with cinnamon and sugar.
• Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.