Pie Crust Ii Recipes

Steps:

• In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

Steps:

• In a large mixer bowl combine the flour, baking powder, salt and sugar.
• Add the shortening and beat until mixture is crumbly, about 2 minutes.
• In a small bowl beat the egg well and add the vinegar and water.
• Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -

Steps:

• Beat egg in measuring cup.
• Add cold water to measure 1 cup.
• Add 1 tbsp vinegar.
• Put dry ingredients in processor.
• Add liquid, about 1/4 cup while processing til mixture forms a lump.
• Let rest for 30 minutes or more. Make pie crusts as usual.
• I usually roll out on plastic wrap.

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Steps:

• Cut crisco into flour and salt.
• Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
• ---------VINEGARPIE CRUST ---------.
• Mix everything together and roll out on floured surface.
• cut crisco into flour and salt.
• Add egg, water and vinegar.
• ----------FRIEDPIE CRUST --------.
• Cut flour into crisco and salt, add egg, water, and vinegar.
• Mix well and roll out on floured surface.
• Add the filling of your choice and fry in hot oil.
• Drain on papertowels.

Steps:

• In a large bowl, gradually work the vegetable shortening into the flour with a pastry cutter until it resembles a coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Add the cold water, white vinegar, and salt. Stir together gently until all of the ingredients are incorporated.
• Separate the dough in half. Form 2 evenly sized balls of dough and place both balls of dough into a large plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2-inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill).
• When you're ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface, roll the dough, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it's a bit too moist. If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2-inch larger in diameter than your pie pan.
• With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Steps:

• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

Steps:

• Process the flour and salt in a food processor for 20 seconds.
• Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
• With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
• Knead the dough for several turns on a lightly floured surface to bring it together.
• Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
• To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
• Fit the dough into a 9-inch (greased) pie plate and trim the edges.
• Keep the crust in the refrigerator until ready to fill.
• If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).

Steps:

• Put flour into a mixing bowl with the butter.
• Using a pastry cutter, cut the butter into the flour.
• Add salt and water.
• Mix until dough is formed.
• Roll out on flat surface.
• Bake at 375 degrees until brown.
• Prick crust prior to baking for non filled baked pies.

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out and use with your favorite pie recipe!