Alicespiecrust Recipes

ALICE'S PIE CRUST

Alice's Pie Crust image

Another great recipe from my 5th grade teacher/ranch cook. This is an old fashioned recipe that calls for lard which you can find in most baking isles at the store. Do not substitute because that gives it the crusts flaky texture. It will remind you of grandma's.

Provided by startnover

Categories Dessert

Time 5m

Yield 4 crusts

Number Of Ingredients 6

Ingredients

5 cups flour
2 cups lard
1 tablespoon sugar
1 teaspoon salt
1 egg
1 tablespoon vinegar

Steps:

Put the egg and vinegar in a 1 c measuring cup fill to top with water.
Mix all dry ingredients and make a well in the center.
Pour liquids into well and mix with pastry fork just till flour is blended.
Store in ziplock in fridge till ready to use.
This also freezes well.

Nutrition Facts : Calories 1524.5, Fat 105.3, SaturatedFat 40.8, Cholesterol 150.2, Sodium 602.1, Carbohydrate 122.5, Fiber 4.2, Sugar 3.7, Protein 17.7

COUNTDOWN #1 BEST PIE CRUST EVER

Countdown #1 Best Pie Crust Ever image

Provided by Aarón Sánchez

Time 2h10m

Yield 1 crust

Number Of Ingredients 6

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small pieces
3 tablespoons solid vegetable shortening, chilled, cut into small pieces
4 tablespoons (or more) ice water

Steps:

Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

EASIEST PIE CRUST EVER!

Easiest Pie Crust Ever! image

For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.

Provided by kneeling_redhead

Categories Pie

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

Steps:

In a medium bowl, mix flour and salt.
Add oil and water all at once to flour.
With a fork, stir until mixture holds together.
Shape dough into a ball and flatten.
Roll between two pieces of wax paper to a 12" diameter.
Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
Can be doubled for a 2 crust pie.

Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

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