Aunts Famous Pastrypie Crust Recipes

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AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)



Auntie Irene's Foolproof Pie Crust (Large Batch) image

I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.

Provided by UnknownChef86

Categories     Pie

Time 20m

Yield 20-30 crusts

Number Of Ingredients 8

15 cups flour
1 tablespoon salt
1/2 cup sugar, plus
2 teaspoons sugar
1 (3 lb) can Butter Flavor Crisco, chilled (or other shortening)
5 tablespoons white vinegar
water
5 eggs

Steps:

  • Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
  • Put vinegar in a 2 quart liquid measuring cup.
  • Fill to 2 1/2 cup mark with cold water.
  • Add eggs and beat with fork.
  • Drizzle over dry ingredients; stir with fork.
  • Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
  • Divide by 1/2-3/4 cup measure.
  • Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
  • Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
  • Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
  • This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

100 YEAR-OLD PIE CRUST (PASTRY DOUGH)



100 Year-Old Pie Crust (Pastry Dough) image

This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.

Provided by Hadice

Categories     Dessert

Time 10m

Yield 4 8-inch pie crusts

Number Of Ingredients 6

4 cups all-purpose flour
1 3/4 cups vegetable shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup cold water

Steps:

  • In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
  • In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
  • I have also used a food processor and a dough blade on pulse for each step.
  • Cover tightly with plastic and chill until ready to roll out.

AUNT NANCY'S FLAKY PASTRY CRUST



Aunt Nancy's Flaky Pastry Crust image

Make and share this Aunt Nancy's Flaky Pastry Crust recipe from Food.com.

Provided by 2rosebud

Categories     Dessert

Time 15m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 5

2 1/4 cups flour
1 teaspoon salt
3/4 cup shortening, plus
2 teaspoons shortening (solid vegetable or lard)
1/3 cup cold water

Steps:

  • Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
  • Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
  • Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
  • For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
  • For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
  • For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.

Nutrition Facts : Calories 2456.7, Fat 164.9, SaturatedFat 41, Sodium 2332.7, Carbohydrate 214.6, Fiber 7.6, Sugar 0.8, Protein 29.1

SYLVIA'S PERFECT PIE CRUST



Sylvia's Perfect Pie Crust image

I really love flaky pie crust, and it's always been a difficult quality for me to achieve, despite most people's claims that their recipe is THE flakiest pie crust in existence. This recipe, sent to me by my friend Sylvia, is absolutely, positively a keeper.

Provided by -Mary-

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups Crisco (vegetable Shortening)
3 cups all-purpose flour
1 whole egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon salt

Steps:

  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
  • Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ 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 are 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 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 ½ 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.

Nutrition Facts : Calories 693, Fat 52.6, SaturatedFat 15.9, Cholesterol 31, Sodium 401.2, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 7.5

BASIC PIE & PASTRY CRUST + TIPS & TRICKS



Basic Pie & Pastry Crust + Tips & Tricks image

Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper

Provided by GeeWhiz

Categories     Dessert

Time 15m

Yield 2 crusts

Number Of Ingredients 4

3 cups flour
1 cup shortening
1/2 teaspoon salt
1/2-2/3 cup very cold water

Steps:

  • Cut shortening into flour/salt until it looks like peas.
  • Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
  • Divide dough in half and roll thin.
  • This makes two single piecrusts or one double crust pie.
  • TIPS AND TRICKS:.
  • To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
  • For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
  • To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
  • Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
  • Toss ingredients with a fork, lightly and quickly, rather than stirring.
  • Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
  • To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
  • Try rolling some grated cheese into the dough when making an apple pie.
  • Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.

Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 25.9, Sodium 586.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4

NEVER, NEVER FAIL PIE PASTRY



Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Steps:

  • In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

RUTH'S GRANDMA'S PIE CRUST



Ruth's Grandma's Pie Crust image

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

Provided by barbara castodio

Categories     Desserts     Pies

Time 10m

Yield 32

Number Of Ingredients 6

4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
½ cup water

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.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g

THE BEST PASTRY CRUST



The Best Pastry Crust image

This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.

Provided by IrishMountainGirl

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 15m

Yield 16

Number Of Ingredients 4

2 ¼ cups sifted all-purpose flour, or more as needed
¼ teaspoon salt
14 tablespoons butter
¼ cup chilled water, or more as needed

Steps:

  • Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
  • Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
  • Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

GRANDMOTHER'S SUPER FLAKY PIE CRUST



Grandmother's Super Flaky Pie Crust image

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Provided by Elisebeth

Categories     Dessert

Time 45m

Yield 2 pie crusts

Number Of Ingredients 3

2 cups all-purpose flour
3/4 cup margarine, softened
3 tablespoons water (as needed)

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!

Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7

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