Best All Purpose Pie Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

BEST EVER PIE CRUST



Best Ever Pie Crust image

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Provided by Jean Haseloh

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  • Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg

EASY PIE CRUST



Easy Pie Crust image

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

Steps:

  • To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  • Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  • To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  • Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  • Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

PIE CRUST



Pie Crust image

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h45m

Yield One 9-inch single pie crust

Number Of Ingredients 4

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

  • In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
  • Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

THE BEST PIE CRUST RECIPE



The Best Pie Crust Recipe image

I have tried them all, and this truly is the best pie crust recipe! This is the only pie crust that my Grandma would use.

Provided by Karlynn Johnston

Categories     Dessert

Number Of Ingredients 6

5 1/2 cups all-purpose flour
2 teaspoons salt
1 pound lard
1 tablespoon vinegar
1 large egg (lightly beaten)
ice water

Steps:

  • Whisk together flour and salt.
  • Cut the lard into the flour with a pastry blender or 2 knives until the lard is pea sized lumps within the flour.
  • In a 1 cup liquid measuring cup, combine the vinegar and beaten egg. Add enough ice water to bring it to one full cup of liquid.
  • Gradually stir the liquid into the lard mixture, adding only enough liquid to make dough cling together.
  • Gently gather the dough into a ball and divide into 6 equal portions.
  • Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
  • When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
  • Transfer the prepared dough to pie plate.
  • Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.

Nutrition Facts : Calories 454 kcal, Carbohydrate 92 g, Protein 15 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 802 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

BEST ALL-PURPOSE PIE CRUST



Best All-Purpose Pie Crust image

Provided by Food Network

Yield one 10-inch single pie crust

Number Of Ingredients 5

1 1/2 cups unbleached white flour
1/2 teaspoon salt
2 tablespoons sugar (optional)
1/2 cup chilled butter
3 to 4 tablespoons ice water

Steps:

  • To make by hand, combine the flour, salt, and sugar, if using, in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
  • On a floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Lift the dough into the pan. Fold the edges under and crimp with your fingers or a fork.
  • To make in a food processor, cut the butter into 1inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist enough to hold together.
  • When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.

More about "best all purpose pie crust recipes"

HOW TO MAKE ALL PURPOSE PIE CRUST RECIPE BY ARCHANA'S KITCHEN
how-to-make-all-purpose-pie-crust-recipe-by-archanas-kitchen image
2008-08-28 The Easy Pie Crust Recipe also known as the all-purpose pie crust or a tart crust is extremely easy to make at home. These pie crusts when …
From archanaskitchen.com
4.9/5


ALL-PURPOSE PIE CRUST • MANDY JACKSON
all-purpose-pie-crust-mandy-jackson image
2018-11-01 Put flour, sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 2-3 times to combine. Add the butter and …
From mandyjackson.com
Reviews 6
Estimated Reading Time 7 mins
Servings 2
Total Time 2 hrs 10 mins


HOW TO MAKE THE BEST PIE CRUST | KING ARTHUR BAKING
how-to-make-the-best-pie-crust-king-arthur-baking image
2018-10-03 That’s why I choose all-purpose flour for my pie crust. The dough is easier to roll out and move around and, despite it slightly higher protein, the crust is wonderfully flaky. In my book, the ease of an all-purpose flour crust trumps …
From kingarthurbaking.com


BEST GLUTEN FREE PIE CRUST RECIPE (QUICK & EASY!) | FROM ...
2020-11-11 After testing several different store-bought all-purpose flour blends, Cup 4 Cup had the best flavor and texture and was far easier to work with than other flours. Use this gluten …
From fromscratchfast.com
4.8/5 (22)
Total Time 10 mins
Category Dessert
  • Sprinkle the cold butter over the flour in the food processor. Pulse until the mixture looks crumbly with larger, pea-sized chunks of butter (those chunks of butter equal a flaky crust!). Drizzle the apple cider vinegar over top.
  • Turn the machine on and immediately start drizzling cold water through the feed tube. Stop the machine once the mixture starts to come together and looks shaggy. Give the dough a pinch—if it sticks together, it’s ready to go. If not, turn the machine on again and drizzle in a bit more water. You might not need all of the water—you’re looking for a shaggy dough, not a cohesive ball.
  • Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough into 2 equal pieces and form each into a flat disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes or for up to 2 days. Do Ahead: The wrapped disks can be placed in zip-top freezer bags and frozen for up to 3 months. Thaw in the refrigerator overnight before using.


SIMPLE AND FOOLPROOF ALL PURPOSE PIE DOUGH RECIPE
2016-04-13 Options. A lot of bakers will add 1/2 teaspoon baking powder to make the crust a bit lighter. Add 1 large egg yolk for richness. Many bakers like to swap some of the butter, say …
From amazingribs.com
2.8/5 (24)
Category Dessert
Cuisine American
  • It is important that the butter be cold and you do not handle it. Even though the butter is mixed into the flour, we do not want it thoroughly mixed in. Lumps in the dough the size of peas or even small marbles help make the crust flaky when baked. Start by cutting the butter into 1/4" cubes. Dump them into the flour and working quickly so the butter does not warm too much, "cut" it in with a pastry cutter (shown at right). You can do this in a food processor with a steel blade, but my wife thinks it's just as easy to do it with a cutter and there's less cleanup. As the butter and flour accumulate on the cutter she just scrapes it off with a butter knife. She works the two flour and butter together for a few minutes until much of the flour has formed sandy granules, but there are still numerous pea sized lumps.
  • Form a small fist size depression in the center of the mix, and add half the required amount of ice water and cut it in quickly. Make another depression and add the rest of the ice water and cut it in. Working quickly, form the dough into a large thick disk. If you are making a two crust pie, cut the disk into two parts, one about 60% of the quantity for the bottom, and one about 40% for the top. There may be some extra, but that's better than too little. Form the two parts into disks, and wrap with waxed paper or plastic wrap. But don't work the dough too much or else it starts to form gluten, the elastic stuff you need when making bread, but do not need when making a flaky pie crust. Neither do you want you hands to soften the butter. If you are going to bake the pie today, put the disks into the fridge for at least four hours to harden the butter and rest the dough. If you are not going to bake soon, these disks freeze well and can be used weeks later, so if you're feeling industrio


RECIPE: KETO ALL-PURPOSE PIE CRUST – KETO-MOJO
Instructions. In the bowl of a food processor fitted with the steel blade, combine the almond and coconut flours, xanthan gum, and 1/2 teaspoon salt. Pulse a few times to combine. …
From keto-mojo.com
5/5 (1)
Servings 1
Cuisine American, Gluten-Free, Vegetarian
Category Dessert, Kid-Friendly
  • In the bowl of a food processor fitted with the steel blade, combine the almond and coconut flours, xanthan gum, and 1/2 teaspoon salt. Pulse a few times to combine. Add the butter and pulse until crumbly, 8 to 10 times.
  • In a small bowl, beat the egg, then whisk in the vinegar and pour the mixture onto the dough mixture. Pulse just until the dough begins to come together and resembles coarse, damp breadcrumbs, 3 to 4 times; do not over-process!
  • Scrape out the dough onto a large square of plastic wrap. Form into a flat round about 6-inches in diameter. Wrap tightly in the plastic wrap and refrigerate for at least an hour, and up to 2 days.
  • Place the dough between 2 sheets of parchment paper. Working quickly to keep the dough cold, use a rolling pin to roll the dough between the parchment into a 10-inch circle. Patch any holes, tears, or cracks by pinching the dough together. If the dough becomes too soft and unmanageable, freeze it for 15 to 20 minutes, then try again.


PATE BRISEE - THE BEST ALL-PURPOSE PIE CRUST - BRAISED ...
2021-08-19 Pate Brisee – Use this unsweetened, all-purpose pie crust for sweet and savoury pies or quiche. This can be made in one day but it's much better if made the day before. Print Recipe Pin Recipe Rate Recipe. Prep Time: 10 minutes. Freezing + Resting: 4 hours 30 minutes. Total Time: 4 hours 40 minutes.
From braisedanddeglazed.com
Ratings 1
Category Dessert, Quiche
Cuisine European
Total Time 4 hrs 40 mins


ALL BUTTER PIE CRUST - SAVOR THE BEST
2021-09-20 All butter pie crust is the best. It’s flaky and tender, but it also has a deliciously rich flavor- because butter makes everything better. You can use this recipe to make single or double pies for any occasion! This is an all-purpose pie dough that goes well with sweet or savory pies.
From savorthebest.com
5/5 (3)
Total Time 1 hr 15 mins
Category Desserts
Calories 273 per serving


10 BEST PIE CRUST RECIPES | YUMMLY
The Best Pie Crust Recipes on Yummly | Baked Brie In Pie Crust, Easy All-butter Pie Crust, Flaky Pie Crust
From yummly.com


10 BEST PIE CRUST RECIPES | YUMMLY
Pillsbury BEST All Purpose Flour, salt, Crisco All-Vegetable Shortening and 1 more Classic Crisco Pie Crust Food Processor Method Smucker's Crisco Baking Sticks All-Vegetable Shortening, salt, Crisco All-Vegetable Shortening and 2 more
From yummly.co.uk


EATINGWELL ALL-PURPOSE PIE CRUST RECIPE | EATINGWELL
2022-02-02 This easy all-purpose pie crust gets a nutritional lift from whole-wheat pastry flour and uses butter along with reduced-fat sour cream and canola oil.
From asparagus.recipes.does-it.net


BEST ALL PURPOSE PIE CRUST (DJ/WS) RECIPE - COOKEATSHARE
Repeat the cutting and pressing steps three or possibly four times till all of the water is incorporated into the dough and it clings together. On a floured surface, gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Lift the dough ...
From cookeatshare.com


PIE CRUST | KING ARTHUR BAKING
1/4 cup (46g) vegetable shortening. 10 tablespoons (142g) very cold unsalted butter. 6 to 10 tablespoons (85g to 142g) ice water. 1. Prep your ingredients. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium-sized mixing bowl, whisk together the flour and salt.
From kingarthurbaking.com


BEST ALL-PURPOSE PIE CRUST – RECIPES NETWORK
2015-09-27 Best All-Purpose Pie Crust. 2015-09-27. Add to favorites; Yield : one 10-inch single pie crust; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe . 0 People rated this recipe. Post Views: 0. Ingredients. 1 1/2 cups unbleached white flour; 1/2 teaspoon salt; 2 tablespoons sugar (optional) 1/2 cup chilled butter; 3 to 4 tablespoons ice …
From recipenet.org


BEST ALL PURPOSE PIE CRUST (DJ/WS) : COOKINGRECIPESDAILY
1 member in the cookingrecipesdaily community. Daily Sharing of Cooking Recipes
From reddit.com


BEST PASTRY PIE CRUST RECIPE - ALL INFORMATION ABOUT ...
The Best Shortcrust Pastry Recipe - busycreatingmemories.com tip busycreatingmemories.com. Allow a little extra crust to hand over the rim of the pie tin. Gently lift the pastry and line the pie tin. Press firmly into the corners and sides. Prick the base of the pastry crust all over with a fork Line the crust with parchment paper and fill with a layer of baking weights or baking beans.
From therecipes.info


ALL PURPOSE PIE CRUST RECIPES
All Purpose Pie Crust Recipes PIE CRUST MIX. Makes 6 crusts, and can be stored for several weeks. Provided by Marge P. Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts. Time 30m. Yield 48. Number Of Ingredients 4. Ingredients; 6 cups all-purpose flour: 1 teaspoon salt: 1 teaspoon baking powder : 1 pound lard: Steps: In a large bowl, combine flour, salt and …
From tfrecipes.com


RECIPE FOR ALL-PURPOSE BUTTER FLAKY PIE CRUST RECIPE ...
2022-02-01 This pie crust recipe comes to us from Ken Haedrich. Mr. Haedrich is a winner of the Julia Child Cookbook Award and author of 11 cookbooks, including Mr. Haedrich is a winner of the Julia Child Cookbook Award and author of 11 cookbooks, including Pie , which was named one of the best baking books of the past 25 years by Cooking Light magazine.
From almanac.com


BEST ALL PURPOSE PIE CRUST (DJ/WS) - BIGOVEN
Best All Purpose Pie Crust (Dj/ws) recipe: Try this Best All Purpose Pie Crust (Dj/ws) recipe, or contribute your own.
From bigoven.com


HOW TO MAKE ALL PURPOSE PIE CRUST RECIPE BY ARCHANA'S ...
Place crust in pie plate. Best All-Purpose Pie Crust Recipe. This is a simple recipe with only three ingredients: flour, canola oil and ice water. And if you want to make your pie crust adventure even simpler, put all the ingredients in the food processor and pulse a few times. Then simply roll the dough between wax paper and fit into a waiting pie pan. 1/4 cup (46g) …
From recipegoulash.com


10 BEST PIE CRUST RECIPES | YUMMLY
The Best Pie Crust Recipes on Yummly | Baked Brie In Pie Crust, Flaky Pie Crust, Cinnamon Pie Crust
From yummly.com


BEST ALL PURPOSE PIE CRUST - TFRECIPES.COM
Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the ...
From tfrecipes.com


Related Search