Easy Homemade Pie Dough Recipes

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GRANDMA'S VERY EASY PIE CRUST



Grandma's Very Easy Pie Crust image

This pie crust is one of the simplest, tastiest ones you'll ever try.

Provided by Emy

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 15m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 fluid ounces cold milk

Steps:

  • Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
  • Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 g

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.

ALL-BUTTER EASY PIE DOUGH



All-Butter Easy Pie Dough image

Provided by Food Network

Categories     dessert

Time 35m

Yield enough for one 9-inch double-crust pie

Number Of Ingredients 6

2 cups (240 grams) all-purpose flour, cold
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice

Steps:

  • In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
  • In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  • Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.

HOMEMADE PIE DOUGH



Homemade Pie Dough image

For a great, flakey, butter crust, make sure not to knead it too much. Just enough that it comes together in a rough ball. Also try be efficient when working with your hands in the dough. You want to keep the butter cold-cool, and your hands will warm it up quickly. This dough amount makes enough for two 9-inch pie doughs. Either for two bases or for one base and one top. If you are using the top for decorative crusts, excess dough can also be kneaded together again and rolled out for decorative cuts. The dough will need to rest for about 15 minutes after kneading to relax and it will not be as tender, but if it just for decorative pieces, that usually isn't noticeable.

Provided by Diane

Categories     Dessert

Time 45m

Number Of Ingredients 6

2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
1 cup cold unsalted butter (, (2 sticks) cut into 1/2-inch (12mm) pieces)
1/2 cup cold water ((you may not end up using the full amount))
egg wash ((1 egg beat with @ 2 tablespoons water), (or heavy cream) for brushing crust)

Steps:

  • In a bowl, combine the flour, sugar, and salt. Add the butter and pinch with your fingers or use a to cut the butter into the flour until it resembles coarse crumbs or until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
  • Mix in enough of the cold water into the the dough until it comes together and forms a rough ball. If necessary, barely knead the dough just until the can come together nicely in a ball, dusting the surface with flour as you work to keep things from sticking. Don't overwork the dough or else it will become tough.
  • Divide the dough ball in half and then roll each half into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).Use as directed in your pie recipes. Make sure to butter the base of your pie pans before adding the dough and brush with egg wash or heavy cream before baking.

Nutrition Facts : Calories 1398 kcal, Carbohydrate 123 g, Protein 17 g, Fat 93 g, SaturatedFat 58 g, Cholesterol 244 mg, Sodium 1181 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

EASY OIL PIE CRUST



Easy Oil Pie Crust image

Pie crust can be made without shortening or butter. This easy recipe for oil pie crust is simple to mix-no pastry blender needed.

Provided by Carroll Pellegrinelli

Categories     Dessert     Pie

Time 15m

Number Of Ingredients 4

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
2 tablespoons milk (water, or non-dairy beverage; cold)

Steps:

  • Gather the ingredients.
  • In a bowl, mix the flour and salt with a wire whisk.
  • Stir in the oil until combined.
  • Add the cold milk or water until mixed completely. The consistency will be crumbly.
  • Place mixture in the middle of an 8- or 9-inch pie plate. Spread dough out with your fingers, covering the bottom of the plate, up along the sides and over the rim.
  • Bake according to pie recipe directions, either blind baking it first for custard pies or unbaked fillings or filling it and baking it whole.

Nutrition Facts : Calories 119 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 134 mg, Sugar 0 g, Fat 7 g, ServingSize 9-inch pie crust (1 portion), UnsaturatedFat 0 g

EASY ALL-BUTTER FLAKY PIE CRUST



Easy All-Butter Flaky Pie Crust image

This pie crust recipe makes consistent dough and makes dough that's a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand.

Provided by Adam and Joanne Gallagher

Categories     Dessert, Pie

Time 1h15m

Yield Enough for one 9-inch double crust pie

Number Of Ingredients 5

2 ½ cups (325 grams) all-purpose flour
1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt
1 tablespoon sugar, optional
1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water

Steps:

  • Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
  • Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
  • Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
  • Transfer to a medium bowl then sprinkle ice water over mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  • Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
  • Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
  • Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
  • Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 - 2 minutes.
  • Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
  • Sprinkle ice water over the mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
  • Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
  • Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
  • Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below - add a small amount of flour when necessary.
  • Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
  • Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
  • Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
  • If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
  • Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
  • Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
  • Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
  • Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
  • Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
  • Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
  • Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
  • Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
  • Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
  • Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.

Nutrition Facts : ServingSize 1/8 of dough, Calories 345, Protein 4 g, Carbohydrate 30 g, Fiber 1 g, Sugar 0 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg

EASY HOMEMADE PIE DOUGH



Easy Homemade Pie Dough image

Find out why holiday baking is a breeze with this Easy Homemade Pie Dough. Requiring only 3 ingredients, it's safe to say this recipe is as easy as pie.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 8 servings

Number Of Ingredients 3

1-1/2 cups flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup butter

Steps:

  • Process ingredients in food processor 30 sec. or until mixture forms ball.

Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

EASY PIE CRUST



Easy Pie Crust image

This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.

Provided by B1BMOM

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 8

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup vegetable oil
2 tablespoons milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  • Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g

EASY PIE CRUST



Easy Pie Crust image

Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield pastry for a single- or double-crust pie (9 or 10 inches).

Number Of Ingredients 12

INGREDIENTS FOR SINGLE-CRUST PIE
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1-1/2 teaspoons white vinegar
2 to 3 tablespoons 2% milk
INGREDIENTS FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
5 to 6 tablespoons 2% milk

Steps:

  • In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

ALL-PURPOSE EASY SHORTENING PIE DOUGH



All-Purpose Easy Shortening Pie Dough image

This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.

Provided by Gingerbear

Categories     Dessert

Time 1h25m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour (dip-and-sweep)
1/2 teaspoon salt
1/2 cup vegetable shortening, at room temperature
1/4 cup ice-cold water (or as needed)
2 1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup vegetable shortening
6 tablespoons ice-cold water

Steps:

  • Combine the flour and salt in a medium bowl.
  • Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
  • Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
  • Gather up the dough and form into a flat disk.
  • You can use this dough immediately or proceed to the next step.
  • Wrap the dough in wax paper or plastic wrap.
  • Refrigerate for atleast 20 minutes or up to overnight.
  • If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
  • ********Double-CrustShortening Pie Dough*********.
  • Use all-purpose flour, salt, vegetable shortening and ice-cold water.
  • Divide the dough into 2 equal pieces.

Nutrition Facts : Calories 397.1, Fat 26.1, SaturatedFat 7.5, Sodium 291.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8

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

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

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

EASY HOMEMADE PIE CRUST



Easy Homemade Pie Crust image

This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 40m

Yield 8

Number Of Ingredients 5

2 ½ cups all-purpose flour
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
½ teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  • Stir water and vinegar in a small bowl.
  • Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  • Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
  • Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g

VERY EASY HOMEMADE PIE DOUGH



Very Easy Homemade Pie Dough image

This Very Easy Homemade Pie Dough is so delicious and very simple to make! This recipe will make 2 crusts so it can be used to make 2 pies or just 1 if it has a top crust as well. How to Make Very Easy Homemade Pie Dough from ScratchTo make the pie dough, start by combining a portion of the flour with the ice water and let it sit.Then, combine the remaining flour with salt. Next, cut in the shortening and butter until its a course meal texture. I like to get in there and just use my...

Provided by @MakeItYours

Number Of Ingredients 5

2 cups flour, separated
1/3 cup ice water
1 tsp salt
1/4 cup butter, chilled and cut in small pieces
1/4 cup vegetable shortening

Steps:

  • Combine 1/3 cup of flour with ice water. Stir well and set aside.
  • Stir together remaining flour and salt.
  • Cut in butter and shortening until coarse meal texture. A pastry blender or fork will do this job well.
  • Add flour and ice water mixture and stir to moisten.
  • If necessary add a little bit of ice water at a time to help dough come together. It won't be completely pulled together.
  • Cover and store any dough in refrigerator until ready to use. Do not let dough get warm.
  • Roll out into desired shape.
  • Bake according to recipe you are using the dough for.

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  • Combine the flour, salt and sugar. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. You'll want to work fast so the butter doesn't have time to warm up.
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  • Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.
  • Add in the vinegar and ice water and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.
  • Divide the dough in half and form each portion into a flat circle. Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days.


EASY HOMEMADE PIE CRUST RECIPE - SINGLE CRUST - UPSTATE ...
2020-09-02 Making pie can seem intimidating, usually because of the thought of making a pie crust. But a pie crust is really a very simple recipe, with only a few ingredients.. This recipe …
From upstateramblings.com
4.8/5 (5)
Total Time 10 mins
Category Dessert
Calories 165 per serving
  • Cut the butter into the flour mixture until it is combined and looks like breadcrumbs. Use a pastry cutter or a food processor. If using a food processor be careful not to over mix the dough.


EASY PIE CRUST RECIPE | MODERNMEALMAKEOVER.COM
2020-07-30 This homemade easy pie crust recipe is delicious and simple to make. Its has an amazing buttery taste and a flaky and delicious texture. ... Make and bake the pie crust just …
From modernmealmakeover.com
5/5 (1)
Total Time 1 hr 35 mins
Category Dessert
Calories 150 per serving
  • Using either a mixer or a food processor mix together 3 cups of all purpose flour, 1½ tsp. of sugar, and 1 tsp. of salt.
  • Remove butter from freezer and add half of it to the flour mixture. Mix until butter is coated in flour.
  • Add remaining flour to mixture and mix until butter is smashed together. Add remaining butter and mix well.


EASY RECIPE FOR HOMEMADE PIE CRUST - LIFESTYLE OF A FOODIE
2019-11-30 Freeze the dough for another 30 minutes while your oven is preheating to 425F. Then add the parchment paper and the dry beans and bake for 15 minutes. Remove the pie …
From lifestyleofafoodie.com
Ratings 1
Category Dessert
Cuisine American
Total Time 1 hr 10 mins
  • In a mixer fitted with a paddle attachment, combine the flour, salt, and sugar on low speed for about 30 seconds. If using a food processor, do the same thing and pulse a couple of times to get the dry ingredients combined
  • Cut the chilled butter into smaller cubed, then add all the butter to the flour mixture and combine on low speed for 1-1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.
  • Add 5 tablespoons of ice cold water , 1 tablespoon at a time, mixing on low speed for 10 seconds after each addition. After the last addition, the dough should start coming together in a ball. If it doesn't, continue mixing about 10 seconds longer. If it still dry and somewhat crumbly, add an additional 1 tablespoon of ice water.
  • Once the dough comes together, gently pack it together into a ball. Cut the dough into two pieces the bottom crust will be about 2/3 of the dough and the top crust will be the leftover 1/3. Shape it into two discs. Wrap each disc individually in plastic wrap and refrigerate it for at least 1 hour.


EASY KEY LIME PIE RECIPE - JESSICA GAVIN
2020-11-25 Making key lime pie is easy! The recipe just calls for a simple graham cracker crust loaded with a four-ingredient citrus filling. There’s no need to go the store-bought route. It’s a …
From jessicagavin.com
5/5 (10)
Total Time 4 hrs 30 mins
Category Dessert
Calories 337 per serving
  • Place the oven rack in the center position. Preheat to 350°F (176°C). Line a half sheet pan with parchment paper and set aside.
  • Make sure the oven is preheated to 350°F (176°C). In the bowl of a stand mixer, add the softened cream cheese. Add the paddle attachment and mix on speed 4 for 20 seconds. Use a spatula to scrape down the sides of the bowl. Add the egg yolks, mix on speed 4 until combined, about 20 seconds. The mixture will be slightly lumpy. Scrape down the sides of the bowl and paddle.
  • In a stand mixer fitted with the whisk attachment, add heavy cream and powdered sugar to the bowl. Alternatively, if using a hand mixer, use the whisk or beaters attachment and a large bowl or whip by hand. Processing times may vary.


EASY HOMEMADE PIE CRUST - CREME DE LA CRUMB
2020-11-11 Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place …
From lecremedelacrumb.com
5/5 (5)
Total Time 1 hr 5 mins
Category Dessert
Calories 378 per serving
  • Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh some of it between your fingers).


HOMEMADE PIE CRUST RECIPE - EASY DESSERT RECIPES
2021-07-16 How to make Pie Crust. Add flour, salt, and sugar into the food processor and mix. Then add in butter and shortening, and pulse just a couple of times. Add in the rest of the flour and pulse a few more times to combine. Move dough into a bowl and slowly add in water, just enough so it will form into a ball.
From easydessertrecipes.com
5/5 (2)
Total Time 2 hrs 40 mins
Category Dessert
Calories 214 per serving


EASY APPLE PIE - RECIPE - COOKS.COM
2019-01-04 Use first pie crust to line pie plate. Sprinkle pie crust with 1/4 cup of brown sugar. Add both cans of apple pie filling, butter, lemon juice, cinnamon, nutmeg and remaining brown sugar. Gently blend into apples. Top with second pie crust, molding it to the sides of pie plate. Pierce the top crust with a fork. Bake at 325 degrees for 30 minutes or until brown.
From cooks.com
4.6/5 (5)


EASY HOMEMADE PIE CRUST RECIPE - TURNS OUT PERFECT EVERY TIME!
2021-11-16 Then when the busy holiday time arrives, I can pull it out of the freezer and let it thaw while I prepare other recipes. Easy Homemade Pie Crust Recipe *Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful …
From oldworldgardenfarms.com
Servings 2
Total Time 15 mins
Category Desserts
Calories 253 per serving


VERY EASY HOMEMADE PIE CRUST RECIPE | BEYOND FROSTING
2021-09-15 How to Make Pie Crust From Scratch. Homemade pie crust isn’t hard to make, and it’s so much better than the store-bought stuff! The dough comes together in just a few minutes, and it’s very easy to shape and manipulate. Cut Butter: Cut the cold butter into 1/2-inch thick cubes. It should be fresh from the fridge.
From beyondfrosting.com
Reviews 2
Category Dessert
Servings 8
Total Time 3 hrs 20 mins


10 EASY PIE CRUST RECIPES | ALLRECIPES
2021-10-06 There's a reason pre-made pie crusts are so popular: Making a pie crust from scratch can be intimidating, especially for first-timers. The delicate dough is sensitive to touch and temperature, and one slip-up can ruin a pie crust's shot at a flaky, tender texture. If you've never made a pie crust before, start with one of these easy pie crust recipes and take that …
From allrecipes.com


EASY PIE CRUST RECIPE - JENNY CAN COOK
2014-10-09 easy pie crust recipe. Oct 9, 2014 Homemade Apple Pie. My homemade apple pie is so good, when anyone finds out I made one they invite themselves over. No shame. No made up stories. They just say, “I heard you made pie. I’m coming over.” Homemade apple pie is the most famous American dessert and what a treat it is when it’s made from scratch, …
From jennycancook.com


3 INGREDIENT PIE CRUST - EASY HOMEMADE PIE CRUST
2022-04-02 3 Ingredient Pie Crust. Once you see how easy this 3 ingredient pie crust is, I think you will be hooked. It tastes amazing and has only 3 simple ingredients. Anyone can easily make a homemade pie crust thanks to this simple recipe. In fact, you probably already have the ingredients on hand to make this. It is that simple. The hardest part is ...
From dessertsonadime.com


VERY EASY HOMEMADE PIE DOUGH | FOODTALK
2022-02-23 This Very Easy Homemade Pie Dough is so delicious and very simple to make! This recipe will make 2 crusts so it can be used to make 2 pies or just 1 if it has a top crust as well. How to Make Very Easy Homemade Pie Dough from ScratchTo make the pie dough, start by combining a portion of the flour with the ice water and let it sit.Then, combine the remaining …
From foodtalkdaily.com


CHERRY GRAHAM CRACKER PIE RECIPE - THERESCIPES.INFO
Easy Cherry Delight Dessert (No-Bake) Recipe - Food.com great www.food.com. In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust. Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
From therecipes.info


PIE CRUST RECIPE EASY NO FOOD PROCESSOR / 15+ SIMPLE ...
2022-03-07 A pie crust recipe with butter is such an easy pie crust to make. Especially around the holidays, and this home pie crust recipe is my. Find your favorite and dig in. Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Preheat the oven to 400 degrees fahrenheit (204 degrees celsius).
From mushyinfantfoodcrossword.blogspot.com


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