RUTH'S GRANDMA'S PIE CRUST
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
OLD FASHIONED FLAKY PIE CRUST
This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.
Provided by LaDonna Langwell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g
GRANDMOTHER'S SUPER FLAKY PIE CRUST
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
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
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
Steps:
- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
BUTTER FLAKY PIE CRUST
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
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
GRANDMA'S FLAKY DOUBLE PIE CRUST
This is my grandma's recipe. She was known for her pies. This crust is so light and flaky. Just delicious! My change to this recipe is my rolling technique. I roll between 2 sheets of parchment paper. Grandma rolled on a floured board. But it works for me!
Provided by Debbie Sue
Categories Pies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Mix flour, salt, and sugar in a mixing bowl. Using a pastry blender (or 2 knives), cut in the Crisco, until pea size pieces form.
- 2. Add egg, lemon juice, and water, one tablespoon at a time. Toss with a fork until dough will form a ball. Wrap dough in plastic wrap and chill for 30 minutes.
- 3. Divide dough in half, and form two, 5 inch discs. Roll a disc between 2 sheets of lightly floured parchment paper, to desired size.
- 4. Carefully place rolled dough into a 9" pie plate. Fill with fruit filling, and top with remaining rolled dough.
- 5. Trim, fold, and crimp edges. Cut a few vents in the top of the pie. Bake at 425 degrees, for 40 to 50 minutes.
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
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- 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., Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
- Cut the butter into small (about 1/2") cubes., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
- Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
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