Jens Killer Pie Crust Recipes

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GRANDMA'S SECRET PIE CRUST



Grandma's Secret Pie Crust image

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

3 cups all-purpose flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

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 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

JEN'S MAPLE PUMPKIN PIE



Jen's Maple Pumpkin Pie image

This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture. I usually double the recipe for one deep-dish 10-inch pie.

Provided by jennifermo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 8

Number Of Ingredients 14

1 (3 pound) sugar pumpkin, cut in half
1 pie dough for a single-crust pie
1 egg white
1 tablespoon water
1 cup heavy whipping cream
3 eggs, room temperature
½ cup packed brown sugar
¼ cup maple syrup
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place pumpkin halves, cut-side down, on prepared baking sheet.
  • Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).
  • While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
  • Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
  • Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).
  • Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
  • Bake pie in the preheated oven until just set in the center, about 50 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 43.8 g, Cholesterol 110.5 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 9.4 g, Sodium 168.3 mg, Sugar 21.9 g

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