Mamas Pie Crust Recipes

MOM'S PIE CRUST

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

MAMA'S CHICKEN PIE

Steps:

• 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
• 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
• 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
• 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
• 5. Place in a 400 degree oven for 25 minutes.
• 6. Remove and spoon the remaining chicken mixture over the top.
• 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
• 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.

ALL-BUTTER PIE DOUGH

Steps:

• Cut the butter into 1/2-inch (13-mm) cubes. Freeze 5 Tbsp. (70 grams) for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
• Stir the red wine vinegar into the cold water and set aside.
• Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
• Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
• Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
• Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 Tbsp. of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
• Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
• Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.

MAMA'S PIE CRUST

Steps:

• 1. Measure flour& salt into large mixing bowl.With pastry mixer cut the shortening into the flour & salt until the mixture resembles cornmeal. Add ice water,a little at a time,mixing it into the dough until it starts to come together.Try not to over mix,because it can make the crust tough. Divide the dough in half into 2 balls. It makes a 8 or 9 inch double crust pie or 2 single crust pies. I've never had it to fail. You can use it right away or refrigerate for 2-3 days. Fruit pies generally cook in an hour or so; other pies/quiches,etc.,will have various cooking times depending on the recipe.