Momspiecrust Recipes

MY MOM'S PIE CRUST

Steps:

• 1. Combine salt, flour and Crisco solid shortening use a pastry cutter to mix
• 2. Add cold water and stir. Easy to work the dough but remember not to handle too much or crust will be tough, not flaky.
• 3. divide into 3 equal portions, roll out, and put in pie pan DO NOT POKE CRUST
• 4. Bake at 350 for 15 minutes. If filled pie bake according to recipe. For example an apple pie uses 2 crusts. Bake for 15 min at 425 and reduce heat to 350 and bake for 30 min

MOM'S PIE CRUST

Steps:

• Mix flour and salt in medium size bowl.
• Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
• Break egg into measuring cup and beat.
• Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
• Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
• Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
• Cut Dough in half.
• Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.

MOM'S LARD PIE CRUST

Steps:

• In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

MOM'S PIE CRUST

Steps:

• Mix dry ingredients in a large bowl. Mash shortening and butter together with a fork in a separate bowel until mixed well. Add shortening/butter to dry ingredients and cut together with a pastry cutter or 2 forks until it has tiny pea sized lumps. Add egg, vinegar, and enough ice water together to make 3/4 C liquid. Beat and add to butter mixture. Cut together with pastry cutter until thoroughly mixed. Break dough into 4 balls and knead each ball by "squishing" it 3 or 4 times. Wrap in plastic wrap and refrigerate for 10 minutes before rolling it out. Add more flour if sticky as dough is kneaded. Roll out on wax or parchment paper and "flip" it into the pie pan. Chill crust for 10 min again before baking or adding filling and baking. Bake at 450 for about 10 minutes or as recipe indicates. If baked without filling, prick the bottom and sides in several places with a fork first to let steam escape.

MOM'S PIE CRUST RECIPE

Steps:

• * roll dough out gently from center in one direction, turning as you go. work quickly. * do on lightly floured wax paper & then you can easily flip it onto pie dish. Mom says roll over pin, but flipping is easier! **Place pie on baking sheet and bake in oven at '425 for 15 minutes, lower rack. Reduce heat to '350 & continue baking for 35-40 minutes or until pastry is golden

NO FAIL PIE CRUST I

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.