Best Auntie Irenes Foolproof Pie Crust Large Batch Recipes

MARTHA STEWARTS FOOLPROOF PIE CRUST

Steps:

• Put the flour, salt and sugar into a food processor and pulse once or twice.
• Add the butter and process until the mixture looks grainy.
• Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
• Decant the loose dough onto a piece of plastic wrap.
• Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
• Split into two pieces and wrap each and chill for at least 4 hours before using.
• Dough can be made ahead for up to one week.

LARGE BATCH PIE CRUST

Steps:

• In a large bowl, mix together with hands, flour, brown sugar and salt.
• Cut in crisco.
• Add the water 1 cup at a time, mixing with hands between each cup.
• Pat into 9 ounce patties.
• Place in freezer bags and freeze until needed.
• To use:.
• Microwave each frozen patty on high 20 seconds, turn over and repeat.
• Roll out dough between lightly floured waxed paper.

AUNTIE IRENE'S FOOLPROOF PIE CRUST (SMALL BATCH)

Steps:

• Cut first four ingredients together until crumbly; set aside.
• Put vinegar in 2 cup liquid measuring cup.
• Fill to 1/2 cup mark with cold water.
• Add egg and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)

Steps:

• Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
• Put vinegar in a 2 quart liquid measuring cup.
• Fill to 2 1/2 cup mark with cold water.
• Add eggs and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

FOOLPROOF PIE DOUGH

Steps:

• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

FOOLPROOF PIE CRUST

Steps:

• Sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
• Cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
• You may also use a food processor.
• Add the milk, little by little, working a fork until the mixture comes together.
• Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
• Do not overhandle the dough.
• Transfer it to a 9-inch pie plate for your pie.
• Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
• *Tips from Ellen:.
• To make rolling the dough easier, flour your rolling pin and work surface. Don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
• To transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate. This prevents the dough from tearing.
• If you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal. When the milk is added the dough will form a ball. Stop pulsing at this point so the dough isn't overworked.

PEGGY'S FOOLPROOF PIE CRUST

Steps:

• Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
• Combine the egg, ice water,and vingar.
• Lightly fork into the flour/shortening mixture.
• Pat into two balls.
• Wrap in plastic wrap, and refrigerate for awhile.
• Roll out on a well floured surface.
• Makes 1 double pie crust or 2 single pie crust.
• Bake as directed for pie.