NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
VINEGAR & BUTTER PIE CRUST
I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator.
Provided by children from A to Z
Categories Dessert
Time 1h5m
Yield 2 pies
Number Of Ingredients 7
Steps:
- Combine the flour, salt and sugar in a large bowl.
- Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
- Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
- Transfer to a clean work surface, and gently press to form a dough.
- Divide dough into 4 equal parts.
- Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
- Chill for at least 1 hour.
- Roll out disk on lightly floured surface to 1/8" thickness.
- Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
- Bake at 375 degrees for 50 minute.
Nutrition Facts : Calories 2395.8, Fat 165.9, SaturatedFat 103.2, Cholesterol 520, Sodium 936.6, Carbohydrate 197.4, Fiber 6.8, Sugar 7.2, Protein 30.6
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
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
NO FAIL PIE CRUST II
This recipe is both tender and flaky, due to the addition of vinegar and lard.
Provided by Molly
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 32
Number Of Ingredients 7
Steps:
- In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g
EASY PIE CRUST
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 2
Number Of Ingredients 4
Steps:
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
EASY-PEASY PIE CRUST
This pie crust is a pat in crust, but tastes flaky and delicious in spite of being a lazy version. From my Great Grandmother Mabel Larson's recipe. I've made it parve (or vegan-here it would be the same thing). I'll make a note later if my savory version of this turns out well. See recipe for Fresh Peach Pie, for something to put in the crust.
Provided by Kirby
Categories Dessert
Time 30m
Yield 1 pie crust, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix oil and milk, pouring over dry ingredients.
- Mix together.
- Press into pie pan, baking in a pre-heated 325 degree oven for about 25 minutes. or golden brown.
EASY PEASY MILK AND VINEGAR PIE CRUST
I lost the recipe for this pie crust and had to experiment with other recipes. None could even come close! Turns out my daughter had snitched my old recipe Binder..I got it back!! This pie crust is so flaky and so easy to roll out and ever oh so pliable..had it for over 35 years and still it is, at least to me, unsurpassed..
Provided by C S
Categories Pies
Time 25m
Number Of Ingredients 5
Steps:
- 1. In small bowl mix together milk and vinegar. Set aside.
- 2. Bigger bowl mix flour, Crisco and salt.
- 3. Add first mixture and knead dough. I find it easier to use my hands, but you do whatever.
- 4. Dust counter with flour and knead the dough a little longer until it is smooth. Cover it and the rolling pin in flour as needed.
- 5. ..and Voila!! Best and easiest pie crust..ever(:
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