Best Foolproof Pie Crust 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.

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 PHILLY PIE CRUST

Steps:

• Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper.
• Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.

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.

FOOLPROOF DOUBLE-CRUST PIE DOUGH-CONNIE

Steps:

• 1. Process 1 and 1/2 cups of flour, sugar,m and salt together in a food processor until combined.
• 2. Scatter butter and shortening over the top of flour mixture and continue to process until incorporated and the mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.,
• 3. Scrape down the workbowl and redistribute the dough evenly around the processor blade.
• 4. Sprinkle remaining 1 cup flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed distributed around the bowl, 4-6 pulses.
• 5. Transfer the mixture to a medium bowl.
• 6. Sprinkle the vodka and water over the mixture.
• 7. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.
• 8. Divide dough into 2 even pieces.
• 9. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4 inch disc. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour.
• 10. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.
• 11. To Make Ahead: The dough, wrapped tightly in plastic wrap, can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling out.
• 12. The alcohol vaporizes in the oven:)
• 13. Enjoy!

FOOLPROOF PIE DOUGH FOR A SINGLE CRUST PIE

Steps:

• 2. 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. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

FOOLPROOF PHILLY PIE CRUST RECIPE

Steps:

• Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.

FOOLPROOF ALL BUTTER PIE CRUST

Steps:

• 1. process flour, salt and sugar in food processor until mixed, about 3 seconds. Add butter and pulse until butter is size of large pieces, about ten 1-second pulses.
• 2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until mixed. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with finger; if dough is floury and dry and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dried flour remains, 3 to 5 one second pulses.
• 3. Turn dough onto floured counter. Divide dough into two balls and flatten each ball into 4 inch disk; wrap each disc in plastic wrap and refrigerate until firm but not hard, one or two hours, before rolling out
• 4. If preparing the pastry in a warm kitchen, refrigerate all of the ingredients for 30 minutes before preparing the recipe to help keep the dough cool during preparation.

ELSIE'S FOOLPROOF PIE CRUST

Steps:

• Combine flour, shortening, sugar and salt with a fork.
• In a seperate bowl, combine vinegar, egg and water.
• Combine all ingredients until moist.
• Chill at least 15 minutes.
• Roll out into 2 circles if using immediately and bake according to pie's directions.

FOOLPROOF PHILLY PIE CRUST RECIPE

Steps:

• Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.

FOOLPROOF PIE CRUST

Steps:

• 1. In a food processor put 1.5 cups of flour and salt. Pulse it a couple of times to just quickly mix
• 2. Cut cold cold cold butter into small cubes and toss into the processor over the flour and process just until it starts holding together. Add the remainder of the flour (1 cup). Blitz it ONLY a few short bursts until it looks a bit dry and crumbly.
• 3. Transfer into a mixing bowl and sprinkle about 3 tablespoons of ice water and press the dough together. As I've water by the tablespoon until the dough is together. Do the punch test, if a pinch of the dough and it stays together it's ready.
• 4. Roll it out for your crust. This should make enough for two single crust pies or one double crust pie

FOOLPROOF PIE CRUST

Steps:

• Stir flour with salt, add the shortening and blend until it forms pea size particles. Break egg in cup and beat, add vinegar and then enough water to fill the cup. Add liquid to flour mixture and proceed as for any other pie crust. Makes 5 crusts.