Best Grandma Lynas Best Pie Crust Recipes
GRANDMA LYNA'S BEST PIE CRUST
Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!
Provided by The_Swedish_Chef
Categories Dessert
Time 1h5m
Yield 2 crusts
Number Of Ingredients 8
Steps:
- ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
- Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
- Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
- Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
- Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
- Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
- Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
GRANDMA'S PERFECT PIE CRUST
My grandma knew how to make the best pies every year for Thanksgiving. The crust is tender and flaky and so easy to make! You will never buy from the store again!
Provided by Alyssa Rivers
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
- Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
- Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.
Nutrition Facts : Calories 147 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
MY GRANDMA'S PIE CRUST
Make and share this My Grandma's Pie Crust recipe from Food.com.
Provided by tomsawyer
Categories Dessert
Time 25m
Yield 1 double pie crust, 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
- Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
- This recipe will make a 9-inch double pie crust.
- If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
- To use, flour a clean counter top and rolling pin.
- Divide the dough with one piece being slightly larger.
- Mix in a little more flour in the larger piece.
- Begin to roll it from the middle out on the counter.
- Try to keep it circular and continue to roll it until it is big enough.
- Transfer pastry into a pie pan; press down and cut off excess with a knife.
- Mix the trimmings into the other smaller piece of dough; repeat the process.
- Fill your pie.
- Transfer the rolled dough to the top.
- Seal the dough, cut off excess pastry, and make slits (normally).
- Bake according to pie directions.
- Cut trimmings into strips and sprinkle with cinnamon and sugar.
- Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.
Nutrition Facts : Calories 340.3, Fat 25.9, SaturatedFat 7.8, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
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