Best Grandma Lynas Best Pie Crust Recipes

GRANDMA'S PERFECT PIE CRUST

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.

GRANDMA'S BEST PIE CRUST

Steps:

• Blend flour, sugar, and salt in processor just until processed.
• Pulse the butter and lard in, blend until mixture resembles coarse crumbles.
• Add 5 tablespoons ice water and pulse a few times until dough begins to clump together. Do not overwork. When it starts to come away from the edges, dump the dough on to a floured surface.
• Add another tablespoon of ice water and, using your hands, mix the water into the dough just until it forms a ball. Add additional water until you get the ball shape needed.
• Divide dough in half and form each half into a disc. Wrap the disc in plastic wrap and put it into the fridge for at least an hour.
• If necessary, soften slightly at room temperature before rolling out.
• I bake this at 375 degrees for about 15 minutes. But keep an eye on it, every oven is a bit different.

GRANDMA LYNA'S BEST PIE CRUST

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!

RUTH'S GRANDMA'S PIE CRUST

Steps:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

GRANDMA'S VERY EASY PIE CRUST

Steps:

• Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
• Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

GRANDMA'S SECRET PIE CRUST

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.