Best Moms Flaky Pie Crust Originally From Grandma Alices Craftiness 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 FLAKY DOUBLE PIE CRUST

Steps:

• 1. Mix flour, salt, and sugar in a mixing bowl. Using a pastry blender (or 2 knives), cut in the Crisco, until pea size pieces form.
• 2. Add egg, lemon juice, and water, one tablespoon at a time. Toss with a fork until dough will form a ball. Wrap dough in plastic wrap and chill for 30 minutes.
• 3. Divide dough in half, and form two, 5 inch discs. Roll a disc between 2 sheets of lightly floured parchment paper, to desired size.
• 4. Carefully place rolled dough into a 9" pie plate. Fill with fruit filling, and top with remaining rolled dough.
• 5. Trim, fold, and crimp edges. Cut a few vents in the top of the pie. Bake at 425 degrees, for 40 to 50 minutes.

MOM'S PIE CRUST

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

GRANDMOTHER'S SUPER FLAKY PIE CRUST

Steps:

• preheat oven to 350 F degrees (Fahreinheit).
• pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
• Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
• transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
• cover pie dough with another sheet of wax paper.
• roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
• peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
• Then,carefully peel the wax paper from pie dough, and ease into pan.
• repeat steps 4-8 with other half of dough.
• Bake for 15 min, or so or until golden brown in color.
• Fill with any pie filling!

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.

MOM'S FLAKY PIE CRUST (ORIGINALLY FROM GRANDMA ALICE’S CRAFTINESS)

Steps:

• 1. Use pastry blender to blend all ingredients until it has a texture like fine beads or little grains, smaller than pea size 2. Prepare an ice water mixture 3. Use 3 Tbsp. of ice water 4. Use hands to incorporate water. Clump together with palms manipulating dough as little as possible. It should basically be 1 ball, a few straggling crumbs are fine 5. If the dough won't clump together easily add more water 1 tsp at a time. Be careful, if you add too much water there will be no way to save the dough Note-Do not work dough. It'll make the dough bake hard and cracker-like and will not be delicious. Just get it to be all 1 ball and leave it alone 6. On a large working surface, put down 1 sheet of waxed paper, put half the dough in the center of that sheet and press another sheet of waxed paper over that 7. Begin to roll dough between the waxed paper rolling from center to edge, flipping crust and waxed papers over together and roll on other side 8. If you get creases in your crust from the waxed paper, carefully lift one sheet and place it back on after rotating it-so the wrinkles won't be in the same spot-and keep rolling until it is about 1/8" thick 9. When it is 1/8" thick, remove one sheet of waxed paper, place the pie crust in a clean pie dish and carefully mold it to the dish with the waxed paper still on the inside (side that will be against the filling) IMPORTANT: Make sure there are no bubbles between dough and dish! Otherwise, when baking the air within will expand and explode ruining it 10. Finally peel away waxed paper and trim edge 11. Make upper crust in the same way 12. Fill bottom crust with desired filling 13. Lay upper crust on top, remove waxed paper and pinch edges to finish 14. Bake according to filling-recipe's instructions. You don't need to pre-bake unless the filling-recipe says to Note: Using the waxed paper really is easy, and your crust NEVER breaks this way, and it NEVER has a chance to stick to your rolling pin!