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.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
GRANDMA'S VERY EASY PIE CRUST
This pie crust is one of the simplest, tastiest ones you'll ever try.
Provided by Emy
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 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
EASY PIE CRUST
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 132 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
PERFECT PIE CRUST
This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust pie. (If you make it by hand, you can even triple or quadruple the recipe.) If you'd prefer to use a food processor, you can, and it's a good idea if you have warm hands. To do so, pulse the butter into the flour mixture a few times, until the butter is the size of walnut halves or peas, then transfer the mixture to a medium bowl and proceed with adding the water. (Adding the water in the food processor often leads to hydration problems and overmixing, which is why you should do that part by hand no matter what.) The dough keeps in the refrigerator for up to 2 days and in the freezer for up to 3 months (thaw it overnight in the refrigerator before rolling it out).
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 30m
Yield 1 single crust for a 9-inch pie
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
- Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
- Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
- Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
- Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)
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.
MOM'S PIE CRUST
The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!
Provided by Debra Shapiro
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g
More about "grossmummys pie crusts mmmmmmm recipes"
GRANDMA'S PERFECT PIE CRUST | THE RECIPE CRITIC
From therecipecritic.com
5/5 (3)Calories 147 per servingCategory Dessert
PIE CRUSTS - ALLRECIPES
From allrecipes.com
PERFECT PIE CRUST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE PIE CRUST THAT'S BUTTERY AND FLAKY | TASTE OF …
From tasteofhome.com
OUR 15 BEST PIE CRUST RECIPES OF ALL TIME
From allrecipes.com
BEST PIE CRUST RECIPE (WITH STEP BY STEP VIDEO!)
From grandbaby-cakes.com
GRANDMA’S BEST PIE CRUST - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
HOMEMADE PIE CRUST RECIPE & VIDEO - SALLY'S BAKING …
From sallysbakingaddiction.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
PERFECT PIE CRUST RECIPE - HOW TO MAKE FLAKY PIE CRUST FROM SCRATCH
From thepioneerwoman.com
GRANDMA’S HOMEMADE PIE CRUST - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
MOM'S PIE CRUST RECIPE | LAND O’LAKES
From landolakes.com
You'll also love