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.
MY FAVORITE PIE CRUST
This is my Mother's pie crust - hands down-the best! I have not included the baking directions because it depends upon the filling you decide to use.
Provided by WiGal
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Set out the solid margarine stick for a while on the kitchen counter to soften it.
- Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
- Mix until you have pea-sized pebbles.
- Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
- Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
- Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
- Put additional flour onto counter and rolling pin.
- Roll dough into a circle for your pie.
Nutrition Facts : Calories 211.8, Fat 15.4, SaturatedFat 3.2, Sodium 204.7, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 2.3
MY FAVORITE PIE CRUST
Make and share this My Favorite Pie Crust recipe from Food.com.
Provided by pammyowl
Categories < 15 Mins
Time 15m
Yield 2 pie crusts
Number Of Ingredients 8
Steps:
- Whisk together all of the dry ingredients, reserving a few tablespoons of the flour. Work in the shortening, mixing until the mixture is the texture of sand and all the flour particles are coated. Now cut in the butter, but do not completely Incorporate it. You want small pea sized dots of butter, this will add flakiness.
- Sprinkle the vinegar and ice water over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Flatten the dough into a disk and wrap the two disks in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
- When you're "ready to roll," remove the dough from the fridge. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling. If you've made the dough with all vegetable shortening, you'll be able to work with it directly from the refrigerator. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it's refrigerated.
- Roll the dough to the size needed (about 13" for a 9" pie). Fill and bake as directed in your recipe.
Nutrition Facts : Calories 1569.2, Fat 99.5, SaturatedFat 42.5, Cholesterol 126.5, Sodium 1697.6, Carbohydrate 146.6, Fiber 5.1, Sugar 3.7, Protein 22.1
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
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