Old Fashioned Pie Crust Recipes

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.

Steps:

• 1. Mix up the flour and salt in a medium mixing bowl. Remove 1/4 cup and put that in a small bowl.
• 2. Cut the Crisco into the flour/salt mixture until it resembles fine crumbs.
• 3. Make a paste of the ice water and the reserved flour/salt mixture. Stir it well with a fork until it is smooth.
• 4. Using a rubber/silicone spatula, scrape the paste onto the flour/salt/Crisco mixture. Mix with a fork, and then gently with your clean hands. Refrigerate for about an hour.
• 5. Dust your work surface with flour. Pat the dough into an evenly thick round, then use a rolling pin and beginning at the center roll outward, turn the dough a quarter turn, roll out again and repeat. Roll evenly until the dough is about 11" in diameter.
• 6. Roll the dough up onto the rolling pin and lay gently into a 9" pie pan. Press gently into the bottom and sides of the pan, allow about a 1" overhang. Turn under the overhang and flute the edges. Using the tines of the fork, prick the bottom and sides of the dough. This helps keep the dough from shrinking while baking. Refrigerate the crust for one hour before baking. This helps give it a flaky texture when baked. Bake for 20 minutes at 400 degrees F.

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.

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.

Steps:

• Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Steps:

• 1. In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands or pastry cutter, add butter and toss until just coated. Cut butter into flour mixture until butter is in butterbean sized pieces and comes together in 1 inch clumps when squeezed, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
• 2. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being grizzly sticky mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed.
• 3. Lord don't mash the dough to death or it will be tougher than an ex con. Gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
• 4. If it seems to be a bit warmer than it should when rolling, stop, put everything in the fridge for about 15 minutes. Then start again.

Steps:

• Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.