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.
SHIRLEY'S PIE CRUST
American Thanksgiving is fast approaching, so I figured that there might be people out there who might appreciate an excellent recipe for a homemade pie crust that never fails. I got this recipe from the guy I dated when I lived in Mongolia. He told me it was his grandmother's recipe, but it turns out that it's just the Crisco...
Provided by Marie E
Categories Other Breads
Number Of Ingredients 4
Steps:
- 1. Mix together the flour and salt. Remove 1/3 cup of the flour/salt mixture and set aside in a little bowl. Mix the cold water with the mixture in the little bowl.
- 2. Cut the shortening into the remaining flour/salt mixture until the mixture resembles coarse crumbs. You could use a pastry cutter, but I always just use my hands.
- 3. Stir the flour/water mixture from the small bowl into the mixture in the bigger bowl. Knead until you've got a nice, pliant dough. Separate into two balls, wrap tightly in plastic wrap, and refrigerate ~3o minutes before rolling out for pie crusts. (Makes two [2] pie crusts)
SHIRLEY CORRIHER'S SOUR CREAM PIE CRUST - EASY! FLAKY!
try this for an easier, successful flaky pie crust for fruit pies -- from the author of the cookbook, Cookwise
Provided by carrie sheridan
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk the flour, sugar and salt to combine.
- Add the butter to the flour mixture and toss to coat.
- Put the bowl in the freezer for 10 minutes.
- Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
- Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
- Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
- When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
- bake.
Nutrition Facts : Calories 409.4, Fat 29.3, SaturatedFat 18.1, Cholesterol 76.5, Sodium 372.7, Carbohydrate 32.3, Fiber 1.1, Sugar 2.7, Protein 4.9
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.
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
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
EASY PIE CRUST
This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.
Provided by B1BMOM
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
- Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g
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PERFECT PIE CRUST RECIPE - TASTES BETTER FROM SCRATCH
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4.9/5 (206)Calories 258 per servingCategory Dessert
- Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
- Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
- Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
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