AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)
I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.
Provided by UnknownChef86
Categories Pie
Time 20m
Yield 20-30 crusts
Number Of Ingredients 8
Steps:
- Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
- Put vinegar in a 2 quart liquid measuring cup.
- Fill to 2 1/2 cup mark with cold water.
- Add eggs and beat with fork.
- Drizzle over dry ingredients; stir with fork.
- Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
- Divide by 1/2-3/4 cup measure.
- Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
- Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
- Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
- This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.
AUNTIE IRENE'S FOOLPROOF PIE CRUST (SMALL BATCH)
I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 4-6 crusts. For a large batch (20-30 crusts) recipe, see recipe #100351. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center, though she used the large batch. Time is for preparation only.
Provided by UnknownChef86
Categories Pie
Time 10m
Yield 4-6 crusts
Number Of Ingredients 7
Steps:
- Cut first four ingredients together until crumbly; set aside.
- Put vinegar in 2 cup liquid measuring cup.
- Fill to 1/2 cup mark with cold water.
- Add egg and beat with fork.
- Drizzle over dry ingredients; stir with fork.
- Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
- Divide by 1/2-3/4 cup measure.
- Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
- Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
- Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
- This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.
Nutrition Facts : Calories 1076.7, Fat 79, SaturatedFat 31.5, Cholesterol 95.9, Sodium 600.9, Carbohydrate 78, Fiber 2.5, Sugar 6.7, Protein 11.3
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.
FOOLPROOF PIE DOUGH
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Provided by The New York Times
Categories dessert, side dish
Time 10m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
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