GRANDMOTHER'S SUPER FLAKY PIE CRUST
This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
Provided by Elisebeth
Categories Dessert
Time 45m
Yield 2 pie crusts
Number Of Ingredients 3
Steps:
- preheat oven to 350 F degrees (Fahreinheit).
- pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
- Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
- transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
- cover pie dough with another sheet of wax paper.
- roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
- peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
- Then,carefully peel the wax paper from pie dough, and ease into pan.
- repeat steps 4-8 with other half of dough.
- Bake for 15 min, or so or until golden brown in color.
- Fill with any pie filling!
Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7
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.
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.
BEST EVER PIE CRUST!
Found this in Martha Stewart Living two years ago. The best pie crust recipe I've found yet!!! The vinegar in the crust makes it very tender.
Provided by E.A.4957
Categories Dessert
Time 20m
Yield 1 pie crust
Number Of Ingredients 7
Steps:
- Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
- Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
- With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
- Do not process for more than 30 seconds.
- Divide dough in half, and turn each half out onto a piece of plastic wrap.
- Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.
BECEL® ANYTHING GOES COOKIE DOUGH
Start your cookie creations with our Anything Goes Cookie Dough; it's soft and chewy, guaranteed.
Provided by Becel®
Categories Everyday Cooking Quick and Easy Desserts Cookies
Time 19m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
- Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in's (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
- Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 6.5 g, Cholesterol 6.2 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 70.8 mg, Sugar 3 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
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
CLASSIC CRISCO PIE CRUST
Make and share this Classic Crisco Pie Crust recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 10m
Yield 1 pie
Number Of Ingredients 12
Steps:
- BLEND flour and salt in medium mixing bowl.
- CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
- SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
- Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
- SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
- For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
- ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
- For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
- For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
- Two Methods for Pre-baking Pie Crusts (Cream Pies):.
- Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
- Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown.
FOOLPROOF PHILLY PIE CRUST RECIPE
Looking for a goof-proof (and glorious) pie crust recipe? Watch our video to learn how all it takes is flour, butter and PHILADELPHIA Cream Cheese.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 1 g, Protein 3 g
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
VEGAN PIECRUST
Equal amounts of safflower oil and water create an easy-to-roll flaky crust. For a heartier crust, replace half of the all-purpose flour with spelt flour.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 45m
Yield Makes enough for one 9-inch double-crust pie
Number Of Ingredients 4
Steps:
- In a medium bowl, combine flour, salt, and sugar. Make a well in center; add oil and 1/2 cup water, and stir until mixture comes together into a rough ball. Lightly knead until just combined. Divide dough into 2 balls and loosely wrap each in plastic. Press with a rolling pin to form 2 disks. Let dough rest 30 minutes. Dough can be refrigerated overnight or frozen up to 3 months; thaw in refrigerator before using.
CEREAL PIE CRUST
I didn't have any graham crackers so I decided to see what else I could use to make the crust. Who knew you could make a pie crust with cereal? I made mine with Captain Crunch. How fun is that! Recipe courtesy of The Joy of Cooking. Serving size is estimated.
Provided by AmyZoe
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
- Combine with the melted butter, sugar (if using), and cinnamon.
- An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
- Trim any excess that is forced to the top edge.
- Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
- If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
- Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.
Nutrition Facts : Calories 126.3, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.4, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1
PAT IN PAN MARGARINE CRUST - (ADAPTED FROM JOY OF COOKING)
Make and share this Pat in Pan Margarine Crust - (Adapted from Joy of Cooking) recipe from Food.com.
Provided by Debbie Boere Vrou
Categories Dessert
Time 25m
Yield 1 piecrust, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
- Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
- Cook in over about 18 to 22 minutes, until starting to become golden brown.
Nutrition Facts : Calories 189.4, Fat 11.6, SaturatedFat 1.7, Cholesterol 0.3, Sodium 174.9, Carbohydrate 18.3, Fiber 0.6, Sugar 0.2, Protein 2.6
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