Best Pie Crust Ever Food

COUNTDOWN #1 BEST PIE CRUST EVER

Steps:

• Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
• Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
• For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

BEST EVER PIE CRUST!

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.

PERFECTLY FLAKY PIE CRUST

Steps:

• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, 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. 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 a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to 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.

BEST EVER PIE CRUST

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.

BEST PIE CRUST EVER!

Steps:

• Combine first 5 ingredients in the *magical* pie dough transformer (food processor).
• PULSE these ingredients together only slightly. Too much pulsing causes excess friction which melts the butter and creates a dense, yucky pie dough.
• Gradually add the ice cold water while pulsing. Dough should just start to come together but will still seem somewhat dry. Pea-sized butter chunks are what makes the world go 'round.
• Pour/dump dough out, combine and knead gently & slightly, just to bring dough together.
• Divide into two rounds & freeze/chill until ready to use.
• Whenever possible, thaw dough to room temp., but you can cut frozen dough into large chunks & microwave CAREFULLY.
• Remember to declare your love to the dough -- this always makes the best pies.

PERFECT PIE CRUST

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.

BEST EVER PIE CRUST

Steps:

• With pastry blender combine flour, salt& Crisco until mixture resembles course meal.
• In small bowel mix egg, vinegar& milk.
• Add to flour mixture and mix only until dough holds together in a ball.
• Refrigerate 1 hour.
• Roll out on floured wax paper or pastry cloth.
• Turn onto lightly greased pie plate.
• Trim to a 1 inch overhang and flute edge.
• To bake, punch all over with fork and bake at 400 for 11 minutes or until lightly golden brown.
• *Freezeswell.

BEST-EVER PIE CRUST

Steps:

• To make the dough:
• In a large bowl, whisk together the flour and salt. Sprinkle half of the butter and lard over the flour and use your fingertips, a pastry blender, or two knives to cut and mix until the mixture resembles large peas. Sprinkle in the remaining butter and lard and cut and mix to coarse crumbs. Sprinkle the dough with ice water, 1 tablespoon at a time, and use a fork to lightly mix until the dough just comes together and pulls away from the sides of the bowl. Gather the dough into a ball. Divide the ball in half. Press into two 1-inch-thick discs and wrap in plastic. Refrigerate for 30 minutes before rolling, or freeze for later use.
• To blind-bake (prebake) the crust:
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured surface to about 12 inches in diameter. Drape the dough over the rolling pin or fold it into quarters and transfer to a 9-inch pie plate. Press the pastry evenly into the pan, without stretching to fit. Trim the edges and crimp decoratively, as desired. Prick the crust all over with the tines of a fork. Cut parchment paper to fit the bottom and halfway up the sides of the pan. Line the pie shell with the paper. Pour in pie weights, uncooked rice, or dried beans to cover the bottom and sides of the crust. Bake for 12 minutes. Remove the paper and weights and bake the crust 5 minutes longer for a partially baked crust, or 10 minutes longer for a fully baked crust, until it looks dry and crisp.

THE BEST PASTRY CRUST

Steps:

• Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
• Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
• Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

BEST-EVER PIE CRUST

Steps:

• Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

RUTH'S GRANDMA'S PIE CRUST

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.

BUTTER FLAKY PIE CRUST

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.

BEST EVER PIE CRUST

Steps:

• Mix flour, salt and sugar.
• Cut in cold shortening.
• Mix the beaten egg and vinegar in a measuring cup; fill to the 1 cup mark with cold water.
• Mix all together.
• This will keep in fridge for 1 month.

BUTTER PIE CRUST

Steps:

• Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

EASIEST PIE CRUST EVER!

Steps:

• In a medium bowl, mix flour and salt.
• Add oil and water all at once to flour.
• With a fork, stir until mixture holds together.
• Shape dough into a ball and flatten.
• Roll between two pieces of wax paper to a 12" diameter.
• Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
• Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
• NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
• Can be doubled for a 2 crust pie.