EASIEST PIE CRUST EVER!
For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.
Provided by kneeling_redhead
Categories Pie
Time 10m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
EASY HOMEMADE PIE CRUST
This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
- Stir water and vinegar in a small bowl.
- Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g
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.
BRAN CEREAL PIE CRUST
A really nice alternative to the high-fat lard containing pastry that seems to be the staple of our modern world.... Not light, but really quite tasty.
Provided by Young Structural
Categories Dessert
Time 22m
Yield 1 Pie Crust
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Combine the bran and flour together in a small mixing bowl.
- Add the margarine and cut in, until the mixture resenbles coarse oatmeal.
- Add the milk and stir until all ingredients are moistened.
- Do not over stir!
- Press the crumbly mixture evenly around the sides and bottom of a 9-inch pie pan.
- Prick the bottom and sides with a fork.
- Bake for 12 minutes or until very lightly browned.
- Bear in mind that this crust will be cooked again when you have filled it, although it does not need to be.
- Cool your crust before filling.
Nutrition Facts : Calories 1402.5, Fat 95.3, SaturatedFat 17, Cholesterol 4.3, Sodium 1190, Carbohydrate 131.2, Fiber 16.6, Sugar 7.4, Protein 20.8
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
EASY BRAN PIE CRUST
Number Of Ingredients 4
Steps:
- 1. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal and flour. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add milk, stirring until entire mixture is moistened. Dough will seem slightly crumbly. With back of spoon, press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust.2. Fill and bake pie as directed in individual recipe. Or for baked crust, prick bottom and sides with fork. 3. Bake at 400°F about 12 minutes or until lightly browned. Cool completely. Use for any refrigerated or frozen filling.
Nutrition Facts : Nutritional Facts Serves
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