Grandma Fayes Pie Crust Food

GRANDMA'S BEST PIE CRUST

Steps:

• Blend flour, sugar, and salt in processor just until processed.
• Pulse the butter and lard in, blend until mixture resembles coarse crumbles.
• Add 5 tablespoons ice water and pulse a few times until dough begins to clump together. Do not overwork. When it starts to come away from the edges, dump the dough on to a floured surface.
• Add another tablespoon of ice water and, using your hands, mix the water into the dough just until it forms a ball. Add additional water until you get the ball shape needed.
• Divide dough in half and form each half into a disc. Wrap the disc in plastic wrap and put it into the fridge for at least an hour.
• If necessary, soften slightly at room temperature before rolling out.
• I bake this at 375 degrees for about 15 minutes. But keep an eye on it, every oven is a bit different.

GRANDMA'S PERFECT PIE CRUST

Steps:

• In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
• Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
• Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.

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.

GRANDMA'S VERY EASY PIE CRUST

Steps:

• Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
• Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

GRANDMOTHER'S SUPER FLAKY PIE CRUST

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!

GRANDMA'S SECRET PIE CRUST

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.

MY GRANDMA'S PIE CRUST

Steps:

• Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
• Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
• This recipe will make a 9-inch double pie crust.
• If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
• To use, flour a clean counter top and rolling pin.
• Divide the dough with one piece being slightly larger.
• Mix in a little more flour in the larger piece.
• Begin to roll it from the middle out on the counter.
• Try to keep it circular and continue to roll it until it is big enough.
• Transfer pastry into a pie pan; press down and cut off excess with a knife.
• Mix the trimmings into the other smaller piece of dough; repeat the process.
• Fill your pie.
• Transfer the rolled dough to the top.
• Seal the dough, cut off excess pastry, and make slits (normally).
• Bake according to pie directions.
• Cut trimmings into strips and sprinkle with cinnamon and sugar.
• Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.

GRANDMA FAYE'S PIE CRUST

Steps:

• Mix flour, shortening, sugar, and salt using a pastry cutter or knife until crumbly (not too much). Add 3 Tablespoons of the ice water. Toss lightly with a fork. Add rest of the water one Tablespoon at a time until dough is moistened. DO NOT ADD TOO MUCH WATER or dough will not be flaky. Split into two sections and press gently into two balls. Roll out and place in pie dishes. Recipe makes 2 9 inch pie shells or 1 pie crust with a top.