Grandma Irenes Pie Crust Food

AUNT IRENE'S GRAHAM CRACKER PIE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, butter, and sugar; mix to blend.
• Use 3/4 of the graham cracker mixture to cover a deep-dish pie pan. Press the mixture well with your fingers to cover the bottom and sides of the dish. Set aside the remaining mixture for later use.
• Bake the crust for 10 minutes. Remove the pie crust from the oven and set it aside to cool.
• Reduce oven temperature to 325 F.
• In a heavy, medium saucepan , combine the granulated sugar, cornstarch, and salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, or about 5 to 6 minutes.
• Continue cooking, whisking, until very thick, about 1 to 2 minutes longer. Remove from heat and whisk in the butter, a few pieces at a time. Stir in the vanilla and mix well.
• Pour the hot filling into the cooled graham cracker pie crust. Set aside.
• In a mixing bowl, beat the egg whites at high speed until foamy.
• Add the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.
• Stir in the vanilla extract and gently fold.
• Spread the meringue mixture to top the prepared pie.
• Sprinkle with the reserved graham cracker mixture and place the pie in the oven for 12 to 15 minutes, or until the meringue is browned.
• Chill the pie for at least 4 hours before serving.
• Enjoy.

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 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.

GRANDMA IRENE'S PIE CRUST

Steps:

• Cut all ingredients together until mixed add enought water (about a 1/2 a cup to form a soft dough. Roll out

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'S AWESOME PIE CRUSTS

Steps:

• In a bowl, combine flour and salt.
• Cut in shortening with pastry blender or two knives until mixture looks like coarse crumbs.
• Add water, oil, and milk.
• Mix JUST until combined.
• Roll out into whatever size you need!

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 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.