Grandma Lees Pie Crust Food

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 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.

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 PIE RECIPE

Steps:

• About 90 minutes before you plan to bake the pizzas, place the desired number of dough balls on a lightly oiled work surface. With oiled hands, stretch and round each piece into a tight ball, then place them on a pan that's been lightly oiled (preferably with olive oil). Loosely cover with plastic wrap and let rest at room temperature until ready to bake.
• Pre-heat the oven to 525F, or as high as the oven will go.
• In a large bowl crush the tomatoes well with your hands. Stir in the garlic, salt, pepper and 2 tablespoons of the olive oil. Tear up 3 of the basil leaves into small pieces and add to the tomatoes.
• Brush a 17×12 baking sheet with extra-virgin olive oil. Place one of the balls of dough on the pan and flatten and stretch it until it reaches all 4 sides of the pan. If you are having trouble making it stretch out let it rest 10 minutes and then stretch some more. Typically it takes two10 minute rest and stretches for me.
• Spread the crushed tomatoes on the pie leaving about 1/2 and inch on each side.
• Sprinkle Parmigiano Reggiano on the sauce, then dot the pie with cube of mozzarella, drizzle one tablespoon of extra-virgin olive oil over the top of the pie and place the pan in the bottom half of the oven.
• Cook until the crust is browned and cheese melted, about 20 minutes per pie.
• Tear up the remaining basil leaves and scatter across the top of the pies, slice into square or rectangular slices and serve.

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 LEE'S PIE CRUST

Steps:

• 1. Try watching this video first to make more sense of this recipe.
• 2. grease your pie pans with Crisco and dust with flour.
• 3. Mix the Crisco (1/2 cup for each crust), approximately 1/4 teaspoon salt for each crust, about a handful of flour for each, and 5 regular tablespoons (out of the silverware drawer) for each, into a soft dough.
• 4. Knead and work the dough by hand until firm enough to roll, and pinch off a piece about the size of your pie pan. Work it a little more and then roll out with the right rolling pin to a size big enough to cover the pie pan.
• 5. Put it in the pan so it layers in, and pinch up the edges around the lip of the pan, trimming away any excess.
• 6. Bake in preheated oven (about 400*) for about 10 minutes.

GRANDMA LYNA'S BEST PIE CRUST

Steps:

• ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
• Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
• Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
• Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
• Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
• Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
• Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!

GRANDMA LEE'S PIE CRUST

Steps:

• 1. Put flour, lard and salt in a bowl. Using a fork or a pastry cutter, work the mixture to pea size. Add the ice water & a little 7-up a Tablespoon at a time and gently stir till a soft ball forms. Most people don't add enough liquid - I make it sticky. Separate the dough into two and press into an inch thick circle wrapped in plastic wrap. Refrigerate 1 hr. or 15 min in the freezer. Place on floured board to roll out working from the center out on your dough. Don't handle the dough too much, be very gentle or it will get rubbery. I roll one ball to the size of a 10" pie. Add favorite filling. Roll out top crust or make two one crust pies.

GRANDMA'S SECRET APPLE PIE (FRUIT PIE ROUND)

Steps:

• Crust Preparation: Preheat oven to 400 degrees F.
• Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into 2 pieces and place 1 piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling. Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie.
• Preheat oven to 425 degrees F.
• Filling Preparation: Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl. In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat. Whisk together egg and bourbon. Fold into apple mixture. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up. Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack.

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.