GRANDMA'S PERFECT PIE CRUST
My grandma knew how to make the best pies every year for Thanksgiving. The crust is tender and flaky and so easy to make! You will never buy from the store again!
Provided by Alyssa Rivers
Categories Dessert
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 147 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g
GRANDMA PIE RECIPE
Provided by Phil Torre
Time 55m
Number Of Ingredients 8
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
The BEST pie crust you'll ever have! Made with butter and lard (or shortening) in the food processor, this is the flakiest and tender pie crust!
Provided by Nellie
Categories Dessert
Number Of Ingredients 6
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 LYNA'S BEST PIE CRUST
Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!
Provided by The_Swedish_Chef
Categories Dessert
Time 1h5m
Yield 2 crusts
Number Of Ingredients 8
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!
RUTH'S GRANDMA'S PIE CRUST ALLRECIPES.COM
Best homemade pie crust ever.
Provided by Penny Hall
Categories Pies
Time 20m
Number Of Ingredients 6
Steps:
- 1. 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
Have you wondered why Grandma's pies always tasted so good? Well, here's her secret recipe for the perfect pie crust.
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Mix together the flour and salt in a mixing bowl. Using a pastry cutter, cut the shortening into the flour mixture until it resembles fine crumbs. In another bowl, whisk together the egg, vinegar, and water. While using the pastry cutter, add the egg mixture to the flour mixture, mixing until combined. Knead the dough for 10-15 seconds until smooth. Roll the dough out into 11-inch circles and press into 9-inch pie pans. To use as a baked crust in recipes, place the pie pans in the oven and bake at 425 degrees F for 12 minutes. Or, use as an unbaked crust in your favorite recipes.
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.
GRANDMA'S SECRET PIE CRUST
The secret's out! A great basic pie crust recipe.
Provided by Felicia Bass
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 g
MY GRANDMA'S PIE CRUST
Make and share this My Grandma's Pie Crust recipe from Food.com.
Provided by tomsawyer
Categories Dessert
Time 25m
Yield 1 double pie crust, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 340.3, Fat 25.9, SaturatedFat 7.8, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
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4.5/5 (24)Category DessertsCuisine DessertTotal Time 1 hr 30 mins
- To Make the Gluten Free Pie Crust Dough:In a large bowl, whisk together the dry ingredients. Cut in the shortening and cold butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly.
- Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.
- Rolling the Gluten Free Pie Dough:After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten-Free Flour. A flexible pastry sheet (e.g. Silpat) is ideal for rolling and transferring a crust.
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- Heat 2 tablespoons of the oil in a medium saucepan over medium. Add garlic, and cook, stirring occasionally, until lightly goldenly browned, about 1 minute. Stir in tomatoes, tomato paste, granulated sugar, oregano, kosher salt, black pepper, crushed red pepper, and, if desired, anchovies, using a wooden spoon to break up tomatoes. Reduce heat to medium-low, cover, and cook, stirring often, until sauce thickens, 40 to 45 minutes.
- Meanwhile, coat an 18- x 13-inch rimmed baking sheet with remaining 1/2 cup oil. Gently stretch dough to cover bottom of pan. Cover dough with plastic wrap, and let stand in a warm place (about 75°F), free from drafts, until dough has puffed to almost doubled in size, 40 to 50 minutes.
- Using your fingertips, make small indentations about 1 inch apart in dough. Sprinkle mozzarella and Parmesan evenly over top of dough, leaving about a 1/4-inch border around edges. Dollop tomato sauce over cheese.
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