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
GRANDMOTHER'S SUPER FLAKY PIE CRUST
This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
Provided by Elisebeth
Categories Dessert
Time 45m
Yield 2 pie crusts
Number Of Ingredients 3
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!
Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7
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
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
ALL-BUTTER DOUBLE PIE CRUST
A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.
More about "grandmas flaky double pie crust food"
GRANDMAS CHERRY PIE WITH FLAKY OIL PIE CRUST RECIPE
From foodtravelist.com
GRANDMAS PIE CRUST- THE BEST FLAKY PIE CRUST THAT YOU'LL …
From cloverlaneblog.com
PIE CRUST|GRANDMA'S RECIPE - THE MOUNTAIN FARMHOUSE
From themountainfarmhouse.com
FLAKY & DELICIOUS HOMEMADE PIE CRUST - JUST LIKE …
From anaffairfromtheheart.com
MY GRANDMOTHER’S PERFECT FLAKEY PIE CRUST RECIPE
From ourfuturehomestead.com
GRANDMA'S PIE CRUST - MY RECIPE MAGIC
From myrecipemagic.com
GREAT GRANDMA’S FLAKY PIE CRUST - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
Servings 8Total Time 15 mins
GRANDMA'S FOOLPROOF FLAKY PIE CRUST. - WRITES4FOODWRITES4FOOD
From writes4food.com
GREAT GRANDMA'S LARD PIE CRUST - COOKING WITH CARLEE
From cookingwithcarlee.com
GRANDMA’S SECRET TO A TENDER, FLAKY PIE CRUST RECIPE
From discovercreateinspire.com
GRANDMA’S FLAKY PIE CRUST – THE GENUINE TABLE
From thegenuinetable.com
GRANDMAS FLAKY DOUBLE PIE CRUST RECIPES - EASY RECIPES
From recipegoulash.cc
GRANDMA'S FLAKY PIE CRUST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GRANDMA CECILIA’S FLAKY PIE AND PASTRY CRUST RECIPE
From jackieunfiltered.com
14 PIE TIPS AND TRICKS FROM GRANDMA'S KITCHEN - TASTE OF HOME
From tasteofhome.com
BEST FLAKY PIE CRUST RECIPE - MELISSA K. NORRIS
From melissaknorris.com
ALL BUTTER FLAKY PIE CRUST RECIPE (DOUBLE CRUST RECIPE) - FOOD …
From foodapparel.com
BASIC FLAKY DOUBLE PIECRUST - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
MY GRANDMOTHER’S DOUBLE PIE CRUST RECIPE
From elizabethskitchendiary.co.uk
GREAT GRANDMOTHER'S LARD PIE CRUST - THE FARMWIFE FEEDS
From farmwifefeeds.com
GRANDMA'S PIE CRUST {HINTS FOR THE BEST, NO-FAIL PIE DOUGH RECIPE}
From pinterest.ca
ALL SHORTENING FLAKY PIE CRUST (DOUBLE CRUST RECIPE) - FOOD APPAREL
From foodapparel.com
GRANDMA’S PIE CRUST – GRAVEL & DINE
From gravelanddine.com
GRANDMA'S EASY FLAKY PIE CRUST - YOUTUBE
From youtube.com
GRANDMA’S PIE CRUST | RECIPE | PIE CRUST, CRUST, PIE - PINTEREST
From pinterest.com
GRANDMA’S PIE CRUST - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CUP4CUP
From cup4cup.com
GRANDMA'S FLAKY PIE CRUST MIX – FOWLER'S MILL
From fowlers-mill.com
GRANDMA'S BEST PIE CRUST | RECIPE | FLAKY PIE CRUST RECIPE, FOOD ...
From pinterest.com
BEST FLAKY PIE CRUST RECIPE WITH CRISCO SHORTENING - IT IS A KEEPER
From itisakeeper.com
GRANDMA'S PIE CRUST, MADE GLUTEN FREE - GFJULES
From gfjules.com
BUTTERY, FLAKY PIE CRUST RECIPE - SERIOUS EATS
From seriouseats.com
THIS GRANDPA WHO CAN’T SAY “BUTTERY, FLAKY CRUST” IS SO ADORABLE
From thekitchn.com
GRANDMA’S PIE CRUST RECIPE - FOODELICIOUSNESS
From foodeliciousness.com
GRANDMA’S PERFECT PIE CRUST - HHFOODWINE.BLOGSPOT.COM
From hhfoodwine.blogspot.com
GRANDMAS CLASSIC FLAKY AND BUTTERY PIE CRUST! - THE BABE CAVE
From thebabecaveaz.com
GRANDMOTHER'S SUPER FLAKY PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
WHAT IS FRAISAGE, AND HOW DO I USE IT FOR FLAKY PIE DOUGH?
From kingarthurbaking.com
GRANDMA'S BEST PIE CRUST ⋆ NELLIEBELLIE
From nelliebellie.com
CLASSIC DOUBLE PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love