Grandmas Perfect Pie Crust Food

RUTH'S GRANDMA'S PIE CRUST

Ruth's Grandma's Pie Crust image

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

Provided by barbara castodio

Categories Desserts Pies

Time 10m

Yield 32

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
½ cup water

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'S SECRET PIE CRUST

Grandma's Secret Pie Crust image

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

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

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

GRANDMA'S PERFECT PIE CRUST

Grandma's Perfect Pie Crust image

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

Ingredients

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 Tablespoons cold water

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

GRANDMA LYNA'S BEST PIE CRUST

Grandma Lyna's Best Pie Crust image

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

Ingredients

2 cups all-purpose flour (I ONLY use King Arthur brand)
3 tablespoons confectioners' sugar
3/4 teaspoon salt
1/2 cup chilled butter, cut into 6 pieces (chilled hard)
3 tablespoons lard or 3 tablespoons Crisco, chilled
1 large egg, beaten lightly
1 tablespoon apple cider vinegar (but, I've used pear, champagne or other flavoured vinegars)
1/4 cup ice water

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!

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