MOM'S PIE CRUST
The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!
Provided by Debra Shapiro
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 4
Steps:
- Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
- With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
- Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
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
MOM'S PAT-A-PIE PIE CRUST
Original recipe by Esther Gilbertson, I believe. A quick and easy way to make a pie crust, or as it was originally called "oil pastry" with no fuss but excellent results. When recipe calls for salad oil, I took this to mean anything you'd use on a salad and put in half canola half organic olive oil.
Provided by Food Snob in Israel
Categories Dessert
Time 5m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour, sugar and salt into a bowl.
- Whip oil and milk together.
- Pour over flour mixture and mix with a fork.
- Pat 2/3 of the dough into a pie plate.
- Use filling of your choice.
- Crumble rest of dough on top.
- Bake as for any pie.
Nutrition Facts : Calories 2245.4, Fat 148.2, SaturatedFat 21.3, Cholesterol 6.4, Sodium 2355.8, Carbohydrate 201.3, Fiber 6.8, Sugar 9.1, Protein 27.3
MOM'S PIE CRUST
Posted for my family. This is the recipe that Mom and Aunt Phyllis used. Double for a double-crust pie, triple for a large cobbler.
Provided by puppitypup
Categories Dessert
Time 25m
Yield 1 9, 8 serving(s)
Number Of Ingredients 4
Steps:
- If you need a pre-cooked pie crust, preheat oven to 350 degrees.
- Whisk flour and salt in mixing bowl.
- Cut in shortening until the mixture resembles peas, using either a fork or an old-fashioned pastry tool.
- Add most of the water, sprinkling it around. Mix with a fork, adding remaining water if needed. Be careful not to overwork dough after adding water.
- Gently form into a ball with your hands, then into a disk shape. Wrap tightly with plastic wrap and place in the refrigerator for 5-10 minutes.
- Sprinkle flour on dough board, rolling pin and your hands.
- Gently roll out dough, turning in 1/8th turns at first and concentrating on inside of circle rather than outside.
- Flip dough once, before it gets too thin. Before flipping, sprinkle flour on it.
- When finished rolling, fold in half and transfer to pie plate.
- Trim dough 1/2" outside of pie plate and turn under. Crimp with your fingers.
- If you need a pre-cooked pie crust, prick the bottom of the pan with a fork a few times, then cook for about 12-15 minutes.
- If needed, you can gently press the bottom of the crust down about half way through cooking.
Nutrition Facts : Calories 132.3, Fat 8.7, SaturatedFat 2.2, Sodium 145.8, Carbohydrate 11.9, Fiber 0.4, Protein 1.6
MY MOM'S PIE CRUST
My mom, Nancy, has impressed family members for almost countless years with her pie crust. Holiday times, my mom teaches the art of making beautiful pie crusts to my daughters. I usually pat dough into a pie plate. I can manage to make the dough, however. That's easy! By the way, the scraps are heavenly, baked with sugar and cinnamon.
Provided by rochsann
Categories Pie
Time 1h35m
Yield 2 10inch pie crusts
Number Of Ingredients 6
Steps:
- Combine flour and salt.
- Cut shortening into flour mixture.
- In small bowl, stir together egg, vinegar, and ice water.
- Combine egg and flour mixtures, a little at a time.
- When dough forms, separate into two balls.
- Wrap balls in wax paper or plastic wrap.
- Chill for 1 hour.
- Roll out on floured pastry cloth.
- Turn onto lightly-greased pie plate.
- Trim to a 1-inch overhang.
- Flute edges.
Nutrition Facts : Calories 2077.2, Fat 157.9, SaturatedFat 39.5, Cholesterol 105.8, Sodium 1202.3, Carbohydrate 143.3, Fiber 5.1, Sugar 0.7, Protein 22.5
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
MOM'S PIE CRUST
The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!
Provided by Allrecipes Member
Categories Pastry Pie Crusts
Yield 16
Number Of Ingredients 4
Steps:
- Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
- With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
- Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 2.2 mg, Sugar 2.4 g
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