Anybody has the easiest recipe for pie crust? I saw it in a GQ magazine, but i can not find it...?

Question

Recipe with oil: Easy but not flaky. I prefer the one with butter.Will try tonight.

Answer 1

This is the crust recipe for my fresh strawberry pie on www.yummyfood.net.
It.s very easy and really good.

No Roll Pie Crust
1 1/2 cups all purpouse flour
1 1/2 Tbsps granulated sugar
1/2 cup vegetable oil
3 Tbsp milk

For the crust:Sift dry ingredients into a bowl. With a fork in a seperate bowl, with a fork beat shortening and milk together until creamy.
Pour milk and oil mixture into the flour mixture. Mix throughly. Turn into a pie plate and press the dough evenly over the bottom and up the sides with the back of a spoon or your fingers. Prick sides and bottom with a fork.Bake at 410 degrees for 8-10 minutes.

Answer 2

The easiest way to get a pie crust is to buy it. You can find them at the grocery store in the freezer aisle. However, if you want a graham cracker crust, go to the baking aisle. The graham cracker crust is just melted butter mixed with crumbled up graham crackers. You can get recips from www.foodnetwork.com.

Answer 3

For real you can't beat Pillbury Piecrust. It's in the canned bisquit area at all grocery stores. Taste like homemade but you just unroll and put in the pie plate. So good and so easy!

Answer 4

C'mon now...

A pie crust recipe in a GQ magazine...

You MUST be a horrible cook.

Answer 5

Buy a pan with pie crust inside it much easier, clean and quick

Answer 6

2/3 c vegetable oil
1/3 c cold water
1 pinch of salt
2c flour
whisk till forms a ball (30 seconds)
divide in 1/2
roll it out (I use wax paper)

Answer 7

the easiest recipe for me is getting them already made

Answer 8

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat oven to 425 degrees F.

Place 2 metal pie pans in the refrigerator to chill.

Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

Answer 9

my sh*** and pepper