How to make a pie crust?

Answer 1

This is a crispy and tasty one, my favorite!

Low-fat Pie Crust

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."
Original recipe yield: 2 pastry crusts.

INGREDIENTS:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

DIRECTIONS:
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Answer 2

Pie crust can be tricky. By far the best and easiest crust comes from Alton Brown's shoe "Good Eats" - he is amazing. Here is his recipe. I've used it many times and have gotten dozens of compliments on "my" crust.

Cube 3 oz butter and 1 oz lard Freeze fat for 15 min.

Put ice in squirt bottle with ¼ cup water – need 2 Tb

In food processor put 6 oz flour, ½ tsp salt, combine.

Add butter cubes, pulse 6 times until you don't hear big chunks clunking around.

Add the lard. Go 3 more pulses. Again, pulse until you don't hear chunkes.

Spray cold water on top until the top is wet. Pulse to combine.

Continue spraying and pulsing until a handful of dough just holds together when squeezed. Usually when the mixture starts to climb the food processer walls after pulsing, it is done.

Pour the mix into a 1gallon zip lock bag. Squeeze into a solid mass then squeeze into flat cheese shape. Refrigerate for 30 minutes.

Slice both sides of bag and lay the bag out flat, flour dough and fold the bag back over. Roll with rolling pin until it is large as bag. Open the bag and reflour the top surface.

Get 2 pie pans. Put 1 pan right side up on top of dough. Flip the dough and pan over. Peel the bag off the dough, put a 2nd pan upside down. Push the pans together and flip. Remove the top pan.

Yield: single crust for 1 (9-inch) pie

Answer 3

PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

How to Crimp or Flute A Pie-Crust Edge to Seal It Video
http://www.taunton.com/finecooking/pages/cvt007.asp

Answer 4

QUICK AND EASY PIE CRUST

2 1/2 c. flour
1/2 tsp. salt
2 tbsp. sugar
1 c. shortening

Mix well together. Then add 2 egg yolks plus enough milk to make 2/3 cup liquid. Chill overnight or at least one hour in refrigerator. This pie crust never gets tough and can be rolled out many times to any thickness desired.

Answer 5

Foolproof Pie Crust!

4 cups all-purpose flour, lightly spooned into cup
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups vegetable shortening at room temperature (do not use oil, margarine, lard or butter)
1/2 cup water
1 tablespoon white or cider vinegar
1 large egg

In large bowl, stir together with fork (or pastry blender) flour, sugar and salt. Cut in shortening until crumbly. In small bowl, beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions (4 if you use large pie plates).

With hands shape each portion into a flat, round patty; wrap each patty in plastic wrap and chill at least 1/2 hour.

When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on lightly floured board or pastry cloth.

Dough can be refrigerated for three days or frozen for weeks. If frozen, thaw and bring to room temperature before rolling out crust.

HAPPY BAKING!!!!

Answer 6

* 3/4 cup cake flour
* 3/4 cup all-purpose flour
* 1 teaspoon white sugar
* 1/2 teaspoon salt (If using salted butter, reduce salt to 1/4 teaspoon)
* 1/8 teaspoon baking powder
* 4 tablespoons unsalted butter
* 5 tablespoons shortening
* 1 egg yolk
* 2 teaspoons distilled white vinegar
* 3 cubes ice
* 1/2 cup cold water

DIRECTIONS:

1. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
2. Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
3. Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
4. Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
5. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
6. Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
7. Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
8. Remove from refrigerator and roll out. Double for making a 2-crust pie.

Answer 7

2 2/3 c. flour 1 tsp salt......1 cup shorthening...7 to 8 tbsp water. ( the colder the water the better.....put water in frig....the flaker the crust) blend flour and shortening in bowl with pastry cutter (don't stir.....chop....downward motion...cut into it) it will form little balls...soon the size of peas.....then stir 2 tbsp of the cold water at a time into the flour mixture...until it no longer sticks to the sides of the bowl. gather it into a ball(DO NOT over handle it...the more the handling....the tougher the pie crust will be...and we don't want that!) devide into two....roll out one......on floured surrface and use floured rolling pin.....or other round thing like a can! yummy.........mmmmmmmmmmmmm

Answer 8

Whatever recipe you follow, make sure the butter and water are ICE COLD! This is important for a flaky crust.

Answer 9

http://www.marthastewart.com

Answer 10

www.allrecipes.com