Pie Crust Recipe?

Question

Hi, I've gotten a few recipes for pie fillings, but everyone says to use a frozen pie crust from super markets.

I would like to make my own from scratch so if anyone has a basic, or even advanced recipe for a nice pie crust, it will be greatly appreciated if you share it. Thanks!

P.S. I would prefer it if it was not a graham cracker based crust thanks.

Answer 1

1 1/3 cups all-purpose flour
2 Tablespoons Sugar (or sugar substitute) .. when I made it I added a little more..
6 Tablespoons butter or margarine, room temperature
1 egg beaten
1 Tablespoon iced water


In a medium bowl, combine flour, sugar, butter, egg and water. Beat with an electric mixer at low speed until blended (I used a spoon and just stirred it well.. that worked too). Knead dough in bowl 8 to 10 strokes or until smooth. Shape dough into a flattened ball. Wrap in plastic wrap or waxed paper and refrigerate one hour.

Preheat oven to 425F (220C). On a lightly floured surface, roll out the dough to a 3/8-inch-thick circle. Use pastry to line a 10 inch fluted quiche or tart pan with a removable bottom. Trim edges even with the pan. Line pastry with foil; fill with pie weights or dried beans. (When I used the recipe I didn't have the above pan . .. so just used a glass casserole pan... (and eliminated the instructions about the pie weights)..no problems..

Bake in preheated oven for 10 minutes. Remove foil and pie weights or beans and let cool on a wire rack. Reduce oven temperature to 375F (190C). Then place your filling into the crust and bake.


1 cup chocolate - cookie crumbs
1/4 cup finely chopped almonds
1/4 cup butter or margarine (melted)

Combine ingredients and press crumb mixture over bottom and up side of a 9 inch pie pan.


2 1/4 cups all purpose flour
1 teaspoon salt
6 tablespoons vegetable shortening
6 tablespoons butter or margarine
1 egg
3 to 4 tablespoons iced water



In a medium bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the shortening and butter, until the mixture resembles coarse crumbs. In a small bowl, beat the egg and 3 tablespoons of water. Sprinkle over flour mixture; toss with a fork until the mixture binds together, adding more water if necessary. Shape into a flattened ball and refrigerate for 30 minutes. Then roll out 2/3 of the pastry on a lightly floured surface to a 1/4 of an inch thick rectangle.(or circle... depending on the shape of the pan you will use to cook in) Use the pastry to line the pan (will do an 11 X 7 inch baking pan)... fill the pan with desired filling. Roll out the remaining pastry and cut into 10 (8 1/2 inch by 1/2 inch) strips. Hold strips by the ends and twist the ends in opposite directions. Arrange the twists in a lattice pattern over the filling.


1-2/3 cups all purpose flour
1/2 teaspoon salt
3/4 cup butter, chilled
2 teaspoons lemon juice
1/2 cup iced water


Combine the flour and salt in a medium bowl. Cut the butter into small cubes. Add the cubes to the flour. Toss with a fork until the cubes are all coated. Add the lemon juice and water. Stir with the end of a blunt knife to make a soft, lumpy dough. Do NOT use a fork or the dough will not be the right consistency. Knead in bowl 8 to 10 strokes or until the dough binds together. Shape into a 5-inch square. Wrap in plastic wrap or waxed paper. Refrigerate for 30 minutes.

On a lightly floured surface, roll out the chilled dough to a 15 x 5 rectangle. Fold into thirds. With a rolling pin, press edges together to seal. Give the dough a quarter turn and roll out again to a 15 X 5 rectangle. Fold into thirds and wrap and regrigerate for 20 minutes.

Repeat rolling and folding dough two (2) times for a total of three (3) times. Wrap and refrigerate dough 20 minutes after second folding and 30 minutes after the last rolling and folding.

On a lightly floured surface, roll out the chilled dough to 1/4 inch thick. Cut the dough into 12 rounds with a floured plain 4-inch cookie cutter. Spoon desired filling into the center of each round. Brush the edges lightly with water. Gather the edges of the pastry and draw up to enclose the filling completely. Pinch the edges to seal. Place the pastry seam down to bake. Cut parallel slits in the center of each pastry. Brush tops with egg-white glaze and sprinkle with sugar. Bake in preheated oven (425F 220C) for 20 to 25 minutes or until pastry is crisp and golden brown.


Perfect Pie Crust
2 Cups All purpose Flour
2/3 Cup of Pure Lard
1 teaspoon salt
6-8 Tablespoons of cold water
Mix Flour and salt. Add lard and mix till very crumby. Add cold water all at once and mix. But don't knead too much. Roll it out on table laced by flour. Add to piepan . Cut and flute edges. This is a perfect crust.


Never Fail Pie Crust
2 1/2 cups flour
1 1/3 cups shortening
6 tablespoons flour
1/2 cup water
2 teaspoons salt
Cut shortening and flour together:
Make a paste of the last 3 ingredients:
Stir into the first mixture.
Roll out as usual.
Yield: 2 double or 4 single crusts
Oven 450
12 to 15 min.for plain crusts
Enjoy

Answer 2

There's an awesome website I found that has a ton of recipes on it that I've found for you. I also use the site myself and it has some great information on it.

www.allrecipes.com
Just type in pie crusts and there's one called Basic Flaky Pie Crust that should help you out. Good luck!

Answer 3

I have made pie crust before. A couple times in fact. There's more to the crust than just flakey goodness.
Practice a couple times with the rolling pin. It's not easy to make the crust just right, it'll either be oblong, or uneven, too dry or too wet, tough from overworking. That's why people always suggest to buy your own crust.
Make a couple batches of crust and play around with it, trust me. Personal experience is more than just measurements.

Answer 4

Pie Crust
3 Cups flour
1 1/2 Cups shortening (lard will make it flakier)
1 teaspoon salt
3/4 cup water
Blend flour, shortening and salt together with fork OR dough blender. Add enough water to moisten good. Divide and roll out on floured board and fit into pie tin. Fill with favorite filling and bake at 350 degrees for about 45 Minutes. (time depends on the filling: raw/cooked, thick/thin, etc. So watch it closely after 30 minutes, to get it to the right consistency for you).

Answer 5

I had a terrible time making pie crust until my mom gave me this recipe.
Country Tearoom Pastry
4 cups sifted flour
1 tblsp. sugar
1 1/2 teaspoon salt
1 1/2 cup shortening
1 egg
1 tblsp. vinegar
1/2 cup cold water
Sift together flour, sugar and salt in bowl. Cut in shortening with pastry blender or two knives.( I just use my hands and pinch until about the size of peas)
Beat egg in bowl. Blend in vinegar and water. Sprinkle over flour mixture, a tablespoon at a time, tossing with fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling. Makes enough pastry for two 2-crust 9-inch pies and one 9-inch shell.
I divide into 5 equal parts and roll into balls. Use what I need at the time and wrap tightly and freeze the rest untl I need it later.

Answer 6

Beside homemade crust which is a hit and miss until you have found the right one and perfected it, "JIFFY" pie crust mix in your baking isle is so close to homemade I couldn't believe it! I have been baking pie for years,and this is so good. also the pre-made crusts in your dairy isle that you just unfold are pretty good. I never liked any frozen crust I bought and I have tried them all. but "JIFFY" is my #1 pick.Good luck.

Answer 7

this is an apple pie recipe but, it shows how to make the pie crust. good luck!

http://www.dltk-teach.com/alphabuddies/recipe/apple_pie_recipe.htm