does anyone know how to make a pie crust from scratch?

Question

how do i make a 9-inch (four- cup volume) deep-dish pie shell?

Answer 1

Lowfat 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

THis is the closest one I could find to my husband's pie crust. Just remember the trick to a good pir crust is working it as little as possible. That's why a pastry blender comes in handy, but if you don't have one use 2 forks to blend it together.

Butter Pie Crust
by Carolyn Weil

Yields two 12-inch rounds, enough for one 9-inch double-crust pie.


ingredients
8 oz. (1 cup) cold unsalted butter
9 oz. (2 cups) all-purpose unbleached flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water


how to make
Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).


The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 min. to firm up the butter before adding the water.


As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.


To roll out the dough for a double-crust pie
Cut the dough in half and pat each piece into a thick flattened ball (see photos). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.

Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 1-1/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.

Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.

Answer 3

This is from Martha Sterward's site





Pâte Brisée (Pie Dough)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. For step-by-step photos, see our Piecrust 101 feature.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small
pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar
. Add butter, and process until the mixture resembles coarse meal,
8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream
through feed tube. Pulse until dough holds together without
being wet or sticky; be careful not to process more than 30
seconds. To test, squeeze a small amount together: If it is
crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disk,
and wrap in plastic. Transfer to the refrigerator, and chill at least
1 hour. Dough may be stored, frozen, up to 1 month.

Answer 4

NEVER FAIL PIE CRUST Makes 4-9" pie shells 3 cups flour 1 tsp. salt 1 1/4 cup vegetable shortening 1 egg, beaten 1/3 cup cold water 1 tbsp. vinegar 1. Mix flour and salt. Cut in shortening. 2. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes. 3. Roll dough on floured board to desired thickness.

Answer 5

My husband does using his God-mother's recipe, and he uses them to make the best apple and pumpkin pies. His recipe is similar to most of the ones I've seen on-line. Just type "pie crust recipe" into yahoo or google search engines. They will all be similar, just pick the one that seems simplest. Some will even show you step by step how to roll it out and everything.

Answer 6

buy graham crackers or oreo cookies
crush them with rolling pin in a plastic bag just the cookie part of course
then use crisco to ur pan and the put the crust over it on the pan also can use nilla cookies

Answer 7

A veggie is a plant or part of a flower used as food

Answer 8

Go to the site I listed below. It's a great site for any baking questions you might have.

Answer 9

i use crushed gram crackers and melted butter. I cant remember the messurements though, its been a while. Good luck!

Answer 10

go to crisco's website, they have step by step instruction with pictures