Looking for a good, easy pie crust recipe. The one I use now comes out too crumbly after baking.?

Answer 1

THis is 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

Here ya' go...and no, you can't reduce the quantity...it makes 5 single crusts.
*** Remember, the more you handle the dough after the liquid has been added, the tougher it will be -- guaranteed -- it's all about a light touch.
5 cups flour
2-1/2 cups shortening
1 tsp baking soda
1 tsp salt
1 egg
1 tbl vinegar
water
Preheat oven to 425.
Whisk the dry ingredients to blend, then cut in shortening until mixture has the consistency of coarse cornmeal.
Whisk egg and vinegar in 1 cup measure, and fill with cold tap water to the 1 cup mark.
Pour the water mixture over the flour mixture and combine with a fork. It will be a bit sticky, but don't worry.
Lightly (just sprinkle about 2 tsp in bottom of pan) flour pie tin. On a well-floured surface, roll out dough to extend 1 inch larger than pie tin, and place into tin. Turn under excess dough, and crimp to your preference. Press a of square of aluminum foil firmly onto the pie crust and up the sides. This helps the shell hold shape while baking. Bake for 6 1/2 minutes, remove the foil and continue baking for another 6 - 8 minutes, or until desired doneness.

Answer 3

Crumbly crust happens a lot, and it's because the flour and the butter or shortening have been mixed together too well. The largest pieces of butter should be the size of a small pea

It's easier to do this if your fat is cold. Butter should be VERY cold, straight out of the fridge. Cut it up into cubes of about 1/2 inch before you put them in the bowl with the flour.

When you do the actual mixing, a fork might make the particles too small. Some people use two knives. You can also buy a pastry cutter, a tool with stiff wires. I just use my fingers: thumb and first two fingers, both hands. Do a press-and-rub motion quickly.

Answer 4

This is so simple, this is my mother's recipe, it is so flakey & yummy:
2 cups flour
1 cup crisco
1/2 tsp.salt
1/2 cup of ice water
Using a pastry cutter, blend flour, salt , & crisco, till crumbly, add ice water, mix well. For me I roll it in a ball wrap in saran wrap & put in fridge for about 30 minutes. It is just easier to handle but if you don't have time it's ok to use it right away. Hope this works out well for you, it makes a real flakey crust. Good luck.

Answer 5

the secret to homemade pie crust is to use very cold lard instead of shortening, and ice cold water. I make great pie crust, but I gave it up for store bought crust.

Answer 6

Go to the grocer and get it frozen ready made. It simple, tasty, fast and never gets ruined.
You can also buy roll out pie crusts and use for tops of the frozen.

Answer 7

I have used this one for years--you don't roll it out, either. You simply press into the pie pan.

1 cup flour
1 stick butter
1/8 cup sugar
1/2 t. salt

That's it...melt butter; add flour, salt, and sugar. Press onto bottom and sides of pie pan. Flute edges if desired.

Have fun!

Answer 8

Check out www.recipezaar.com and they have PLENTY of pie crust recipes for FREE!

Answer 9

if you have the email address of a person that teaches home economics, ask her or him. i remember we made pie crusts out of three things (different pie crusts to see which ones lwe like better).

Answer 10

Flak O Pie crust.. dry mix you can by it in a supermarket.