I have to make pie crusts for the first time. What is an easy, fool proof recipe?

Answer 1

Oil 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 an old family recipe.

T= Tablespoon
t= teaspoon

lard= Crisco sticks

Shorty's Pie Crust
3 c flour
1 1/2 c shortening (3/4 c margarine, 3/4 c lard)
1 T vinegar
5 T water
1 egg
1 t salt

Work flour and shortening until pea size. Beat egg with fork, add vinegar and water. Sprinkle over dough. Mix and make crust to fit pans. Makes 2 double crust pies.


Good luck!

The key here is to keep the dough cool and whatever you do, do NOT over-roll it!

Sprinkle flour onto the dough, the surface on which you are rolling it, and coat the rolling pin with flour.

Roll out to about 1/8" thickness.

I always receive compliments when I make this recipe, and now, I use no other than this. Good luck!

Answer 3

Easy Pie Crust

Makes 2; Prep time: 40 minutes; Total time: 1 hour 40 minutes
Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.


2 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks chilled unsalted butter, cut into pieces

1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.

5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.

6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Answer 4

Go to your local supermarket and buy premade crusts for 9 inch pies. They come 2 in a box for bottom and top crust. I use them and they are better than I can make. On the top crust spread a bit of butter or margarine and sprinkle with sugar for fruit filled pies. For pumpkin pies only use a bottom crust. For custard type pies, buy the graham cracker pie crusts that are ready to use in the foil pie tin. This isn't cheating, it is making the best use of what is available.

Answer 5

35 min 20 min prep
Change to: 9 inch crust US Metric
4 cups all-purpose flour
1 teaspoons salt
1 cups shortening or butter, chilled and diced

Sift the flour and salt into a bowl. Add the shortening. Rub it into the flour with your fingers until crumbly.
Sprinkle 3 tablespoons ice water over the mixture. With a foek, toss gently to mix and moisten.
Press the dough into a ball. If it is too dry, gradualy add another tablespoon of ice water.
Wrap the ball of dough with plastic wrap or waxed paper and chill for at least 30 minutes.

I will buy mine at the supermarket...

Answer 6

2 cups of flour
1 cup of shortening
1/2 cup of hot water
1/2 tsp of salt

dissolve salt in water. Cut shortening into flour until it resembles small pebbles. add water and salt. mix with wooden spoon. Shape into a ball andn wrap in plastic wrap chill 2 hours

roll and bake

Most recipes I have seen use ice water and cold butter..

but this is the flakiest pie crust you will ever find and it's fool proof.

It's my grandma's secret recipe.

Answer 7

For the time and energy it takes to make an excellent crust, I would advise you to buy the ready made kind. There is an "art" to making an excellent crust I don't care what recipe that you follow. First timers usually don't get it right. godloveya.

Answer 8

1) Go to the store.
2) Find the 'baking stuff' aisle.
3) Buy some pie crusts.
4) Take them home.
5) Take a rolling pin and lightly dust it with flour. Set aside for later.
6) Add filling to crusts and prepare according to the directions.
7) Tell everyone you made the crusts yourself.
8) If anyone calls you a liar, hit them upside the head with the lightly floured rolling pin.