Pie crust recipe?

Question

Does anyone have a good simple recipe for a flaky pie crust? With the holidays coming I am eager to make one from scratch. Please help if you can........

Answer 1

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

THE best pie crust is made with crisco- go to crisco.com and you will have your recipe--- if you dont bake much, the secret to flaky pie crust is:
1. Handle it as little as possible, and make sure you mix it well with a fork or an actual dough kneader (it's an arched wired tool), but I just use a fork.
2. Refrigerate the dough for at last 2 hours - then let it set at room temperature about 5 minutes before rolling it out and remember, DO NOT re-roll the dough- divide the dough for a 2 crust, with 1/2 just a little bit bigger- that will be your bottom- then you're guaranteed a nice edge.
3. Use milk and brush the top of the crust so it will get nice and brown, if making a single crust for filling, make sure you fork the bottom and sides really well so it doesn't bubble--- happy baking.

Answer 3

Here's a good recipe. Martha Stewart's pie crust recipe is good too. 2 ½ cups flour ½ teaspoon salt ¾ cup shortening 6 tablespoons water, see directions Mix flour and salt. Cut in shortening until mixture looks like peas. Mixture will not be uniform in texture. Sprinkle water over mixture, 1 tablespoon at a time, and mix lightly with a fork, using only enough water so that pastry holds together. Gently press into a ball. Makes a 9-inch double crust. You may need to add up to 7 tablespoons water in this recipe. Categories: Desserts, Pies Source Fannie Farmer Servings/Yield 1 servings

Answer 4

Pie Crust

1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter at room temperature
2 tablespoons cold water

Sift the flour and salt together in a mixing bowl. Cut the butter into small cubes. Make a well in the flour and place the butter cubes in the center.
Using your fingertips, blend the butter into the flour until the dough is crumbly.
Add the cold water and knead lightly, only long enough to mix the ingredients. Form the dough into a ball, wrap in plastic and refrigerate a minimum of 2 hours, overnight if possible.

Roll out the dough on a floured work surface and press evenly into the pie pan. Chill for 1 hour before baking.
Preheat oven to 375 degrees.
Remove the pie pan from the refrigerator and prick the bottom of the dough with a fork. There are various methods of preventing the dough from rising, such as weighting it with rice or beans.
We prefer placing a second pan in the dough-lined pie pan, thereby sandwiching the dough between two molds.
Bake for 15 minutes, remove the top pan or beans, and cook another 10 minutes, or until light brown.

Answer 5

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 6

PIE CRUST

3 cups sifted all purpose flour
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
4 1/2 tablespoons chilled vegetable shortening, cut into pieces
6 tablespoons (about) ice water



Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day.

Makes 8 Small Crusts.

Answer 7

BASIC FLAKY PIE CRUST

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water

DIRECTIONS

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.



BEST EVER PIE CRUST (FLAKY)

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water

DIRECTIONS

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Answer 8

AMISH PIE CRUST
Ingredients
1 ½ c. flour
2 T. milk
½ c. oil
½ tsp. salt
1 T. sugar
Directions
Mix together and press into a pie pan; crimp edges. Prick with a fork along inside sides and bottom. Bake at 425 for 10 to 15 minutes, until nice and brown.

Answer 9

best pie crust ever can be made from any of the previous recipes...

just substitute lard for shortening or butter.

lard is just the best for pie crusts, sorry, veggies!