where can i get a good recipe for pie crust?

Question

i cook a lot but i need a good recipe for pie crust

Answer 1

This pie crust recipe tastes wonderful and looks perfect and makes the best pie crust.

1 2/3 cups Flour
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup cold water
1/2 cup oil

Mix all together.Roll out between wax paper.Makes 2 pie crusts.

Answer 2

You did not say where you are located but if Jacques Pepin's
site is available to you, his recipe for Pate Brisee is nothing
if not simple. Also, look up either "Murbteig" (German) or
"Pasta Frolla" (Italian) on the Internet. They are both the same, used for sweet crusts, unlike Pate Sucree they have egg and
flavoring added, and can be either rolled out if you chill them
first or simply pressed into your pie pan with your fingers which
is quite a relief.....no flour all over, no pastry stuff to wash ... the savory version of this sort of crust simply eliminates the sugar
and flavoring... although you could add herbs, etc if you wish
Happy Cooking!

Answer 3

This is my favorite :

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 4

OLGA's PIE CRUST

4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg

Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Answer 5

try and choose pie crust” 274 Recipes

Answer 6

Martha Stewart.com she has a great flaky crust recipe in there!

Answer 7

Try the old version of Better homes & gardens cookbook.

Answer 8

look at alton browns on the food network website.

Answer 9

http://www.recipezaar.com/10830
has a few recomendations

Answer 10

try looking on www.foodtv.com