What is a simplllllllleeeeeeeee recipe for pie crust?

Question

I want to make a big turkey pot pie with left over!! yum yum!!!

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

PILSBURY PREPARED PIE CRUSTS ARE THE EASIEST...BUT IF YOU WANT TO MAKE THEM;

Flakey Pie Crust
Contributed By: very_ferret
Vegan Action

9" pie crust

Ingredients
• 1 1/2 cups Whole wheat pastry flour
• 1/4 teaspoon Salt
• 1/4 cup Unrefined corn oil, canola oil, or Spectrum Spread
• approx. 2 to 4 tablespoons Cold nondairy milk or water, as needed

Preparation
Have ready one 9-inch pie plate. Combine the flour and salt in a large mixing bowl. Cut in the oil or spread with a pastry blender or fork until the mixture resembles coarse crumbs.


Sprinkle the milk or water over the flour mixture, tossing gently with a fork to lightly moisten. The mixture should be evenly moistened, not damp or soggy.


With your hands, quickly form the dough into a ball, handling it as little as possible. Place between two sheets of waxed paper and roll into a circle about one inch larger than your pie plate. Remove the top sheet of waxed paper. Carefully flip the crust over and lay it in the pie plate with the dough against the plate. Working very carefully and gently, remove the second sheet of waxed paper.


Ease the crust into the pie plate without stretching or tearing it. Trim the edges or turn them under to within 1/4 inch of the rim and flute them. Thoroughly prick the sides and bottom of the crust with the tines of a fork to keep air bubbles from forming under the surface.


—To prebake the crust (for pies that will be filled and then baked), place in a preheated 400° F oven for about 12 to 15 minutes, or until it turns a deep golden brown. Remove from the oven and cool before filling.


—To fully bake the crust (for pies that will be filled and chilled, or baked very briefly), place in a preheated 400° F oven for about 20 minutes or until it turns a rich brown color and is crisp. Remove the crust from the oven, and allow to cool before filling.

Answer 3

hi there if you want a pie crust recipe try this one>>2 cups flour(all-purpose)>>2/3 cup shorting>>about 1/2 teaspoon salt>>4-5 tablespoons ice water>>Blend flour,shorting,salt with a pastry blender(if you don't have a pastry blender use two knives); blend until resembles like peas;add your ice water one tablespoon at a time;stir until it all comes to a ball..Sprinkle flour onto the counter that you plan to roll out the crust..You should have enough dough to make a 9x13 pan(top only)>>>If this doesn't sound like you don't want to do this try a recipe for biscuits and place on top of your filling..Remember you want your water to be very cold..Also when you have the crust on your pot pie you can brush this with melted butter or milk wash..Don't forget to make slits on top to let the steam escape..I hope this helps you and Good Luck

Answer 4

Seriously. Go to the store and just buy Pillsbury pie crust. It is the BEST!!

Answer 5

Your grocer refrigerated food case probably has Pillsbury pie crust ready to be unfolded and molded to your pie pan.

Answer 6

go to the grocery store and buy a box of jiffy pie mix. its cheap and its good. i made turkey pot pie with it and it was light and fluffy plus had a good flavor. i cut up the turkey, added some sliced celery, quartered some potatoes, then added some frozen peas, and used my left over giblet gravy. um um good.

Answer 7

the easiest is the dairy cooler at the grocery store...already made. Pilsbury makes one that you only have to roll out into the pie plate.

Answer 8

biscuit or bisquick and milk or water

Answer 9

Its on back of can of crisco.

Answer 10

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1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
Makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.

Various Pie Assembly Directions:

For Baked Pie Crust (also referred to as Baking Blind): Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork to help prevent the dough from blistering and "puffing up" as it bakes. Or, you can line the unbaked pastry shell with foil or parchment paper, fill with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly. Bake at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown. Cool before filling. Proceed with recipe's directions.
For Unbaked One-Crust Pie Shell: Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. (Do not prick the crust before filling or it will seep under the crust during baking.) Refrigerate while preparing filling. Pour filling in chilled pie shell and proceed with recipe directions for baking.
For Unbaked Two-Crusted Pie: Double recipe above. Place rolled-out pastry in pie plate and gently press dough into sides of pan, leaving portion that overhangs edge of pie plate in place. Refrigerate while preparing filling. Turn in the desired filling. Moisten the edge of the pastry with water, then carefully place top crust over filling. Trim top and bottom edges to 1-inch beyond pan edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Vent the top crust by pricking with the tines of a fork or making slits with a sharp knife in several places. (This allows steam to escape during baking.) Proceed with recipe directions for baking.
Assorted Pie Tops:

For a Lattice-Top: Prepare pastry for a two-crust pie, leaving 1-inch overhang on bottom crust. After rolling circle for top crust, cut into strips about 1/2-inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips (depending on size of pie) across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (Or, to save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. (Strips can be twisted as they are placed on pie, if desired.) Fold trimmed edge of lower crust over ends of strips, building up a high edge. Seal and flute. Proceed with recipe directions.
For a Diamond Top: Lay or weave second half of pastry strips diagonally across first strips on filling.
For a Spiral Top: Begin from center of pie. Twist one strip and coil it outward on pie, adding length by moistening ends of other strips and pinching together. Moisten trimmed edge of bottom crust; place tightly twisted pastry strip around edge, pressing to seal.

Fluting the Edge:
For a Cutout Edge: Trim overhang even or flatten pastry on rim. use tiny cookie cutter, thimble or hand-cut tiny leaves, hearts, circles, etc., from pastry scraps. Moisten rim and place cutouts around rim, overlapping if desired. Press into place.
For a Fork Edge: Flatten pastry evenly on rim of pie plate. Press firmly around with tines of a fork. To prevent sticking, dip fork in flour.
For a Pinch Edge: Place index finger on inside of pastry rim and knuckles (or thumb and index finger) on outside. Reverse the position if it is more comfortable. Pinch pastry into V-shape along entire edge. Pinch again to sharpen.
For a Rope Edge: Place side of thumb on pastry rim at an angle. Pinch pastry by pressing the knuckle of your index finger down into pastry toward thumb.
Additional Pastry Tips for Success:

A pastry blender is a great help to cut in shortening evenly. If you don't own one, purchase one! It's the "cutting in" of the shortening into tiny lumps that gives pastry its flaky texture.
If your hands are unusually warm, then "cool" them off with a couple of ice cubes and then drying thoroughly before handling the dough. The cooler the dough during preparation, the flakier the crust.
Anchor a pastry cloth around a board with tape and use a cloth cover for your rolling pin to keep the dough from sticking. Rub flour into both; this will prevent sticking, yet the flour won't be absorbed by the dough.
Due to the amount of fat in pastry and crusts, pie plates or pans are not usually greased.
Nonstick pie pans can cause pastry to shrink excessively when baking one-crust pie shells. Be sure pastry is securely hooked over the edge of a nonstick pan.
Do not stretch the dough to fit the pie pan, it will shrink from the edge if you do. Make sure to roll it out at least 1-inch larger than the pie pan.
Do not overwork the dough, less handling makes a more tender and flaky crust.
For pumpkin and custard pies, brush beaten egg over unbaked pastry shell before filling. This helps prevent the crust from becoming soggy.
A pair of kitchen scissors makes the best tool to evenly trim the overhanging edge of the pastry before folding under and fluting.
Brushing the top crust with slightly beaten egg white will give it a glazed look.
Brushing the top with milk will give a shiny appearance.
Sprinkling the top crust with granulated or turbinado (raw) sugar will give a delightful sparkling appearance.
Cutting designs such as apples and leaves out of excess dough and "gluing" them onto the unbaked pastry by moistening the underside of the cut-out, makes another lovely decoration for your "masterpiece".
Cook's Note: Use of the premium brand vegetable shortening, Crisco (a white vegetable fat that also comes in "butter flavor"), is preferred over other brands which have been tested with inferior results. Lard (pork fat) can be used with good results, however, we do not recommend the use of butter because of its water content. Vegetable shortening and lard both do not contain water, thus insuring a flakier crust.

Nutrition Facts: Nutrition (per serving: 1/6 of single crust.): 251.9 calories; 60% calories from fat; 17.4g total fat; 0.0mg cholesterol; 157.4mg sodium; 29.6mg potassium; 21.1g carbohydrates; 0.7g fiber; 0.1g sugar; 20.4g net carbs; 2.9g protein.