How do you make pie crust step by step?

Question

2 cup flour
1 teaspoon Salt
6 Tablespoon cold cubed butter
1/4 Cup shortening
1/2 Cup ice water

Answer 1

oh for gosh sake.

start with flour. regular is ok, but 3/4 regular and 1/4 cake is better.

Mix with very cold butter until you get a crumble

mix a few drops of very cold water while mixing until it balls up. Add a few drops until it balls up.

Put in fridge for at least 1 hour till very very cold.

Rollout in cold state.

Answer 2

3 cups flour
a half pound of shortening
half teaspoon salt

use your hands to mix it up. You need about a cup of ice water with a teaspoon of vinigar in it and an egg. Add to your dough and mix, if its too sticky add enough flour to make it unsticky.
The key to good pie crust is to not handle your dough too much. Mix just until blended. The more you handle the dough the tougher the crust will be. Another thing is the vinigar and the egg does something to the dough and it works out really great. I swear it took me 10 years to figure it out. When you add the liquid to the flour mixture it should form a ball almost immediately when you are mixing it. If not add a little flour until it does. Its an excellent crust. Depending on the size of the pie you should be able to make 2 double crust pies.
Good luck. Hope it turns out....

Answer 3

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

what i do is mix everything together then roll it out on the table till iit is flat and round, then i put it in the dish\pan that i will use to cook the pie in and flatten it out along the walls of the dish\pan (but leave some dough) and remember to butter the pan so the crust won't stick.. then i put in the filling, whatever it may be, and make a top from the extra dough (i make a checker board by rolling the dough into long tubes thing and placing a layer = then a layer ||) then i put a glaze (beaten eggs with a little butter) on the checker board. put the pan (with pie in it) in a preheated oven (about 150 degrees C) and listen to some music while i wait. the pie is ready when the top is goldenish and the crust can be poked with a toothpick and toothpick comes away clean. now you can eat the pie. if you Aare lazy you can go to the store and buy a pie crust.

Answer 5

1. Sift the flour with the salt.
2. Make a well in the middle of the flour.
3. In the well put the water, butter and shortening.
4. Work the dough until it hangs well together.
5. Dust flour on a table or board.
6. Knead the dough for about 5-7 minutes.
7. The dough should be smooth and not stick to the board.
8. Roll the dough out to a big rectangle.
9. Lay a damp towel over it and let it rest for about 15 minutes.
10. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.