I'm looking for a kick but pie crust?

Question

I want a pie crust thats I can use for every dish, mine always turns out just a little bit to dry

Answer 1

First, make the pie crust before it gets really warm in your kitchen. Second, if you don't have one already, buy a pastry blender. It's a tool with a (usually wooden) handle that has 4 or 5 curved wire loops attached to it. It shouldn't be more than about five dollars, and it really is the secret to making nice, flaky pie crusts.

Here's my recipe:

2 cups flour
1 tsp salt
1/2 cup vegetable oil
5 tbsp cold water

Mix flour and salt. Make a well in the center and pour in the oil. Using your pastry blender (or two knives if you don't have a pastry blender) work the oil into the flour until the mixture looks like small crumbs. Sprinkle the water over the crumbs, and gently form into two balls. Wrap the balls in plastic wrap until you're ready to use them.

Roll your pie crust out between two sheets of plastic wrap...if you use waxed paper, it dries out the crust a bit.

If you're making a sweet pie, you can brush the top crust with some milk or egg white and then sprinkle it with sugar.

Answer 2

2 cups flour
3/4 tsp salt
1 cup butter flavored Crisco or butter
5 to 6 tbls ice water
Sift flour and salt and work in Crisco or butter with pastry cutter or 2 knives. Add tbls of water to make dough and divide into two pie crusts. I always wrap mine in plastic wrap and refrigerate for at least 30 minutes. If you are going to make a fruit pie divide the dough into one smaller and one larger crust. The larger crust will be the bottom. I always use Crisco and get a nice flaky crust. Just water the amount of water you add when you are mixing this. Start with maybe 4 tbls and work up. Remember, you can always add but you can't take away.

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

If you want a flaky crust avoid recipes w/ baking powder

PATE BRISEE

Can be prepared in 45 minutes or less but requires additional unattended time.

1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

BUTTERMILK PIE CRUST DOUGH

2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/2 cup chilled solid vegetable shortening
1/4 cup plus 2 tablespoons buttermilk

Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)

Makes enough for 2 crusts.

Answer 5

pie dough (this one is almost good for everything from dessert to meat pie)

makes one 9-inch (23 cm) single crust


1 1/2 cups (375ml) flour
2 tbsps sugar
3/4 tsp salt
1/2 cup plus 2 tbsps (10 tbsps/150ml) very cold unsalted butter, cut into pieces
2 1/2 tsps very cold vegetable shortening, cut into pieces
1/4 cup (50ml) ice water

put the flour, sugar and salt in food processor fitted with metal blade. pulse just to combine. drop in the butter and shortening and pluse until you have coarse, uneven pieces.

gradually add 3 tbsps (45ml) ice water, pulsing the processor. if after about a dozen pulses the dough doesnt look evenly moistened or form soft curds, pulse in additional tbps (15ml) ice water

the dough should stick together when pinched . large pieces of butter are fine

shape the dough into a disk, wrap it and refrigerate for at least an hour before rolling



pie crust (mostly for dessert)

# 1 cup graham cracker crumbs
# 1 1/2 tsps all spice (more if you prefer stronger taste)
# 4 tbsps honey (I used regular tablespoon, not baking-spoon measurement)
# 4 tbsps margarine, melted (I didnt use baking-spoon measurement but regular tablespoon)

- Preheat oven to 400 F

- Mix melted margarine, honey, allspice and crumbs together. Press on the bottom of a pie pan, bake for 5-10 minutes, I baked it at 8 minutes.

- Take out from the oven, set aside, cool, ready for filling!

Answer 6

I've got one for you, its never failed me.

2 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 T. sugar
1/2 c. shortening
1/2 c. butter (yes, real butter)

mix first 4 ingredients in a large bowl, then cut in the shortening and butter. Add ice-cold water a tablespoon at a time, just until dough hangs together. Wrap dough in plastic and put in fridge for 30 min. Remove and roll out to desired shape.

Answer 7

add a little more water to ur mix i use butter flavored crisco flour and wwater enough to get it sticky but not to sticky

Answer 8

Just buy one from walmart.
It has never failed me. :)