Pampered Chef's Pie Crust Recipe?

Question

I am looking for the recipe for Pampered Chef's pie crust. I know it comes with some of their products, but I don't have a copy. Thanks!

Answer 1

Hi !!!
Here you go...

Perfect Pie Crust

Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water

Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.

2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.

3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.

Yield: 9-inch Double-Crust Pie Shell

Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.

For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.

Answer 2

Pampered Chef Pie Plate

Answer 3

Pie Crust IV
INGREDIENTS

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

DIRECTIONS

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2. Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Answer 4

Pampered Chef Pastry Blender

Answer 5

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water

Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.

2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.

3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.

Yield: 9-inch Double-Crust Pie Shell

Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.

For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.

©The Pampered Chef, Ltd. 2007

Answer 6

I found this Pampered Chef recipe. It sounds like what you are looking for. Banana Cream Supreme Source: The Pampered Chef 1 1/4 cups chopped graham cracker squares 1/4 cup butter, melted 3 tablespoons granulated sugar 1 cup sour cream 1/2 cup cold milk 1 (3.4 ounce) box vanilla instant pudding and pie filling 1 (12 ounce) container frozen whipped topping, thawed 3 medium bananas, sliced 2 tablespoons pecans, grated Chop graham crackers using Food Chopper. Place in 1 quart Batter Bowl. Add butter and sugar; mix well with Skinny Scraper. Press crumb mixture onto flat bottom of Springform Pan. In Classic 2 quart Batter Bowl, whisk sour cream and milk using 10-inch Whisk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater. Garnish as desired with fresh fruit/mint leaves. To serve, remove collar from pan; cut into 12 wedges. Yield: 12 servings

Answer 7

Here you go:

Pampered Chef: Perfect Pie Crust
Ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 tablespoons cold water

Directions:
1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.

2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate.

3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.

Yield: 9-inch Double-Crust Pie Shell

Variations:
Filled One-Crust Pie: Fill and bake as directed in recipe.

For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.

Answer 8

Is it good? Sorry I don't the recipe but would love to see it. I love home made pie crust. Hope you find it soon. Good Luck.

Answer 9

Fruits are identified as ripened flower ovaries which produce seeds.

Answer 10

like both, fruits: berries, oranges, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... My spouse and i guess the two are great.