how do you make pie crust out of scratch ? (oh yea and the pie is 9 inches)...?

Answer 1

This is the best recipe Ive found...from Martha Stewart

2 3/4 cups all purpose flour
1 1/2 tsp salt
1 tbsp granulated sugar
2 1/4 sticks (18 tbsp) unsalted butter
7 to 10 tbsp ice water

mix the flour, salt and sugar in a large bowl. Cut butter into 1/2 inch cubes. Mix the butter cubes into the flour,salt,sugar..with your hands. Break up the butter and mix/knead until you have coarse crumbs. Add ice water slowly and knead until the dough holds together but is not sticky or wet. If it is either..add a very small amount of flour until its just right. Be very careful to not over-knead or over flour the dough! Refrigerate for 1 hour before rolling out.

This makes 2 crusts..or one top and one bottom. Its so yummy!

Remember to make an egg wash for the top of the pie so it gets that shiny golden brown finish :)

egg wash : 1 egg yolk and a tbsp of heavy cream whisked together

Answer 2

11 1/4 ounces all-purpose flour (320g)
1 tablespoon sugar
1/2 teaspoon salt
1/4 lb cold unsalted butter, cut in 1/2 inch pieces (115g)
1/4 cup cold vegetable shortening, cut in 1/2 inch pieces
2 teaspoons fresh lemon juice
3 ounces cold water

Preheat oven to 220 C (425 F).
Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
Add the lemon juice and water.
Pulse just until moist crumbs form.
Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
Wrap in plastic and refrigerate at least 1 hour or up to 1 day. (Can freeze).
Elaborating on the origional recipe I adopted -- Take one of the two disks and roll it out.
Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
I take an egg and seperate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all becuase you will need some of it to paint the lid of the pie too.
This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --
Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.

Answer 3

this recipe usually does the trick for me .
Perfect pie crust
12 tblsp very cold butter,3 c all purpose flour,1 tsp kosher salt,1 tblsp sugar,1/3c very cold shortening,6 to 8 tblsp of ice water. Dice the butter and return it to fridge while your prepare the flour. place flour,salt and sugar into bowl. mix untill the butter is the size of peas. while mixing add ice water untill the dough forms a ball . dump out of bowl into floured surface and roll into a ball . wrap in plastic wrap and refrigerate for 30 min. cut the dough in half. roll each half on a well floured surface into a circle ,rolling from the center to the edge,turning and flouring the dough to make sure it does not stick to the board. fold the dough in half,place in a pie pan and unfold to fit the pan .repeat with the top crust . good luck and god bless .

Answer 4

I got this one from America's Test Kitchen and it turns out an awesome pie crust!

All-Butter Pie Pastry:
2 ½ cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 tsp. salt
1 Tbs. sugar
½ cup unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 Tbs. sour cream
1/3 cup ice water, more if needed

Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

Answer 5

I like making my crusts with lard, but this recipe is good too, and you could make it with lard if you like.
http://www.ochef.com/r25.htm

Answer 6

go to receipezaar