I'm making an apple pie for Thanksgiving, anyone know of an easy homemade pie crust recipe that's never fail?

Question

I always have trouble with the crusts for fruit filled pies.

Answer 1

This one give the flakiest pie crust you will ever enjoy.

http://www.epicurious.com/recipes/food/views/10291

Just make sure you have very cold butter when you start, and chill between steps to ensure the butter doesn't begin to warm up. That is how you get flaky crust, cold butter.

To prevent a soggy bottom, use a kitchen torch to quickly toast the bottom of the pie crust in the pan.

The reason is that the butter then forms little pockets in the crust. Then when it is baking, those pockets are maintained and the butter melts, making little pockets of goodness.

Also, if you put a few pears into the apple pie, no one will know but the pie will be sweeter and more delicious.

Answer 2

1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening, chilled 3 tablespoons ice water DIRECTIONS Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

I was thinking the same thing, go buy a premade crust from the store, and save yourself all the trouble of making one from scratch.

if you really want to make a crust this is a recipe we used for my foods class back in high school.

1 1/2 c. sifted flour
1/4 tsp. salt
1/2 c. shortening
4 or 5 tbsp. cold ice water

Mix flour and salt in a medium bowl. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. Add water and stir till dough is just moistened and forms a soft ball. Wet counter surface with a damp cloth to secure and lay a piece of plastic wrap in place. Lightly flour surface and place ball (of dough) in the middle. Add another piece of plastic wrap on top. Using a rolling pin, roll from the center outward until about 1/8" thick. Remove top plastic wrap. With hand under bottom plastic wrap, lift dough up and over into pie pan. Remove other plastic wrap and gently push into bottom of pie pan. With a table knife, cut off over-hanging edge. Flute edges as desired. Fill with pie filling. Bake as directed. Makes one 9- or 10-inch piecrust.

Answer 5

Ingredients-
3 cups sifted all purpose flour
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
4 1/2 tablespoons chilled vegetable shortening, cut into pieces
6 tablespoons (about) ice water

Preparation-
Combine flour and salt in processor and blend. Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal. Add 4 tablespoons water; blend in. Add enough additional water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until cold, at least 1 hour or up to 1 day.

Answer 6

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 7

Pillsbury has a ready made crust (2 - 10in rounds)
that is very tasty and flakey.
WHY work and make a mess..

Answer 8

I don't chance it I always use store bought Pillsbury

Answer 9

This is certainly the nicest shortcrust pastry I have come across:
http://www.gourmet-food-revolution.com/how-to-make-pastry.html

It is very short & flaky though, so handle with care.