Is there a basic pie crust recipe? I'm not much of a baker, and I'm trying to find a standard/basic recipe.

Question

Hi, My grandmother died 10 years ago and she made delicious apple pies, but sadly, she never wrote down her recipe. I got the filling recipe (or what I'm hope is the correct filling recipe) from my Uncle, but he doesn't know the dough recipe because he never could get it right, so years ago he gave it up and just bough the dough pre-made (Pillsbury or something I think). I don't want to use pre-made dough but I don't know how to make pie dough. I think my grandmother must have used a standard/basic crust recipe. Also, instead of using the standard pie pans, she used a big roung pizza pan (or a round cookie pan I guess) and made a big, thin pie. It was the same as regular pie, just like a slice of pizza instead. I try to like other pies but my grandmothers were so good and since she didn't write them down, I'm at a loss as to how I can try and re-create this delicious pie. Any bakers out there have any dough recipes that would work for this kind of pie? Thanks. :)

Answer 1

Here are the best I found:
http://www.epicurious.com/recipes/food/views/107557
http://www.chilipaper.com/FRecipes/Ffinales/Fpies/basic_pie_crust.htm
http://www.cooksrecipes.com/pie/basic-pie-crust-101-recipe.html

Answer 2

The wonderful apple pie recipe I received from my sister-in-law calls for a pie crust that you pat in the pan. It would work perfectly in your pizza pan. I will give you the recipe. If you are after a pie crust that you roll out, I have yet to master that - even though my Aunt gave me her recipe and it works perfectly for her every time. Cooks magazine said to get the perfect crust, using water alone won't work because to get enough water to be able to roll it (my problem - too dry to roll), the dough will be tough. Cooks recommends using about 2/3 water to 1/3 vodka. The alcohol will cook off but won't water down the dough and leave it tough and yet will add enough moisture to be able to roll it out nicely without breaking apart.

Also regarding my sis-in-law's recipe, she shreds her apples and mixes the seasoning in with the shredded apples so every bite is coated with the seasoning. Generally in a layered apple pie, some pieces have seasonings and some don't. Her pies are always very moist and nice.

Here's the crust recipe:

1 1/4 c flour
1/2 tsp salt
2 T sugar
1/2 c butter
1 T vinegar

Put all ingredients except the vinegar into a bowl. Mix until crumbly. Stir in the vinegar. Pat into a pie plate. (If you want to make a top for it, save out 1/2 cup of the mix for the top. In the case of your pizza pan, you might want to double the dough recipe so you have enough for the top - like 1-1 1/2 cups)

Answer 3

1 and 1/2 Cups flour (not self rising)
1 large egg
1/2 cup lard (not shortening)
1/2 teaspoon salt
and just enough ice cold water to make the dough clean the sides of the bowl, not sticky, but not too dry either.
Mix it all real well, knead with hands, make 2 bals, roll them out between 2 sheets of wax paper til it's even and thin. If you don't use enough cold water, the dough will crack, if too much water, it will stick to the paper.
Put your pan upside down on the wax paper (after peeling off the top sheet) and then invert it so you can peel off the last piece of wax paper and the crust is in one piece. crimp the edges, and fill. If making a 2 crust pie in a regular pie pan, use the other ball for the top crust, and be sure to pierce with a fork to vent the pie.

Answer 4

Hello. I can give you a great recipe made with oil. It is a lot better for you than lard or shortening too. It is also a lot easier to make because you don't have to cut in any shortening. Here is is:
Oil Pastry: 2 cups all purpose flour, 1 tsp salt(optional), 1/2 cup salad oil, 5 TBSP cold water. Sift together flour and salt. Pour salad oil and cold water into measuring cup (do not stir).Add all at once to the flour mixture. Stir lightly with fork until well mixed. Form into two balls. Place one ball between two 12 inch squares of waxed paper and roll with rolling pin. When dough reaches the edges of the paper, it will be the proper diameter for a 9 inch pie plate.

Answer 5

I use the premade pie crusts that are rolled up in a box. They are awesome. They can fit in any type pan you prefer. (I hate the premade piecrusts in already in the pan.) I used to use the Betty Crocker Crust Recipe before I found the premade crusts that I like.

Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Answer 6

I am also not much of a baker and I would opt for the pre-made refridgerator dough. I am really sorry that you are missing your grandmother and her pie. That's hard. I know when something happens to my mom I will surely miss her cooking and her. My grandma died when I was 5 and I can still remember this strawberry banana dessert she use to make. Good luck.

Answer 7

1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water


Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp edge decoratively.

Answer 8

Classic Apple Pie INGREDIENTS: 6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples Juice of half a lemon 3/4 cup sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 2 tbsp. all-purpose flour Flaky Piecrust 2 tbsp. butter, cut into chunks Milk (for glaze) . 1.Heat the oven to 425 degrees. Meanwhile, peel the apples and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl. 2. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the lined piecrust and dot with the butter. 3. A pie's top crust is as much art as food. For a lattice style, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments, place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze. 4. Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil. 5. Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of Cheddar cheese. Serves 8.

Answer 9

Crisco Pie Crust:

3 cups flour
1 cup Crisco
1 teaspoon salt
2 teaspoons sugar
1 cup ice water

blend salt, sugar and flour. Cut in the crisco with fork or with pastry blender til it looks like corn meal. No big chunks of shortening showing.
Stir in the ice water. Do not over handle the dough or over stir. Do not knead the dough.
Put in fridge to chill.

I like to divide the dough into 3rds and put it in quart size ziplocks in flattened balls.

take one at a time out of fridge to roll. sift a little flour over dough board and roll the crust to about 1/4 inch thick. Roll it over the rolling pin to move to pie plate. press down into plate being careful not to tear it.

put the left over bits back in the bag and back in fridge for a while.

this recipe makes 3 full crusts with one lid crust or 2 lattice tops.

Answer 10

The back of the Crisco can has a great crust recipe.
Your Grandmother sounds like she was a great cook.
With time and practice you will be too.