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Never Fail Pie Crust
Ingredients:
Directions:
Mix flour, salt and Crisco until crumbly. Beat egg, vinegar and water together. Add to flour mixture. Work together quickly. A soft dough will be easier to handle if you let it rest for about 15 minutes. Roll out on a floured pastry board. Place in pie plate and bake at 350 degrees until lightly browned.
By Robin
Simple Pie Crust
Here's a recipe for making two basic pie crusts. It's enough to make one crust covered pie or two pies with no covers.
Ingredients:
Directions:
Sift flour and salt into a mixing bowl.
Then cut in butter and shortening using a pastry blender or two knives until the mixture resembles bread crumbs. Next add water, one tablespoon at a time.
Divide into to two equal size portions and roll them into balls.
Then wrap each ball in plastic wrap and let them chill for at least one hour before rolling out.
Pie Crust
Ingredients
Directions
Mix dry ingredients together with lard. Add water and roll. Will keep in refrigerator or will freeze.
By Robin
Post your ideas below.
By Robert Rady (Guest Post)
06/01/2008
My pie crust is too brittle after baking it breaks with the touch of a finger. "Why"?
By gma cherie (Guest Post)
04/11/2007
when making a double crust pie like apple my bottom is often doughy how do I solve this problem
By Chastity (Guest Post)
01/20/2005
Adding a tablespoon of apple cider vinegar to your liquid amount (example if your liquid says 5 tb of water then 4 tb of water and one tb apple cider vinegar) this will hold your dough togther, best to let it rest for at least one hour in the freezer. Cold dough is the best to work with.
It reduces your chances of having cracks when rolled out to almost impossible. Also food processors work great! Your crusts become Flawless. Of course the note as long as you do the other things correct too. Remember cooking is a science as well as an art.
By Lois (Guest Post)
01/19/2005
I use oil instead of hard shortening. My receipe is:
2 C. flour, 1t. salt, mixed together.
Mix 1/2 c. oil and 1/4 c. milk, Stir into flour mixture
with a fork until all has come together. Gather into a
ball with hands. Cut in half and roll each half between Sheets of waxed paper. Moisten counter before putting 1st piece waxed paper down. That will keep it from moving around. Take off top paper and flip dough into pan
By Marian (Guest Post)
01/19/2005
No Cholesterol Piecrust(very flaky)makes one 2crust pie; 1 3/4 c. all purpose flour
1t. salt
1/2 c. vegetable oil+ 1/4 c. ice cold water
Sift dry ingredients into a bowl.Beat together the oil & water until thick and creamy. Pour all at once into dry ingredients.Toss lightly with fork(mixture will be moist)Form into 2 balls.Roll
between sheets of wax paper. Carefully place bottom crust into pieplate,then filling. cover with top crust.Very tasty, flaky & best of all: NO CHOLESTEROL!!
By
01/19/2005
Be sure to check for the total amount of liquid. Adding an additional 1/3 cup of liquid to a pie crust recipe will give you a batter rather than a dough, and will not give you the normal results.
By
01/19/2005
When making a pie crust: Add a third cup of 7-up to the crust as well as the liquid. The crust will be more flakey
By Dee
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