traditional pie crust recipe

In fact, you may never need another pie crust recipe after trying this one. Toss together the ingredients. Mix Dry Ingredients and Shortening: In a medium bowl, stir together flour and salt. See the full recipe (and save it and print it) here. In a small bowl, mix sugar and cinnamon until well combined. Mix flour and salt together in a large mixing bowl. The Spruce. Preheat oven to 425F. If you're pre-baking the crust without a filling, bake at 375 for 15 minutes. Pinch a piece of dough between your fingers and if it sticks together, it's done. 6 to 8 tablespoons ice-cold water Pastry blender or fork Plastic wrap Rolling pin Knife or kitchen shears 9-inch glass pie plate 1. sugar in a bowl. Add 7 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Perfect Pie Crust Tip 2: Make Sure To Cube Your Butter! Sprinkle top with flour, then roll out into a 27cm/11" round. Roll between two pieces of wax paper to a 12" diameter. Combine the flour and salt; use a pastry cutter to cut in butter until crumbly. Wrap disk in plastic wrap and place in the fridge for 45-60 minutes. Place another piece over it to form 90 degrees across the other one; Fill pie tin with baking beads, dry rice or beans or sugar - this weighs the pastry down to stop the base from bubbling up and the sides from sliding down; Bake for 15 minutes at 200C/390F (180C fan). Roll out dough to about a 10 circle for 9 inch pie plate or 13 circle for a 10 skillet pie crust. Preheat oven to 325*F. Working with one crust at a time, remove crust from fridge and wrapper. Measure out the crisco and add to the flour mixture. Unlike traditional pie crust recipes, which tell you to chill the dough as a disk, you'll need to fully roll out your dough before putting in the refrigerator to keep it from cracking. Add egg, vinegar and 3 tablespoons water. Add oil and milk; mix well and pat in 9-inch pie dish, flutting edges if desired. Sprinkle with vinegar. Flatten into round (s) on a well-floured surface. Instructions. Use as directed in favorite pie recipe. Add cold butter and cold shortening and pulse five or six times to cut the butter into the flour. For the sugar cookie crust: 2 cups sugar cookie crumbs Generous pinch of salt 3 tablespoons unsalted butter, melted To finish the pie: 1 teaspoon gelatin 2 tablespoons cold water 1 1/4 cups heavy cream With a dinner fork, break up the shortening. Whisk together the butter and milk.. Prick bottom and sides with a fork. (Photos 4-6) If there's still flour at the end, add water, a teaspoon at a time. Preheat oven to 400 degrees F (200 degrees C). Weigh Crust Down: Place a sheet or two of parchment paper over the chilled crust. In a large bowl, whisk together the flour, sugar and salt. Divide into thirds. In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Cool completely before filling. Add grated potato, salt, pepper, and allspice, to taste. Add 6 tablespoons of ice-cold water. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. But a pie crust made completely of butter will be less likely to hold it's shape. 2 cups all-purpose flour, sifted 1 teaspoon salt 23 cup butter or 2/3 cup shortening 5 -7 tablespoons cold water directions Put flour into a mixing bowl with the butter. As you roll out the dough, check if the dough is sticking to the surface below. Mix until dough is formed. Preheat oven to 200C/390F (standard) or 180C/350F (fan forced) Sprinkle work surface with flour, unwrap dough and place on the flour. Place the bottom . Heat Oven: Preheat the oven to 375F. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Pulse 8-10 times, until the largest butter pieces are the size of small peas. It's ideal for peach, apple, blueberry, and other fruit pies. What Makes this Homemade Pie Crust Work Pie crust with butter and shortening This recipe has both butter and shortening (vegetable lard). In a 9 or 10 pie pan or baking dish, add the flour, sugar, and salt. Fold edges under. Using a pastry cutter, cut the fat into the flour until the flour and fat has formed pea sized balls. That's it. To blind bake (prebake the pie crust), line the refrigerated crust with foil and fill with dry beans or pie weights. Pulse to combine. Cut the butter into 1/2-inch cubes, add to the mixing bowl, and toss with the flour mixture to coat. Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Other than that, I followed exactly and was happy with the results. If you're using salted butter, you can omit adding the salt in this recipe. Form into a round, flat disk, working quickly and being careful not to over-handle the dough. Add Crisco to the bowl and pulse until the dough resembles small crumbles. Transfer the crumbly dough to a large bowl, and sprinkle with ice water (start with 3 tablespoons of water), mix using your hands or pastry blender until the crumbs start making some larger clumps. Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. Mix just until the dough sticks together. Step 2: Add water Next, add ice-cold water to your pastry mix. Easy to work with and so easy make in food processor. In a small bowl, whisk together the water, egg and vinegar. Add the water and stir with a spoon or silicone spatula to mix. Cover with plastic wrap and refrigerate for 30 minutes before using. Push the beans/pie weights to the edges of the pie plate. Preheat the oven to 400 and have ready a greased, 9" (preferably deep dish) pie tin. In a measuring cup combine the oil and milk and beat until creamy. This helps hold up the edges of the crust. (You can also use 2 butter knives & cross them through the ingredients to combine.) Add the cold water a tablespoon at a time. Cut in shortening with a pastry blender or 2 knives. FORM dough into a ball. Add enough water and use pastry cutter to mix. Chill until ready to fill. Bring to a boil. 2. Gradually add the milk, tossing with a fork until a ball is formed. Stir ice water and vinegar in a small bowl. Add your ingredients into the food processor and pulse as needed until the crumbs become pea-sized. Crimp or flute edge. Gradually add the ice water, tossing with a fork until the dough holds together when pressed. Then move to a lightly floured flat surface and knead lightly into a round dough ball. (Photos 1-3) Add cold water, and stir with a fork until it forms a ball. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Cut in the cold butter until the mixture resembles coarse crumbs. Watch the video to see how I make my pie crust. As soon as the butter has melted, add the celery, carrots, and onion and saut until softened, about 8 minutes. Using a pastry cutter, cut the butter into the flour. Sift flour, salt and sugar into a large bowl, add butter. 20 tablespoons cold unsalted butter, 2 sticks, cut into -inch pats 6 tablespoons ice water 1 teaspoon cold apple cider vinegar Instructions In a food processor, place 1 cups of the flour and the salt. Sprinkle the ice water, one tablespoon at a time, over the mixture, tossing the mixture together with fork as you go. 2. 01 of 11 Grandma's Very Easy Pie Crust View Recipe This is one of the simplest, easiest pie crust recipes you'll ever try. As soon as the dough begins to form a ball, stop the machine. Poke holes in bottom and side of crust. It yields two 9 crusts, one for the bottom and one for the top of your pie. Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate. 4. Shape dough into a ball and flatten. Bake at 375 degrees until brown. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it's in . Prep time is just a few minutes and then you simply roll out your dough and prepare your pie filling. Don't over mix. Add the melted butter and water to the pan and continue stirring until the dough clumps together. Spread the butter pats evenly on top of the flour mixture. ; Remove pie weights using paper overhang. Remove from the heat and add the rum. Place all the ingredients into a 9 pie pan. Sprinkle water on top one tablespoon at a time, tossing with a fork. In a large bowl, whisk together the flour and salt. Roll out onto counter. Stir together with a fork. white vinegar 1 tsp. HEAT oven to 450F or as recipe directs. Cool on a wire rack. When the dough is formed, push it into the pie pan and up the sides, using your hands. Your crust is at the right consistency when it holds together when pressed. Trim the edges to within 1/4-inch. Fat: Some pie crust recipes use only butter, some use only shortening, but we use a combination for the best of both worlds! STEP 1. With a fork, stir until mixture holds together. Add whatever filling you're using and bake at 375F for 60-70 minutes, or until the crust is golden and the filling is bubbly. Step 1 To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Add butter and oil to a large saucepan or Dutch oven over medium heat. This is my crust recipe from now on, and the apple pie! The butter creates the most delicious taste to the pie crust. Combine flour, butter, sugar, and salt in a large bowl. Add oil and water all at once to flour. Add the cold butter cubes to the food processor. Blend until well combined and the oats clump together, about 20-30 seconds. Cut out shapes with your cookie cutter (or just cut into rectangles or tear into pieces) Place on cookie sheet. Instructions. 2 cups (350 g) all-purpose flour teaspoon fine sea salt 1-2 Tablespoons granulated sugar , optional cup unsalted butter , chilled and cubed cup vegetable shortening , chilled 1 Tablespoon vinegar ice cold water , add a Tablespoon at a time Instructions Combine the flour, salt and sugar. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Cut 2 sticks chilled unsalted butter into pieces. Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges. Add the cold milk or water until mixed completely. Pat mixture into bottom and up the sides of the pan. Don't over mix. Use this recipe as a crust for our Pumpkin Tart. Step 4: Bake the oil pie crust. Add the flour, sugar, and salt to a mixing bowl and whisk together. Boil, stirring constantly, until the mixture is thickened and glossy, similar to a compote, about 3 minutes. Measure flour correctly then in a food processor, pulse together flour, sugar and salt. In a bowl, mix the flour and salt with a wire whisk. If you're going to fill the crust, follow your recipe directions, add the filling, and baking accordingly. pie plate. Mix lightly with your hands. With a pastry blender, cut in shortening till pea sized. 3. Gradually add ice water, tossing with a fork until dough holds together when pressed. Tilt the bowl, and beat the mixture quickly with the fork, until the mixture looks like whipped cream. Stir together with a fork. Start slow with just 2 or 3 tablespoons and add more as needed, a tip from Grandma's pie-making rulebook. Peel off second piece of paper. Cut 5 or 6 large slits in crust. Instructions. Sift or blend the flour, salt, and baking powder together. For pre-baked pie crust, bake in a 425F. Prep 10 mins Total 40 mins Yield single crust for an 8" to 10" pie Save Recipe Print Ingredients 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or 1 1/2 cups (170g) King Arthur Pastry Flour Blend 1/2 teaspoon salt 4 tablespoons (46g) vegetable shortening 1 cup all-purpose flour 1 teaspoon granulated sugar teaspoon salt teaspoon baking powder cup butter melted 3 tablespoon cold milk Instructions In a medium mixing bowl, use a fork to sift together the flour, sugar, salt and baking powder. Pulse a few times to combine the dry ingredients. When the dough has rested, turn the dough out onto a clean, lightly floured work surface. Combine the flour and salt. Preheat oven to 400F. Trim, seal and crimp or flute edge. Once you have reached a crumbly texture add the water. Add 1/4 cup very cold water, starting with 1 tablespoon and increasing as necessary until the dough comes together. Whole wheat or spelt flour does not work for this purpose so even if your pie crust uses those, use all purpose flour here. Place flour and salt in food processor and pulse two or three times to blend. 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup cold butter, cubed 1/3 to 2/3 cup ice water Buy Ingredients Powered by Chicory Directions Combine flour and salt; cut in butter until crumbly. Waiting for pie to cool to do the taste test! 1 Tablespoon White Sugar teaspoons Salt cups Vegetable Oil 2 Tablespoons Milk Preparation If not filling the crust, preheat oven to 400 degrees. Gently roll the pastry so it wraps around the rolling pin. Gather the ingredients. Gently shape dough into a flat disk. Cold gluten free dough is too hard to roll out, which means it will fall apart the second you start rolling. Place dough over filling; unfold. Be careful not to over-process at this point (over-processing leads to a tough final product). Cover edges with foil strips or a pie shield. Transfer dough onto a clean surface and gently, quickly work into a ball before flattening into a disk. Roll it out and bake. The consistency will be crumbly. Shape dough into a disk for a single-crust pie. Vanilla-Mascarpone Cream Pie with Honeyed Fruit in a Sugar Cookie Crust. Add the liquid slowly into your flour mixture. Pat into two dough discs, wrap and refrigerate. Roll dough into a 12-inch circle (about 1/8 inch thick) on a flour surface. In a large mixing bowl, cut shortening, butter, flour, and salt together with a pastry blender. Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Instructions. Roll out the dough to thickness about 1/8 to 1/4 inch. Therefore, we add shortening to this recipe. Place mixture in the middle of an 8- or 9-inch pie plate. Pour into prepared pie crust. Combine flour with a bit of salt and sugar, cut in some butter, lard, and/or shortening, then add just enough cold water to get it to come together into a disk. Arrange in pie plate and crimp/flute the edges before blind baking or filling. Cut in the lard and process until the flour and lard is a sandy consistency. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Add 2/3 (about 8 oz) of the flour to the bowl of food processor. I like it to look pretty when it is finished, personally . Add salt and water. Use the back of a butter knife to level the flour before adding it to a large bowl. Instructions. Stir well, and let mixture rest for 20 minutes. Stir in the oil until combined. Bake according to pie recipe directions. Pour hot water and milk over the shortening. Pour all at once over the flour mixture. Combine the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Cut in the cold butter, leaving the butter in pieces the size of your thumbnail. Step 1 Preheat oven to 375 degrees. I had compliments on the crust and the entire pie! On paper, classic pie dough is a mind-bogglingly simple recipe. Press firmly on the bottom and up the sides of a 9-inch pie dish. 7 tablespoons ice water 1 tablespoon cider vinegar Directions Combine flour, butter, and salt in a food processor. In a small saucepan over medium heat combine the crushed pineapple, sugar, cornstarch, and lime juice and stir. Lay it flat and rub all-purpose flour firmly into the bag until the bag absorbs the flour and creates a smooth surface. This is a great trick and works perfectly, because if you are trying to make an all butter pie crust in a humid or warm place the butter can soften up pretty quickly, so just pop it in the freezer 30-ish minutes before you're going to make your crust. For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. Cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles small coarse crumbs. 2 3/4 cups all-purpose flour (plus some for dusting) ($0.34) 2 sticks salted butter (1 cup) ($2.00) 1/2 cup chilled water* ($0.00) Instructions Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. Makes one 9-inch pie. 2 cups all-purpose flour 1 teaspoon salt 1 cup shortening, cut into small pieces and frozen for 30 minutes cup ice-cold water, or as needed Directions Whisk together flour and salt in a large bowl. Step 2 Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses. Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. You'll find the full, step-by-step recipe below but here's a brief overview of what you can expect when you make this flaky pie crust: 1. Place all ingredients in 9 inch pie pan. Here's How I Roll and Shape My Easy Pie Crust. Press-In Shortbread Pie Crust Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. This step is super important! 2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Wrap disk in self- adhesive foil and place the dough in the refrigerator for at least 45 minutes to rest. Sprinkle with water (one tablespoon at a time) just until dough starts to come together. salt Directions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. Step 2 Add 4 tablespoons ice water; work with hands until dough comes together. Add in the sugar and salt and pulse to combine. Step 1 1. Instead, roll the dough out until it's around 1 . Moisten: Next, we add some cold water. Bake for 15 minutes in the preheated oven, or until light brown. Butter adds flavor and texture, while shortening adds structure. The finished crust is crisp, cookielike, and sophisticated. Mix with a fork until moistened and dough forms. Stir together with fork. Add cold butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 15 pulses. or 10-in. Place pie crust in 9-inch pie plate and crimp edges as desired. With your fingers, smash each butter cube flat. If you've never made a pie crust before, start with one of these easy pie crust recipes and take that first step towards mastering from-scratch pie. Fill and bake according to pie recipe directions. I used 1 cup white wheat and 1 1/2 cups AP flour. all-purpose flour 1 whole egg 5 tbsp. For a fully baked pie crust, bake at 350F for 18 minutes. Place pie crust on a baking sheet. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs. STEP 2. 1 1/2 cups (188g) all-purpose flour* 2 teaspoons sugar 1 teaspoon salt 1/2 cup vegetable or canola oil 2 tablespoons milk Instructions Combine flour, sugar, and salt in a large mixing bowl. Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. 2 1/2 sticks (10 oz, 20 tbsp) cold unsalted butter, cold unsalted butter, cut into 1/2-inch thick pieces 6 tbsp (3 oz) cold water Instructions Measure out all the flour into a mixing bowl. Fold dough into quarters. The crust was soo good! 3. cold water 1 tbsp. Crimp edges (see below to see an excellent method) preheated oven for 10-12 minutes. Unroll it over the quiche pan or pie dish - 23cm / 9". In a separate bowl mix the egg, vinegar, and ice water. Roll out on flat surface. With a pastry blender, cut in butter, working until mixture resembles coarse meal. Using a pastry cutter or a fork, cut cold shortening into the flour mixture until course chunks form and all the flour has been absorbed. Fill it about 3/4 of the way full with a combination of pie weights and dry rice or beans. THE #1 SECRET TO FLAKY PIE CRUST RECIPE: Stopover mixing your butter! The following formula is perfect for a single-crust, 8" to 10" pie. Salt: A little salt goes a long way in punching up the flavor of this pie crust. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. In a medium bowl, mix flour and salt. This will take about 5 minutes. 1. With the food processor running, pour the water down the food tube. Remove dough from fridge and roll out to a 12 circle. Fold the short overhang underneath the top edge of the pie plate and crimp all the way around. The dough for this recipe can be doubled to make 4 pie crusts and it will keep in the refrigerator a week. I have also frozen it for about a month and then thawed it in the fridge before using. Using a spatula or a wooden spoon, mix in cold water, 1 tablespoon at a time, just until dough comes together. Gently press into pan and turn edge under. Mix with a fork until the flour mixture is completely moistened. If the dough is too dry, add more water. 2 2/3 cups all-purpose flour 1 teaspoon salt 1 cup Crisco vegetable shortening, chilled and diced 6-10 tablespoons ice water Instructions In a food processor, add flour and salt and pulse until combined. Make Pastry: Mix flour and salt in medium bowl. STEP 3. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. CookGoodFood I Made It Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form. Cover and refrigerate for 30 minutes or until easy to handle. Carefully place onto a 9-inch pie plate. Some water will splash out of the bowl as you beat the mixture together, but that is OK. STIR together pie crust mix and cold water, adding water 1 tablespoon at a time. Roll into a ball and place on a lightly floured surface. Gently roll dough around rolling pin and unroll over the pie pan. Cheesecake-Crust Dough Use this recipe to make our New York-Style Cheesecake with Cookie Crust. Cut or rub in the shortening or lard, until the fat is the size of small peas. But it can also be used for cream pies, simply cut the recipe in half since you won't need a top crust. The Spruce. The Spruce. Like with most baked goods, overmixing = flat desserts. Remove the mixture from the food processer and pour into a bowl. Add the garlic and saut 1 minute more. Wrap in plastic wrap, and chill 30 minutes. Mix flour, salt and 2 Tbsp.

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