Amazingly Easy Pie Crusts Recipes

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EASY PIE CRUST



Easy Pie Crust image

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

Steps:

  • 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. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  • Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  • To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  • Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  • Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

EASIEST PIE CRUST EVER!



Easiest Pie Crust Ever! image

For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.

Provided by kneeling_redhead

Categories     Pie

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 4

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

Steps:

  • In a medium bowl, mix flour and salt.
  • Add oil and water all at once to flour.
  • With a fork, stir until mixture holds together.
  • Shape dough into a ball and flatten.
  • Roll between two pieces of wax paper to a 12" diameter.
  • Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
  • Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
  • NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
  • Can be doubled for a 2 crust pie.

Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

EASY PIE CRUST



Easy Pie Crust image

This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.

Provided by B1BMOM

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 8

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup vegetable oil
2 tablespoons milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  • Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g

AMAZINGLY EASY PIE CRUSTS



Amazingly Easy Pie Crusts image

This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard/margarine amount. Motto "Half as much fat as flour." Do as the English do and use half lard and half butter for the shortening.

Provided by Millereg

Categories     Pie

Time 1h20m

Yield 2 pie crusts, 12 serving(s)

Number Of Ingredients 4

4 cups all-purpose flour
1 cup lard
1 cup unsalted butter or 1 cup margarine
5 tablespoons cold water

Steps:

  • Cut the butter into cubes, and then toss the butter and lard into flour.
  • Using your hands, crumble it up into a fine, pebbly, grainy sort of dough.
  • Add water, enough to make soft dough.
  • Form into a ball, and chill for about an hour.
  • When chilled, knead it a couple of times on a floured surface.
  • Roll it out, and proceed to fill with your choice of pie fillings.

EASY PIE CRUST



Easy Pie Crust image

Categories     Dessert     Bake     Pastry     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie crust

Number Of Ingredients 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

Steps:

  • 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.

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