Auntie Irenes Foolproof Pie Crust Large Batch Recipes

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AUNTIE IRENE'S FOOLPROOF PIE CRUST (SMALL BATCH)



Auntie Irene's Foolproof Pie Crust (Small Batch) image

I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 4-6 crusts. For a large batch (20-30 crusts) recipe, see recipe #100351. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center, though she used the large batch. Time is for preparation only.

Provided by UnknownChef86

Categories     Pie

Time 10m

Yield 4-6 crusts

Number Of Ingredients 7

3 cups flour
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups Butter Flavor Crisco, chilled or 1 1/2 cups other shortening
1 tablespoon white vinegar
water
1 egg

Steps:

  • Cut first four ingredients together until crumbly; set aside.
  • Put vinegar in 2 cup liquid measuring cup.
  • Fill to 1/2 cup mark with cold water.
  • Add egg and beat with fork.
  • Drizzle over dry ingredients; stir with fork.
  • Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
  • Divide by 1/2-3/4 cup measure.
  • Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
  • Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
  • Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
  • This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

Nutrition Facts : Calories 1076.7, Fat 79, SaturatedFat 31.5, Cholesterol 95.9, Sodium 600.9, Carbohydrate 78, Fiber 2.5, Sugar 6.7, Protein 11.3

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)



Auntie Irene's Foolproof Pie Crust (Large Batch) image

I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.

Provided by UnknownChef86

Categories     Pie

Time 20m

Yield 20-30 crusts

Number Of Ingredients 8

15 cups flour
1 tablespoon salt
1/2 cup sugar, plus
2 teaspoons sugar
1 (3 lb) can Butter Flavor Crisco, chilled (or other shortening)
5 tablespoons white vinegar
water
5 eggs

Steps:

  • Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
  • Put vinegar in a 2 quart liquid measuring cup.
  • Fill to 2 1/2 cup mark with cold water.
  • Add eggs and beat with fork.
  • Drizzle over dry ingredients; stir with fork.
  • Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
  • Divide by 1/2-3/4 cup measure.
  • Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
  • Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
  • Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
  • This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

PASTRY FOR EXTRA-LARGE DOUBLE-CRUST PIE



Pastry for Extra-Large Double-Crust Pie image

Our Test Kitchen home economists adapted one of their 9-inch, double-crust recipes for an 11-1/2- to 12-inch pie plate. Bake an extra-big pie and watch eyes light up!-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 4

2-3/4 cups all-purpose flour
1 teaspoon salt
1 cup shortening
8 to 9 tablespoons water

Steps:

  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. , Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts : Calories 301 calories, Fat 20g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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