Carries Pie Crust Recipes

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CHEERIOS PIE CRUST



Cheerios Pie Crust image

Make and share this Cheerios Pie Crust recipe from Food.com.

Provided by For Goodness Bake

Categories     Dessert

Time 10m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 3

2 1/2 cups Cheerios toasted oat cereal
3 tablespoons sugar
1/4 cup margarine, melted

Steps:

  • crush cheerios in a ziploc bag with a rolling pin and pour into a medium bowl.
  • Stir in sugar with a fork.
  • Pour in melted margarine and mix with a fork until evenly combined.
  • Pat mixture into pie plate.

Nutrition Facts : Calories 103.6, Fat 6.2, SaturatedFat 1.1, Sodium 133.1, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 1.2

BASIC PIE CRUST I



Basic Pie Crust I image

This crust flaky all-butter crust is from "Rosie's Bakery: All-Butter Fresh Cream Sugar-Packed Baking Book." You mix it up easily in your food processor.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 30m

Yield 1 9 inch pie

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/4 teaspoon salt
9 tablespoons unsalted butter, chilled, cut into 9 pieces
3 tablespoons ice water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
13 1/2 tablespoons butter, chilled, cut into 14 pieces
4 1/2 tablespoons ice water

Steps:

  • Process the flour and salt in a food processor for 20 seconds.
  • Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
  • With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
  • Knead the dough for several turns on a lightly floured surface to bring it together.
  • Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
  • To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
  • Fit the dough into a 9-inch (greased) pie plate and trim the edges.
  • Keep the crust in the refrigerator until ready to fill.
  • If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).

Nutrition Facts : Calories 4110.8, Fat 264.1, SaturatedFat 164.9, Cholesterol 686.9, Sodium 3140.2, Carbohydrate 381.7, Fiber 13.5, Sugar 1.5, Protein 54.4

BAKER'S SECRET PIE CRUST



Baker's Secret Pie Crust image

I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon.

Provided by CAROLEALANA

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Yield 8

Number Of Ingredients 11

¾ cup cake flour
¾ cup all-purpose flour
1 teaspoon white sugar
½ teaspoon salt
⅛ teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
½ cup cold water

Steps:

  • Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
  • Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
  • Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
  • Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
  • In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
  • Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
  • Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
  • Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 20 g, Cholesterol 40.9 mg, Fat 14.5 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 155.5 mg, Sugar 0.6 g

GRANDMA'S VERY EASY PIE CRUST



Grandma's Very Easy Pie Crust image

This pie crust is one of the simplest, tastiest ones you'll ever try.

Provided by Emy

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 15m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
3 fluid ounces cold milk

Steps:

  • Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
  • Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 24.4 g, Cholesterol 0.9 mg, Fat 14.2 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 296 mg, Sugar 0.6 g

BASIC PIE CRUST



Basic Pie Crust image

Use this recipe when making our Coconut Custard Pie.

Provided by Martha Stewart

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

Time 40m

Yield One 9-inch crust

Number Of Ingredients 5

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Steps:

  • In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
  • Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
  • On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
  • Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g

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