FOOL PROOF PIE CRUST RECIPE
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
Provided by Rachel Farnsworth
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, and salt.
- Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
- Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
- Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
- Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
- Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)
Nutrition Facts : ServingSize 1 slice, Calories 218 kcal, Carbohydrate 16 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 2 g
FOOLPROOF PHILLY PIE CRUST RECIPE
Looking for a goof-proof (and glorious) pie crust recipe? Watch our video to learn how all it takes is flour, butter and PHILADELPHIA Cream Cheese.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 1 g, Protein 3 g
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
GOOF PROOF PIE CRUST
This recipe was given to me by a family member as an easy way to make pie crust. I have not tried it yet...but have posted it here in case I lose the piece of paper it was written on.
Provided by Doozie
Categories Dessert
Time 30m
Yield 2 pie crusts
Number Of Ingredients 6
Steps:
- Blend flour and salt with shortening until mixture is uniformly crumbly.
- Add the egg, lightly beaten with the water and vinegar,.
- Mix quickly until the mixture holds together.
- Roll out on a floured surface.
- Makes enough dough for the top and bottom crust of a 9 inch pie.
- Bake at 400 degrees until lightly browned if you need a prebaked pie shell.
Nutrition Facts : Calories 1927, Fat 140.8, SaturatedFat 35.2, Cholesterol 105.8, Sodium 1202.4, Carbohydrate 143.3, Fiber 5.1, Sugar 0.7, Protein 22.5
NEVER-FAIL PIE CRUST
Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 (9-inch crusts).
Number Of Ingredients 5
Steps:
- Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL
This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.
Provided by kiwidutch
Categories Pie
Time 55m
Yield 1 nine inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C (425°F).
- Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
- Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
- Add the lemon juice and water.
- Pulse just until moist crumbs form.
- Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
- Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
- Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
- Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
- I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
- This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
- Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
- After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
- Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
- In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !
Nutrition Facts : Calories 2487.8, Fat 146.5, SaturatedFat 73.6, Cholesterol 244, Sodium 1184.5, Carbohydrate 258.6, Fiber 8.7, Sugar 13.8, Protein 34.2
FOOL PROOF PIE CRUST
My favorite pie crust! Makes 2 (9 inch) and 1 shell. If you're nervous about making your own pie crust - this is the perfect recipe for you! Comes out great every time!
Provided by Sue Smith @Suesmithbaker
Categories Pies
Number Of Ingredients 7
Steps:
- Mix first four ingredients.
- In separate dish, beat remaining ingredients.
- Combine the mixtures, stirring with a fork.
- Chill 15 minutes before rolling out. Dough can be left in the refrigerator up to 3 days or it can be frozen until ready to use.
More about "goof proof pie crust recipes"
FOOLPROOF PIE CRUST RECIPE | CDKITCHEN.COM
From cdkitchen.com
FOOLPROOF PIE CRUST - ONCE A MONTH MEALS
From onceamonthmeals.com
EPICURUS.COM RECIPES | FOOL-PROOF PIE CRUST
From epicurus.com
FOOL-PROOF PERFECT PIE CRUST - HOW TO FEED A LOON
From howtofeedaloon.com
MOM'S FAIL PROOF MAGIC PIE CRUST - OH SWEET BASIL
From ohsweetbasil.com
EASY FLAKY PIE CRUST, NO SPECIAL EQUIPMENT NEEDED - BLOSSOM TO …
From blossomtostem.net
1 GENIUS, GOOF-PROOF PIE CRUST, 5 AMAZING WAYS TO USE IT | PEACH …
From pinterest.com
GOOF-PROOF COCONUT CUSTARD PIE RECIPE - AVERIE COOKS
From averiecooks.com
THE ONLY FOOLPROOF PIE CRUST RECIPE - CHEF GERRIE
From chefgerrie.com
FOOLPROOF PIE CRUST {FLAKY, NO-FAIL RECIPE} - OF BATTER AND DOUGH
From ofbatteranddough.com
THE BEST BUTTER PIE CRUST ~ FLAKY & SO EASY! - FIVEHEARTHOME
From fivehearthome.com
OUR 15 BEST PIE CRUST RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
GOOF-PROOF FLAKY PIE CRUST RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
GOOF PROOF PIE CRUST - RECIPE - COOKS.COM
From cooks.com
FOOL PROOF PIE DOUGH - COOK LIKE JAMES
From cooklikejames.com
THE GOOF-PROOF PIE CRUST GUIDE | THE SPLENDID TABLE
From splendidtable.org
FOOLPROOF ALL BUTTER PIE CRUST - BAKER BY NATURE
From bakerbynature.com
PIE CURST RECIPES - FLAKY, DOUBLE, SINGLE & MORE | TASTE OF HOME
From tasteofhome.com
RECIPE AND INSTRUCTIONS FOR AN EASY AND FOOLPROOF PIE CRUST
From delishably.com
HOW-TO: MAKE A FAIL-PROOF PIE CRUST - THE BLONDE CHEF
From theblondechef.com
FOOL PROOF PIE CRUST - THESTAYATHOMECHEF.COM
From thestayathomechef.com
HOW TO MAKE PIE CRUST - SIMPLE JOY
From simplejoy.com
GOOFPROOF CREAM CHEESE PIE CRUST | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
FOOL PROOF PIE CRUST RECIPE | RECIPELION.COM
From recipelion.com
FOOLPROOF HOMEAMDE PIE DOUGH RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
HOW TO MAKE FLAKY HOMEMADE PIE CRUST (+ VIDEO!)
From bostongirlbakes.com
HOW TO MAKE FOOL-PROOF CHERRY PIE | MYRECIPES
From myrecipes.com
1 GENIUS, GOOF-PROOF PIE CRUST, 5 AMAZING WAYS TO USE IT
From realsimple.com
FOOL PROOF PIE CRUST - RECIPE - COOKS.COM
From cooks.com
FOOL PROOF PIE CRUST - CHEF ALINA
From chefalina.com
FOOL-PROOF PIE CRUST RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HOW TO MAKE FOOLPROOF FLAKY PIE CRUST - COMPLETELY …
From completelydelicious.com
FOOL PROOF PIE CRUST - AFOODIEAFFAIR
From afoodieaffair.com
1 GENIUS, GOOF-PROOF PIE CRUST, 5 AMAZING WAYS TO USE IT
From pinterest.ca
GOOF-PROOF COCONUT CUSTARD PIE RECIPE - AVERIE COOKS
From pinterest.ca
FOOLPROOF PIE CRUST - SHUTTER N SPICE
From shutternspice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love