Grandma Lees Pie Crust Recipes

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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

RUTH'S GRANDMA'S PIE CRUST



Ruth's Grandma's Pie Crust image

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

Provided by barbara castodio

Categories     Desserts     Pies

Time 10m

Yield 32

Number Of Ingredients 6

4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
½ cup water

Steps:

  • In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
  • In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g

GRANDMA'S PERFECT PIE CRUST



Grandma's Perfect Pie Crust image

My grandma knew how to make the best pies every year for Thanksgiving. The crust is tender and flaky and so easy to make! You will never buy from the store again!

Provided by Alyssa Rivers

Categories     Dessert

Time 5m

Number Of Ingredients 4

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 Tablespoons cold water

Steps:

  • In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
  • Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
  • Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.

Nutrition Facts : Calories 147 kcal, Carbohydrate 15 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRANDMA'S GREAT DEPRESSION ERA PIE CRUST



Grandma's Great Depression Era Pie Crust image

This is a recipe I received from my grandmother. It was her go-to recipe whenever she needed a pie/pastry crust. I'm fairly certain she got it from her mother who developed it during the Great Depression. Given that history, you may notice that the ingredients are stretched very thin. Don't hesitate to add a bit more flour or water if you think the situation calls for it.

Provided by SemperFidelis9a

Categories     Dessert

Time 1h15m

Yield 1-2 pie crusts, 6-12 serving(s)

Number Of Ingredients 4

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, divided in half
4 -5 tablespoons cold water (emphasis added by grandmother. I usually measure the water out and then put it in the freezer while )

Steps:

  • Sift flour and salt into a mixing bowl.
  • Cut in half of the shortening with a pastry blender until the mixture resembles cornmeal.
  • Cut in the remaining shortening with a pastry blender until the mixture resembles small peas.
  • Sprinkle in the water 1 tablespoon at a time, gently tossing the mixture with a fork after each addition. (Do not be afraid to add more water or flour).
  • Gather dough with hands and press into a ball. (For double crust divide into two balls).
  • Roll out on floured surface and put into a pie pan.
  • Bake according to whatever pie recipe you're using.
  • NOTE: I have never pre-baked this pie crust, so I can offer no guidance on how that would work. Most generally I use this for pumpkin pies around Thanksgiving, and the crust is baked together with the pumpkin filling for 10 minutes at 425 degrees and then about an hour at 350 degrees. Use your own judgment for baking the crust.
  • NOTE: To Double:.
  • - 2 cups all purpose flour.
  • - 1 teaspoon salt.
  • - 3/4 cup shortening, divided in half.
  • - 5 tablespoons COLD water.

Nutrition Facts : Calories 264.8, Fat 17.4, SaturatedFat 4.3, Sodium 194.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

GRANDMA VELNA AND BETTY CROCKER'S PIE CRUST



Grandma Velna and Betty Crocker's Pie Crust image

This is a single pie crust recipe for one 9 inch pie crust from Betty Crocker The key is rolling the crust between the wax paper so as to not dry it out by adding flour. We use the butter-flavored shortening. That allows for the flakiness of the crust and the yummy flavor of butter. Also, when baking the pie, I suggest covering the crust with aluminum foil until 10 minutes before the pie is done. That helps keep the crust from burning.

Provided by ShortChef2009

Categories     Dessert

Time 15m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 5

1/3 cup shortening
1 tablespoon shortening
1 cup all-purpose flour
1/4 teaspoon salt
2 -3 tablespoons cold water

Steps:

  • 1. Mix dry ingredients.
  • 2. Cut the shortening into the dry ingredients with a pastry cutter,
  • 3. Sprinkle in the cold water one tablespoon at a time, mixing with a fork, till all the flour and shortening is moistened.
  • 4. Gather and roll into a ball.
  • 5. Place it on top of a piece of wax paper, about 1.5 feet in length.
  • 6. Press down slightly and cover with another piece of wax paper. NOTE: The wax paper is key to this recipe. It allows you to roll out without having to add flour.
  • 7. With rolling pin, roll dough out, from center to the outside, creating a circle.
  • 8. Remove the top piece of wax paper. Flip over the crust dough onto the pie pan.
  • 8. Press into the pie pan and form the crust.
  • You can cover and refrigerate to use for a pie later. Great with sweet or savory pies.

Nutrition Facts : Calories 1170.9, Fat 82.2, SaturatedFat 20.4, Sodium 584.5, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

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