Grandma Loiss Pie Crust Recipes

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GRANDMA'S SECRET PIE CRUST



Grandma's Secret Pie Crust image

The secret's out! A great basic pie crust recipe.

Provided by Felicia Bass

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
1 ¼ cups shortening
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water

Steps:

  • In large bowl mix flour and salt. Cut in shortening with two butter knifes.
  • In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
  • Roll out dough, and fit into two 9 inch pie pans.
  • Bake at 425 degrees F (220 degrees C) for 12 minutes.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 17.9 g, Cholesterol 11.6 mg, Fat 16.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 150.3 mg, Sugar 0.1 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

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 LOIS'S PIE CRUST



GRANDMA LOIS'S PIE CRUST image

Categories     Duck

Yield 2 Crusts

Number Of Ingredients 5

3/4 C crisco
1/4 C boiling water
1/2 T milk
2 C flour
1 tsp salt

Steps:

  • Put shortening in a bowl. Add boiling water. Mix thoroughly with wire whip until like the mixture is like whip cream. Add milk and flour, mix. Roll between wax paper and put in pie plate

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

GRANDMOTHER'S SUPER FLAKY PIE CRUST



Grandmother's Super Flaky Pie Crust image

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Provided by Elisebeth

Categories     Dessert

Time 45m

Yield 2 pie crusts

Number Of Ingredients 3

2 cups all-purpose flour
3/4 cup margarine, softened
3 tablespoons water (as needed)

Steps:

  • preheat oven to 350 F degrees (Fahreinheit).
  • pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
  • Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
  • transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
  • cover pie dough with another sheet of wax paper.
  • roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
  • peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
  • Then,carefully peel the wax paper from pie dough, and ease into pan.
  • repeat steps 4-8 with other half of dough.
  • Bake for 15 min, or so or until golden brown in color.
  • Fill with any pie filling!

Nutrition Facts : Calories 1063.3, Fat 69.3, SaturatedFat 12, Sodium 800.7, Carbohydrate 96.2, Fiber 3.4, Sugar 0.3, Protein 13.7

GRANDMA LYNA'S BEST PIE CRUST



Grandma Lyna's Best Pie Crust image

Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!

Provided by The_Swedish_Chef

Categories     Dessert

Time 1h5m

Yield 2 crusts

Number Of Ingredients 8

2 cups all-purpose flour (I ONLY use King Arthur brand)
3 tablespoons confectioners' sugar
3/4 teaspoon salt
1/2 cup chilled butter, cut into 6 pieces (chilled hard)
3 tablespoons lard or 3 tablespoons Crisco, chilled
1 large egg, beaten lightly
1 tablespoon apple cider vinegar (but, I've used pear, champagne or other flavoured vinegars)
1/4 cup ice water

Steps:

  • ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
  • Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
  • Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
  • Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
  • Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
  • Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
  • Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!

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

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