Grandma Platts Always Perfect Pie Crust Recipes
GRANDMA'S PERFECT PIE CRUST
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
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 PLATT'S ALWAYS PERFECT PIE CRUST
My Grandma Platt taught me how to make the perfect pie crust. No matter the humidity, how much you roll it out, or the temperature, it always comes out perfect and makes a wonderful flaky crust. I use it to make all my pies including the ones I sell at the local farmers market.
Provided by Becky
Categories Pastry Pie Crusts
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Mix milk and vinegar together in a small bowl. Let sit until milk curdles, about 5 minutes.
- Combine flour, shortening, and salt in a large bowl; mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Stir in milk mixture until dough comes together.
- Roll dough on a floured work surface using a floured rolling pin.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 36.5 g, Cholesterol 1.2 mg, Fat 26.4 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 297.9 mg, Sugar 0.8 g
ALWAYS PERFECT PIE CRUST OR PASTRY
Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour. This makes rolling easy. The cooking time is chill time!
Provided by Annacia
Categories Dessert
Time 2h20m
Yield 3 single crust pie shells
Number Of Ingredients 8
Steps:
- In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
- In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
- Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
- Gently knead in bag to bring dough together. Form into discs.
- Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.
Nutrition Facts : Calories 1550.6, Fat 110.5, SaturatedFat 69.2, Cholesterol 288.9, Sodium 1249, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 17.4
GRANDMA PLATT'S ALWAYS PERFECT PIE CRUST
My Grandma Platt taught me how to make the perfect pie crust. No matter the humidity, how much you roll it out, or the temperature, it always comes out perfect and makes a wonderful flaky crust. I use it to make all my pies including the ones I sell at the local farmers market.
Provided by Becky
Categories Pastry Pie Crusts
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Mix milk and vinegar together in a small bowl. Let sit until milk curdles, about 5 minutes.
- Combine flour, shortening, and salt in a large bowl; mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Stir in milk mixture until dough comes together.
- Roll dough on a floured work surface using a floured rolling pin.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 36.5 g, Cholesterol 1.2 mg, Fat 26.4 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 297.9 mg, Sugar 0.8 g
GRANDMA LYNA'S BEST PIE CRUST
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
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!
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