Granny Moss 1 2 1 2 Pie Crust Recipes
RUTH'S GRANDMA'S PIE CRUST
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 SECRET PIE CRUST
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
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
NANNY'S NEVER FAIL PIE CRUST- 5 STAR FAMILY FAVORITE
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas
Provided by staceyelee
Categories Dessert
Time 30m
Yield 3 crusts, 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut crisco and butter into the flour and salt. Beat egg, vinegar and water.
- Mix the egg mixture into the flour mixture.
- Knead together then roll out into 3 pie crusts.
- Nanny would put them into a pie dish and cover and freeze for up to a few weeks.
- For a baked crust bake the crust for about 15 minutes at 375° till golden.
Nutrition Facts : Calories 1430.6, Fat 101.7, SaturatedFat 26.8, Cholesterol 70.5, Sodium 1156.7, Carbohydrate 111.8, Fiber 3.9, Sugar 0.5, Protein 17.5
EXTRA-FLAKY PIE CRUST
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.
Provided by Julia Moskin
Categories snack, pies and tarts
Time 15m
Yield 2 (9-inch) pie crusts, or 1 double crust
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a measuring cup or a small bowl, combine the water and vinegar; set aside.
- Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
- Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
- Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
- Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
- Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
- The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
- Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
GRANNY MOSS 1/2 & 1/2 PIE CRUST
An old woman known as Granny Moss on a dirt road in the Ozark Hills knew what she was talking about. This recipe can be adjusted for any amount of pie dough, and does well when frozen for later use. It is the only pie crust my family will eat. Anything else just lays on the plate, abandoned. Below is the "starter" instructions for 2 of your favorite 9" pies.
Provided by GypsyWinds
Categories Dessert
Time 10m
Yield 2 pies, 10 serving(s)
Number Of Ingredients 4
Steps:
- This recipe is simple. You use 1/2 the amount of shortening/butter (a 1/2 & 1/2 blend) and 1/2 the amount of ice water as you do shortening. There is 1 "pinch" (little less than 1/2 tsp.) salt to every cup of flour.
- Fill large glass with ice cubes, pour water on top to chill while you work.
- Put flour and salt in large bowl, and cut in shortening. Using a pastry knife or just a plain fork. Do Not mass the shortening in the flour.
- When mixture resembles coarse crumbs, pour ice water into a measuring cup getting the correct amount.
- Pour into flour mixture slowly and blend to make dough. Do not over work this dough as that makes it tough.
- When entirely mixed, take 1/2 of dough out and place on lightly floured surface. Sprinkling top with flour.
- Pat down into circle to less than 1/2 inch and then use rolling pin to roll dough out into crust.
- Dough can be kept in refrigerator for 3 days wrapped tightly or frozen for up to 6 months.
- To adjust for larger amount - just go 1/2 and 1/2 --
- 4 cups flour.
- 2 cups shortening.
- 1 cup ice water.
- 4 pinches salt.
- It is just as easy as pie - as she told me!
- Enjoy !
Nutrition Facts : Calories 272, Fat 20.7, SaturatedFat 5.2, Sodium 31.7, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.6
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