Granny Moss 12 12 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
RAW CHERRY PIE WITH MACADAMIA CRUST
Recently I purchased a bag of Irish Moss, which is a raw sea veggie that is used as a thickening agent. This pie was quite a challenge because I've never done anything like this before. I got my Irish Moss at my local cooperative. I ended up using my 7" spring form pan and halved the recipe because both my DH and I find these types of desserts very dense and far too much for two people. You will need 29 1/2 ounces of pitted cherries divided in this recipe. One part for the sauce and one part so you will have some chunks in the pie. Weigh the pitted cherries instead of measuring them in a cup, this will make an accurate measurement. If you don't choose to do the lattice top you will only need 2 1/4 cups of macadamia nuts. Note I didn't include the soaking and cleaning time for the Irish Moss. Nor did I include the setting up time for the pie. This recipe can be found in Sweet Gratitude, a raw dessert book. If you are interested here's the link: http://www.cafegratitudestore.com/sweetgratitude.html
Provided by Chef Joey Z.
Categories Dessert
Time 20m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE CRUST:.
- Carefully pulse the macadamia nuts and sea salt together in a food processor.
- Scrape the sides down. When the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
- Spread the remaining nuts onto the bottom of a pie pan covering up the sides. You might have to put water on your hands to keep the crust from sticking.
- TO MAKE THE FILLING:.
- Put the Irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. No chunks of cherry or Irish moss should remain.
- Remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
- Pour onto your macadamia nut crust and smooth evenly.
- Set the pie in the fridge or freezer until set up.
- FOR THE LATTICE:.
- Take the 3/4 cup macadamia nuts and roll them on a non-stick surface. Shape into a triangle about 1/8" thick.
- Carefully cut out your strips 1/2" wide and lift them with a knife onto the top of the pie creating a lattice effect.
- Cover and Put into the fridge for up to 4 days.
- Bon Appetit!
Nutrition Facts : Calories 598.3, Fat 51.1, SaturatedFat 8.1, Sodium 101.2, Carbohydrate 34.1, Fiber 8.8, Sugar 22.5, Protein 6.8
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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